Lipsmacking delicious and super simple Paneer Tomato Curry recipe with step by step pictures. Learn how to make this easy Tomato Paneer Curry – perfect with any Indian bread.
In a thick bottomed pan heat oil. Add dry bay leaf, 2 cloves, 1 cardamom, 1 cinnamon stick and ½ teaspoon cumin seeds.
As they splutter, add 3 medium sized onions cubed.
Fry until the onions are translucent on medium flame and add 1 teaspoon ginger garlic paste. Cook for 2-3 mins until the raw smell is gone.
Now add all the spice powders – ½ tablespoon Kashmiri red chilli powder, 1 teaspoon coriander powder, 1 teaspoon pav bhaji masala powder and ¼ teaspoon 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 ½ teaspoon sugar and salt as needed for the curry.
Now add 200 grams Cubed Paneer.
Mix well and add ½ teaspoon garam masala powder.
Cook for a minute or two and then garnish with 2-3 tablespoon 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.
Notes
There is no water added in this recipe, it is necessary to keep stirring the curry continuously and cook the ingredients to perfection.
When the curry is done, it should leave from the sides of the pan and oil should ooze out from the sides.
Adjust spices as per preference.
Don’t skip pav bhaji masala powder as it enhances the taste of the curry.
Nutrition
Nutrition Facts
Paneer Tomato Curry
Amount per Serving
Calories
110
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.