Paneer Tamatri / Paneer In A Tomato Based Gravy / Restaurant Style Paneer Recipe

The perfect tomato gravy that's not too tangy yet not bland. The sugar helps balance the tanginess of the tomatoes so feel free to adjust the sugar content to suit your requirement. The cream and milk add volume and body to the gravy that is flavored with the basic masalas like cardamom, ginger and green chillies. Paneer is added to the gravy, however you can use any vegetable of your choice. Enjoy this amazingly simple dish with a pulao or some parathas.

Paneer Tamatri / Paneer In A Tomato Based Gravy / Restaurant Style Paneer Recipe

Source :- Tarla Dalal

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 4 servings


Ingredients

Tomatoes , cut into quarters:- 4 medium
Sugar:- 1 1/2 Tsp
Cinnamon (dalchini):- 1" piece
Black peppercorns (kalimirch):- 2
Cardamoms (elaichi):- 2
Ghee:- 1 Tbsp
Finely chopped ginger (adrak):- 1 Tsp
Finely chopped green chillies:- 1 Tsp
Fresh cream:- 1/4 Cup
Milk:- 1/4 Cup
Paneer (Indian Cottagte cheese) cubes:- 1 cup
Fresh cream for the garnish:- 2 Tsp
Salt to taste

Procedure:-

1) Combine the tomatoes, sugar, cinnamon, peppercorns and cardamoms with 1 cup of water in a pan and cook for 10 to 12 minutes or till the tomatoes are soft.

2) Allow it to cool and blend in a mixer to a smooth puree. Strain the mixture and keep aside.

3) Heat the ghee in kadhai, add the ginger and green chillies and sauté for 30 seconds.

4)Add the prepared purée and salt and cook for 5 to 6 minutes, while stirring occasionally.

5)Remove from the flame , add the cream, milk and paneer and cook for 1 to 2 minutes.

Serve hot garnished with fresh cream.

Enjoy:)

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Paneer Butter Masala - II

I have shared my favorite paneer buter masala recipe before here and today i wanted to share this another recipe which is much simpler to make but without sacrificing any taste. Source here 



Ingredients:- 

Tomatoes:- 15-20 ( 1 Kg)
Onions:- 3 Medium 
Oil-2 tbsp Butter:- 4 Tbsp 
Cashew nuts:- 1/2 cup 
Ginger paste:- 1 Tbsp 
Garlic paste:- 1 Tbsp 
Kashmiri red chilli powder:- 1 Tbsp 
Salt 
Paneer( cottage cheese):- 400 gms ( cut in cubes). 
Kasoori Methi (fenugreek leaves):- 2 tbsp (Dry roast kasoori methi leaves and keep it aside.) 
Cardomom powder:- 1/2 Tsp
Garam Masala Powder:- 1/2 Tsp 
Honey:- 1 Tbsp 
Cream:- 1/2 Cup 

Procedure:-
1) Cut tomatoes in small quarters 
2) Cut Onions in small cubes. 
3) Heat 1 Tbsp of oil in a pan. Add tomatoes, onions and cashew nuts.
4) Cook until tomatoes are soft. 
5)Grind this mixture into a fine paste. 
6) Heat 4 Tbsp butter and 1 Tbsp of oil in a separate pan. 
7) When hot add ginger and garlic paste., cook for 1-2 minutes. 
8) Add red chilli powder,, mix everything well. 
9) Strain the tomato mixture in the pan.( this step is important to achieve the silky smooth gravy texture ), cook for 3-4 minutes. 
10)Add salt and stir well and cover and cook.. 
11) Add cardamom powder, garam Masala Powder & honey , mix well. 
12)Rub roasted kasoori methi leaves between your palms and add to the tomato gravy, mix well and add paneer cubes in the gravy.
13)Add cream and stir well. Serve hot with rotis or naan..Enjoy:)

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