Paneer And Tomato Curry Food

PANEER TOMATO CURRY

Steps:

• In a thick bottomed pan heat oil. Add dry bay leaf, 2 cloves, 1 cardamom, 1 cinnamon stick and 1/2 tsp cumin seeds.
• As they splutter, add 3 medium sized onions cubed.
• Fry until the onions are translucent on medium flame and add 1 tsp ginger garlic paste. Cook for 2-3 mins until the raw smell is gone.
• Now add all the spice powders - 1/2 tbsp Kashmiri red chilli powder, 1 tsp coriander powder, 1 tsp pav bhaji masala powder and 1/4 tsp turmeric powder.
• Cook the spice powders for 2-3 mins on low flame and then add 3 medium sized tomatoes cubed.
• Fry on medium flame for 4-5 mins, it is not needed to cook the tomatoes until mushy. They should retain the shape. Add 1/2 tsp sugar and salt as needed for the curry.
• Now add 200 grams Cubed Paneer.
• Mix well and add 1/2 tsp garam masala powder.
• Cook for a minute or two and then garnish with 2-3 tbsp of finely chopped coriander leaves. Remove from heat.
• Serve hot immediately with any Indian bread of your choice. Also goes well with Pulao or dosa.

BASIC INDIAN CURRY WITH PANEER

Steps:

• Heat oil in a large pan over medium heat. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger, and continue cooking for 1 minute.
• Reduce heat to low, stir in chopped serrano chiles, and cook for an additional minute. Sprinkle in the red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
• Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes. Garnish with cilantro.

PANEER AND TOMATO CURRY

Steps:

• Wash, core and quarter the tomatoes, but don't peel them. Place in a blender and puree them until they are very smooth, adding some water if necessary. Set the puree aside.
• Melt the butter or ghee in a large saucepan, then add the mustard and cumin seeds, let them sizzle for a few minutes. Don't be alarmed if they start making popping sounds, that is good. Add the onions and saute, stirring, until they are soft and the edges are a bit brown and crisp. Add the ground turmeric, ground cumin, cayenn, salt, and pepper, saute 30 seconds or so, then add the tomatoes, stir well, and bring to a boil. Reduce heat and simmer, stirring frequently, until the sauce is reduced a bit and no longer smells raw, about 20 minutes.
• While the sauce is reducing fry the paneer cubes in some oil or ghee until they are browned, This step is not necessary, as raw paneer may be used instead of fried, but it will add a textural and flavor difference. Place the fried paneer cubes in hot water as they are cooked to keep them warm, or keep them warm in a low oven. Add the paneer to the hot tomato curry sauce and serve, garnished with cilantro, with basmati rice. Sauteed kale makes a nice side with this.