Indian · Dinner
Cheese Cubes in Tomato Sauce
Cubes of paneer simmered in a tomato-onion gravy built on pureed tomato rather than cream, finished with a light swirl of yogurt for richness. Cumin, ginger and garam masala carry the flavour while the sauce stays thin and bright. Served with steamed rice or roti.
$4
12 minsPrep
20 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
331Calories
21.4gProtein
21.3gFat
15.8gCarbs
8.1gSugar
3.4gFiber
410mgSodium
92mgChol
9.4gSat Fat
730mgPotassium
380mgCalcium
2.4mgIron
0.3mcgVitamin B12
22mgVitamin C
Goes well with
Crisp Lager or Pilsner
local
Masala Chai
international
vegetarian
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Cut paneer into 1-inch cubes, puree tomatoes in a blender, finely chop onion, and slit the green chili.
2
Sear
Heat olive oil in a nonstick pan over medium heat and sear paneer cubes 2 minutes per side until light golden at the edges.
3
Bloom
Add cumin seeds to the pan and toast 20 seconds until fragrant, then add chopped onion and cook 3 minutes until translucent.
4
Simmer
Pour in pureed tomato, ginger-garlic paste, turmeric, chili powder, garam masala and salt; simmer 10 minutes on medium-low until oil separates.
5
Finish
Lower heat, stir in whisked yogurt a spoonful at a time, add green chili and water, and simmer 3 minutes until glossy.
6
Return paneer to the pan and warm through 2 minutes on low, spooning sauce over the cubes.
7
Plate
Transfer to a bowl, sprinkle with chopped cilantro and serve hot with steamed rice or roti.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g paneer
- 44 medium tomatoes (360g)
- 11 medium onion (160g)
- 2 tsp2 tsp ginger-garlic paste
- 1 tsp1 tsp cumin seeds
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 1 tsp1 tsp garam masala
- 2 tsp2 tsp olive-oil
- 4 tbsp60g plain-yogurt
- 22 small green chili-fresh
- 2 tbsp2 tbsp cilantro
- salt, to taste
- 4 tbsp60ml water
