Men Who Cook Series 2 
We believe in driving home the point that household chores should be shared. 
Recipe for Paneer Tomato Masala
by our member Monika Singhvi Patni ‘s husband Manish Patni
Manish is self -employed & an Award Winning Realtor Since 2005 Providing Consultancy to real estate investors .He is also a lawyer by qualification providing Legal Consultancy and Advisory Services as a legal strategist relating to Banking, Consumers, Regulatory & Criminal Matters.
Manish says ‘ Experimenting my Culinary Knowledge & Cooking for friends and family are my best pastime and hobby….. a stress buster & therapy for me … love to learn new Dishes… Love Cooking Indian Traditional & Continental dishes and desserts as also baking… Rajasthani & Jain Cuisines are my favorite….”

Paneer Tomato Gravy


  • Paneer – 12 to 15 pieces
  • Onion – 2 medium
  • Cherry tomatoes – 500 g (or) Regular Tomatoes – 4
  • Green Chilies – 2
  • Garlic Cloves – 3
  • Ginger – 1”
  • Oil – 4 tbsp
  • Fresh cream – 100 ml
  • Cumin Seeds – 1 tsp
  • Red Chilli Powder – 1 ½ tsp or to taste
  • Salt – to taste
  • Turmeric Powder – ¼ tsp
  • Garam Masala Powder – ½ tsp or to taste
  • Coriander powder – 2 tsp
  • Fresh green coriander leaves – For Garnishing
  • Amchoor Powder – ½ tsp (optional)
  • Kasuri Methi – Optional


  1. Chop the onion finely
  2. Blend tomatoes into a puree in a Mixer Grinder and strain them to remove the skin and seeds to get a smooth paste.
  3. Prepare Ginger Garlic Paste
  4. Cut paneer into 12 to 15 cubes of equal size.


  • Heat oil in a pan.
  • When the oil is heated, add cumin seeds and allow them to splutter.
  • Add ginger garlic paste and then quickly add the finely chopped onions and sauté the mixture continuously until the onion changes color to golden brown.
  • Now add the tomato puree. Cover and cook for 5 to 7 minutes. Tomatoes will get half cooked and water content will be reduced to half.
  • Now, add turmeric powder, coriander powder, red chi;li powder, garam masala and salt. Stir and combine the dry spice powders well with the gravy and cook until the oil separates out from the gravy.
  • Add fresh cream.
  • When the gravy is cooked add chopped paneer cubes and Kasuri Methi
  • Add butter for flavor which is an optional step.
  • Garnish the gravy with coriander leaves and serve along with chapati.