Name: Punjabi Tari Wala Paneer
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 125 g Paneer, cut into medium cubes; 1 Onion, finely chopped; 1 Tomato, finely chopped or pureed; ½ tbsp Ginger-Garlic Paste; ½ tsp Cumin Seeds; ¼ tsp Ground Turmeric; ½ tsp Red Chilli Powder; ¾ tsp Ground Coriander; ¼ tsp Garam Masala; ½ tbsp Fresh Cream, malai, just a spoonful to round out the spices; 1 tbsp Ghee; ¾ cup Water, hot; ½ tsp Salt; 1 tbsp Coriander Leaves, chopped for garnish

30 mintotal

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

Heat ghee in a kadhai. Add cumin seeds and let them splutter.
Add finely chopped onions and fry on medium heat until they turn a proper golden brown. Do not leave them pink.
Add ginger-garlic paste and sauté for a minute until the raw garlic aroma fades.
Add the tomatoes along with turmeric, red chilli powder, and coriander powder. Cook the masala well until oil (ghee) visibly separates from the edges.
Pour in the hot water to form the 'Tari' (thin gravy). Bring to a rolling boil.
Add salt and the paneer cubes. Lower the heat, cover, and let it simmer for 5-7 minutes. The paneer will absorb the soupy broth.
5–7 min
Stir in a spoonful of fresh cream (malai) and garam masala. Stir gently to avoid breaking the paneer.
Turn off the heat, garnish generously with fresh coriander, and serve.

How to tell it's done

Soft, pillowy paneer cubes bobbing in a light, highly flavorful, and spicy red-tinted clear broth.

Getting it right

Tip

Unlike restaurant curries, do not blend the onion-tomato masala. The rustic appeal of Tari Wala Paneer comes from the slightly coarse texture of cooked onions in a thin, watery broth.

What to serve it with

Perfect for a simple weeknight dinner. Goes brilliantly with soft home-style Phulkas or Steamed Rice.

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