Tomato paneer is made with fresh paneer pieces that are first deep fried to golden and dipped in salt and turmeric water to retain its softness. They are then cooked in a gravy consisting of tomato puree, hing, turmeric powder, red chili powder, ginger powder and fennel seeds powder. A slit green chili and a bit of garam masala powder is added in the end for taste and flavor enhancement. Continue reading my recipe to learn the steps to make tomato paneer at home.
KEY TAKEAWAYS
- Tomato paneer is a very popular dish in India, especially in Kashmir and northern regions.
- Serve it with steamed rice, jeera rice, veg pulao, chapati, tandoori or rumali roti, paratha, plain or garlic naan, puri or kulcha.
- Tomato paneer tastes slightly tangy, creamy, earthy and savory.
- Other similar recipes are paneer butter masala, paneer tikka masala, kadai paneer, shahi paneer and matar paneer.
The Ingredients:
To fry paneer:
- 250 grams paneer (cut into large pieces)
- ½ tsp turmeric powder
- ½ tsp salt
- Water (as much as required)
- Cooking oil (as much as required for frying)
To make the gravy:
- 3 tbsp mustard oil
- ¼ tsp asafetida (hing)
- ¼ tsp turmeric powder
- 1.5 tsp red chili powder
- 1.25 cups water
- 500 grams tomato puree
- Salt to taste
- ¼ tsp ginger powder
- 1.5 tsp fennel seeds powder
- 1 piece green chili (slit from the middle)
- Garam masala powder (a pinch)
I have a friend who is married to a Kashmiri pandit. She cooks fabulous Kashmiri dish and this is one of those dishes. One day when she invited us for dinner, she made this dish and served alongside Kashmiri pulao. The combination was awesome. The paneer pieces were soft and flavorful and my two sons were relishing it. I asked her for the recipe and she immediately narrated it. I came back home and noted the ingredients down in my kitchen diary. Since the dish needed only a few ingredients, I remembered them easily.
I wanted to surprise my sons and so I cooked this dish the next weekend for dinner. The dish turned out just as my friend’s and the reactions of my sons and husband were similar. I felt happy and satisfied with my effort and thanked my friend being kind to share the recipe with me. Now it features once or twice in a month in our dinner menu on weekends and in family get-togethers.
How to Make Tomato Paneer? (Step by Step Guide with Images)
Step 1: Cut 250 grams of paneer into large pieces.
Step 2: Mix ½ tsp of turmeric powder and ½ tsp of salt in water.
Step 3: Fry paneer pieces in adequate cooking oil until golden.
Step 4: Dip them in salt and turmeric water.
Step 5: Fry ¼ tsp of asafetida (hing) and ¼ tsp of turmeric powder in 3 tbsp of mustard oil for 5 seconds. Then mix 1.5 tsp of red chili powder. Add ¼ cup water.
Step 6: Add 500 grams of tomato puree and salt to taste. Cook on a medium flame until dry and the oil separates.
Step 7: Mix ¼ tsp of ginger powder and 1.5 tsp of fennel seeds powder. Add 1 cup of water and bring it to a boil.
Step 8: Add the fried paneer pieces. Cover and cook until the gravy thickens.
Step 9: Finish it off with 1 piece green chili (slit from the middle) and a pinch of garam masala powder. Mix carefully not to break the paneer pieces. Switch off the flame and transfer it to a serving bowl.
Step 10: Your tasty and tangy homemade tomato paneer is ready.
Recipe Card
Tomato Paneer
Ingredients
To fry paneer:
- 250 grams paneer cut into large pieces
- ½ tsp turmeric powder
- ½ tsp salt
- Water as much as required
- Cooking oil as much as required for frying
To make the gravy:
- 3 tbsp mustard oil
- ¼ tsp asafetida hing
- ¼ tsp turmeric powder
- 1.5 tsp red chili powder
- 1.25 cups water
- 500 grams tomato puree
- Salt to taste
- ¼ tsp ginger powder
- 1.5 tsp fennel seeds powder
- 1 piece green chili slit from the middle
- Garam masala powder a pinch
Instructions
- Cut 250 grams of paneer into large pieces.
- Mix ½ tsp of turmeric powder and ½ tsp of salt in water.
- Fry paneer pieces in adequate cooking oil until golden.
- Dip them in salt and turmeric water.
- Fry ¼ tsp of asafetida (hing) and ¼ tsp of turmeric powder in 3 tbsp of mustard oil for 5 seconds. Then mix 1.5 tsp of red chili powder. Add ¼ cup water.
- Add 500 grams of tomato puree and salt to taste. Cook on a medium flame until dry and the oil separates.
- Mix ¼ tsp of ginger powder and 1.5 tsp of fennel seeds powder. Add 1 cup of water and bring it to a boil.
- Add the fried paneer pieces. Cover and cook until the gravy thickens.
- Finish it off with 1 piece green chili (slit from the middle) and a pinch of garam masala powder. Mix carefully not to break the paneer pieces. Switch off the flame and transfer it to a serving bowl.
- Your tasty and tangy homemade tomato paneer is ready.
