Tamatar Chaman (paneer)

Name: Tamatar Chaman (paneer)
Cuisine: Indian
Ingredients: 500 gm paneer; 500 gm tomato (fully riped) chopped; 2 tbsp fennel powder; 2 tbsp ginger powder; 1pinch Hing; 1/2 tbsp turmeric powder; 1/2 onion sliced; 1 inch Julian shaped ginger; 1/2 tbsp kashmiri red chilli powder; 1 tbsp red chilli powder; 1/2 tsp caraway seeds (sahee jeera); 4 tbsp ghee; 6 tbsp Mustard oil; as needed whole garam masala; as needed coriander leaves for garnishing; to taste salt; as needed water

Adya Samal @cook_8197840

Sinfully delicious recipe by Adya Samal

Adya Samal @cook_8197840

Sinfully delicious recipe by Adya Samal

Saved

Ingredients

500 gmpaneer
500 gmtomato (fully riped) chopped
2 tbspfennel powder
2 tbspginger powder
1pinchHing
1/2 tbspturmeric powder
1/2 onion sliced
1 inchJulian shaped ginger
1/2 tbspkashmiri red chilli powder
1 tbspred chilli powder
1/2 tspcaraway seeds (sahee jeera)
4 tbspghee
6 tbspMustard oil
as neededwhole garam masala
as neededcoriander leaves for garnishing
to tastesalt
as neededwater

Saved

Steps

1

Cut paneer into thick cubes. Add 4tbsp mustard oil in a pan, fry paneer until both of it's sides turn golden brown.
2

Take lukewarm water in a pan. Add asefoetida (hing) in it. Add turmeric powder, mix it and add the fried paneer cubes and soak it in water for 40 minutes.
3

Add 3tbsp ghee in a pan, add tomato, Julian ginger, salt, half cup water and boil it in a pressure cooker for 1and half hour in low flame. When it is prepared strain it through a soup strainer.
4

Heat oil in a pan. Add whole garam masala and thin sliced onion. When the onion turns golden brown add tomato puree. Add fennel powder, ginger powder, kashmiri chilli powder, red chilli powder, salt in it. Add half cup of water.
5

Add paneer, cook for 5 minutes.
6

Add ghee in a tadka pan. Add caraway seeds when it begins to splutter,add it in the tamatar gravy.
7

Add coriander leaves. Turn off the gas. Cover the lit for at least 20 minutes. Serve with plain rice.