Tamatar Paneer (Tomato Paneer)

I was going to make a lamb curry next, but I found some paneer on sale at the Indian grocery store and decided to cook that as our protein tonight instead.

I love this curry. The paneer makes it satisfying and high-protein. And while it takes a bit of time to cook the onions down, it's not particularly difficult and doesn't require many spices or other ingredients. And while the cream is moderately expensive most of the other ingredients are quite affordable. Especially if you can get a good deal on the paneer! The cream also makes it deliciously rich and luxurious. Oh, and it also doesn't require marinating or pre-frying the paneer. So, pretty great all round!

Tamatar Paneer

From 660 Curries by Raghavan Iyer

Ingredients

• 1-2 Tbsp. ghee
• 1 onion, halved and sliced
• 6 green cardamom pods
• 1/4 c. tomato paste
• 1 Tbsp. coriander seeds, ground
• 1 tsp. ground cayenne or Kashmiri chilies
• 1/2 tsp. ground turmeric
• 1 c. water
• 250g paneer, cut into 2cm cubes
• 1 tsp. coarse sea salt
• 1/2 c. heavy (35%) cream
• 1/2 c. milk
• 1/2 c. chopped fresh cilantro

Directions

1. Melt ghee over medium heat.
2. Add onion and cardamom, cover, and reduce heat to medium-low.
3. Cook, stirring occasionally, until onion is nicely browned (~20 minutes).
4. Add the tomato paste, coriander, cayenne, and turmeric and cook until darkened (3-5 minutes).
5. Add water, paneer, and salt and cook, covered, until sauce thickens (~15 minutes).
6. Add the milk and cream and simmer for an additional 10 minutes.
7. Stir in cilantro and serve.