indianEasyvegetariangluten freenut freesoy free
Paneer Tomato Curry
RATING
0.0/5
TASTE SCORE
8/10
A light, flavorful curry with soft paneer cubes simmered in a tangy tomato and onion gravy. Perfectly spiced and ready in under 30 minutes, it's a wholesome choice for a weeknight dinner.
SERVINGS
4
INGREDIENTS
For 4 servings
NUTRITION · PER SERVING
212
212
CALORIES · 1 SERVING
Protein10g · 19%
Carbs7g · 13%
Fat15g · 64%
Fiber2g
Sugar3g
Saturated fat8g
Cholesterol40mg
Sodium20mg
Potassium295mg
Phosphorus197mg
METHOD · 7 STEPS
Prepare the ingredients.
Finely chop the onion, puree the tomatoes, and cut the paneer into 1-inch cubes. Keep all spices measured and ready.
Temper the whole spices.
- Heat mustard oil in a pan or kadai over medium heat.
- Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds.
TIPWait for the cumin seeds to crackle properly. This step is key to releasing their full aroma into the oil.Sauté the aromatics.
- Add the chopped onion to the pan.
- Sauté for 3-4 minutes until the onions turn soft and translucent.
- Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
Cook the masala base.
- Pour in the tomato puree.
- Add the turmeric powder, coriander powder, red chili powder, and salt.
- Mix well and cook for 5-6 minutes, stirring occasionally, until the masala thickens and starts to release oil from the sides.
Simmer the curry.
- Add 1 cup of warm water to the pan and stir to combine, forming a gravy.
- Bring the gravy to a gentle boil.
- Carefully add the paneer cubes to the gravy.
- Reduce the heat to low, cover the pan, and let it simmer for 5 minutes. This allows the paneer to absorb the flavors.
TIPDon't overcook the paneer, as it can become tough and chewy. A short simmer is all it needs.Finish with final flavorings.
- Turn off the heat.
- Sprinkle the garam masala and crushed kasuri methi over the curry.
- Gently stir to combine.
- Garnish with freshly chopped coriander leaves.
Serve the curry.
Let the curry rest for a few minutes before serving hot with roti or jeera rice.
PRO TIPS
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer gravy, you can use a paste of 5-6 soaked cashews, but be mindful this will increase the calorie count.
- 2Soaking the paneer cubes in warm salted water for 10 minutes before adding to the curry can make them extra soft.
- 3Always add kasuri methi at the end after crushing it between your palms to maximize its flavor.
- 4If the gravy is too tangy, you can balance it with a tiny pinch of sugar or jaggery.
- 5This curry can be stored in an airtight container in the refrigerator for up to 2 days.
QUESTIONS?
Frequently asked questions
Yes, this version of Paneer Tomato Curry is quite healthy. It is rich in protein from paneer and made with minimal oil, making it low in fat. Tomatoes provide antioxidants like lycopene. It's a balanced dish suitable for a healthy diet.
