Tomato Paneer Recipe How To Make Tomato Paneer Recipe At Home Homemade Tomato Paneer Recipe Times Food

TOMATO PANEER RECIPE

Steps:

• Microwave the paneer cubes for a minute. Throw the excess water and refrigerate the paneer cubes for half an hour.
• Heat oil in a pan and add the green chillies and onion paste. Fry till the onion paste is light brown in color.
• Add the ginger garlic paste and saute for a minute.
• Now add the tomato paste and cook for couple of minutes.
• Add in the red chilli powder, turmeric powder, garam masala powder, coriander powder and salt. Mix well.
• Gently add the paneer cubes and cook on low flame till all the masala has been absorbed in the paneer. Serve hot garnished with coriander leaves.

PANEER TOMATO CURRY

Steps:

• In a thick bottomed pan heat oil. Add dry bay leaf, 2 cloves, 1 cardamom, 1 cinnamon stick and 1/2 tsp cumin seeds.
• As they splutter, add 3 medium sized onions cubed.
• Fry until the onions are translucent on medium flame and add 1 tsp ginger garlic paste. Cook for 2-3 mins until the raw smell is gone.
• Now add all the spice powders - 1/2 tbsp Kashmiri red chilli powder, 1 tsp coriander powder, 1 tsp pav bhaji masala powder and 1/4 tsp turmeric powder.
• Cook the spice powders for 2-3 mins on low flame and then add 3 medium sized tomatoes cubed.
• Fry on medium flame for 4-5 mins, it is not needed to cook the tomatoes until mushy. They should retain the shape. Add 1/2 tsp sugar and salt as needed for the curry.
• Now add 200 grams Cubed Paneer.
• Mix well and add 1/2 tsp garam masala powder.
• Cook for a minute or two and then garnish with 2-3 tbsp of finely chopped coriander leaves. Remove from heat.
• Serve hot immediately with any Indian bread of your choice. Also goes well with Pulao or dosa.

PANEER IN HERBY TOMATO SAUCE

Steps:

• Toast the cumin seeds in a heavy pan to darken - about 30 seconds. Crush roughly with a rolling pin, then tip into a blender with the chilli, ginger, yogurt, sugar, garam masala, coriander, lime juice, tomato purée and 200ml/7fl oz water. Blitz until smooth.
• Pour the sauce into a saucepan. Cook for 5 minutes, stirring often. Add the peas and simmer for 3-5 minutes until almost cooked.
• Stir in the paneer and tomato and heat through for 2-3 minutes. Scatter with cashews.