🌱 Daily Vegetarian Recipe

1. Heat the coconut oil in a large pan over medium heat. Add the mustard seeds and cumin seeds. Let them splutter. 2. Add the chopped onion and green chilies to the pan. Sauté until the onion becomes translucent. 3. Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears. 4. Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for a minute. 5. Pour in the tamarind pulp and coconut milk. Stir thoroughly and let the mixture simmer for 5-7 minutes, allowing the flavors to meld. 6. Add the paneer cubes to the pan, ensuring they are well-coated with the sauce. Season with salt and add the curry leaves. 7. Reduce the heat to low and let the dish simmer for another 5 minutes, allowing the paneer to absorb the flavors. 8. Turn off the heat and garnish with fresh coriander leaves before serving.