Paneer With Tomato Chutney Food

TOMATO PANEER RECIPE: HOW TO MAKE TOMATO PANEER RECIPE AT HOME | HOMEMADE TOMATO PANEER RECIPE - TIMES FOOD

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.

PANEER WITH TOMATO CHUTNEY

Steps:

• 1. Fill a medium sized pot with water, a few inches from the top. Bring water to a boil, then with a spoon, add tomatoes. (While waiting on water to boil, fill a bowl with ice water with plenty of ice.) Only keep tomatoes in boiling water for 10 to 20 seconds. Remove with slotted spoon and plunge into ice water. This stops the cooking. Next, peel the skin off, which should come off easy now. Dice and set aside. Save tomato juice.
• 2. To medium pot or pan melt butter then add diced onion and lightly salt. Cook on medium heat till a light golden brown.
• 3. Add tomato, including the juice, green peas, dates, honey, and all the spices. Bring to a boil then reduce heat and simmer for 15 to 20 minutes or until thickened.
• 4. Drizzle hot pan with olive oil. Add sliced paneer and brown on both sides. Remove from pan and cut each slice into 3 pieces. Serve over a pool of chutney and place a small spoon on top. *Optional Garnish with yogurt or sour cream.*
• 5. :)
• 6. To Make Paneer Pour one gallon of milk (no low fat !) into large pot. Over medium heat, bring to a rolling boil. Keep stirred to prevent scorching. Remove from heat and slowly and gently pour in lemon juice. Slowly stir in one direction for 2 minutes. Add salt stir, then cover and let set for 10 minutes. Pour into cheesecloth lined colander to drain. Tie corners, squeeze, then hang 30 - 45 minutes. Lay in perforated mold with follower. Add some weight on top of follower. I had about 18 - 20 pounds on top. (Or you can sandwich it in between two towels and set a heavy skillet on it.) Let press for an hour. Remove, unwrap, and slice your paneer, at least 1/2 - 3/4 inches thick. (If it is too soft to cut, just put back and press for a while longer.)

PANEER TIKKA WITH CILANTRO MINT CHUTNEY

Steps:

• For the paneer: Whisk together the yogurt, garlic, ginger, lemon juice, oil, garam masala, smoked paprika, coriander, cumin, turmeric and cayenne pepper in a large bowl and season to taste with salt and pepper.
• Add the paneer and vegetables and carefully stir to coat. Cover and place in the fridge to marinate for 2 hours or overnight. While the paneer marinates, soak 8 bamboo skewers in water.
• For the chutney: Add the yogurt, lemon zest, lemon juice, cilantro, mint, chile, ginger, garlic and sugar in the bowl of a small food processor. Blitz to finely chop. Season with salt. Add a splash of water or more yogurt to reach a saucy consistency. Transfer the chutney to a container and store in the fridge for up to 5 days until ready to use.
• Preheat a grill to medium-high heat or broiler to high with a rack set to the top position. Thread the paneer and vegetables onto the soaked skewers. Lightly oil the grill or a large baking sheet and grill or broil for 10 to 15 minutes, turning every couple of minutes until lightly charred and the vegetables are tender.
• Serve hot with naan, cabbage and drizzled with cilantro mint chutney.