Paneer with tomatoes

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the paneer, bring milk and 4-5 teaspoons of salt to the boil. Remove the pan from the heat, stir lemon juice into the milk, bring the milk to the boil again and simmer for about 1 minute. Pour the curdled milk into a cloth, let it drain and squeeze the rest of the liquid. Weigh the paneer down with 2-3 kg (e.g. with a board and tins) and continue to squeeze for about 1 hour. Remove the finished panelling from the cloth and refrigerate until use.

2. 2

   Cut the paneer into cubes. Peel and finely chop the onions. Peel and slice the garlic. Peel ginger and grate finely. Heat 2 tablespoons of oil in a large frying pan and fry the cheese in it for about 3 minutes, turning carefully. Remove from the pan and keep warm

3. 3

   Heat 2 tablespoons of oil in a frying pan. Sauté onion and garlic for about 4 minutes while stirring. Season with coriander, cumin and chilli powder. Add diced tomatoes, bring to the boil and simmer for about 10 minutes. Wash the cherry tomatoes, cut them in half or leave them whole, depending on size. After about 5 minutes, add the tomatoes, paneer and cream to the pan, fold in carefully and braise. Wash the coriander, shake dry and chop coarsely. Sprinkle over the paneer

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
510 kcal

CARBS
9 g

FATS
49 g

PROTEINS
9 g