Kashmiri Style Tamatar Chaman with Tomato and Paneer
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.
Ingredients
- 12 ounces paneer, cubed into 1-inch pieces
- 2 cups (about 4 medium tomatoes) fresh tomatoes, pureed
- 1 small (about 4 ounces) onion, finely chopped
- 1 teaspoon ginger paste
- 1 small green chili, finely chopped
- 2 tablespoons vegetable oil
- 1 teaspoon kashmiri red chili powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup water
- 2 tablespoons fresh cilantro leaves, chopped
Instructions
- 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.
- Step 2: Stir in 1 teaspoon ginger paste and 1 finely chopped small green chili, cooking for 1 minute until fragrant.
- 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.
- Step 4: Pour in 1/2 cup water and bring the gravy to a gentle simmer.
- 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.
- Step 6: Garnish with 2 tablespoons chopped fresh cilantro leaves and serve hot with steamed basmati rice or Indian flatbreads.
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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
