Paneer And Tomato Curry Recipes

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PANEER TOMATO CURRY



Paneer Tomato Curry image

Lipsmacking delicious and super simple Paneer Tomato Curry recipe with step by step pictures. Learn how to make this easy Tomato Paneer Curry - perfect with any Indian bread.

Provided by Ramya

Categories     Side Dishes

Time 35m

Number Of Ingredients 18

200 grams Paneer/Cottage Cheese Cubed
3 Medium Onions Cubed
3 Medium Tomatoes Cubed
1 tsp Ginger Garlic Paste
1.5 tbsp Oil
1/2 tsp Cumin Seeds
1 Dry Bay Leaf
2 Cloves
1 Cardamom
1 Cinnamon Stick
1/2 tbsp Kashmiri Red Chilli Powder
1 tsp Coriander Powder
1 tsp Pav Bhaji Masala Powder
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1/2 tsp Sugar
Salt as needed
2-3 tbsp Coriander Leaves Finely Chopped

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.

Nutrition Facts : Calories 110 kcal, ServingSize 1 serving

PANEER AND TOMATO CURRY



Paneer and Tomato Curry image

A blend of two recipes, one by Madhur Jaffrey. It calls for two forms of cumin, but use what you have.

Provided by zeldaz51

Categories     Cheese

Time 30m

Yield 3 serving(s)

Number Of Ingredients 12

6 large very ripe tomatoes (or 8 large plum tomatoes, very ripe)
2 tablespoons butter (or ghee)
1/4 teaspoon black mustard seeds
1/2 teaspoon cumin seed
1/2 large white onion, finely chopped
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
1/2 teaspoon salt
fresh ground black pepper, to taste
1 1/2 cups cubed panir
3 tablespoons chopped cilantro (coriander leaves)

Steps:

  • Wash, core and quarter the tomatoes, but don't peel them. Place in a blender and puree them until they are very smooth, adding some water if necessary. Set the puree aside.
  • Melt the butter or ghee in a large saucepan, then add the mustard and cumin seeds, let them sizzle for a few minutes. Don't be alarmed if they start making popping sounds, that is good. Add the onions and saute, stirring, until they are soft and the edges are a bit brown and crisp. Add the ground turmeric, ground cumin, cayenn, salt, and pepper, saute 30 seconds or so, then add the tomatoes, stir well, and bring to a boil. Reduce heat and simmer, stirring frequently, until the sauce is reduced a bit and no longer smells raw, about 20 minutes.
  • While the sauce is reducing fry the paneer cubes in some oil or ghee until they are browned, This step is not necessary, as raw paneer may be used instead of fried, but it will add a textural and flavor difference. Place the fried paneer cubes in hot water as they are cooked to keep them warm, or keep them warm in a low oven. Add the paneer to the hot tomato curry sauce and serve, garnished with cilantro, with basmati rice. Sauteed kale makes a nice side with this.

Nutrition Facts : Calories 149.9, Fat 8.8, SaturatedFat 5, Cholesterol 20.4, Sodium 476.8, Carbohydrate 17.3, Fiber 5, Sugar 10.7, Protein 3.9

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