Paneer and Tomato Skillet with Cumin
Ingredients
- 14 ouncespaneer
- 28 ouncescanned crushed tomatoes
- ·yellow onion
- 3 clovesgarlic
- ·ginger
- 2 tablespoonsvegetable oil
- 1 teaspooncumin seeds
- ½ teaspoonground cumin
- ¼ teaspoonturmeric powder
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ·cilantro
Prep
- 01
Cut paneer into 3/4-inch cubes.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
- 04
Mince 1 tablespoon fresh ginger.
Method
- 01
Heat 2 tablespoons oil in a large skillet over medium-high heat. When shimmering, add 1 teaspoon cumin seeds and let them pop for about 30 seconds until fragrant.
- 02
Add diced onion and cook, stirring often, for 4–5 minutes until softened and just starting to brown.
- 03
Stir in minced garlic and minced ginger, cook for 1 minute until fragrant.
- 04
Add 28 ounces canned crushed tomatoes, 1/2 teaspoon ground cumin, 1/4 teaspoon turmeric powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well.
- 05
Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and darkens a shade.
- 06
Cut paneer into 3/4-inch cubes. Gently stir into the sauce and simmer for another 3–4 minutes until the paneer is heated through.
- 07
Taste and adjust salt and pepper. Scatter fresh cilantro over the top and serve hot.
Spice Tips
For warmth, stir in 1/4 teaspoon cayenne or a pinch of red pepper flakes when you add the tomatoes. For earthiness, add 1/4 teaspoon ground coriander. A squeeze of fresh lime juice at the end brightens everything.
Serve over rice, with warm naan, or with crusty bread to soak up the tomato sauce. Leftovers keep in the refrigerator for up to 3 days and taste even better the next day.