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Tamatar paneer malai

Scrambled cheese with fried tomatoes
Serve tamatar paneer malai with puris as part of a meal or as a light meal in itself. For a variation, you can reduce the paneer by half and add 2 cups (200 g) of steamed peas or golden-fried cauliflower flowerets at the same time as the paneer. A karhai or wok is ideal for cooking this recipe.

Preparation and cooking time: 40 min

1 lb. (450 g) paneer
6 medium-sized tomatoes
3 tablespoon ghee or vegetable oil
2 teaspoon cumin seeds
1 teaspoon turmeric
2 teaspoon salt
1/2 teaspoon pepper
2/3 cup (150 ml) sour cream
2 tablespoon chopped coriander or parsley leaves

Keep the paneer in the cheesecloth and rinse it under cold water for a moment, then squeeze out some of the water.

While the paneer is still moist, break it into roughly 1-inch cubes (2.5 cm) and set aside. Now wash the tomatoes and cut each of them into 8 wedges. Heat the ghee or oil in a karhai, wok, or medium-sized saucepan. Add the cumin seeds, and as soon as they darken (about 30 seconds) add the tomato wedges. Turn the tomato wedges gently until they are lightly browned. Put in the chunks of paneer. Season with the turmeric, salt, and pepper, and stir-fry gently for 2 or 3 minutes, taking care not to break the pieces of paneer and tomato.

Finally, fold in the cream and toss all the ingredients. Serve hot, garnished with chopped coriander or parsley leaves.