Dec 6, 2012

Paneer Tomato Curry (Simple & Delicious)

Here comes another effortless delicious simple exotic Paneer Curry.  This curry is very easy and  can be made with basic ingredients that you can easily find in your Pantry. In any Indian gravies or curries the addition of tomato puree is usual, but in this curry Paneer gets coated with mild masala and simmers in exclusively tomato puree until the tangy tomato flavor sinks into it, which makes it special and unique. During our recent family reunion, my cousin Tara (and wonderful cook) made this curry in hurry. Me & my sister just loved it and surprised at how quickly she fixed this superb dish. Since then I am hooked on to  this. This goes very well with any flavorful rice like pulao or jeera rice. Today I have served this  bright delicious Paneer Curry with mild colorful vegetable pulao and the guests are totally delighted with this combination. Here is the recipe, Njoy!

Paneer Tomato Curry
recipe source: Tara's (my cousin) Kitchen

Paneer Cubes - 1 cup
Tomato - 5 medium (juicy & cluster tomatoes)
Onion - 1
Green Chili - 2
cumin seeds - 1 tsp
mustards seeds - 1 tsp
ginger garlic paste - 1 tsp
turmeric powder - 1 tsp
salt - 1 tsp
black pepper - 1/4 tsp
red chili powder  - 1/2 tsp
coriander powder - 1/2 tsp
Oil - 1 Tbsp
Oil - 1 tsp ( to shallow fry paneer)
Cilantro - 1 Tbsp

Preparatory Steps:
  • Heat the non-stick skillet and add 1 tsp oil. Once the oil is hot add 1/2 tsp turmeric powder to it. Add chopped Paneer cubes to the skillet and shallow fry until all the edges are brown. (approx 5 min). Keep a  bowl of boiled water with a pinch of salt added to it on the side. Drop these fried Paneer cubes into the boiled water and leave it for 5 min. Take out the a Paneer cubes from water and squeeze them and place it on the side. This step makes the Paneer crisp on the edges and soft inside. Sometimes Paneer can become like rock after getting fried. the hot water bath for the Paneer will avoid it, makes it soft in your curry. 
  • Grind the chopped Tomatoes in the Mixie or Blender to make tomato Puree.

I have seen these cocktail tomatoes at Indian store for the first time, they are smaller than cluster tomatoes but bigger than cherry tomatoes. These bright, cute tomatoes are packed with tangy flavor and made this curry colorful, beautiful and flavorful. :-)

  1. Heat the 1 Tbsp of oil in the non-stick pan. Once the oil is hot add the cumin seeds and mustard seeds. When they splutter, Add chopped onion, green chili and saute them for 3 min. Add ginger garlic paste and turmeric powder and stir it well and until the oil separates. 
  2.  Add Tomato Puree to the pan and mix it well with onion mixture. Add salt, black pepper, red chili powder and close the lid and simmer for 3 min. 
  3. Now the tomato puree gets cooked and becomes gravy, add coriander powder and cilantro. Close the lid and simmer for 2 minutes. 
  4. Add the fried Paneer Cubes to the pan. Mix it well until the Paneer gets coated with gravy.Keep the flame in low and simmer for 5 min, this makes the spices sink into Paneer.
  5. Taste and adjust all the seasonings and switch off the stove; transfer it to serving bowl and garnish with some cilantro on top. 
This goes very well with any mild rice dish like vegetable pulao or jeera rice and pairs well with pulka or roti.

take a close peek... Hmmmm...Yum!

will be back with another great recipe
until then take care


  1. yummy curry dear... love it...

  2. looks very inviting and mouthwatering paneer curry.

    today's recipe:

  3. this looks superb and perfectly done :) must be great with chappti

  4. yummy gravy.. It is so simple to make this

  5. easy n tasty recipe
    Iam back to blogging...Plz..visit 1ce dear...
    Visit my new
    face book page

  6. Beautiful color..looks yumm!


  7. This is great! I just made it using what I had and served it with brown rice. Thank you for the detailed explanation about how to treat paneer.

    Margaret in Ann Arbor



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