Paneer is so soft that it wobbles even at the slightest touch. Freshness of the milk preserved in solid texture of paneer adds life to the food its added .
Tomato Paneer is one of the easiest recipes of paneer on the block. It is often made in apartments where singles live and also by new cooks trying to impress. And the reason it is so famous is, it has no or very little fat. Just keep a can of tomato puree handy. The paneer is tossed inolive oil with minimal spices. You can add capsicum if you want and milk can be substituted for cream.
A low fat paneer recipe that is worth every calorie! A milky concoction of cottage cheese chunks, tomato puree, a pinch of sugar and mild spices, all tossed together in olive oil.
Ingredients Of Tomato Paneer
- 1 Tbsp olive oil
- 1 tsp zeera
- 1 star anise
- 1/2 Tbsp ginger-garlic paste
- 1/2 capsicum, diced
- 1 1/2 cups tomato puree
- 1 cup paneer, cut into medium sized cubes
- Salt, to taste
- 1-2 tsp sugar
- 1 tsp garam masala
- 1/4 cup milk
- Chopped coriander leaves, to garnish
How to Make Tomato Paneer
- In a pan add olive oil, zeera, star anise, ginger-garlic paste.
- Add the diced capsicum. Saute for 1 minute. (You can saute it for longer in case you do not like your capsicum too crunchy.)
- Add tomato puree. Add salt, garam masala and sugar. Cook till it leaves oil on the sides.
- Add milk. Mix well. Add the paneer cubes. Let it cook for 2 minutes on low flame. Do not over cook the milk as it can curdle.
- Garnish with coriander leaves and serve.
- Note: Paneer cubes can be grilled on a non-stick tawa till light brown before adding to the base. You can also add a split green chilli to increase the heat of the dish in step number 3.