Tomatoes with Paneer and Yogurt

Tomatoes with Paneer and Yogurt

 

Ingredients
• Paneer made from 1 gallon of milk, coarsely chopped in bite-sized chunks
• Ghee – 3 tbsp 
• Cumin seeds – 2 tsp
• Small tomatoes, each cut into eighths – 3 
• Salt, as desired
• Freshly ground black pepper – 1/4 tsp
• Water – 1/2 cup 
• Turmeric – 1/2 tsp
• Thick yogurt or sour cream – 1 cup 
• Chopped fresh coriander leaves – 2 tbsp
 
Preparation
1. Heat the ghee in a heavy bottomed frying pan until very hot (becomes clear-looking). Then the paneer chunks will not stick to the pan. 
 
2. Toss in the chunks of paneer. Stir fry until browned. Then set aside.
 
3. Fry the cumin seeds in 3 tablespoons of heated ghee until dark brown.
 
4.Stir in the tomato pieces, sprinkle on the black pepper and saute them a bit, then add water and the turmeric. Cook about 5 minutes on medium heat until the water dries up. If they get a little brown- called char char- that's good.
 
5. Remove from the flame, stir in the paneer,salt, and chopped coriander leaves.
 
6. Pour on the yogurt. Stir gently and then garnish with the chopped coriander. 
 
By Bhaktin Priya
 
Source: http://totalveg.com/tomatoes-with-paneer-and-yogurt/10077
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