Kashmiri Paneer in Tomato Gravy
A rich and aromatic Kashmiri paneer curry featuring soft, fried paneer simmered in a vibrant tomato gravy. The unique flavor comes from fragrant spices like fennel and dry ginger powder, creating a truly memorable dish, also known as Tamatar Chaman.
For 4 servings
Prepare and Fry the Paneer
- Heat 2 tablespoons of ghee in a non-stick pan or kadai over medium heat.
- Gently add the paneer cubes and shallow-fry, turning occasionally, until they are light golden brown on all sides. This should take about 5-7 minutes.
- Using a slotted spoon, immediately transfer the fried paneer cubes to a bowl of warm water. Let them soak while you prepare the gravy. This crucial step ensures the paneer remains incredibly soft.
Temper the Whole Spices
- In the same pan, add the remaining 2 tablespoons of ghee and heat it over medium flame.
- Once the ghee is hot, add the bay leaf, cloves, and crushed green cardamom pods. Sauté for about 30 seconds until they become fragrant.
- Add the hing and cook for another 10 seconds, being careful not to burn it.
Build the Tomato Gravy
- Pour the tomato puree into the pan. Cook, stirring frequently, for about 10-12 minutes. The puree will thicken, darken in color, and the ghee will start to separate from the sides.
- Reduce the heat to low. Add the Kashmiri red chili powder, turmeric powder, fennel powder, and dry ginger powder. Stir well and cook the spices for 1 minute until aromatic.
- Slowly pour in 1 cup of hot water while stirring continuously to create a smooth, lump-free gravy. Add salt and the optional sugar, and mix well.
Combine and Simmer
- Bring the gravy to a gentle simmer.
- Drain the water from the soaked paneer cubes and gently add them to the gravy.
- Stir carefully to coat the paneer. Cover the pan and let the curry simmer on low heat for 5-7 minutes. This allows the paneer to absorb all the aromatic flavors of the gravy.
Finish and Serve
- Turn off the heat. Stir in the garam masala and the optional fresh cream for extra richness.
- Let the curry rest, covered, for at least 5 minutes to allow the flavors to meld together.
- Garnish with fresh cilantro if desired and serve hot with steamed basmati rice or naan.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic color and mild heat, use high-quality Kashmiri red chili powder.
- 2Soaking the fried paneer in warm water is the secret to keeping it soft and spongy in the gravy. Don't skip this step!
- 3Patiently cooking the tomato puree until ghee separates is essential for a deep, rich flavor and removes any raw taste.
- 4The signature flavors of this dish come from fennel and dry ginger powder. Ensure they are fresh for the best aroma.
- 5Always add powdered spices on low heat to prevent them from burning and turning bitter.
- 6Let the curry rest for a few minutes before serving. This deepens the flavor profile significantly.
Adapt it for your goals.
Vegan Version
Replace paneer with firm tofu (pan-fried), use a neutral oil or vegan butter instead of ghee, and substitute fresh cream with cashew cream or full-fat coconut milk.
Richer GravyRicher Gravy
For a creamier, richer texture, add 1-2 tablespoons of cashew paste (made from soaking 10-12 cashews in hot water and grinding to a paste) along with the tomato puree.
Spicier VersionSpicier Version
Add 1-2 slit green chilies along with the whole spices, or add a pinch of red chili powder (the hot variety) along with the Kashmiri chili powder.
Why this is on our healthy list.
Rich in Protein and Calcium
Paneer is an excellent source of high-quality protein, essential for muscle building and repair. It is also packed with calcium and phosphorus, which are vital for maintaining strong bones and teeth.
Aids Digestion
The key Kashmiri spices, fennel powder (saunf) and dry ginger powder (sonth), are well-known in traditional medicine for their digestive properties. They can help reduce bloating and improve overall gut health.
Source of Antioxidants
Tomatoes are rich in lycopene, a powerful antioxidant that helps protect cells from damage. Spices like turmeric also contribute potent anti-inflammatory and antioxidant benefits.
Frequently asked questions
A single serving of this Kashmiri Paneer in Tomato Gravy contains approximately 360-380 calories, depending on the amount of ghee and cream used.