Today’s Paneer In (No Oil) Tomato Gravy recipe is meant to enjoy paneer, keeping your health under control.
Loaded with protein, paneer is quite a versatile and popular dairy ingredient.
It makes all kind of mouthwatering, snacks, curries, salads, pulao, desserts, and delicacies.
Basically, paneer is a firm-spongy form of fresh cottage cheese. It can easily be cut into clean cubes or pieces.
Paneer can be created easily at home by curdling whole milk (preferably cow milk) with lemon, lime, apple cider, white vinegar, citric acid, dried whole red chili, and leftover whey. Once the curdled milk is passed through a cheesecloth, whey is drained out and a ball of fresh cheese remains back in the cheesecloth. This fresh cheese is pressed under heavy weight for good 6 to 8 hours to turn into a firm block of desired thickness and shape.
Thereafter, it’s ready to use for a number of recipes. Fresh paneer tastes mildly sweet with a tender and spongy texture.
1- inch piece of Ginger
2 to 3 Garlic Cloves
1 medium Onion
4 small Tomatoes
2 small Bay Leaves
1- inch Cinnamon Stick
2 to 4 Green Cardamom
2 Nutmeg Flowers
4 Cloves
6 to 8 Black Pepper
1 tbsp. Coriander Seeds
1 tsp. Cumin Seeds
2 Whole Dried Red Peppers
1/4 cup Raw/Baked Cashews
1 tsp. Salt
1/4 tsp. Sugar
1 Pack Paneer
1/3 cup Yogurt
1 tsp. Kasturi Methi
1/2 tsp. Garam Masala
1/2 tsp. Roasted Cumin Powder
1/4 tsp. Red Chili Powder
1/4 tsp. Turmeric
1 tsp. Lemon Juice
1/4 tsp. Salt
1 tsp. Ghee
A pinch of Turmeric
1/4 tsp. Red Chili Powder
A pinch of Asafetida
- 1/4 cup Fresh Coriander
Cut the paneer into desired size pieces..
Prepare the marination sauce by mixing well all ingredients into a bowl..,
Add paneer and green chili pieces to the marination I sauce… coat them well and set aside for 30 minutes…
Then add 2 cups of water to a pan on medium-high heat…
Add all gravy spices to it…
Rest of the gravy ingredients…
Bring it to a rolling boil…
Adjust the heat to low-medium, cover the lid, and let it simmer for 15 minutes…
Boiled gravy ingredients after 15 minutes…
Let it cool for a while to room temperature…
Separate the bay leaves, cinnamon I stick, nutmeg flowers, and green cardamom peels…
Transfer the boiled gravy mixture to a blender jar and blend into a smooth paste…
Note: This step is completely optional. Add ghee to the same pan on medium-heat. Add asafetida, turmeric, and red chili powder….
Transfer the blended gravy paste to the pan (with or without above seasoning), cover the lid, and let simmer it for another 10 minutes…
Meanwhile, wash and chop the fresh coriander…
Chopped coriander to add to the gravy…
Add fresh coriander, and adjust the salt…
Toss the marinated paneer pieces into a nonstick hot pan for a quick stir, to get rid of any loose marination sauce…
Add paneer to the gravy, and let it cook for 5 minutes on low-medium heat..
Serve immediately!
Absolutely soft, and flavorful Paneer In (No Oil) Tomato Gravy!
Note: Paneer In Tomato Gravy is a protein packed, spicy, and delicious curry to make at any occasion. Served with homemade soft multigrain flour Chapati.
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Ingredients
- GRAVY:
- 1- inch piece of Ginger
- 2 to 3 Garlic Cloves
- 1 medium Onion
- 4 small Tomatoes
- 2 small Bay Leaves
- 1- inch Cinnamon Stick
- 2 to 4 Green Cardamom
- 2 Nutmeg Flowers
- 4 Cloves
- 6 to 8 Black Pepper
- 1 tbsp. Coriander Seeds
- 1 tsp. Cumin Seeds
- 2 Whole Dried Red Peppers
- 1/4 cup Raw/Baked Cashews
- 1 tsp. Salt
- 1/4 tsp. Sugar
- MARINATION:
- 1 Pack Paneer
- 1/3 cup Yogurt
- 1 tsp. Kasturi Methi
- 1/2 tsp. Garam Masala
- 1/2 tsp. Roasted Cumin Powder
- 1/4 tsp. Red Chili Powder
- 1/4 tsp. Turmeric
- 1 tsp. Lemon Juice
- 1/4 tsp. Salt
- Tempering (optional):
- 1 tsp. Ghee
- A pinch of Turmeric
- 1/4 tsp. Red Chili Powder
- A pinch of Asafetida
- Garnishing:
- 1/4 cup Fresh Coriander
Instructions
Cut the paneer into desired size pieces.
Prepare the marination sauce by mixing well all ingredients into a bowl.
Add paneer and green chili pieces to the marination I sauce… coat them well and set aside for 30 minutes.
Add 2 cups of water to a pan on medium-high heat.
Add all gravy spices to it.
Rest of the gravy ingredients.
Bring it to a rolling boil.
Adjust the heat to low-medium, cover the lid, and let it simmer for 15 minutes.
Boiled gravy ingredients after 15 minutes.
Let it cool for a while to room temperature.
Separate the bay leaves, cinnamon I stick, nutmeg flowers, and green cardamom peels.
Transfer the boiled gravy mixture to a blender jar and blend into a smooth paste.
Note: This step is completely optional. Add ghee to the same pan on medium-heat. Add asafetida, turmeric, and red chili powder.
Transfer the blended gravy paste to the pan (with or without above seasoning), cover the lid, and let simmer it for another 10 minutes.
Meanwhile, wash and chop the fresh coriander.
Chopped coriander to add to the gravy.
Add fresh coriander, and adjust the salt.
Toss the marinated paneer pieces into a nonstick hot pan for a quick stir, to get rid of any loose marination sauce.
Add paneer to the gravy, and let it cook for 5 minutes on low-medium heat.
Serve immediately!
Absolutely soft, and flavorful Paneer In (No Oil) Tomato Gravy!
Notes
Paneer In Tomato Gravy is a protein packed, spicy, and delicious curry to make at any occasion. Served with homemade soft multigrain flour Chapati.
