Tomato Paneer


Tomato Paneer is a pleasantly pleasing creamy paneer curry that makes a great side with rotis or naan. Though tomato is the main player here, the magical ingredient is ginger-green chilli paste that sets things off while fresh cream and cashew nut paste play up to give a nutty sweet flavor. Dry kasuri methi lends a subtle depth and accentuates the earthiness of the spices. An easy, light yet rich special curry!

tomato-paneer
Tomato Paneer Curry

Tomato Paneer Recipe

Preparation: 40 mts

Serves 4-5 persons

Cuisine: North Indian

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Ingredients:

1/4 kg paneer Рcube and saut̩ in 1-2 tsps ghee till lightly brown, remove into a bowl, add a cup of water to the fried paneer cubes and let them sit for 4-5mts, drain the water and keep aside

1 large onion (blanch for 6-7 mts and make a coarse paste)

ginger-green chilli paste (1″ ginger piece+5 green chillis)

2 large ripe tomatoes (blanch, de-skin and puree)

1 tsp coriander pwd

large pinch cumin pwd

pinch of haldi/turmeric pwd/pasupu

3/4 tsp kasuri methi (dry fenugreek leaves)

garam masala pwd (make a pwd of 3 cloves,1 green cardamom and 1” cinnamon)

1 1/2 tsps malai/fresh cream

cashew nut paste (soak 5-6 cashewnuts in warm water for 10 mts and grind to a paste)

salt to taste

1 1/2 tbsps oil

1 Heat oil in a cooking vessel, add the onion paste and sauté till light brown, approx 6-7 mts. Add ginger-green chilli paste, coriander pwd, turmeric pwd and cumin pwd and combine. Saute for 1-2 mts.
2 Add tomato puree, crushed kasuri methi and salt. Stir and let it simmer for 4-5 mts on low to medium flame.
3 Add the paneer and simmer for 4 mts. Add a cup of water and let it cook on medium heat for 8-10 mts or till you get the desired curry consistency. Remove from fire, stir in fresh cream/malai, cashewnut paste and garam masala pwd. Simmer for 2-3 mts.
4 Let it sit for 10-15 mts before serving. Garnish with coriander leaves. Serve hot with rotis or naan.

tomato-paneer-rotis
Tomato Paneer Curry with rotis and raw carrots

Tomato Paneer

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  tomato
  •   paneer

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Published:

24 thoughts on “Tomato Paneer

  1. how can you post this? it is sinful, almost a killer – saute paneer, add cream, cashews.. God! 🙂

    somehow i have not encountered this dish off late. most homes i have visited prepare a much lighter version of this dish. the only place i have seen it in recent times is at restaurants.

    maybe it is to do with people getting health conscious. the last when i cooked something similar was in ’02 (sigh!).

    raw paneer is added to most paneer dishes in north india these day, almost all infact. no saute, no frying (deep or shallow).

    by the way, i tried the previous dish – toor dal and raw mango – it was yummmmmm!

  2. Hi sailu, the recipe is too good for words…sorry to say this but the photo didnt help..the platter is mouthwatering..thanks for posting this

  3. Hi
    I really like your website. My friends and I try out a lot of dishes from your site. The site looks great too. I have a couple of doubts. What do you mean by blanch and how do you make tomato puree?

  4. Wow ! Sailu that looks awesome…And looks like a new idea..Never heard about tomoato paneer recipes…Will sure try them sometime…And the way u photograph the dishes are great ! They look irresistable..

  5. Vikas,
    Remember just because a dish has paneer,cream and cashewnuts it does not make it UNHEALTHY. Did you see how many cashews and how much cream the recipe calls for? Its very minimal yet I bet it makes a big difference in taste to this amazing dish.And remember, MODERATION is key.
    Sailu,
    I think this is an amazing recipe. I bet it tastes yummy.I might even give it a shot this weekend.
    Thanks!

  6. Hi Sailu,
    The recipe is so delicious to read but frankly, the photo is not upto to the expectations compare to your other recipe photos.

    sorry to say..the platter is not appetizing ..

  7. Vidya,
    a matter of perception really. I agree moderation is the key, etc. but it still says a lot that such dishes are disappearing from family menus and is not the fastest moving thing in restaurants either.

    Paneer dunked in a creamy gravy is, well, passe. Very 90’s.

    This is not to say that I do not like it (though I have it very very rarely). I try almost everything that gets posted on this site unless it calls for deep frying, et al. Most items are yummy and I say so. If there is something that does not turn out right then I say that too. Thats what feedback is for.

  8. Hi Sailu,

    I have tried lot of ur recipes (mostly side dishes for roti’s,naans.. but i couldn’t find a recipe for the phulka that is always there in ur picture 🙂 . Could you please provide a recipe for soft phulkas. Thank you!!!

  9. What a lovely recipe 🙂 The nutty flavor of cashews totally won us over. I went slightly healthy by adding a few spoons of milk instead of the malai. Also, I did not fry the paneer before adding them to the gravy. Worked out wonderfully well.

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