Name: Paneer in Tomato Sauce
Yield: Serves 4 to 6 As a Main Course
Cuisine: Myanmar (Burma)
Ingredients: 2 teaspoons salt, or to taste; 1 cup minced scallion greens; Scant 1 cup minced coriander leaves and stems; 1 teaspoon shrimp paste (ngapi), or substitute 1 tablespoon fish sauce or soy sauce or 1 teaspoon brown miso; 1 to 2 teaspoons Red Chile Powder, to taste; 2 tablespoons minced or pounded garlic; ½ cup chopped shallots; ½ teaspoon turmeric; 4 to 5 green cayenne chiles, cut into ½-inch-wide slices; About 1 pound firm paneer (see the headnote), or substitute pressed tofu; 5½ cups roughly chopped ripe tomatoes or 5 cups canned crushed tomatoes; Generous ¼ cup peanut oil

Preparation info

Serves
4 to 6
As a Main Course

Difficulty
Easy

Appears in

Burma

By Naomi Duguid

Published 2012

About

This interesting cross between a sauce and a curry has echoes of the Indian subcontinent but is distinctively Burmese. Paneer is a fresh firm cheese that does not melt when heated; it’s available in South Asian groceries. You can also, nontraditionally, substitute pressed tofu for the paneer. The taste is a little different, but the result is very similar.

Made with paneer and soy sauce or miso, this dish is vegetarian; with tofu, it becomes vegan.