upliancefoodAll recipes

    TangyPaneer

    watch the jar ↓

    A black bowl of tangy paneer: paneer cubes in an orange tomato-cream gravy, topped with crushed kasoori methi1,100+ cooks
    ★ 4.5
    • Total time:35min
    • Your hands-on time:11min you
    • Longest hands-free stretch:11min free

    How upliance makes tangy paneer, step by step

    CHOP
    STIR
    HEAT
    MASH
    READY
    0:00
    Tangy paneer. Done.
    11 min24 min
    1. upliance, upliance

      This cooks it.

      • CHOP
      • SAUTÉ
      • PURÉE
      • COOK
      +−What is it?

      upliance is a steel jar on a smart base with a touchscreen. It weighs, chops, sautés, blends, stirs and cooks, and the screen tells you what to drop in next. Scroll to watch it make tangy paneer from above.

    2. You, 7 min

      Rough-cut veg, cube paneer

      +−How rough?

      Peel 2 onions and cut them in 4. Halve 3 tomatoes. Cut 200 g paneer into bite-size cubes. Pull the stem off the chilli, trim the coriander roots and wash it. The fine chopping is the jar's job, not yours.

    3. Line drawing: adding ingredients to the jar
      You, 30 s

      Drop 1 of 4

      +−What goes in

      2 tbsp refined oil, ½ tsp jeera and ½ tsp hing into the empty jar. Leave the crown off.

    4. Line drawing: crown lifted off the lid
      upliance, 30 s

      Sizzles the tadka

      +−Tadka?

      upliance heats the oil and sizzles the jeera and hing for half a minute, stirring slowly, so the flavour gets into the oil before anything else goes in.

    5. You, 30 s

      Drop 2 of 4

      +−What goes in

      2 onions cut in 4, a small coin of ginger (2 g), 1 green chilli and 10 stems of coriander. Put the crown back on. upliance weighs each one as it lands.

    6. Line drawing: jar with lid and crown on
      upliance, 10 s

      Chops it fine

      +−No knife?

      No knife, no onion tears. With the lid and crown on, the blade chops onion, ginger, chilli and coriander fine in about 10 seconds. Scrape the sides down once it stops.

    7. Line drawing: crown lifted off the lid
      upliance, 4 min

      Sautés till golden

      +−Why crown off?

      Take the crown off so the moisture escapes. upliance sautés the chopped onion mix for 4 minutes, stirring by itself, till it turns soft and golden.

    8. You, 1 min

      Drop 3 of 4

      +−What goes in

      Scrape the sides down first. Then 3 halved tomatoes, ¾ tsp salt, 1 tsp coriander powder, 1 tsp Kashmiri mirch, ½ tsp garam masala and 1 tbsp kasoori methi. Crown back on.

    9. Line drawing: jar with lid and crown on
      upliance, 8 min

      Cooks, then blends smooth

      +−Then?

      upliance cooks the tomatoes down with the spices for 8 minutes, turning them now and then, then blitzes everything into a smooth masala in the same jar. Scrape the sides down when it stops.

    10. You, 45 s

      Drop 4 of 4

      +−What goes in

      Scrape the sides down, then add 200 g paneer cubes, 70 ml water and 50 g cream. Lid and crown on.

    11. upliance, 11 min

      Simmers paneer in masala

      11MIN FREEmake rotis, or relax
      +−What's the jar doing?

      upliance cooks the paneer in the masala and cream for about 11 minutes, stirring slowly the whole time so nothing catches. The cubes soak up the gravy and stay whole. Knead the roti dough, or just sit down.

    12. You, 1 min

      Methi on top. Serve.

      +−Finish

      Spoon it into a bowl, crush 3 tsp kasoori methi between your palms over the top, and eat it hot with naan, roti or rice.

    Your 35 minutes, split

    You: 11 min
    cut veg · 4 drops · garnish
    upliance: 24 min11 free
    chop · sauté · cook · blend · stir
    upliance: a steel jar on a smart base with a touchscreen

    You: 11 min. upliance: 24 min.

    Get uplianceWatch it on YouTube
    Full recipeIngredients by drop, every step, nutrition+−

    Soft paneer cubes in a tangy tomato-onion masala, rounded off with cream and kasoori methi. Rich, creamy, and properly low effort. Have it with naan, roti or rice.

    North Indian. Veg main course. Serves 2. About 35 min start to finish; about 11 min of it is you. Cooked 1,100+ times on upliance.

    Ingredients (2 servings)

    Drop 1sizzled into a tadka

    • Refined oil 2 tbsp
    • Jeera ½ tsp
    • Hing ½ tsp

    Drop 2chopped, then sautéd golden

    • Onion peeled, cut in 42
    • Ginger 2 g
    • Green chilli top stem removed1
    • Coriander leaves roots removed, washed10 stems

    Drop 3cooked down, blended smooth

    • Tomato cut in 23
    • Salt ¾ tsp
    • Coriander powder 1 tsp
    • Kashmiri mirch 1 tsp
    • Garam masala ½ tsp
    • Kasoori methi 1 tbsp

    Drop 4cooked ~11 min, stirring

    • Paneer cut in cubes200 g
    • Water 70 ml
    • Cream 50 g

    To serve

    • Kasoori methi crushed3 tsp

    Steps

    1. Prep (you, ~7 min). Peel 2 onions and cut them in 4. Halve 3 tomatoes. Cut 200 g paneer into cubes. Remove the chilli stem. Trim the coriander roots and wash it.
    2. Drop 1 (you, 30 s). Put 2 tbsp oil, ½ tsp jeera and ½ tsp hing into the jar. Leave the crown off.
    3. upliance, 30 s. It heats the oil and sizzles the jeera and hing, stirring slowly.
    4. Drop 2 (you, 30 s). Add the onion, ginger, green chilli and coriander. Put the crown on.
    5. upliance, 10 s. With the lid and crown on, it chops everything fine. Scrape down the sides.
    6. upliance, 4 min. Take the crown off. It sautés the chopped onion mix till soft and golden, stirring by itself.
    7. Drop 3 (you, ~1 min). Scrape down the sides. Add the halved tomatoes, salt, coriander powder, Kashmiri mirch, garam masala and 1 tbsp kasoori methi. Put the crown on.
    8. upliance, ~8 min. It cooks the tomatoes down with the spices, then blends it all into a smooth masala. Scrape down the sides.
    9. Drop 4 (you, 45 s). Add the paneer cubes, 70 ml water and 50 g cream.
    10. upliance, 11 min. With the lid on, it cooks the paneer in the gravy, stirring slowly all the way. This is your free time: about 11 minutes to make rotis or put your feet up.
    11. Serve (you, 1 min). Spoon into a bowl, crush 3 tsp kasoori methi over the top and serve hot with naan, roti or rice.

    Nutrition per serving

    582 kcal · 19 g carbs · 23 g protein · 48 g fat.

    More recipesCooked 1,100+ times on upliance