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Paneer Chutney in a black bowl
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Paneer Chutney

Comfort in a bowl, paneer in a spicy tomato sauce
Prep Time5 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Indian
Keyword: easy recipes, paneer chutney, paneer recipes, south african indian food
Servings: 4

Ingredients

  • 200 gram paneer
  • 1/4 cup vegetable oil
  • 1 large onion finely sliced
  • 1 spring onion finely chopped, see note 1
  • 1 sprig curry leaf
  • 3-4 green chillies
  • 1 teaspoon ginger garlic paste
  • 1 tablespoon kashmiri chilli powder
  • 1/2 teaspoon turmeric
  • 6 small roma tomatoes blanched and blended
  • coriander

Instructions

  • Soak the tomatoes in freshly boiled water for 30 seconds. Remove the skin and blend. Set aside
  • Heat the oil in a pot. Add the onion, spring onion, curry leaf and green chilies. Saute until the onion is translucent
  • Add the ginger garlic paste and fry for a minute or until the raw smell disappears
  • Add the spices and fry for a minute
  • Add the tomatoes and season with salt. Mix well and bring to a boil. Lower the heat, cover the pot and simmer for about 20 minutes or until the tomatoes are cooked. The oil will surface to the top once the tomatoes are cooked.
  • If tomatoes are too acidic add a pinch of sugar or more until you reach the desired taste. Add the paneer and simmer for about a minute. Garnish with freshly chopped coriander

Notes

  1. You can chop your tomatoes for a more chunky sauce or blend it for a smooth sauce. Once the tomatoes are blended it makes about 2 cups of liquid
  2. You can adjust the chillies and chilli powder according to your taste, add more or less
  3. I prefer not to fry the paneer for this dish, however you can fry it should you wish
  4. This dish can be made ahead of time and reheated when ready to serve
  5. I prefer to use fresh tomatoes, however if you really can't get some feel free to use the canned ones. Although fresh tomatoes makes all the difference