Roasted Tomato, Basil And Paneer Curry Recipe

Name: Roasted Tomato, Basil And Paneer Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams paneer cut into 2cm cubes; 6 deep red tomatoes; 4 cloves of garlic; 2 cardamom pods; 1 teaspoon cumin seeds; 1/4 teaspoon mustard seeds; 2 cloves; 1 small stick of cinnamon; 200 milliliters water; 75 grams basil, very finely chopped (I used a food processor); 1 teaspoon paprika; 4 spring onions; 1/4 teaspoon turmeric; 2 green chillies

Servings: persons

250 grams paneer cut into 2cm cubes
6 deep red tomatoes
4 cloves of garlic
2 cardamom pods
1 teaspoon cumin seeds
1/4 teaspoon mustard seeds
2 cloves
1 small stick of cinnamon
200 milliliters water
75 grams basil, very finely chopped (I used a food processor)
1 teaspoon paprika
4 spring onions
1/4 teaspoon turmeric
2 green chillies

1
Cut the tomatoes and in half and drizzle them with oil. Sit them on some baking paper with the cut side upwards and roast them in the oven at 150degrees until they look lightly brown and intense. Whilst the tomatoes are roasting, mid-way add 4 cloves of garlic in their shell and let them roast too.
2
Heat a non-stick pan and add 1 tbsp. oil to shallow fry the paneer until it is lightly golden. Remove onto some kitchen paper and drain off the excess oil.
3
Once the tomatoes and garlic are roasted, lightly blitz them together so that you have a chunky sauce.
4
Heat 2 tbsp. in the non-stick pan add the cumin seeds, turmeric, chillies, cardamom pods, cloves and cinnamon and allow the seeds to sizzle before stirring in the onions and salt. Saute for a couple of minutes.
5
Pour in the tomato and garlic sauce and bring the mixture to a simmer before sprinkling in the paprika and garam masala and then the paneer with water.
6
Simmer for 7-8 minutes before mixing in the basil and then simmer for a further two minutes.
7
Serve hot with chapatti or rice.

122

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 250 grams paneer cut into 2cm cubes, 6 deep red tomatoes, 4 cloves of garlic, 2 cardamom pods, and more.

Yes, Roasted Tomato, Basil And Paneer 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.

Roasted Tomato, Basil And Paneer Curry

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