Paneer Theeyal

200 g paneer, cut into cubes
2 teaspoon cooking oil
10 small onions / shallots / sambar onions, sliced
1 teaspoon tamarind paste or 1 tomato , finely chopped
1 spring curry leaves
1/2 cup water
1 tablespoon ( 3 teaspoon ) Theeyalmasala
3/4 teaspoon salt ( or to taste )

1/2 coconut, grated
8 - 10 whole red chillies
1 tablespoon coriander seeds
1/2 teaspoon turmeric powder

Heat a heavy bottomed kadai and dry roast all the ingredients on a low heat till golden color / fragrant for 20 - 25 minutes.

Grind theeyalmasala ingredients in a mixer without adding water. Grind till the oil leaves from the sides of the jar. It should be a very fine paste. Store in an airtight / Tupperware container for further use.

Heat oil in a non stick kadai. Fry sliced small onions till pink color and fragrant. Add curry leaves, tamarind paste or chopped tomatoes, paneer cubes, salt to taste and 1/4 cup water. Stir well. Cover with a lid and cook on a low heat for 5 - 8 minutes.

Add 1 tablespoon theeyalmasala and 1/4 cup water. Mix well with paneer. Stir gently. Adjust salt. Cover with a lid and cook on a low heat for another 8 - 10 minutes till the gravy slightly thickens. Serve as a side dish with chapati / whole wheat bread / rice..