Paneer Tomato Curry
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.
Curries & Gravies, Side Dishes for Roti
Calories per Serving:
Thick Bottomed Kadai/Fry Pan
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
Paneer/Cottage Cheese Cubed
Medium Onions Cubed
Medium Tomatoes Cubed
Ginger Garlic Paste
Dry Bay Leaf
Kashmiri Red Chilli Powder
Pav Bhaji Masala Powder
Garam Masala Powder
Salt as needed
Coriander Leaves Finely Chopped
In a thick bottomed pan heat oil. Add dry bay leaf, 2 cloves, 1 cardamom, 1 cinnamon stick and 1/2 tsp cumin seeds.
As they splutter, add 3 medium sized onions cubed.
Fry until the onions are translucent on medium flame and add 1 tsp ginger garlic paste. Cook for 2-3 mins until the raw smell is gone.
Now add all the spice powders – 1/2 tbsp Kashmiri red chilli powder, 1 tsp coriander powder, 1 tsp pav bhaji masala powder and 1/4 tsp 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 1/2 tsp sugar and salt as needed for the curry.
Now add 200 grams Cubed Paneer.
Mix well and add 1/2 tsp garam masala powder.
Cook for a minute or two and then garnish with 2-3 tbsp 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.
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.
Paneer Tomato Curry https://cookingfromheart.com/paneer-tomato-curry/ October 30, 2020