Tamatar Chaman with Lavasa Bread

Instructions

1. 1

   Prepare Tomatoes and Paneer

   • Bring a pot of water to a boil. Make a small 'X' incision at the bottom of each tomato and blanch them for 2-3 minutes until the skin starts to peel.
   • Transfer the tomatoes to a bowl of ice-cold water. Once cool, peel the skins and blend into a smooth puree. Set aside.
   • While the tomatoes are blanching, cut the paneer into 1-inch cubes.
2. 2

   Fry the Paneer

   • Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This removes its pungent raw smell.
   • Reduce the heat to medium. Carefully add the paneer cubes and shallow-fry, turning them occasionally, until they are golden brown on all sides (approx. 5-7 minutes).
   • Using a slotted spoon, remove the fried paneer and immediately place it in a bowl of warm water. This crucial step ensures the paneer remains soft and spongy.
3. 3

   Temper the Spices

   • In the same pan with the remaining oil, lower the heat to medium-low.
   • Add the cloves, black cardamom, and cinnamon stick. Sauté for 30 seconds.
   • Add the hing and stir for another 10 seconds until fragrant.
4. 4

   Cook the Tomato Gravy

   • Add the Kashmiri red chilli powder, turmeric powder, fennel powder, and dry ginger powder to the oil. Stir quickly for 10-15 seconds.
   • Immediately pour in the prepared tomato puree to prevent the spices from burning. Mix well.
   • Add salt and sugar. Cook the gravy on medium heat, stirring occasionally, for about 10-12 minutes, or until it thickens and you see oil separating from the sides.
5. 5

   Simmer and Finish

   • Drain the water from the paneer cubes and add them to the cooked tomato gravy.
   • Pour in 360 ml (1.5 cups) of warm water and stir gently.
   • Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10 minutes, allowing the paneer to absorb the flavors.
   • Turn off the heat. Let the curry rest for 5-10 minutes before serving. This allows the flavors to meld and the oil to surface, giving it a classic look.
6. 6

   Serve

   • Serve Tamatar Chaman hot with steamed rice, which is the traditional accompaniment, or with naan or roti.