Chop the tomatoes.

Peel and roughly chop the ginger.

Crush the garlic.

Combine tomatoes, ginger, garlic, red chili peppers, coriander powder, cumin powder, turmeric powder, cinnamon, tamarind pulp, salt, and roasted channa dal in a pan.

Bring the mixture to a boil.

Reduce heat and simmer until the mixture is reduced to one-third.

Remove from heat and strain through a fine mesh soup strainer.

Pour the strained liquid into a separate pan.

Bring the strained liquid to a boil.

Add coconut milk and paneer to the liquid.

Cook for 2-3 minutes.

Remove from heat and set aside.

For the tempering: Heat sesame oil in a frying pan.

Add mustard seeds and cumin seeds.

Stir over medium heat until the seeds begin to crackle.

Add curry leaves and stir for another minute.

Remove from heat and pour the tempering over the tamatar khut.