Cheese Tomato Gravy/ Tomato Paneer Curry

Cheese Tomato Gravy/ Tomato Paneer Curry

Cheese tomato,  as the name indicates, is cottage cheese or paneer cooked in onion tomato gravy. It is specifically called cheese tomato as the quantity of tomatoes used for making this gravy is more than that we normally use to make onion tomato gravy. Me and my family is not a big fan of cheese tomato as it is on the sweeter side but one of my very close friends requested me to share the recipe of cheese tomato. So I thought of making it today to send him.

Stepwise Pictorial Description of Yummy Cheese Tomato.

Cut paneer into cubes. Chop onion and green chilies and grind to make a paste.

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Blanch tomatoes. Take out the peel and grind in a blender to make fine purée.

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Heat oil and butter in a pan. Add cumin seeds and let them splutter.

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Add onion paste, ginger garlic paste and sauté till it becomes golden brown.

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Add tomato puree, red chili powder, coriander powder, salt, cinnamon and cardamom powder and cook till oil separates.

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Add tomato ketchup and  1/2 teaspoon of sugar and mix well.

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Add paneer cubes and mix well. Add two cups of water and cook till the gravy becomes thick. Finally add crushed kasuri methi, stir well and remove from fire.

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Serve hot with chapati, naan or parantha.

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recipe of cheese tomato


Prep Time: 10 min                Cooking Time: 15 min              Serves: 4


Cheese Tomato Ingredients

Paneer200 grams
Onion1 large
Tomato puree1 1/2 cup
Ginger garlic paste1 tablespoon
Green chilies2
Tomato ketchup2 tablespoons
Red chili powder1 teaspoon
Coriander powder1 teaspoon
Cardamom powder1/2 teaspoon
Cinnamon powdera pinch
Salt to taste
Sugar1/2 teaspoon
Kasuri methi1 teaspoon
Oil1/2 teaspoon
Butter1 tablespoon

Method:

  1. Cut paneer into cubes.
  2. Chop and grind onion and chilies to a fine paste.
  3. Blanch tomatoes. Take out the peel and grind in a blender to make fine purée.
  4. Heat oil and butter in a pan. Add cumin seeds and let them splutter.
  5. Add onion paste, ginger garlic paste and sauté till it becomes golden brown.
  6. Add tomato puree, red chili powder, coriander powder, salt, cinnamon and cardamom powder and cook till oil separates.
  7. Mix in tomato ketchup and sugar.
  8. Stir in paneer cubes.
  9. Add two cups of water and let it simmer till the gravy becomes thick.
  10. Finally add crushed kasuri methi, stir well and remove from fire.
  11. Serve hot with chapati, naan or parantha.
 
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