When I was growing up, paneer in tomato sauce was made only in fancy restaurants in cities. It included whipped cream and ghee to give it a rich, creamy flavour. In this paneer recipe, I use low-fat yogurt and a combination of herbs and spices that make it very rich and flavourful without any cream.
Paneer, sometimes called panir, is an Indian soft cow’s milk cheese similar to tofu. You can find it in Indian markets as well as online.–Bal Arneson
Paneer in Tomato Sauce Recipe
Hands-On Time: | Total Time: | Serves 4
- 2 tablespoons grapeseed oil
- 1 large onion, chopped
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 1 tablespoon tomato paste
- 1 tablespoon cumin seeds
- 1 tablespoon fenugreek leaves
- 1 tablespoon garam masala
- 1 tablespoon Spanish paprika
- 1 tablespoon sugar
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1 cup crushed tomatoes
- 3/4 cup low-fat plain yogurt
- 3/4 cup water
- 2 cups cubed pan-fried paneer
- 1. Place the oil, onion, garlic, and ginger in a skillet over medium-high heat and cook for 5 to 6 minutes. Stir regularly.
- 2. Add the tomato paste and cumin seeds, and cook for 1 minute. Add the fenugreek, garam masala, paprika, sugar, turmeric, and salt. Cook for 2 minutes on medium heat, stirring occasionally.
- 3. Add the tomatoes, yogurt, and water, reduce the heat to medium-low, and cook for 10 minutes. Add the paneer, turn the heat off, cover with a lid, and let it sit for a few minutes. Serve with rice and/or rotis.
- To give this dish a spicy kick, add 2 finely chopped green chilies with the tomatoes.
Paneer in Tomato Sauce Recipe © 2009 Bal Arneson. Photo © 2009 Tracey Kusiewicz. All rights reserved.