North Indian · Lunch, Dinner

Jain paneer tomato masala

Paneer simmered in a tomato gravy built on asafoetida instead of onion and garlic.

Calories

487 kcal

Protein

24 g

Carbs

21 g

Fat

34 g

Prep

10 min

Cook

20 min

Per serving, for one person.

• Vegetarian
• Eggetarian
• Pescatarian
• Jain

Contains: dairy, gluten.

Ingredients

• 110 g Paneer
• 1½ tomatos Tomatoes
• 1¼ tbsp Tomato purée
• 2 tsp Ghee
• 1 tsp Asafoetida (hing)
• 1 tsp Cumin seeds
• ¼ tsp Turmeric
• ¾ tsp Chilli powder
• 1½ tsp Ground coriander
• 1 tsp Garam masala
• 1 chilli Green chillies
• 5 g Coriander
• ¼ tsp Salt

Method

1. Warm the ghee over a low heat and add the cumin. When it darkens, add the asafoetida and give it three seconds - it burns faster than you expect.
2. Pour in the pureed tomato with the turmeric, chilli and coriander powder. Cook over a medium heat for eight to ten minutes, until the fat separates and the raw smell is gone. This step is the whole dish.
3. Add a splash of water, the green chilli and salt, and simmer two minutes.
4. Slide in the paneer, cook three minutes so it warms without toughening, then finish with garam masala and coriander.

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