Paneer And Tomato Curry Recipe

Name: Paneer And Tomato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
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.
2
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.
3
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.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Paneer And Tomato Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Paneer And Tomato Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions