PAN CON TOMATE
Provided by Valerie Bertinelli
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees F. Place the bread on a rimmed baking sheet and toast for 5 minutes. Flip bread and toast until golden and crispy, about 2 minutes.
- In the meantime, cut the tomatoes in half and grate the cut side of the tomato on the large holes of a box grater into a shallow bowl. Grate in the garlic clove and add the vinegar, olive oil and 1/2 teaspoon kosher salt. Stir to combine.
- Spoon the tomato mixture on top of each slice of bread, making sure to cover the toast completely from edge to edge. Drizzle the toast with a generous amount of olive oil and sprinkle with flaky salt.
TOMATO PANEER RECIPE: HOW TO MAKE TOMATO PANEER RECIPE AT HOME | HOMEMADE TOMATO PANEER RECIPE - TIMES FOOD
Craving tasty and healthy Tomato Paneer? Here is how to make this easy Tomato Paneer recipe at home!This easy Tomato Paneer recipe is a must-try for those who love paneer dishes in a tomato-based gravy. It is a low-fat paneer recipe that is ready in just half an hour. This tomato paneer recipe is suitable for those days when you do not want to put a lot of effort in your lunch or dinner and yet want something delicious. Made with readily available ingredients in your kitchen like paneer, onion, tomato, green chilli and ginger-garlic paste, this easy paneer recipe is worth every calorie. If you are bored with common paneer recipes like Paneer Butter Masala, Kadai Paneer and Shahi Paneer, this Tomato paneer recipe is a fresh variation that you will enjoy. Serve this easy paneer recipe hot with Rice, Naan or Paratha. It also pairs well with Garlic Naan, Missi Roti and Biryani. A must try paneer recipe for parties and special occasions!
Provided by TNN
Categories Lunch
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Firstly, place paneer on a chopping board and cut into cubes. Now, finely chop the onions and cilantro. Also, slice the green chillies.
- Take boiling water in a large bowl. Add some salt and immerse the chopped paneer cubes in it. Remove them after 10 minutes. This process makes the paneer soft.
- Now, place a frying pan over medium flame and add butter into the pan. Once the butter melts, add onions and green chillies and fry them until golden in colour. Keep the flame low.
- Then, add the tomato puree and cook on low flame until the mixture is reduced to half. Now add the ginger-garlic paste and cook covered for another 10 minutes on low flame.
- Mix in salt, black pepper and cook for another 2-3 minutes. Add the paneer cubes and mix. Be gentle or they might disintegrate. Now, bring the mixture to a boil and turn off the flame.
- Garnish the mixture with chopped cilantro and serve! Do try this recipe, rate it and leave your comments in the section below.
Nutrition Facts : ServingSize 1 bowl, Calories 378 cal
PANEER CON TOMATE
Pan con tomate, the Spanish dish of grated tomato on grilled or toasted bread, is summery and extremely satisfying. Grating a tomato somehow emphasizes everything delicious about it, heightening sweetness and acidity. Paneer con tomate is built on the same principle, but swaps the bread for pieces of crisp-edged, lightly fried cheese. Here, the tomato pulp is seasoned not with olive oil, but with a glug of coconut oil infused with mustard seeds and curry leaves. If you've got homemade paneer, which is looser and softer, then there's no need to fry it.
Provided by Tejal Rao
Categories easy, for two, quick, snack, appetizer
Time 15m
Yield 2 servings, as a snack or appetizer
Number Of Ingredients 8
Steps:
- Using the large holes of a box grater, grate the tomatoes directly over a serving plate, pressing down with your palm so that all of the pulp goes through, and you're left with just the thin outer skin. Get rid of the skin and season the pulp generously with the salt and pepper.
- Cut the paneer into strips about 1-inch thick, then rotate the block and cut the strips to make bite-size squares.
- Heat 1 tablespoon oil in a large nonstick pan over medium and add the paneer, letting it brown lightly, about 1 minute. Flip the pieces to get the other side a little brown, about 1 minute, then pile the paneer onto the tomato pulp.
- In the same pan, heat the remaining 2 tablespoons oil, then add the mustard seeds and cumin seeds. When the mustard seeds start to pop, crumple the curry leaves and add them to the pan, shaking it gently to sauté the leaves. Tip it all directly over the paneer and serve warm, or at room temperature.
MATAR PANEER
Serve this classic veggie Indian dish with cheese and peas in a spicy tomato sauce as an easy midweek meal. It takes just 25 minutes to make
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 12
Steps:
- Heat the oil in a frying pan over high heat until it's shimmering hot. Add the paneer, then turn the heat down a little. Fry until it starts to brown at the edges, then turn it over and brown on each side - the paneer will brown faster than you think, so don't walk away. Remove the paneer from the pan and drain on kitchen paper.
- Put the ginger, cumin, turmeric, ground coriander and chilli in the pan, and fry everything for 1 min. Add the tomatoes, mashing them with the back of a spoon and simmer everything for 5 mins until the sauce smells fragrant. Add a splash of water if it's too thick. Season well. Add the peas and simmer for a further 2 mins, then stir in the paneer and sprinkle over the garam masala. Divide between two bowls, top with coriander leaves and serve with naan bread, roti or rice.
Nutrition Facts : Calories 544 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 0.1 milligram of sodium
TOASTED TOMATO-PANEER SANDWICHES
Paneer is perfect for this toasted sandwich recipe-the cheese is creamy but doesn't melt completely into the spiced tomato sauce. Upgrade your grilled cheese.
Provided by Rachel Gurjar
Time 55m
Yield Makes 6
Number Of Ingredients 19
Steps:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook paneer in a single layer, undisturbed, until golden brown underneath, about 2 minutes. Turn over and cook on other side until golden brown, about 2 minutes. Transfer to a medium bowl; let cool slightly, then crumble into bite-size pieces. Set aside.
- Add onion, garlic, jalapeño, ginger, cumin seeds, and mustard seeds to same pot and cook (still over medium), stirring often, until onion is softened and translucent, about 5 minutes. Add coriander, cayenne, and turmeric and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in tomatoes, salt, and 1 cup water. Bring to a simmer, then reduce heat to low and stir in reserved paneer. Cover pot and cook, stirring occasionally, until sauce is slightly thickened, 15-20 minutes.
- Spread a slice of bread with ½ cup sauce. Top with some of the red onion, cheddar, and cilantro (about a sixth of each); close up sandwich with another slice of bread. Repeat with remaining ingredients to make 5 more sandwiches.
- Melt 1 Tbsp. butter in a small nonstick skillet over medium. Cook 2 sandwiches, pressing down occasionally on them with a spatula to ensure good contact with the pan, until underside is golden brown and crisp, about 3 minutes. Turn sandwiches over and cook until other side is golden brown and cheese is melted, about 3 minutes. Transfer to a plate. Repeat process two more times with remaining butter and sandwiches.
- Slice sandwiches in half and serve with ketchup.
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