Paneer in Tomato Gravy

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stir-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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Ingredients

  • 250 g - Cottage cheese (paneer)
  • 8-10 - Tomatoes, roughly chopped
  • 1/2 lemon-sized ball - Medium Tamarind
  • 2 inch piece - Ginger, roughly chopped
  • 10-12 cloves - Garlic, crushed
  • 6-8 - Whole dry red chillies
  • 1 tbsp - Sesame oil (til oil)
  • 1 tsp - Mustard seeds
  • 1 tsp - Cumin seeds
  • 20 - Curry leaves
  • 3 inch stick - Cinnamon
  • 1 tsp - Turmeric powder
  • 2 tsp - Coriander powder
  • 1 tsp - Cumin powder
  • Salt to taste
  • 1/4 cup - roasted chana dal (dalia)
  • 1/4 cup - coconut milk

How to Make Paneer in Tomato Gravy

  • Cut paneer into finger-sized batons.
  • Soak tamarind in 1/2 cup of warm water for half an hour, remove the pulp, strain and set aside.
  • Heat a pan and add chopped tomatoes along with chopped ginger, crushed garlic and dried red chillies.
  • Add 1/2 cup of water and bring it to a boil.
  • Reduce heat, cover and simmer for 15 to 20 minutes or till it is reduced to half.
  • Remove from heat. Cool and pass through a fine mesh or a soup strainer.
  • Heat oil in a pan, add mustard and cumin seeds, stir-fry briefly until mustard seeds begin to crackle.
  • Add curry leaves, cinnamon, turmeric powder, coriander powder and cumin powder. Stir-fry briefly.
  • Immediately add strained tomato mixture.
  • Bring it to a boil and stir in tamarind pulp and salt.
  • Add roasted Bengal gram powder and mix thoroughly.
  • Reduce heat and stir in coconut milk and add paneer pieces.
  • Simmer for 2 to 3 minutes and serve hot.

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