Eatery

Tamatar Paneer, a vibrantly spiced Hyderabadi-style tomato curry with “crisp-on-the-outside-creamy-on-the-inside” grilled homemade paneer wedges.

A spring-summer favourite, ideal for cooking when tomatoes are in seasonal abundance and one of my top favourite ways to enjoy paneer.

This recipe has been inspired by the Tamatar Paneer on the menu of Patli Galli, a desi restaurant that I am very, very fond of.

During Lockdown 2020, the restaurant started offering takeaway vegetarian and non-vegetarian thalis and Tamatar Paneer was one of the veg thali offerings. Notable mention: the Mirchi Ka Saalan from the veg thali was quite possibly, the best I’ve ever had.

The thalis have been discontinued but the delicious vegetarian options such as the ubiquitous Daal Maash and Palak Paneer are still available (both very good, actually). Thankfully, Tamatar Paneer is also still being offered and I believe, Patli Galli is the only restaurant in Lahore that has it on the menu. I hope they bring the Mirchi Ka Saalan back.

6 Tips For Making The Best Tamatar Paneer

• Use ripe tomatoes for best results.
• Tomato Paste adds great depth of flavour so please try not to omit it.
• A small amount of sugar (preferably soft brown sugar, but regular white sugar is fine)  is essential to balance out the acidity of the tomatoes.
• Please use the best quality paneer you can find for this recipe.
  Search for home-based vendors or small scale artisanal cheese makers. Commercially available cottage cheese is no substitute for paneer and is “highly NOT recommended” here!
• I have used homemade paneer and would encourage you to do the same to make a really standout Tamatar Paneer. The recipe for homemade paneer is linked in the ingredients list (or just type in the search bar above).
  If you follow the recipe correctly, your paneer will turn out rich and creamy and will stay moist and velvety inside even after being grilled to a crisp outside.
• Try Tamatar Tofu for a delicious vegan spin on this dish.
  Simply replace the paneer with firm or extra firm tofu.
  Slice tofu slab in half horizontally and  microwave 2 minutes on high. Much of of the liquid will get released.
  Drain and place tofu between heavy duty paper towels or a kitchen towel with a cutting board and a weight on top to press out as much moisture as possible.
  After 30 minutes, cut the pressed tofu into cubes or wedges and proceed with the grilling part of the recipe.

Tamatar Paneer is best served with garlic naan but a simple roti or a paratha will do in a pinch. Good with boiled white rice too. Surprisingly decent cold, straight out of the fridge as well.

 

How To Make Tamatar Paneer

 

Tamatar Paneer, a vibrantly spiced Hyderabadi style tomato curry with “crisp-on-the-outside-creamy-on-the-inside” grilled homemade paneer wedges.

 

Recipe Type: Main

Author: Alice In Eatland

Cook Time: 20 Minutes

Total Time: 30 Minutes

Serves: 2

 

INGREDIENTS

 

TOMATO CURRY

• 2 tablespoons oil
• 1 dried red chilli
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon brown mustard seeds
• 1/4 teaspoon nigella seeds
• Salt
• 6 – 8 fresh or dried curry leaves
• 1/2 tablespoon crushed garlic
• 1/2 tablespoon grated ginger
• 2 teaspoons gram flour
• 1 tablespoon tomato paste
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chilli powder
• 1/4 teaspoon Kashmiri chilli powder (optional)
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• Good pinch brown sugar or white sugar
• 500 grams ripe tomatoes, blended to a coarse purée
• 3/4 cup hot water

 

GRILLED PANEER

• 100 – 200 grams paneer wedges or cubes (find the recipe to make your own paneer at home here
• 1 tablespoon oil

TEMPERING & GARNISH

• 1 tablespoon oil
• 1 dried red chilli
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon brown mustard seeds
• 1/4 teaspoon nigella seeds
• 2 cloves garlic, peeled & thinly sliced
• 2 fresh green chillies, quartered
• 6  – 8 fresh or dried curry leaves
• Fresh mint leaves
• Fresh coriander leaves
• Fresh red chillies (optional)

 

METHOD

 

TOMATO CURRY

1. Heat oil.
2. Add dried red chilli, cumin seeds, brown mustard seeds and nigella seeds.
3. Sauté until the seeds start crackling.
4. Add curry leaves, followed by crushed garlic and grated ginger.
5. Stir until fragrant and add the gram flour.
6. Sauté until the gram flour doesn’t smell raw anymore and the colour deepens slightly, about 2 – 4 minutes.
7. Add tomato paste, salt, turmeric powder, red chilli powder, Kashmiri chilli powder (if using, cumin powder, coriander powder and sugar.
8. Cook, stirring and adding a splash of water if needed, till the masala thickens and the oil begins to separate from it.
9. Pour in the coarsely blended tomato purée and bring to the boil, stirring constantly.
10. Cover partially and cook on medium heat, stirring frequently, until the liquid evaporates and the tomato mixture thickens and begins to come together.
11. Add water at this stage, stir and bring to a simmer.
12. Let cook 5 – 10 minutes, stirring occasionally, until the oil begins to float on top in places and the curry is as thick as your preference.

 

GRILLED PANEER

1. Heat a grill pan or heavy bottomed frying pan (non-stick works better here) on high heat and brush with half a tablespoon of oil.
2. Coat the paneer wedges or cubes thoroughly with the remaining half tablespoon of oil.
3. When the grill pan/frying pan is searingly hot (this is important, otherwise the paneer will stick to it), add the oil-coated paneer pieces. (Please follow the same instructions if you’re grilling tofu for a vegan Tamatar Tofu – see tip #6 at the top first though!)
4. Let sit undisturbed 2 – 4 minutes or until you can see the bottom edges of the paneer browning.
5. Turn carefully, prying gently to loosen with a spatula or butter knife if needed, and cook the same way on the other side.
6. Remove paneer pieces to a plate.

 

TEMPERING & GARNISH

1. Spoon the Tomato Curry into a serving dish or bowl.
2. Arrange the grilled paneer pieces on top.
3. Heat oil in a small pan.
4. Add all other ingredients, except the mint and coriander leaves.
5. Sauté until the garlic turns light golden and pour the hot tempering over the tomato curry and grilled paneer.
6. Garnish with fresh min leaves, fresh coriander leaves and sliced red chillies, if using and serve.