WV2 ~ Paneer Tomato

Morning:
A cup of ragi ganji without sweetener
A small bowl of leftover apple-cherry salad

Noon:
About half cup of Paneer tomato. Very tasty and flavorful. Parents also liked this paneer curry.
A cup of yellow vatana(peas), soaked overnight, pressure-cooked and then sautéed with onion and cherry tomatoes and seasoned with hing, salt and black pepper. Generously doused with fresh limejuice.
A glass of tomato rasam

Evening:
A glass of delicious buttermilk with homemade yogurt

Night:
2 chana dal based vada in a cup of sambar soopa
Small serving of carrot-cucumber raita
Few cherries

Workout:
Friends came over for a visit and stayed for dinner. Did a ton of house work. Cleaning, cooking, then cleaning again. On my feet almost the whole day. I believe in a way this is also a form of exercise.

In retrospect:
Should have something at least by 9 in the morning.
Exhausting yet excellent day.

Paneer and Tomato

Paneer Tomato
(for four or two, for one or two meals)

Paneer tomato tastes as heavenly as it looks. It captures some of the delectable flavor of summer season and puts the summer tomatoes to good use. Paneer provides added interest and some nutrition but without all the heaviness associated usually with paneer based curries. The recipe is from Sunitha’s website on recommendation from Kay. Thank you both for this wonderful recipe.

Ingredients:
6 big tomatoes (about an orange size)
12 to 15 half-inch cut paneer cubes
1 shallot or red onion – finely chopped
1 tablespoon ginger-garlic-cilantro paste
1 tablespoon – coriander powder
1/2 teaspoon – salt
1/4 teaspoon each – red chilli powder and turmeric
1 inch piece cinnamon, 1 bay leaf, 1 cardamom, 4 cloves
From masala dabba: Tadka ingredients

Preparation:
Step 1: Cut tomatoes into big chunks. Take them in a pot. Add cinnamon, bay leaf, cardamom and cloves. Also a cup of water. Bring to a boil and simmer. When tomatoes reach mushy-soft stage, turn off the heat and remove the pot from stovetop. Wait until cool, and then take them all in a blender and puree to soft without adding any extra water.

Step 2: In a pan, heat a tablespoon of peanut oil. From masala dabba, add a pinch of cumin and a sprig of curry leaves. Toast to fragrance. Add onion and sauté to soft. Stir in ginger-garlic paste and fry for couple of seconds. Next goes the pureed tomato and the seasoning. Salt, red chilli powder, turmeric and coriander powder. Mix and cover the pot. On high heat, cook the tomatoes until the sauce thickens. Add paneer cubes. Simmer on low heat for another five minutes.

Serve warm with rice or roti or pasta. Good on it’s own too.

Paneer Tomato
Paneer Tomato ~ for Meal Today

© Recipe and Photos Copyright 2009 Indira Singari.

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