Mushroom and Paneer in Tamarind Curry

Mushrooms and Paneer. Two of my favorites. No one else in the house likes these. So, I don't get to make it often. But, when I do, I relish it and am grateful for each bite.

While I do make Paneer on and off with milk and lemon juice, more often than not I go for the store-bought Paneer blocks, just like Tofu blocks. They are firm and solid and hold up well in cooking.

The curry gravy part is made-up, as usual. Which is the most compelling reason to share it here.

Ingredients
5 or 6 Cremini mushrooms, chopped into chunks
10 to 12 Paneer cubes, pan-fried much like pan-fried tofu
½ cup red, green bell peppers, chopped
¼ large red onion, chopped
1 Tbsp canola oil
salt to taste
½ tsp brown sugar (optional)

For the curry paste:
½ tsp Tamicon® tamarind paste
1 Tbsp grated ginger
2 green chilies. chopped
¼ large red onion, chopped
2 Tbsp minced garlic
¼ cup tomato sauce
¼ cup stewed tomatoes
1 Tbsp coriander powder
¼ cup chopped fresh cilantro


Preparation

1. Combine the curry paste ingredients in a food processor and blend to a fine paste
2. Heat the oil in a pan, add the curry paste, chopped onions, and a pinch of salt cook over medium heat till the rawness of onion fades and oil separates, about 5 minutes
3. Add the bell peppers, mushrooms and paneer cubes, water as needed, cover and simmer till vegetables are just cooked, not mushy
4. Stir in the brown sugar, if using, adjust salt to taste and serve warm with fragrant jasmine or basmati rice, or home-made naan or paratha or simple roti.