Equipment
Ingredients
Yogurt-Roasted Paneer
- 400 g paneer, cut into 2cm cubes
- 100 g plain yogurt, full fat
- 30 g ghee, melted
- 3 g garam masala
- 3 g salt
Tomato Curry
- 30 g ghee
- 1 onion, finely chopped
- 15 g garlic, minced
- 15 g ginger, minced
- 4 green cardamom pods, lightly crushed
- 400 g canned whole plum tomatoes, crushed by hand with their juices
- 4 g ground coriander
- 3 g ground cumin
- 3 g kashmiri chili powder
- 120 ml water
- 4 g salt
- 15 g fresh cilantro, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 525 kcal
- Protein
- 21 g
- Carbohydrates
- 18 g
- Fat
- 40 g
- Fiber
- 3 g
- Sugar
- 9 g
- Sodium
- 953 mg
- Saturated Fat
- 25 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 3 mg
- Potassium
- 459 mg
- Calcium
- 598 mg
- Iron
- 2.0 mg
- Magnesium
- 43 mg
- Phosphorus
- 405 mg
- Zinc
- 3.2 mg
- Vitamin A
- 455 mcg
- Vitamin C
- 6 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 13 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.07 mg
- Niacin
- 0.3 mg
- Folate
- 12 mcg
- Water
- 94 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 220°C (430°F). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
In a mixing bowl, combine the paneer cubes, plain yogurt, melted ghee, garam masala, and salt. Gently toss until the paneer is completely coated in the marinade.
Spread the marinated paneer in a single, well-spaced layer on the prepared baking sheet. Roast in the preheated oven at 220°C (430°F) for 12 to 15 minutes, until the edges are beautifully browned and toasty.
While the paneer roasts, heat the remaining ghee in a large skillet over medium heat. Add the crushed green cardamom pods and the finely chopped onion. Cook for 6 to 8 minutes, stirring frequently.
Add the minced garlic and ginger to the skillet. Cook for 1 minute, stirring continuously, until highly fragrant.
Sprinkle in the ground coriander, ground cumin, and Kashmiri chili powder. Stir well and toast the spices for 30 seconds to bloom their natural oils.
Pour in the hand-crushed canned plum tomatoes, water, and salt. Bring to a gentle simmer, lower the heat slightly, and cook for 10 minutes. The sauce will thicken slightly and intensify in flavor.
Remove the roasted paneer from the oven and carefully fold it into the simmering tomato curry. Remove from the heat and garnish generously with chopped fresh cilantro before serving.
Chef's Notes
- Crushing canned whole plum tomatoes by hand provides a rustic, varied texture that clings beautifully to the paneer, offering a more interesting mouthfeel than pureed tomatoes.
- For the best roasted flavor, ensure the paneer cubes are spaced apart on the baking tray. If they touch, they will steam in their own moisture rather than developing a savory crust.
- Kashmiri chili powder is prized for providing a vibrant, fiery red hue without overwhelming heat. If unavailable, substituting with sweet paprika mixed with just a pinch of cayenne achieves a similar visual and flavor profile.
- Allowing the tomato curry to simmer until small pools of oil gather on the surface (a stage known as 'bhunao') is crucial. This indicates the water has properly cooked out and the spices have fully bloomed.
Storage
Refrigerator: 4 days — Store in an airtight container. The curry flavor deepens overnight.
Freezer: 1 month — Paneer texture may become slightly crumbly after freezing, but remains safe and flavorful.
Reheating: Reheat gently in a saucepan over medium-low heat until warmed through, adding a splash of water if the sauce has over-thickened.
Troubleshooting
Paneer is rubbery or overly tough after roasting.
Cause: The paneer was roasted for too long or a low-fat, dense variety of paneer was used.
Fix: Simmer the roasted paneer gently in the hot tomato sauce for 3 to 5 extra minutes; the moisture can help soften it slightly.
Prevention: Do not exceed the recommended roasting time and source fresh, high-quality, full-fat paneer.
Tomato curry tastes overly sharp or acidic.
Cause: The canned tomatoes were highly acidic, or the sauce did not simmer long enough to cook out the rawness.
Fix: Stir in a pinch of sugar or a small splash of heavy cream to round out and balance the acidity.
Prevention: Simmer the sauce fully until you see the oils begin to separate on the surface.
Cultural Context
Paneer is an unaged, non-melting fresh cheese widely utilized across the Indian subcontinent. Roasting it with yogurt and spices mimics the high-heat tandoor cooking method, bringing a deep, smoky dimension to home-cooked weeknight curries.
