Creamy Tomato Paneer Skillet Recipe

About this recipe

A hearty and flavorful dinner featuring soft paneer cubes simmered in a creamy tomato-based sauce, enriched with aromatic spices and herbs.

Ingredients

• 100 g Curry Leaves
• 1 kg Basmati Rice
• medium Chilli Green Long
• 500 g Curd
• 250 g Cucumber
• 1 l Refined Soyabean Oil
• 200 g Table Salt
• 100 g Red Mustard Seeds
• 200 g Paneer
• - Baby Tomatoes
• 200g Tata Sampann Premium Cashews Whole : 200 G
• loose Ginger
• 100 g Garlic
• 200 ml Coconut Milk
• 100 g Jeera
• 45 g Garam Masala
• 20 g Turmeric Powder
• - Red Chilli
• - Coriander Powder
• 100 g Salt

Instructions

1. 1. Heat vegetable oil in a skillet and add cumin seeds, allowing them to sizzle for 30 seconds.
2. 2. Add finely chopped onions and sauté until golden brown, stirring frequently.
3. 3. Blend tomatoes, cashews, ginger, and garlic into a smooth paste using a blender.
4. 4. Add the tomato-cashew paste to the skillet and cook for 5 minutes until the oil starts to separate.
5. 5. Mix in turmeric, red chili powder, and garam masala, stirring to combine the spices evenly.
6. 6. Pour coconut milk into the skillet, stirring to create a creamy base for the sauce.
7. 7. Cut the paneer into cubes and gently add them to the skillet, coating each piece with the sauce.
8. 8. Lower the heat and simmer for 10 minutes, allowing the paneer to absorb the flavors.
9. 9. Season with salt and garnish with freshly chopped coriander leaves before serving.
10. 10. Serve hot with steamed basmati rice or warm flatbreads for a complete meal.