Tomato Paneer Recipes

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.

TOMATO PANEER RECIPE: HOW TO MAKE TOMATO PANEER RECIPE AT HOME | HOMEMADE TOMATO PANEER RECIPE - TIMES FOOD

Steps:

• Firstly, place paneer on a chopping board and cut into cubes. Now, finely chop the onions and cilantro. Also, slice the green chillies.
• Take boiling water in a large bowl. Add some salt and immerse the chopped paneer cubes in it. Remove them after 10 minutes. This process makes the paneer soft.
• Now, place a frying pan over medium flame and add butter into the pan. Once the butter melts, add onions and green chillies and fry them until golden in colour. Keep the flame low.
• Then, add the tomato puree and cook on low flame until the mixture is reduced to half. Now add the ginger-garlic paste and cook covered for another 10 minutes on low flame.
• Mix in salt, black pepper and cook for another 2-3 minutes. Add the paneer cubes and mix. Be gentle or they might disintegrate. Now, bring the mixture to a boil and turn off the flame.
• Garnish the mixture with chopped cilantro and serve! Do try this recipe, rate it and leave your comments in the section below.

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.

TOASTED TOMATO-PANEER SANDWICHES

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium. Cook paneer in a single layer, undisturbed, until golden brown underneath, about 2 minutes. Turn over and cook on other side until golden brown, about 2 minutes. Transfer to a medium bowl; let cool slightly, then crumble into bite-size pieces. Set aside.
• Add onion, garlic, jalapeño, ginger, cumin seeds, and mustard seeds to same pot and cook (still over medium), stirring often, until onion is softened and translucent, about 5 minutes. Add coriander, cayenne, and turmeric and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in tomatoes, salt, and 1 cup water. Bring to a simmer, then reduce heat to low and stir in reserved paneer. Cover pot and cook, stirring occasionally, until sauce is slightly thickened, 15-20 minutes.
• Spread a slice of bread with ½ cup sauce. Top with some of the red onion, cheddar, and cilantro (about a sixth of each); close up sandwich with another slice of bread. Repeat with remaining ingredients to make 5 more sandwiches.
• Melt 1 Tbsp. butter in a small nonstick skillet over medium. Cook 2 sandwiches, pressing down occasionally on them with a spatula to ensure good contact with the pan, until underside is golden brown and crisp, about 3 minutes. Turn sandwiches over and cook until other side is golden brown and cheese is melted, about 3 minutes. Transfer to a plate. Repeat process two more times with remaining butter and sandwiches.
• Slice sandwiches in half and serve with ketchup.

PANEER CON TOMATE

Steps:

• Using the large holes of a box grater, grate the tomatoes directly over a serving plate, pressing down with your palm so that all of the pulp goes through, and you're left with just the thin outer skin. Get rid of the skin and season the pulp generously with the salt and pepper.
• Cut the paneer into strips about 1-inch thick, then rotate the block and cut the strips to make bite-size squares.
• Heat 1 tablespoon oil in a large nonstick pan over medium and add the paneer, letting it brown lightly, about 1 minute. Flip the pieces to get the other side a little brown, about 1 minute, then pile the paneer onto the tomato pulp.
• In the same pan, heat the remaining 2 tablespoons oil, then add the mustard seeds and cumin seeds. When the mustard seeds start to pop, crumple the curry leaves and add them to the pan, shaking it gently to sauté the leaves. Tip it all directly over the paneer and serve warm, or at room temperature.