Paneer In Tomatoes
I personally do not like paneer or the smell of ghee – but I regularly use both items in my home – ghee is used every day for my diya (lamp) and paneer – well it is something both my sons and daughter in law enjoy, so I cook it fairly often
To date I have been making my own paneer and ghee (hate making ghee – because of the smell of butter). I came across a product called “Rozana” and I decided to give it a try – & yes I was totally amazed and taken aback by its naturalness & I got in touch with the manufacturers and here is Sonali Varma’s story on how and why she started manufacturing “paneer & ghee”.
“When I first moved to South Africa, I
could not find any ghee that came close to the homemade goodness that I was
accustomed to in India. Fast forward 20 years of having used only butter and I
found that I could import a few buckets every year for my household. Then the
realisation dawned on me that I am probably not the only one who is unhappy
with the various brands of ghee available in South Africa and that it would be
a good idea to make ghee the way it is traditionally made in India, from cream,
and, not salted butter. Rozana is produced using traditional methods, in small
batches, and, provides you all the goodness that is ghee, produced the
traditional way!
The next step of making paneer came organically
when customers started complaining that a well-known brand that we used to
import could not be used by them when they were fasting due to the addition of
gums and salt. We now, therefore, produce Rozana paneer, that is totally free
of any gums and salt. Produced from full cream milk, it is a paneer that will
not break in the pan as you heat it. The full fat milk imparts it the taste
that a good paneer should have. Try it and I am sure you will love it!”
I really don’t think I can say more besides – it lives up to her description and it her reputation and it is the best – very best store bought ghee and paneer – I do not have to torture myself to make it anymore’, and here is my recipe for paneer using “Rozana Paneer & Ghee”.
Paneer in Tomatoes
25ml cooking oil/ghee
100ml chopped onions
2-3 curry leaves
1-2 dry chillies
5ml ginger and garlic paste
5ml coriander powder
5ml cumin powder
2ml turmeric powder
7ml chilli powder
5ml salt
5ml salt
5ml sugar
100 ml grated tomatoes
45 ml water
200ml chopped paneer
45ml chopped fresh coriander
Method
- Heat oil in a heavy based pot, add the onions – allow to brown, add the curry leaves, dry chillies, ginger and garlic paste & stir well – add all of the powder spices – salt, sugar & grated tomatoes
- Lower heat and stir well & allow to simmer for 8-10minutes before adding the cubed paneer
- Allow the paneer & tomato mixture to simmer for about 5-6minutes
- Remove from stove garnish with chopped coriander and serve with rice or roti
Notes
- Paneer can be bought at major supermarkets
- For a vegan option use 200 ml tofu
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