No doubt Indians love paneer (Indian cheese) & no celebration is complete without paneer recipes 🙂 Tam Tam Paneer with the aroma of ghee is tasty and has distinct flavour. There are various ways of making paneer curries. But this time, I am presenting a recipe without onion, garlic or spices. This aromatic and delicious curry can be prepared quickly under 30 minutes. You may serve it with kuttu ki puri.

Health benefits: Indian cheese are good for bones and teeth. They are rich in protein.

Cuisine: Indian Course: Vegetable/Main course Preparation time : 5 min  Cook time: 30  min  Serving: 3-4

INGREDIENTS FOR 2-3 SERVINGS :- Below are the required quantities for each ingredient for 2-3 servings:

• 1 ½ tbsp ghee or clarified or unsalted butter
• 4 oz/400 gms Paneer, cut cubic in shape
• 2 large tomatoes  (1 chopped another for paste)
• 1 tbsp ginger
• 4-5 green chilies
• 2 tsp jeera/cumin seeds
• 1 tsp cumin powder and mango powder, rock salt to taste
• Cilantro or coriander leaves (7-8 strands)

INITIAL PREPARATION:-

• Cut paneer in a proper cubed form as shown in the picture. Sprinkle black pepper on to it and set aside.
• Making paste: 1 large tomato + 4 green chillies + 1/2 ginger + 4-5 cilantro strands + 10ml water – blend them well and set aside.
• 1 large tomato, diced form.
  

  

  

RECIPE IN A NUTSHELL :-

Heat the oil in any non-stick pan over medium flame, add cumin seeds and wait until they’re done spluttering. Add paste to the pan along with rock salt, mango powder and cumin powder, saute them for 5 mins. Add the diced tomato to the mixture. Stir fry until the paste become light brown in color and oil oozes out from the paste. This might take 10 mins.  Add Paneer pieces to the paste and mix them well. Stir for 5 mins. Add a cup of water to the vegetable and cook for further 15 min on low flame. Garnish with fresh cilantro and serve hot with kuttu ki puri.

STEP BY STEP RECIPE WITH PHOTOS:-

1. Heat pan at medium flame, pour a spoon of ghee to it, Saute cubed paneer and set aside.
   

   

   
2. Wash tomatoes, ginger, chillies, cilantro and paste them in a blender. Keep mixture aside.
   

   
3. Heat pan at medium flame, pour a spoon of ghee to it, add the cumin seeds and wait until they’re done spluttering.
   

   
4. Add paste to the pan alongwith rock salt, mango powder and cumin powder and saute them for 5 mins.
   

   

   
5. Add the diced tomato to the mixture. Stir fry until the paste become light brown in color and oil oozes out from the paste. This might take 10 mins.
   

   

   
6. Add Paneer pieces to the paste and mix them well. Stir for 5 mins.
   

   

   
7. Add  cup of water to the vegetable and cook for further 15 min on low flame. (if you want dry add half cup of water and cook it for 10 min)
   

   

   
8. Garnish with fresh cilantro and serve hot with kuttu ki puri

Your food is now ready to eat!! Enjoy the meal!

Happy cooking 🙂

Sharing is caring :-

• You may cook it in ghee to bring richness in taste
• Consistency of gravy depends on your taste. Add water accordingly
• You can also add paneer without frying
• If you feel it needs more salt, you may add more later
• Sendha namak or rock salt is specially used in making vrat food.