Ingredients:

Indian Cottage Cheese 100 grams cubes/sliced
Onion grated 1 cup
Tomatoes pureed 2 cups
Ginger-garlic paste 1 spoon
Tamarind paste 1/4 spoon
Salt
Turmeeric /4 spoon
CHili powder 1 spoon
Butter Few cubes.

Method:

In a wide wok, melt butter. Add ginger-garlic paste and fry for 2 minutes.

Followed by onion paste. Fry real good, maybe until its golden color.

Now add tomato puree as well. Cover and cook for a while.

When oil shows up on sides, add salt, turmeric and chili powders to it.

Further add paneer. Cook without lid for about 5-7 minutes.

Then add tamarind water and allow this to boil. Wait till the gravy thickens and oil shows up on sides. Remove from heat.

Serve warm to go with your Roti, Naan, Kulcha, Paratha or Chappathi.