Sanjita's Coorgh-style cheese in a sweet-tart tomato sauce (Tamatar paneer) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 308) by Raghavan Iyer

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Notes about this recipe

  • hirsheys on September 21, 2019

    I continue to adore this book, though I've focused mainly on the paneer recipes. (I cannot get enough of paneer.) This one is a lovely one that is quite different than my usual favorite (makahni). It also uses all pantry ingredients as long as you keep paneer in the freezer. The recipe starts by caramelizing onions with a few cardamom pods, then adding some tomato paste, coriander, cayenne, and turmeric. You then deglaze with some water, simmer the paneer cubes in the sauce, and then add some half-and-half and simmer some more. Finally, you stir in a bunch of cilantro and serve over rice. All in all, this was a super tasty dish and easy enough to put together for lunch.

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