Butter-Roasted Paneer With Tomato Curry

Name: Butter-Roasted Paneer With Tomato Curry
Total time: 30 min
Yield: 3 to 4 servings
Ingredients: 1 to 1 1/4 pounds paneer, cut into 1-inch cubes (2 to 3 packages, depending on size); 5 to 6 tablespoons plain whole-milk Greek yogurt; 3 tablespoons ghee or unsalted butter, melted; Kosher salt (such as Diamond Crystal) and freshly ground black pepper; 2 tablespoons neutral oil, such as vegetable, safflower or grapeseed oil; 1 teaspoon cumin seeds; 1/2 teaspoon fenugreek seeds (optional); 2 cardamom pods, cracked; 1 cinnamon stick; 1 medium yellow onion, finely chopped; 3 garlic cloves, minced or finely grated; 2 teaspoons finely grated fresh ginger (from about 3/4-inch piece); 2 teaspoons garam masala; 1/4 teaspoon ground turmeric; Pinch of ground cayenne or red-pepper flakes; 1 (15-ounce) can whole plum tomatoes; 1/2 cup coarsely chopped cilantro leaves and tender stems, plus more for garnish

Recipe from Anita Jaisinghani

Adapted by Melissa Clark

Published Nov. 2, 2022

Butter-Roasted Paneer With Tomato Curry — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 30 minutes
Rating: 4(962)
Comments: Read comments

Roasting mild paneer with yogurt and ghee (or butter) gives it a complex, toasty flavor that’s balanced by the spices and gentle acidity of a quickly made tomato curry. This recipe is adapted from Anita Jaisinghani of Pondicheri in Houston. She prepares her own paneer several times a week to use in curries, salads and crumbled over roasted vegetables. But store-bought paneer will work well here and makes this satisfying dish supremely weeknight friendly. Serve it with rice or flatbread on the side, if you like, to catch the heady sauce. If you have dried fenugreek leaves, you can crumble a tablespoon or so into the curry right at the end. —Melissa Clark

Featured in: Creamy Paneer, Tangy Tomatoes and a Gorgeously Easy Dinner

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Ingredients

Yield:3 to 4 servings

1 to 1¼pounds paneer, cut into 1-inch cubes (2 to 3 packages, depending on size)
5 to 6tablespoons plain whole-milk Greek yogurt
3tablespoons ghee or unsalted butter, melted
Kosher salt (such as Diamond Crystal) and freshly ground black pepper
2tablespoons neutral oil, such as vegetable, safflower or grapeseed oil
1teaspoon cumin seeds
½teaspoon fenugreek seeds (optional)
2cardamom pods, cracked
1cinnamon stick
1medium yellow onion, finely chopped
3garlic cloves, minced or finely grated
2teaspoons finely grated fresh ginger (from about ¾-inch piece)
2teaspoons garam masala
¼teaspoon ground turmeric
Pinch of ground cayenne or red-pepper flakes
1(15-ounce) can whole plum tomatoes
½cup coarsely chopped cilantro leaves and tender stems, plus more for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 400 degrees and line a baking sheet with parchment paper.
Step 2
In a mixing bowl, combine paneer, 3 tablespoons yogurt and ghee. Toss until paneer is well coated, then spread it in a single layer on the prepared baking sheet. Sprinkle lightly with a pinch of salt and black pepper. Roast until the edges are golden, about 13 to 18 minutes.
Step 3
While the paneer is in the oven, make the tomato curry: In a large skillet, heat oil over medium-high. Add cumin, fenugreek (if using), cardamom and cinnamon, and let cook until fragrant, 1 to 2 minutes. Add onions and sauté until tender and translucent, about 5 minutes. Stir in garlic, ginger, 1 teaspoon garam masala, turmeric, cayenne and ½ teaspoon salt, and cook until fragrant, 1 to 2 minutes.
Step 4
Using the back of a wooden spoon or your hands, break up tomatoes into pieces and add them, along with their liquid, to the skillet. Reduce heat to a simmer and stir to combine, scraping any browned bits from the bottom of the skillet. Cook until the mixture has thickened slightly, 6 to 8 minutes.
Step 5
Remove the pan from the heat and stir in cilantro, remaining 1 teaspoon garam masala, and 2 to 3 tablespoons of yogurt, depending on how creamy you want your sauce. Taste and season with more salt and pepper, if needed.
Step 6
Add paneer to pan and gently toss until well coated. Let paneer sit in the sauce for at least 10 minutes to absorb its flavors. Reheat gently over low heat, if needed. Garnish with more cilantro and serve.