How to make Marinara Cottage cheese at home?


 2 servings
  1. 200 gms paneer
  2. 1 tbsp oil
  3. 1 large onion finely chopped
  4. 1-2 green chillies finely chopped
  5. 2 tbsp ginger garlic paste
  6. 1 1/2 cup tomato puree
  7. 1 tbsp tomato ketchup
  8. As required Coarsely ground garam masala (see below)
  9. 1 cup curd
  10. 1 tbsp cornflour
  11. 2 tbsp chopped basil leaves
  12. 1 tsp salt or to taste
  13. 1 tsp Kashmiri red chili powder
  14. As Required Coarsely ground garam masala (see below)
  15. For Marinade
  16. 6 cloves
  17. 10 peppercorns
  18. 1 piece of cinnamon
  19. 1 black cardamom
  20. 5 green cardamoms
  21. 1 star anise



  1. To begin, cut the paneer pieces as per your choice.

  2. To marinate, in a large bowl, mix together curd, cornflour, salt, Kashmiri red chili powder, coarsely ground garam masala, and chopped basil leaves.

  3. Add in the paneer pieces and mix until well coated. Leave it to marinate for at least 10-15 minutes.

  4. In the meantime, take 1 tbsp of oil in a pan. Add in the chopped onions and saute until translucent.

  5. Add in the green chilies and the ginger garlic paste. Saute for a minute or two.

  6. Next, add in the tomato puree and the tomato sauce. Cook until the liquid dries up. Turn off the heat and allow it to cool. Do not add the marinated paneer now or the curd might curdle.

  7. Once the mixture has cooled down, keeping the flame on low heat, add in the marinated paneer. Mix well.

  8. Cook until the gravy begins to bubble. Turn off the heat.

  9. The Tomato Basil Paneer is ready to serve. Garnish with fried basil leaves.


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