Khatta Mitha Paneer

Paneer and vegetable cooked with the tamarind sauce makes a very unique flavorful dish. This Sweet and Sour Paneer dish is vegan-friendly and it is enjoyable for just about anyone’s taste palette.

                                                 

   Khatta Mitha Paneer

Ingredients:

• ½ of 14 oz package of firm Paneer
• 1 large red bell pepper
• Approx. 3 cups sliced cabbage (¼ of medium cabbage)
• 3 tablespoons oil

Sauce

• Approx. 1-1/2 oz of seedless tamarind
• 1 teaspoon roasted cumin seeds powder (jeera)
• 1 teaspoon salt
• ¼ teaspoon turmeric (haldi)
• ¼ teaspoon black pepper
• ¼ teaspoon red chili powder
• 1 tablespoon finely shredded ginger
• ¼ cup brown sugar

Method

1. Soak tamarind in 1/4 cup of warm water for 15 minutes. Squeeze the tamarind mixture well, then discard tamarind pieces leaving a nice thick pulp.
2. Add the remaining sauce ingredients to the tamarind pulp mix well and set aside.
3. Squeeze the Paneer gently keeping between your both palm.
4. Cut tofu into ¾ inch thick slices then and pat dry between paper towels. Then cut slices into ¾ inch cubes.
5. Remove seeds from bell pepper and slice 1/4 inch thick lengthwise.
6. Heat oil in a wide pan over medium heat. Stir fry tofu pieces until golden brown in color, approximately 2-3 minutes. Remove from pan and place on a paper towel.
7. In the remaining oil, first stir-fry bell pepper for a minute and add cabbage continue to stir fry for approx. 2 more minutes over medium heat. Vegetables should still be crunchy.
8. Add tofu and tamarind sauce to the vegetables in the pan, stir well and let simmer over low heat for 4-5 minutes.
9. Sweet and Sour paneer tastes great served over plain rice