Paneer And Tomatoes
Ingredients
- 4 litres semi-skimmed milk ⓘ
- 4 tsp salt ⓘ
- 12 tbsp lemon juice ⓘ
- 4 tbsp sunflower oil ⓘ
- 2 None onions, peeled and finely diced ⓘ
- 2 cloves garlic, peeled and sliced ⓘ
- 20 g fresh root ginger, peeled and grated
- 1 tsp ground cumin ⓘ
- 1/2 tsp ground coriander ⓘ
- 1 tsp chilli powder ⓘ
- 400 g can chopped tomatoes
- 400 g cherry tomatoes, halved ⓘ
- 100 ml whipping cream ⓘ
- 30 g fresh coriander, chopped ⓘ
Instructions
- For the paneer, bring milk and salt to a boil. Remove from heat, add lemon juice and bring to a boil again then simmer for 1 min. Pour into a strainer lined with cheesecloth and allow to drain over a bowl. Firmly squeeze out remaining liquid. Place a heavy board on top, weigh down with several heavy cans and allow to drain for 1 hour. Remove from cloth and chill.
- Heat 2 tbsp oil in a frying pan and saute paneer for 3 mins, turning. Remove from pan and keep warm. Add 2 tbsp oil and saute onion, garlic and ginger for 4 mins, stirring. Add cumin, coriander and cayenne powder. Add canned tomatoes, bring to a boil and simmer for 5 mins. Add cherry tomatoes, cream and paneer and simmer for 5 mins. Sprinkle with cilantro.
Nutrition & Diet Analysis (per serving)
840
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).