Indian Cheese in Tomato Curry

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Indian Cheese in Tomato Curry
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1 hr
ready in 14 h.
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie582 kcal(28 %)
Protein20 g(20 %)
Fat38.24 g(33 %)
Carbohydrates42.46 g(28 %)
Sugar added0 g(0 %)
Roughage4.57 g(15 %)
Vitamin A639.98 mg(79,998 %)
Vitamin D6.98 μg(35 %)
Vitamin E3.38 mg(28 %)
Vitamin B₁0.37 mg(37 %)
Vitamin B₂1 mg(91 %)
Niacin6.06 mg(51 %)
Vitamin B₆0.52 mg(37 %)
Folate79.01 μg(26 %)
Pantothenic acid2.36 mg(39 %)
Biotin22.3 μg(50 %)
Vitamin B₁₂2.29 μg(76 %)
Vitamin C47.86 mg(50 %)
Potassium1,441.15 mg(36 %)
Calcium635.8 mg(64 %)
Magnesium88.48 mg(29 %)
Iron1.2 mg(8 %)
Iodine119.74 μg(60 %)
Zinc2.51 mg(31 %)
Saturated fatty acids19.6 g
Cholesterol94.65 mg


8 cups Whole milk
0.333 cup lemon juice
2 tablespoons vegetable oil
2 onions (finely chopped)
2 cloves garlic (finely chopped)
¾ inch fresh ginger (finely chopped)
8 cups tomatoes (skinned and chopped)
1 teaspoon Chili powder
Nutmeg (freshly grated)
Cardamom powder
½ teaspoon Garam Masala
¼ teaspoon Saffron
cup cream
2 tablespoons Yogurt
2 tablespoons cilantro (finely chopped)
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Preparation steps

Gently heat the milk on a medium temperature in a large pot. Bring to the boil, stirring continuously. Add the lemon juice and remove from the heat as soon as the yellowy whey separates from the curd. If this doesn't happen after a few minutes, add more lemon juice.
Sieve the curd and rinse with cold water for one minute and loosen with a spoon at the same time. Drain well and transfer the curd into a sieve lined with a muslin cloth. Tie the cloth together and wring out well. Squeeze as much liquid from the curd as possible.
Place the cloth of cheese in a square container, open it up and squash the cheese into the container. The cheese should ideally be around 2 cm high. Wrap the cloth around the cheese and place a chopping board or similar on top. Weigh down with something heavy, such as tin cans, to ensure the cheese firms up. Chill overnight in the fridge.
To make the sauce, heat the oil in a pan and fry the onions, garlic and ginger. Add the tomatoes, chilli, nutmeg, cardamom and garam masala and simmer on a medium heat for 30-40 minutes, stirring occasionally. Purée well with a hand blender.
Soften the saffron in 4 tbsp hot water and stir into the sauce along with the cream.
Remove the paneer from the cloth and chop. Stir into the sauce and warm through for around 10 minutes. Season with salt and ground black pepper and serve drizzled with yoghurt. Server garnished with coriander.