Kashmiri Style Tamatar Chaman with Tomato and Paneer

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft paneer cubes cooked in a tangy tomato-based gravy with Kashmiri spices, delivering vibrant color and balanced flavors. This indian-inspired vegetarian (vegetarian) ready in about 35 minutes pairs ounces paneer, cubed into 1-inch pieces, teaspoon ginger paste, small green chili, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 3 Indian cuisine 290 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add 1 small finely chopped onion and sauté for 4-5 minutes until translucent.
  2. Step 2: Stir in 1 teaspoon ginger paste and 1 finely chopped small green chili, cooking for 1 minute until fragrant.
  3. Step 3: Add 2 cups fresh tomato puree, 1 teaspoon Kashmiri red chili powder, 1 teaspoon ground coriander, 1 teaspoon salt, and 1/2 teaspoon sugar. Cook on medium heat for 8-10 minutes until the tomato mixture thickens and the oil separates slightly.
  4. Step 4: Pour in 1/2 cup water and bring the gravy to a gentle simmer.
  5. Step 5: Gently add 12 ounces paneer cubes, stirring carefully to coat with the tomato gravy. Simmer uncovered for 5 minutes so the paneer absorbs the flavors.
  6. Step 6: Garnish with 2 tablespoons chopped fresh cilantro leaves and serve hot with steamed basmati rice or Indian flatbreads.

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Frequently asked questions

How long does Kashmiri Style Tamatar Chaman with Tomato and Paneer take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kashmiri Style Tamatar Chaman with Tomato and Paneer?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep teaspoon ginger paste from drying out.

Can I substitute ingredients in Kashmiri Style Tamatar Chaman with Tomato and Paneer?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kashmiri Style Tamatar Chaman with Tomato and Paneer for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Kashmiri Style Tamatar Chaman with Tomato and Paneer vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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