Steamed Basmati Rice, Paneer Ambat and Sol Kadhi

Ingredients

• 250 g Paneer (Cut into 1-inch cubes)
• 1 tbsp Tamarind (Seedless, about a small lime-sized ball)
• 1 large Onion (Finely chopped)
• 1 cup Fresh Coconut (Grated)
• 4 tbsp Coconut Oil (Divided for roasting, sautéing, and tempering)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 5 pcs Dried Red Chillies (Use Byadgi or Kashmiri for good color)
• 0.5 tsp Turmeric Powder
• 1 tsp Jaggery (Grated, or to taste)
• 1 tsp Salt (Or to taste)
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 0.25 tsp Asafoetida
• 2.25 cup Water (Divided for soaking, grinding, and curry)

Instructions

1. 1

   Prepare the Masala Paste

   • Soak the tamarind in 1/4 cup of warm water for 15 minutes. Squeeze to extract the pulp, then strain and discard the solids. Set the tamarind water aside.
   • Heat 1 tbsp of coconut oil in a small pan over low-medium heat. Add coriander seeds, cumin seeds, fenugreek seeds, and dried red chillies. Roast for 2-3 minutes until fragrant, ensuring they don't burn.
   • In a blender, combine the roasted spices, grated coconut, turmeric powder, and the prepared tamarind water.
   • Add up to 1/2 cup of water as needed and grind to a very smooth, fine paste. Set aside.
2. 2

   Cook the Curry Base

   • Heat 2 tbsp of coconut oil in a kadai or heavy-bottomed pot over medium heat.
   • Add the chopped onion and sauté for 6-8 minutes until it becomes soft and translucent.
   • Pour in the ground masala paste. Stir well and cook for 7-10 minutes, stirring occasionally, until the raw aroma disappears and you see oil separating from the edges of the masala.
   • Add the remaining 1.5 cups of water, salt, and grated jaggery. Mix thoroughly and bring the curry to a gentle boil.
3. 3

Ingredients

• 10 pieces Kokum (Also known as amsul)
• 1 cup Warm Water (For soaking kokum)
• 1.5 cup Fresh Grated Coconut
• 2 cup Water (For extracting coconut milk)
• 2 pieces Green Chili (Adjust to taste)
• 1 inch Ginger (Roughly chopped)
• 2 cloves Garlic Cloves (Roughly chopped)
• 0.75 tsp Salt (Or to taste)
• 1 tsp Coconut Oil (For tempering)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 6 leaves Curry Leaves
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare Kokum Extract

   • In a medium bowl, soak the kokum pieces in 1 cup of warm water for about 15-20 minutes. This will soften them and help release their flavor.
   • After soaking, use your hands to squeeze the kokum pieces thoroughly in the water to extract all the tangy juice.
   • Strain this liquid through a fine-mesh sieve into a large mixing bowl. Discard the squeezed kokum pulp.
2. 2

   Extract Fresh Coconut Milk

   • While the kokum is soaking, add the fresh grated coconut, green chilies, ginger, and garlic to a blender.
   • Pour in 1 cup of water and blend on high for 1-2 minutes until you have a smooth, thick paste.
   • Line a sieve with a muslin cloth and place it over a bowl. Pour the coconut mixture into the cloth and squeeze tightly to extract the thick, first-press coconut milk. Collect this in the bowl.
   • Transfer the leftover coconut pulp back to the blender, add the remaining 1 cup of water, and blend again for 30-40 seconds. Strain this through the same muslin cloth to get the thin, second-press coconut milk.
   • Combine both the thick and thin coconut milk extracts.
3. 3