Monday, 19 August 2013

Tangy Paneer

First, let's talk about Paneer / Cottage Cheese / Chhenna. Fresh Paneer is absolutely delicious and very healthy. Being a high source of calcium and vitamin D, not only it helps in maintaining strong bones and teeth, but it is also one of the most common ingredient in South Asian Cuisines. Paneer is used in sweets (Rosogolla) / main course (palak paneer / paneer butter masala) and even in snacks and salads. 

Alright, enough talk about the benefits of Paneer. We are sure you want to know the recipe of the Tangy Paneer. It's simple and absolutely delicious!


  • Paneer / cottage cheese / chhena - 1 cup, cut into cubes
  • Tomato puree - 3 tbsp.
  • Tomato ketchup - 3 tbsp
  • Onion - 1 medium size, finely chopped
  • Green chilies - 2 medium size, finely chopped
  • Dry red chili - 2 medium size
  • Kasoori methi - 1/2 tsp.
  • Haldi powder / turmeric powder - 1/2 tsp.
  • Cream - 1 tsp.
  • Salt to taste
  • Oil for cooking
  • Jeera / cumin seeds - 1/2 tsp.

How to make Tangy Paneer:
  • In a fry pan, add 2 tbsp oil and fry the paneer cubes until light golden color. Remove from the pan and keep separately

  • Add jeera / cumin seeds and allow them to crackle. Now add the dry red chili, onions and green chilies and saute until the onions are pink and soft.
  • Now add haldi powder / turmeric powder and kasoori methi and mix really well with the onions.
  • In a separate bowl, mix tomato puree and tomato ketchup. Add this mix to the onions in the frying pan. Lower the flame and cook till the tomato mix begins to leave oil.
  • Now add the fried paneer cubes and simmer for 2 minutes. Take the pan off the flame and pour the cream to the  tangy paneer. Mix well. In the end, add salt to taste.
Serve tangy paneer masala will rotis / paratha / rice.