Paneer With Burst Cherry Tomato Sauce

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 3 मिनट पढ़ने का समय

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This vibrant paneer with burst cherry tomato sauce is a fresh and colourful vegetarian dish that perfectly balances aromatic spices with the natural sweetness of summer produce. The paneer is fried until golden and crisp before being nestled into a light, brothy sauce infused with ginger, garlic and toasted mustard seeds. It is a wonderful alternative to heavier, cream-based curries, offering a zesty finish thanks to a generous handful of fresh mint.

Quick to prepare and naturally nutritious, this wholesome meal is ideal for a midweek dinner. The combination of juicy tomatoes and crunchy sugar snap peas provides a lovely contrast in texture, while the warming Kashmiri chilli adds a gentle depth of flavour without being overly spicy. Serve it alongside fluffy basmati rice for a complete, comforting homemade dinner.

Ingredients for Paneer With Burst Cherry Tomato Sauce

6 spring onions, thinly sliced
1 (1") piece ginger, scrubbed, cut into matchsticks
2 लहसुन की कलियाँ, पतली कटी हुई
1 चम्मच धनिया के बीज
1 चम्मच जीरा
1/2 teaspoons black mustard seeds
1/2 teaspoons Kashmiri chilli powder or 1/4 teaspoons cayenne powder
1/4 teaspoons ground turmeric
45 मिली अतिरिक्त-कुंवारी जैतून का तेल, विभाजित
230g paneer, sliced into (1/4"-thick) planks, patted dry
कोशेर नमक
350g cherry tomatoes (about 400g )
110g sugar snap peas (about 150g ), strings removed, halved on a diagonal if large
चुटकी भर चीनी (वैकल्पिक)
1/2 cup (lightly packed) mint leaves
परोसने के लिए पका हुआ चावल

How to make Paneer With Burst Cherry Tomato Sauce

Toss spring onions, ginger, and garlic in a medium bowl to combine. Using a mortar and pestle or the side of a chef’s knife, coarsely crush coriander seeds and add to vegetables along with cumin seeds, black mustard seeds, chilli powder and turmeric; set aside.

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high. Arrange paneer in a single layer in pan and cook until golden brown underneath, about 1 minute. (If paneer is sticking, just give cheese a little more time to brown. It will release from pan once it is sufficiently crisped.) Using a slotted spatula or spoon, transfer paneer to a plate, leaving as much oil behind in pan as possible. Turn browned side up and season generously with salt.

Reduce heat to medium and add remaining 1 tablespoon oil to same skillet. Cook reserved spring onion mixture, stirring often, until spring onions are wilted and mustard seeds begin to pop, about 2 minutes.

Add tomatoes, sugar snap peas, and 240ml water to skillet and season with salt. Increase heat to medium-high and bring to a simmer. Gently smash each tomato open with a spatula (you just want to break them open a little) and simmer until tomato juices thicken slightly, about 3 minutes (it should still be pretty brothy and light). Taste sauce and add more salt if needed. If your tomatoes aren’t super sweet, you may need to add a pinch of sugar at this point to balance their acidity. Add paneer back to pan and simmer until warmed through.

Remove pan from heat and toss in mint. Serve with cooked rice.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.