Tomato Paneer Curry
Tomato Paneer Curry is a flavorful Indian curry made with paneer (cottage cheese) and a rich tomato-based gravy. This recipe is gluten-free and vegetarian, making it suitable for many dietary preferences. Paneer is a great source of protein and calcium, and the tomato-based gravy is rich in vitamins and antioxidants. This recipe uses less oil for a healthier version of the dish. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
168 kcal
Protein
7 g
Carbs
16 g
Fat
8 g
Fiber
1 g
Ingredients
Chopped Onion
0.5 medium cup (80g)
Chopped Tomato
1 small cup (100g)
Garlic paste
0.5 tsp (2.5g)
Ginger Paste
0.5 tsp (2.5g)
Cumin seeds
0.5 tsp (3g)
Coriander Powder
1.5 tsp (3g)
Turmeric powder
0.5 tsp (2g)
Red chilli Powder
0.5 tsp (2g)
Common Salt
0.5 tsp (2g)
Mustard oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Plain Water
1 medium cup (150g)
Paneer Homemade (Toned milk)
1 cubed, cup (200g)
Instructions
Cooking Steps
In a pan, heat oil over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add coriander powder, turmeric powder, red chili powder, and salt. Stir well.
Add cubed paneer and water. Mix well, ensuring the paneer is coated in the masala.
Cover the pan with a lid and let it cook for 5-7 minutes over low heat until the gravy thickens.
Garnish with fresh coriander leaves and serve hot.