Paneer With Tomato Chutney Recipes

PANEER TOMATO CURRY

Steps:

• In a thick bottomed pan heat oil. Add dry bay leaf, 2 cloves, 1 cardamom, 1 cinnamon stick and 1/2 tsp cumin seeds.
• As they splutter, add 3 medium sized onions cubed.
• Fry until the onions are translucent on medium flame and add 1 tsp ginger garlic paste. Cook for 2-3 mins until the raw smell is gone.
• Now add all the spice powders - 1/2 tbsp Kashmiri red chilli powder, 1 tsp coriander powder, 1 tsp pav bhaji masala powder and 1/4 tsp turmeric powder.
• Cook the spice powders for 2-3 mins on low flame and then add 3 medium sized tomatoes cubed.
• Fry on medium flame for 4-5 mins, it is not needed to cook the tomatoes until mushy. They should retain the shape. Add 1/2 tsp sugar and salt as needed for the curry.
• Now add 200 grams Cubed Paneer.
• Mix well and add 1/2 tsp garam masala powder.
• Cook for a minute or two and then garnish with 2-3 tbsp of finely chopped coriander leaves. Remove from heat.
• Serve hot immediately with any Indian bread of your choice. Also goes well with Pulao or dosa.

TOMATO PANEER RECIPE: HOW TO MAKE TOMATO PANEER RECIPE AT HOME | HOMEMADE TOMATO PANEER RECIPE - TIMES FOOD

Steps:

• Firstly, place paneer on a chopping board and cut into cubes. Now, finely chop the onions and cilantro. Also, slice the green chillies.
• Take boiling water in a large bowl. Add some salt and immerse the chopped paneer cubes in it. Remove them after 10 minutes. This process makes the paneer soft.
• Now, place a frying pan over medium flame and add butter into the pan. Once the butter melts, add onions and green chillies and fry them until golden in colour. Keep the flame low.
• Then, add the tomato puree and cook on low flame until the mixture is reduced to half. Now add the ginger-garlic paste and cook covered for another 10 minutes on low flame.
• Mix in salt, black pepper and cook for another 2-3 minutes. Add the paneer cubes and mix. Be gentle or they might disintegrate. Now, bring the mixture to a boil and turn off the flame.
• Garnish the mixture with chopped cilantro and serve! Do try this recipe, rate it and leave your comments in the section below.

MANGO CHUTNEY, PROSCIUTTO AND PANEER "PIZZA"

Steps:

• Preheat the oven to 450 degrees F.
• In a small saucepan, combine the tomato paste, mango chutney, minced garlic, and water over medium heat, until well combined. Season the mixture with salt and pepper. Cook for about 5 minutes and then remove the saucepan from the heat and set aside.
• In a small bowl, combine the mozzarella, paneer, red pepper flakes, cilantro, green onion, ground cumin and extra-virgin olive oil. Season the mixture with salt and pepper. Add more red pepper flakes if you like it spicy!
• Arrange the naans on a cookie sheet. Divide the tomato-mango chutney sauce evenly among the naans, spreading to coat the top. Evenly divide the cheese mixture among the naans. Throw in the oven for 10 to 15 minutes, or until crisped around the edges.
• Meanwhile, tear the prosciutto into small pieces. When the pizzas are ready, top them with the fresh prosciutto. Cut each naan into 4, and serve!

PANEER TIKKA WITH CILANTRO MINT CHUTNEY

Steps:

• For the paneer: Whisk together the yogurt, garlic, ginger, lemon juice, oil, garam masala, smoked paprika, coriander, cumin, turmeric and cayenne pepper in a large bowl and season to taste with salt and pepper.
• Add the paneer and vegetables and carefully stir to coat. Cover and place in the fridge to marinate for 2 hours or overnight. While the paneer marinates, soak 8 bamboo skewers in water.
• For the chutney: Add the yogurt, lemon zest, lemon juice, cilantro, mint, chile, ginger, garlic and sugar in the bowl of a small food processor. Blitz to finely chop. Season with salt. Add a splash of water or more yogurt to reach a saucy consistency. Transfer the chutney to a container and store in the fridge for up to 5 days until ready to use.
• Preheat a grill to medium-high heat or broiler to high with a rack set to the top position. Thread the paneer and vegetables onto the soaked skewers. Lightly oil the grill or a large baking sheet and grill or broil for 10 to 15 minutes, turning every couple of minutes until lightly charred and the vegetables are tender.
• Serve hot with naan, cabbage and drizzled with cilantro mint chutney.