Paneer or a block of cottage cheese in English is an extremely popular protein in India, especially North India. There are numerous ways in which paneer can be prepared. It can be fried, sauteed, scrambled, grilled or pan fried and simmered in a delicious tomato gravy base such as this. I made this recipe for my roommate and his Dad when he visited us in the US. It was an instant hit and they loved it, so much so that they both asked for the recipe. This recipe uses most of the traditional Indian spices one would expect in such a curry. Pair it up with some hot rotis/parathas or a bowl of steamed white rice, and you got yourself a proper meal!
Paneer (cottage cheese) cooked in a rich tomato gravy
Dried red chillies-5
Red chili powder-2tbsps
Lemon pepper seasoning-1tsp
Ginger garlic paste-1tbsp
Butter – 2tbsps
1)Firstly, cut the paneer block into small cubes. Marinate with red chili powder, turmeric powder salt, garam masala and some water for about an hour.
2)Then chop up some onions and finely blend it in a blender. Then heat up some oil and butter on a pan. Once hot, add cumin seeds and dried red chilies. Cook for about a minute. Then add the blended onion mixture. Sauté till it becomes a bit golden brown.
3)Then add salt, red chili powder, wheat powder, garam masala, coriander powder, coriander leaves and mix well. Cook for 2 to 3 minutes. Meanwhile blend the tomatoes into a fine mixture and add it to this onion mixture and mix well. Cook for 6 to 7 minutes on high flame.
4)Then on another pan, heat up some oil and add the paneer to it. Cook it for a minute just to warm up the paneer a bit. Then add it to the tomato onion mixture. Mix well, making sure the paneer doesn’t break. Add some water for the gravy and any other spices if required. Cook at low flame for about 5 minutes. Serve as shown. Enjoy! 🙂