Paneer in rich tomato gravy

I learnt this recipe from a Kashmiri friend. This was one of the best paneer gravies I ate till date. So try this and enjoy.

Preparation time: 20 minutes

Cooking time: 15 minutes

Please view the video to check step by step process



  • Paneer cubes – 1 cup
  • Red chilli powder – 2 spoons
  • Salt – as required
  • Cooking oil – 3-4 spoons
  • Jeera/ Saunf – 1/2 tea spoon each
  • Mixed whole spices (Cloves, cinnamom, black and green cardamom, pepper corns)
  • Ginger garlic paste – 1 tea spoon
  • Tomatoes – 4 medium sized ( Blanched)
  • Onion – 1 medium – sliced
  • Kasuri Methi – 2 spoon
  • Coriander leaves – chopped
  • Sugar – 1 tea spoon ( to break the taste of tomato sourness)

Step 1: In a vessel take water. Once its starts to boil, add red chilli powder and salt. Add paneer and cook for about 2-3 minutes so that paneer gets a flavour of red chilli powder and salt. Then shallow fry these blanched paneer cubes in 1-2 teaspoon of oil.

Step 1: Blanch tomatoes and make a puree of the same.

Step 3: Take a wok and add about 3 spoons of oil. Once the oil is hot add jeera, saunf, mixed spices. Saute them for a minute until these spices give out a great aroma.

Step 4: Then add ginger garlic paste and onion and saute till onion turns translucent.

Step 5: Add the tomato puree, red chilli powder, salt as required, sugar and kasuri methi (one by one ) and saute it for 2-3 minutes.

Step 5: Finally add the paneer cubes and coriander leaves and serve hot.







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