Tamatar Chaman
A Kashmiri-style paneer and tomato curry with a bright red gravy, gentle spices, and a silky finish. It is rich enough to feel special, yet light enough to pair easily with roti, naan, or steamed rice.
For 4 servings
- prep · ~8 min
Prep the paneer and tomatoes.
1.Cut the paneer into medium cubes.2.Chop the tomatoes roughly so they cook down quickly.3.Finely chop the onion, ginger, and garlic. - fry · ~3 min
Lightly fry the paneer.
Heat 1 tbsp oil in a pan over medium heat and fry the paneer cubes for 1 to 2 minutes, turning gently until lightly golden at the edges. Remove to a plate.
TIPKeep the heat moderate so the paneer stays soft and does not turn rubbery. - saute · ~6 min
Cook the onion, ginger, and garlic.
1.Add the remaining 1 tbsp oil to the same pan.2.Add the onion and cook until soft and light golden, 4 to 5 minutes.3.Add the ginger and garlic and cook for 1 minute until fragrant. - saute · ~9 min
Cook the tomatoes and spices.
1.Add the chopped tomatoes and cook until they break down, 6 to 8 minutes.2.Add fennel powder, ginger powder, turmeric powder, red chili powder, and salt.3.Mix well and cook until the masala looks thick and glossy.TIPIf the masala starts sticking, splash in a little water instead of adding more oil. - mix · ~4 min
Blend the gravy base.
Cool the tomato mixture slightly, then blend it to a smooth puree. Return the puree to the pan.
- simmer · ~7 min
Simmer the curry with milk and paneer.
1.Add water and milk to the pan and stir well.2.Bring the gravy to a gentle simmer.3.Add the fried paneer and cook for 4 to 5 minutes on low heat.4.Sprinkle garam masala and mix gently.TIPDo not boil hard after adding milk, or the gravy can split. - garnish
Garnish with cilantro.
- serve
Serve hot with roti, naan, or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Fry the paneer only until the edges turn pale gold; over-frying will make it chewy once simmered in the gravy.
- 2Let the tomato masala cool a bit before blending so the puree stays smooth and safer to process.
- 3Cook the tomatoes until the oil begins to separate slightly and the masala looks glossy; that is the cue the raw tang has cooked off.
- 4Use room-temperature milk and keep the curry at a gentle simmer to prevent the tomato-milk gravy from splitting.
- 5If your tomatoes are very tart, add a tiny pinch of sugar after blending to round out the Kashmiri-style gravy.
- 6This curry tastes even better after a short rest, so let it sit 10 minutes before serving for the paneer to absorb the fennel-ginger flavours.
- 7Reheat on low heat with a splash of water or milk, since the blended tomato gravy thickens as it stands.
Adapt it for your goals.
No-onion
Skip the onion for a cleaner tomato-forward gravy; this gives a lighter, more delicate version that still works well with fennel and dry ginger.
low oilLow-oil
Do not fry the paneer; add it directly at the simmering stage and sauté the masala with small splashes of water to reduce oil.
veganVegan
Use firm tofu instead of paneer and replace milk with cashew milk or oat milk for a dairy-free curry with similar body.
extra spicyExtra-spicy
Increase the red chili powder or add a little Kashmiri chili for deeper red color and more heat without changing the gravy style too much.
Why this is on our healthy list.
Protein from Paneer
Paneer adds satisfying protein and richness, making the curry more filling when served with roti or rice.
Tomato-Rich Base
The gravy uses several tomatoes, contributing natural acidity, colour, and beneficial plant compounds from cooked tomatoes.
Digestive Spices
Ginger, garlic, and fennel are traditional flavouring ingredients that also make the dish feel warming and balanced.
Frequently asked questions
This usually happens if the heat is too high or the milk is cold. Use room-temperature milk and keep the curry at a gentle simmer, not a hard boil.
