• Prep Time 15-20 minutes
  • Cook Time 10-15 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Paneer cooked in tomato gravy.


  • Cottage cheese (paneer), cut into thick strips – 250 grams
  • Oil – 1 tablespoon
  • Cumin seeds – 1 teaspoon
  • Garlic paste – 2 teaspoons
  • Green capsicums, cut into thick strips – 2 medium
  • Tomatoes, seeded and cut into thick strips – 2 medium
  • Onions, cut into thick strips – 2 medium
  • Tomato purée – 3 tablespoons
  • Salt – to taste
  • Red chilli powder – 1 teaspoon
  • Lemon juice – 1 teaspoon
  • Dried fenugreek leaves (kasuri methi), roasted and crushed – 1 teaspoon



  1. Heat the oil in a non stick kadai; add the cumin seeds. When they begin to change colour, add the garlic paste, capsicums, tomatoes and onions and sauté on medium heat for five or six minutes.
  2. Add the paneer, tomato purée, salt and chilli powder. Sauté for a while till the paneer begins to stick to the pan.
  3. Scrape the paneer off the bottom of the pan and sauté for a while longer till the paneer is dark brown and mashed.
  4. Stir in the lemon juice and kasuri methi and serve immediately.

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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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