Tomato And Paneer Skillet Recipe
Indian cuisine · 1020 calories
About this recipe
A hearty and flavorful Jain-friendly dinner featuring paneer cubes simmered in a spiced tomato sauce, perfect for solution seekers looking for a quick and satisfying meal.
Ingredients
- 200 g Id Soft And Creamy Paneer
- 200 g Freshcon Cooked Basmati Rice
- 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
- 400 g Pastazara Finely Chopped Tomatoes
- 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
- 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder
- 1 ltr Oreal Canola Oil (From The House Of Pansari)
- 100 g Jk Jeera Powder / Cumin Powder
Instructions
- 1. Cut paneer into bite-size cubes and marinate in Worcestershire sauce, salt, and paprika for about 30 minutes.
- 2. In a bowl, mix cornstarch with the marinated paneer cubes until they are evenly coated.
- 3. Heat cooking oil in a skillet over medium heat and brown the paneer cubes on all sides.
- 4. Add chopped tomatoes and a pinch of cumin powder to the skillet, stirring well. Simmer the mixture for about 20 minutes, stirring occasionally.
- 5. Serve the paneer and tomato mixture over freshly cooked rice for a wholesome dinner.