The perfect tomato gravy that’s not too tangy yet not bland. The sugar helps balance the tanginess of the tomatoes so feel free to adjust the sugar content to suit your requirement. The cream and milk add volume and body to the gravy that is flavored with the basic masalas like cardamom, ginger and green chillies. Paneer is added to the gravy, however you can use any vegetable of your choice. Enjoy this amazingly simple dish with a pulao or some parathas.
Paneer Tamatri / Paneer In A Tomato Based Gravy / Restaurant Style Paneer Recipe
Source :- Tarla Dalal
Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 4 servings
Tomatoes , cut into quarters:- 4 medium
Sugar:- 1 1/2 Tsp
Cinnamon (dalchini):- 1″ piece
Black peppercorns (kalimirch):- 2
Cardamoms (elaichi):- 2
Ghee:- 1 Tbsp
Finely chopped ginger (adrak):- 1 Tsp
Finely chopped green chillies:- 1 Tsp
Fresh cream:- 1/4 Cup
Milk:- 1/4 Cup
Paneer (Indian Cottagte cheese) cubes:- 1 cup
Fresh cream for the garnish:- 2 Tsp
Salt to taste
1) Combine the tomatoes, sugar, cinnamon, peppercorns and cardamoms with 1 cup of water in a pan and cook for 10 to 12 minutes or till the tomatoes are soft.
2) Allow it to cool and blend in a mixer to a smooth puree. Strain the mixture and keep aside.
3) Heat the ghee in kadhai, add the ginger and green chillies and sauté for 30 seconds.
4)Add the prepared purée and salt and cook for 5 to 6 minutes, while stirring occasionally.
5)Remove from the flame , add the cream, milk and paneer and cook for 1 to 2 minutes.
Serve hot garnished with fresh cream.
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