Directions
Subtitle: A Vegetarian Delight
Description: This spicy masala paneer recipe is perfect for those looking for an Indian meal without any meat! The dish features rich flavors from cumin, coriander, and garlic, making it a delightful addition to your weeknight dinner table.
Ingredients List:
– 1/2 cup plain yogurt (full fat)
– 1 tablespoon fresh cream (optional)
– Salt as per taste
– 1 teaspoon ground coriander powder
– 1 teaspoon ground cumin powder
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon chili powder
– 1/2 teaspoon salt
– 1/4 cup chopped onion
– 1/4 cup grated carrots
– 1/4 cup chopped tomatoes
– 2 cloves minced garlic
– 1 teaspoon ginger paste (finely chopped raw ginger)
– 1/2 cup crushed tomatoes
– 1 can (approx. 16 oz.) chopped tomatoes, preferably no added salt
– 1 package firm tofu (extra-firm), drained
– 1/2 teaspoon red pepper flakes (optional)
Instructions:
1. In a medium bowl, mix together the yogurt, cream (if using), salt, all dry seasoning, and the vegetables until well combined.
2. Transfer the mixture into a food processor and pulse until completely smooth. If desired, sprinkle the red pepper flakes over the mixture and continue processing until incorporated.
3. Divide the mixture evenly between two large skillets, each about 12 inches wide.
4. Place both skillets on medium heat. Cook the paneer for approximately 10 minutes, stirring occasionally, until the bottom is browned and crisp.
5. Meanwhile, in a saucepan, combine the crushed tomatoes, tomato puree, and tomatoes. Stir in the ginger paste. Bring the mixture to a simmer and cook for 5-6 minutes, until slightly thickened.
6. Add the tomato mixture to one of the panels of cooked paneer. Stir to coat the paneer thoroughly with the sauce.
7. Remove the other skillet of paneer from the heat and cover with foil while you finish preparing the rest of the dish.
8. Gently flip the paneer pieces in the pan and continue cooking for another few minutes, until they are tender and slightly brown around the edges.
9. When the paneer has finished cooking, remove the lid from the second pan and return it to the stove.
10. Combine the contents of both skillets and transfer the mixture to a serving dish.
11. Serve immediately, or allow to cool before storing in the fridge for up to 4 days.
Note: This dish makes enough for 4 people. It can be made ahead and stored in the refrigerator for up to 3 days. Remember to bring it back to room temperature before serving.
Steps
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1
Done
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In a medium bowl, mix together the yogurt, cream (if using), salt, all dry seasoning, and the vegetables until well combined. |
|
2
Done
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Transfer the mixture into a food processor and pulse until completely smooth. If desired, sprinkle the red pepper flakes over the mixture and continue processing until incorporated. |
|
3
Done
|
Divide the mixture evenly between two large skillets, each about 12 inches wide. |
|
4
Done
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Place both skillets on medium heat. Cook the paneer for approximately 10 minutes, stirring occasionally, until the bottom is browned and crisp. |
|
5
Done
|
Meanwhile, in a saucepan, combine the crushed tomatoes, tomato puree, and tomatoes. Stir in the ginger paste. Bring the mixture to a simmer and cook for 5-6 minutes, until slightly thickened. |
|
6
Done
|
Add the tomato mixture to one of the panels of cooked paneer. Stir to coat the paneer thoroughly with the sauce. |
|
7
Done
|
Remove the other skillet of paneer from the heat and cover with foil while you finish preparing the rest of the dish. |
|
8
Done
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Gently flip the paneer pieces in the pan and continue cooking for another few minutes, until they are tender and slightly brown around the edges. |
|
9
Done
|
When the paneer has finished cooking, remove the lid from the second pan and return it to the stove. |
|
10
Done
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Combine the contents of both skillets and transfer the mixture to a serving dish. |
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11
Done
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Serve immediately, or allow to cool before storing in the fridge for up to 4 days. |
