yummy paneer

Indian cottage cheese (paneer) in tomato gravy

5 from 1 reviews

The best Indian cottage cheese recipe! Soft as silk paneer wrapped in a delicious, thick batter made of fried onions, tomatoes, yoghurt, ginger and a little sugar.




  1. Fry the onions in a little oil till they are reddish-brown and remove with a slotted spoon. Then fry the tomatoes in the same oil till soft.
  2. When cool, put the fried onions and tomatoes in a food processor or blender along with the yoghurt and pulse it once or twice. Don’t over blend it; you want a thick, rough mixture, not a paste.
  3. In one tbsp oil, splutter the cumin seeds and add ginger. Sauté for a minute and tip in the onion-tomato-yoghurt mixture.
  4. Add Kashmiri chilli powder, sugar and salt. If the mixture is too thick, add half a glass water and cook on a medium flame for 8-10 minutes or until it becomes thick and shiny.
  5. Once the oil leaves the sides of the pan, add the paneer pieces, mix together and cook for another 3-4 minutes. Serve hot with rotis.



  1. Fry the onions on a low to medium heat so that they don’t get over-browned. If they become too dark, the paneer will take on an unappealing brown tinge.