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Paneer Tarkari (पनीर तरकारी)

About Paneer Tarkari (पनीर तरकारी)

Paneer Tarkari is a popular and versatile vegetarian dish in Nepal, often enjoyed as a main course. It features paneer (fresh cheese) cooked in a flavorful gravy, typically made with tomatoes, onions, ginger, garlic, and a blend of spices. It's a staple in many Nepali households and restaurants.

Picture of Paneer Tarkari

History

While paneer itself is not indigenous to Nepal (it was introduced from the Indian subcontinent), paneer tarkari as a specific dish has become an integral part of Nepali cuisine over the last few decades. Its popularity stems from a desire for nutritious vegetarian options that are also flavorful and satisfying. The dish reflects the availability of fresh produce and locally sourced ingredients prevalent in Nepali cooking. Over time, Nepali cooks have adapted and incorporated local tastes and spices into the preparation of Paneer Tarkari, making it distinctly their own. The dish, while having similar versions in Indian cuisine, has adapted in Nepal to include specific cooking styles and spice blends.

Fact 1

Paneer Tarkari is a good source of protein due to the paneer.

How to prepare?

Paneer - 250 grams, cubedOnion - 1 large, finely choppedTomato - 2 medium, finely choppedGinger - 1 tablespoon, gratedGarlic - 1 tablespoon, gratedGreen chili - 1-2, slit (optional)Turmeric powder - 1/2 teaspoonCumin powder - 1 teaspoonCoriander powder - 1 teaspoonRed chili powder - 1/2 teaspoon (or to taste)Garam masala - 1/2 teaspoonCooking oil - 2 tablespoonsFresh cilantro - 2 tablespoons, chopped (for garnish)Salt - to tasteWater - 1/2 cup or as required

Learn step by step to prepare Paneer Tarkari

  • 1
    Heat oil in a pan or pot over medium heat.
  • 2
    Add chopped onions and sauté until they turn golden brown.
  • 3
    Add grated ginger and garlic, sauté for a minute until fragrant.
  • 4
    Add chopped tomatoes, green chili (if using), turmeric powder, cumin powder, coriander powder, and red chili powder. Cook until the tomatoes soften and the mixture releases oil.
  • 5
    Add the paneer cubes and gently mix with the gravy.
  • 6
    Add salt to taste and 1/2 cup of water, or more if needed for desired consistency.
  • 7
    Bring the gravy to a simmer, cover, and cook for about 5-7 minutes, allowing the paneer to absorb the flavors.
  • 8
    Stir in the garam masala.
  • 9
    Garnish with fresh cilantro.
  • 10
    Serve hot with rice, roti, or naan.
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