Tomato and Paneer Curry

by | Jul 31, 2023 | Indian, Indian Cooking, Uncategorised | 0 comments

Book a Cooking Class to Master Spices

Print

South Indian Tomato Paneer Curry

There are few things as comforting and satisfying as a good curry. A perfect blend of aromatic spices, a medley of colorful veggies, and that unique depth of flavor that only a well-made curry can offer. If you’re seeking a simple yet soulful meal, this quick tomato curry, inspired by the culinary traditions of Kerala, is just the thing. Let’s delve into the rich symphony of flavours that this easy-to-make recipe offers.

  • Author: Lisa McLean
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Category: Vegetarian
  • Cuisine: Indian

Ingredients

Units Scale
  • 1 Tablespoon coconut oil
  • 4 sprigs of curry leaves
  • 1 onion, finely diced
  • 34 green chillies, split
  • 1 heaped Teaspoon garlic-ginger paste
  • Pinch of asafoetida (Hing)
  • 1 Teaspoon Sambar powder
  • 1/2 Teaspoon Kashmiri chillie powder
  • 1/2 Teaspoon turmeric
  • Salt to taste
  • 1 tomato, diced
  • 250 ml of water (approx)
  • 4 large tomatoes, cut in half
  • 1/2 cup fresh chopped coriander leaves
  • Paneer, cut into 2cm chunks
  • Lime or lemon

Instructions

  1. Begin by heating a frying pan on moderate heat, then add your coconut oil.
  2. As the oil warms, sauté your finely diced onion until it becomes translucent. Add curry leaves and green chillies after a minute or two.
  3. Incorporate the garlic-ginger paste and continue to sauté for a few more minutes, until the raw smell of the paste dissipates.
  4. Next, introduce the spices to the pan, and sauté for 2-3 minutes. Follow this by adding the diced tomatoes.
  5. Once the tomatoes begin to break down, add water and combine well. Allow the mixture to cook for a few more minutes.
  6. Give your curry base a taste test, adjusting the seasoning as required. If your tomatoes are not sweet enough, consider adding a bit of jaggery or brown sugar. What you’re looking for is a delightful balance of sweet, sour, and pungency.
  7. When you’re satisfied with the flavor, add the halved tomatoes, face down, and cover with the sauce. Place the lid on your pan and turn the heat to low. Cook for about 10 minutes, then gently turn the tomatoes over. The aim is for the tomatoes to retain their shape and not break down entirely.
  8. Sprinkle fresh coriander leaves on top of the tomatoes, cover the pan with a lid again, and let it cook for a few more minutes.
  9. Once the tomatoes are cooked but still holding their form, carefully remove them onto a serving plate.
  10. Now, add the chunks of paneer to the pan, coating them with the curry sauce. Let this cook for another couple of minutes.
  11. Serve the sauce around the tomato halves, with the paneer arranged around the outside. A squeeze of lemon over the top can enhance the dish, if you feel it’s needed.

Notes

And there you have it – a quick and nourishing Tomato Curry with Paneer, perfect for a weekday dinner or a weekend feast. This dish is a delightful embodiment of Keralan cuisine’s complexity and depth of flavor. It’s a testament to how simple ingredients can be transformed into a heartwarming meal that feeds both body and soul. Enjoy!

Want more delightful recipes like this? Keep an eye out on the blog, where I share my favourite wholesome and tasty recipes regularly. Happy cooking!

Follow me on social media and check out my upcoming masterclasses to bring some extra flavour into your lives. 

Keywords: Quick tomato paneer curry

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star