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A simple, comforting Kashmiri curry where soft paneer cubes are simmered in a tangy, fragrant tomato gravy. Spiced with fennel and ginger, it's a quick and delicious dish that brings the flavors of the valley to your table.
For 4 servings
Prepare the Paneer
Temper the Spices
Cook the Tomato Masala
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A simple, comforting Kashmiri curry where soft paneer cubes are simmered in a tangy, fragrant tomato gravy. Spiced with fennel and ginger, it's a quick and delicious dish that brings the flavors of the valley to your table.
This kashmiri recipe takes 40 minutes to prepare and yields 4 servings. At 332.01 calories per serving with 13.16g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Serve
Replace paneer with firm tofu (press and fry as you would paneer) and use a neutral vegetable oil instead of ghee if you prefer.
For a richer, creamier texture, stir in 2 tablespoons of fresh cream or cashew paste in the last minute of simmering.
Make it a mixed curry by adding 1/2 cup of boiled green peas or par-boiled potato cubes along with the paneer.
Paneer is an excellent source of vegetarian protein, which is essential for muscle building, tissue repair, and overall body function.
Tomatoes are loaded with lycopene, a powerful antioxidant that helps protect cells from damage and supports heart health.
The spices used, particularly fennel (saunf) and ginger (sonth), are well-known for their digestive properties, helping to reduce bloating and improve gut health.
Turmeric contains curcumin, a compound with strong anti-inflammatory and antioxidant effects that can help strengthen the immune system.
Yes, it is a relatively healthy dish. Paneer provides a good amount of protein and calcium, while tomatoes are rich in vitamins and antioxidants like lycopene. To make it healthier, you can reduce the amount of oil used.
One serving of Tamatar Czot contains approximately 280-320 calories, depending on the amount of oil and the fat content of the paneer used.
Absolutely! The authentic Kashmiri recipe for Tamatar Czot is traditionally made without any onion or garlic. The primary flavors come from fennel, dry ginger, and tomatoes.
Paneer can become tough if it's overcooked. This can happen either by frying it for too long or simmering it in the gravy for an extended period. Stick to the recommended times for a soft texture.
Leftover Tamatar Czot can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
While you can use fresh ginger paste, dry ginger powder (sonth) provides a distinct, pungent warmth that is characteristic of Kashmiri cuisine. For the most authentic taste, it is highly recommended.