Creamy Tomato Paneer: A Punjabi Twist on Comfort Food 🍳

Ingredients 🥄

200g Paneer (Indian cheese), cubed
2 tbsp Cooking Oil (Ghee preferred for authentic flavour!)
1 tsp Cumin Seeds (Jeera)
1 inch Ginger, grated
2 Green Chillies, finely chopped (adjust to your spice level!)
4 large Tomatoes, pureed
1/2 tsp Turmeric Powder (Haldi)
1 tsp Red Chilli Powder (Degi Mirch for colour, Kashmiri Lal Mirch for milder heat)
1 tsp Coriander Powder (Dhania)
1/2 tsp Garam Masala
1/4 cup Fresh Cream
2 tbsp Fresh Coriander Leaves, chopped for garnish
Salt to taste

Instructions 📋

First, let’s prep the paneer. Gently cube the paneer into bite-sized pieces. You can lightly pan-fry it for a slightly firmer texture, but it's totally optional! Set aside.
Now, heat the oil (or ghee!) in a pan over medium heat. Add the cumin seeds and let them splutter for a few seconds until fragrant. This is where the magic starts!
Add the grated ginger and chopped green chillies. Sauté for about a minute until the raw smell disappears.
Pour in the tomato puree and add the turmeric powder, red chilli powder, coriander powder, and salt. Mix well and let it simmer for about 10-15 minutes, stirring occasionally, until the gravy thickens slightly. Keep an eye on it so it doesn’t stick to the bottom!
Reduce the heat to low and gently stir in the fresh cream. This makes the gravy super rich and decadent. Cook for another 2-3 minutes.
Carefully add the paneer cubes to the gravy. Gently mix them in, ensuring they're coated evenly. Cook for another 5 minutes, allowing the paneer to absorb all the delicious flavours.
Finally, sprinkle with garam masala and fresh coriander leaves. Give it one last gentle stir.
Serve hot with roti, naan, or rice. Enjoy every delicious bite! 😊