Craving some paneer masala and looking for a low-calorie version? The Tomato Basil Paneer Masala is just the recipe for you. With the subtle flavors of basil, it is a family favorite and always high in demand.
Servings: 2
Course: Main Course
Cuisine: Indian
Total Time: 30 minutesminutes
Ingredients
200gmspaneer (cottage cheese)
1tbspoil
1medium onion finely chopped
2-3chopped green chillies
2tbspginger garlic paste
1 1/2cupstomato puree
1tbsptomato sauce
For the marinade
1cupcurd
1tbspcornflour
2tbspchopped fresh basil leaves
1tspsalt or to taste
1tspKashmiri red chilli powder
Coarsely ground garam masala (see below)
Coarsely ground garam masala
6cloves
10peppercorns
1"piece of cinnamon
1black cardamom
5green cardamoms
1star anise
Instructions
For the marination, in a large bowl, mix together curd, cornflour, salt, Kashmiri red chilli powder, coarsely ground garam masala, and chopped fresh basil leaves. Mix well.
Add in the paneer cut into bite sized pieces. Mix until well coated. Leave it to marinate for at least 10-15 minutes.
In the meantime, heat 1 tbsp of oil in a pan. Add in finely chopped onions and saute until translucent.
Add in the ginger garlic paste and chopped green chillies. Saute for a minute or two.
Next, add in the tomato puree and tomato sauce. Cook until the liquid dries up. Turn off the heat and allow it to cool. Do not add the marinated paneer now or the curd might curdle.
Once the mixture has cooled down, keeping the flame on low heat, add in the marinated paneer. Mix well.
Cook until the gravy begins to bubble. Turn off the heat. Do not overcook or the gravy may curdle.
The Tomato Basil Paneer is ready to serve. Garnish with fried basil leaves and serve with lachcha parathas.