Paneer Tomato Gravy Recipe With Rich Tomato Flavour and Simple Spices

When there is paneer in the refrigerator and you want to prepare something different, this simple tomato gravy can be a good choice. It does not require an elaborate list of ingredients, and most of the items used in the recipe are commonly available in an Indian kitchen.

The dish gets much of its flavour from the tomato and onion base. Lightly fried paneer is added toward the end, allowing the pieces to absorb the masala while retaining their texture. Green chillies add a mild kick, while garam masala and chilli powder give the gravy a deeper taste.

Ingredients needed

Paneer pieces

Oil

Onion

Green chillies

Tomatoes

Cumin seeds

Curry leaves

Turmeric powder

Salt

Chilli powder

Garam masala

Tomato sauce

How to prepare Paneer Tomato Gravy

Start by preparing the paneer. Heat some oil in a pan and add the paneer pieces. Fry them lightly for about 5 to 10 minutes, turning them occasionally so they cook evenly. Once they develop a light fried texture, remove them from the pan and keep them aside.

The next step is to prepare the base for the gravy. Blend the onion and green chillies into a smooth paste. Keep the tomato paste separate, as both mixtures will be cooked at different stages.

Use the same pan for the gravy so that the flavour from the fried paneer remains in the cooking base. Add cumin seeds and curry leaves to the pan and let them release their aroma. Add the onion and green chilli paste and cook it for around 3 to 4 minutes.

Once the onion mixture is cooked, add the tomato paste. Stir everything well and cook it over medium heat for about 5 minutes. The tomato needs to cook properly so that the raw taste disappears and the gravy develops a richer flavour.

Now add turmeric powder and salt. Mix well and continue cooking for another 5 minutes. Add chilli powder, garam masala and tomato sauce, then cook the mixture for around 3 more minutes. At this stage, the masala should become well blended and aromatic.

Add the fried paneer pieces to the prepared gravy and gently mix them into the masala. Allow the paneer to cook with the gravy for about 5 minutes so that the flavours combine properly.

The consistency can be adjusted according to how the gravy will be served. A slightly thicker version works well with roti or chapati, while a little more gravy can make it suitable for rice.

Once the paneer has absorbed the tomato masala, turn off the heat. Serve the dish hot with rice, roti, chapati or another accompaniment of your choice.

This paneer tomato gravy can be a useful option when you want a homemade paneer dish without spending too much time in the kitchen. The lightly fried paneer adds a pleasant texture, while the tomato and onion mixture keeps the gravy flavorful and comforting. It can work equally well for a regular lunch or dinner when you want something simple but satisfying.