Paneer in Ginger & Tomato gravy (without onion and garlic)
A delicious main curry, goes well with rotis and pulao / rice varieties !!!
Serves: 2 – 3
2 teaspoon oil
1 – inch piece ginger, very finely chopped
¾ teaspoon red chilli powder
¼ teaspoon turmeric powder
1 teaspoon coriander powder
¼ teaspoon saunf powder (fennel powder) (optional)
3 tablespoon tomato puree
150 ml water (please measure in Indian standard measuring cup of 200 ml / 8 oz capacity), less than 1 cup
½ to 3/4 teaspoon salt (or to taste)
200 g paneer (cottage cheese), cut into cubes or any other shape
1 tablespoon chopped coriander leaves
3 teaspoon fresh cream (optional)
Dilute red chilli powder, turmeric powder, coriander powder and saunf powder in 2 tablespoon water and keep aside (spice mix).
Heat oil in a pan on medium heat. Add very finely chopped ginger and fry till golden color.
Add diluted spice mix and stir well on a low heat for 2 -3 minutes until the raw smell goes and water dries up.
Add tomato puree, 150 ml water (less than 1 cup / 200 ml) and salt to taste. Mix well. Cover with a tight lid and boil on a medium to low heat for 5 – 7 minutes.
When the gravy starts boiling nicely, add paneer cubes, cover with a lid and cook on a medium to low heat for another 5 – 7 minutes. Open the lid and check the texture of the paneer. If it is spongy in texture, switch off the heat. Sprinkle chopped coriander leaves and serve with rotis / rice / pulao.
Recipe tip for restaurant style gravy – Finally mix with 3 teaspoon fresh cream when serving (1 teaspoon fresh cream for each serving bowl). Adding fresh cream will make a creamy gravy and less spicy. This type of paneer gravy available @ Rajastani / Gujarati restaurants in Chennai.