23 February, 2016
Paneer in Tomato Gravy (Restaurant Style)
Date – 19.2.2016
Cottage cheese or paneer cooked in tomato gravy. I have added cinnamon powder and cardamom powder in this gravy which gave a nice flavour to this dish. You can have it with chapati, naan, tandoori roti, parathas and steamed or jeera rice.
You may also like –
Preparation time – 15 min
Cooking time – 20 mins
Recipe type – main
Cuisine – north indian
serve – 2-3
Measuring cup used, 1 cup = 220 ml
Paneer /cottage cheese – 200 to 250 g
Onion – 2 medium (roughly chopped)
Green chilly – 1-2
Ginger – 1 inch
Garlic Clove – 3-4 (big)
Tomato -– 3 medium (make paste)
Tomato ketchup – 1 ½ tbsp
Cumin/jeera – ½ tsp
Red chilly – 1 tsp
Kashmiri red chili powder – 1/2 (optional)
Turmeric – ½ tsp
Sugar – ¼ tsp
Kasuri methi – 1 tsp
Cinnamon powder – ¼ tsp
Cardamom powder – 1/8 tsp
Water – 2 cups (you can adjust water according you)
Salt – as per taste
Oil/butter – 1 ½ tbsp 1 tsp
In a blender take roughly chop onion, garlic, ginger and green chillies, make fine paste. Keep aside.
Heat 1 tsp of butter or oil in non stick pan or kadai. Toss the paneer in that and leave it in hot water till we need them. (if you do not want to follow this step just skip it)
Heat 1 ½ tbsp of butter or oil in pan or kadai.
Add cumin seeds, let them splutter.
Add blended paste, red chilly, kashmiri red chili and turmeric powder, saute and stir till oil become separated and raw smell goes off.
Add tomato paste, saute and stir till oil become separated.
Add tomato ketchup and kasuri methi, stir once.
Add 2 cup of water and bring it to boil.
When the gravy starts boiling simmer the flame and add sugar, cinnamon powder, cardamom powder and salt.
Let the gravy boil for 2 mins at simmer. The gravy I made is medium thick if you want more thick gravy boil for some more time.
Add paneer, wait for 3-4 seconds and switch off the flame.
Paneer in tomato gravy is ready.
These are the ingredients for making paste
Take them in a blender
Make smooth paste
Heat 1 tsp butter in a pan and toss paneer for few seconds
Leave paneer in hot water till we need them
Heat oil in a kadai
Add cumin seeds, let splutter
Add grinded paste
Add red chili, kashmiri red chili powder and turmeric
Saute till oil separates
Add tomato paste
Saute till oil separates again
Add tomato ketchup and kasuri methi
Add 2 cup of water
Bring it to boil then simmer the flame
Add cinnamon powder
Add cardamom powder
Let the gravy boil for 2 mins at simmer
Add paneer, wait for 3-4 seconds and switch off the flame
Paneer in tomato gravy is ready