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23 February, 2016

Paneer in Tomato Gravy (Restaurant Style)

Posted in : main course, north indian curry, paneer recipes, Veg Gravy on by : nrdubey Tags: , , ,

Date – 19.2.2016

About Recipe

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.

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Preparation time – 15 min

Cooking time – 20 mins

Recipe type – main

Cuisine – north indian

serve – 2-3

 

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Measuring cup used, 1 cup = 220 ml

Ingredients

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

 

Method

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.

 

In Short

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These  are the ingredients for making paste

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Take them in a blender

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Make smooth paste

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Heat 1 tsp butter in a pan and toss paneer for few seconds

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Leave paneer in hot water till we need them

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Heat oil in a kadai

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Add cumin seeds, let splutter

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Add grinded paste

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Add red chili, kashmiri red chili powder and turmeric

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Saute till oil separates

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Add tomato paste

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Saute till oil separates again

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Add tomato ketchup and kasuri methi

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Stir once

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Add 2 cup of  water

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Bring it to boil then simmer the flame

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Add cinnamon powder

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Add cardamom powder

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Add sugar

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Add salt

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Let the gravy boil for 2 mins at simmer

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Add paneer, wait for 3-4 seconds and switch off the flame

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Paneer in tomato gravy is ready

 

 

 

 

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