Paneer Tamatari
by Tarla Dalal

The perfect tomato gravy that's not too tangy yet not bland. The sugar helps balance the tanginess of the tomatoes so feel free to adjust the sugar content to suit your requirement. The cream and milk add volume and body to the gravy that is flavoured with the basic masalas like cardamom, ginger and green chillies. Paneer is added to the gravy, however you can use any vegetable of your choice. Enjoy this amazingly simple dish with a pulao or some parathas.

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Paneer Tamatari recipe - How to make Paneer Tamatari

4 medium sized tomatoes , cut into quarters
1 1/2 tsp sugar
25 mm (1") piece of cinnamon (dalchini)
2 black peppercorns (kalimirch)
2 cardamoms (elaichi)
1 tbsp ghee
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
1/4 cup fresh cream
1/4 cup milk
1 cup paneer (cottagte cheese) cubes
2 tsp fresh cream for the garnish
salt to taste

Method

Combine the tomatoes, sugar, cinnamon, peppercorns and cardamoms with 1 cup of water in a pan and cook for 10 to 12 minutes or till the tomatoes are soft.
Allow it to cool and blend in a mixer to a smooth puree. Strain the mixture and keep aside.
Heat the ghee in kadhai, add the ginger and green chillies and sauté for 30 seconds.
Add the prepared purée and salt and cook for 5 to 6 minutes, while stirring occasionally.
Remove from the flame , add the cream, milk and paneer and cook for 1 to 2 minutes.
Serve hot garnished with fresh cream.

Nutrient values per serving

Energy	217 cal
Protein	6.4 g
Carbohydrates	8.8 g
Fiber	1.4 g
Fat	17.2 g
Cholesterol	0 mg
Vitamin A	554.2 mcg
Vitamin B1	-0.3 mg
Vitamin B2	-0.3 mg
Vitamin B3	0 mg
Vitamin C	22.9 mg
Folic Acid	25.3 mcg
Calcium	248 mg
Iron	0.5 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	17.9 mg
Potassium	142.7 mg
Zinc	0 mg