by our member Monika Singhvi Patni ‘s husband Manish Patni
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
- Chop the onion finely
- Blend tomatoes into a puree in a Mixer Grinder and strain them to remove the skin and seeds to get a smooth paste.
- Prepare Ginger Garlic Paste
- 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.