Paneer Chutney
It’s basically paneer cooked in a tomato sauce, we call it a chutney. Today I felt like some Dal and rice so I made some paneer chutney to go with. There’s is nothing more comforting that a bowl of rice with your favourites curries, on a cold winter’s day. I could eat Dal and rice all on it’s own but I know my fussy family would want that little something extra. You have to eat some pickles with it too. This is plain and simple food that I grew up eating. The food we ate was so much healthier too because there was no rich sauces like we make today. Everything was very basic but oh so yum! If you’re not as lazy as I am you can make your own paneer for this dish. I didn’t make my own because I really didn’t have the time. This dish also takes just a few minutes to cook with a few simple pantry ingredients. I know that’s my standard line but I promise it is that way with most of my dishes.
Ingredients required for this dish
For this recipe you will need paneer of course and for the chutney you will need tomatoes, Roma or as we call it jam tomatoes works best. Ensure that your tomatoes are juicy ripe. You will also need a large onion. I think a tomato chutney does require a little bit of extra onion. Some vegetable or cooking olive oil, curry leaf, green chillies, ginger garlic paste, chilli powder, turmeric and salt We definitely need some fresh coriander to add that final touch to our dish.
How to cook this dish
Heat up the oil, fry the onion with the curry leaf and green chilli until the onion is translucent. Add the ginger garlic paste. Remember to always fry off the raw smell from the ginger garlic paste. You may need a few seconds or a minute for this. Add your spices. I love cooking mine in the oil for a minute just so it infuses beautifully. Then add your blended or chopped tomatoes. If you prefer a more chunky chutney use chopped tomatoes and a more smooth one I recommend you remove the skin and blend them. For this dish I do not fry my paneer. I prefer adding it straight into the chutney because when you fry the paneer it “seals it”. At least it’s how I see it. If the paneer isn’t fried the flavours of the chutney soaks into the paneer. Maybe I am a little crazy but I think it does.
More recipes to try: Palak Paneer Basic Tomato Chutney Soft Butter Rotis If you loved this, please share!
