Paneer Tamatar Ka Khut Recipes

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 TAMATAR KA KHUT

Steps:

• PLACE the tomatoes in a pan and add all the remaining ingredients, except the paneer and the coconut milk.
• Bring the mixture to a boil.
• Lower the heat and simmer, till the whole mixture is reduced to one-third.
• Remove and pass through a fine mesh soup strainer.
• Pour the strained liquid into a separate pan and bring to a boil.
• Add the coconut milk and the paneer to the liquid.
• Cook for two to three minutes.
• Remove from heat and set aside.
• For the tempering: Heat the oil in a frying pan, and add the mustard and cummin seeds.
• Stir over medium heat until they begin to crackle; then add the curry leaves and stir for another minute.
• Remove from heat and pour the tempering over the tamatar khut.