Tamatar Chaaman
Equipment
- Frying Pan
- Skillet
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 250 g Vegetable oil (1 cup)
- 500 g Paneer cut into 2.5-cm / 1-inch cubes
- Asafoetida pinch of
- 5 Cloves
- 5 Green Cardamom pods
- 2 Cinnamon sticks
- 750 g Tomatoes (3 cups) pureed
- 2 teaspoons Fennel ground
- 1 teaspoon Ginger ground
- 1 1/2 teaspoons Coriander ground
- 1 teaspoon Cumin ground
- 1 1/2 teaspoons Kashmiri Red chilli powder
- 1 teaspoon Kashmiri Garam Masala
- Salt
- 1 Coriander (Cilantro) leaves small sprig, to garnish
Instructions
- Heat the oil in a large, heavy-based frying pan (skillet) over medium heat, add the paneer and, fry for about 5 minutes, or until golden brown all over. Remove with a slotted spoon and drain on kitchen paper (paper towels).
- Add the asafoetida and whole spices to the pan and stir-fry for about 1 minute, or until they change color.
- Add the pureed tomatoes to the pan and cook for about 5 minutes, or until all the liquid has evaporated.
- Pour in 250ml / 8fl oz (1 cup) hot water together with all the ground spices, except the garam masala, and season with salt. Bring to the boil and add the paneer.
- Reduce the heat to low and cook for 5 minutes. Sprinkle over the garam masala and stir gently, then simmer for a further 2-3 minutes.
- Garnish with coriander leaves.
Video
Nutrition
Serving: 6gCalories: 276kcalCarbohydrates: 9gProtein: 13gFat: 21gSaturated Fat: 13gCholesterol: 55mgSodium: 30mgPotassium: 342mgFiber: 3gSugar: 3gVitamin A: 1087IUVitamin C: 20mgCalcium: 436mgIron: 1mg
Tried this recipe?Let us know how it was!