How to make Tomato Paneer

This recipe is contributed by Member Sarika Luthra.

Main Ingredients : Paneer (पनीर), Tomatoes (टमाटर)

Cuisine : Punjabi

Course : Main Course Vegetarian

Tomato Paneer Recipe Card

Tomato Paneer

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Tomato Paneer checkout Paneer Butter Masala, Vegetable Sizzler With Paneer Tikki, Paneer Tikka Masala , Shahi Paneer . You can also find more Main Course Vegetarian recipes like Broccoli And Pinenut Kofta, Corn Capsicum Masala, Baingan Bharta, Dhansaak Rice Bowl.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Tomato Paneer Recipe

  • Paneer cut into ½ inch thick cubes 200 grams

  • Tomatoes 2 Big

  • Cloves 3-4

  • Black pepper 2

  • Cinnamon stick 1 inch

  • Oil 1 1/2 tablespoons

  • Shredded ginger 2 teaspoons

  • Saunf 1/4 teaspoon

  • Green chillies chopped 2

  • Salt to taste

  • Coriander powder 2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Fry fenugreek leaves (kasoori methi) 2 teaspoon

  • Milk 1/2 cup

  • Fresh cream 1/2 cup

  • A large pinch orange colour

  • Cardamom powder 1 teaspoon


Step 1

Grind the tomato along with garam masala.

Step 2

Heat the oil in a non stick pan, add the ginger, saunf and sauted it over medium flame till they began to splutter then add tomato puree stir fry it till the oil seperates.

Step 3

Add green chillies ,salt, coriander powder, turmeric powder, red chilli powder,crushed kasoori methi sauté further for two minute.

Step 4

Put the milk and bring it to boil on a high flame.

Step 5

Add the paneer, cream stir for two minutes on a medium flame.At the time of boiling add the orange colour and cardamom powder for two minutes.

Step 6

Serve hot with naan or rotis.