Tomato Paneer Pulao Recipe
Prep time
Cook time
Total time
Tomato paneer pulao is a quick and easy vegetarian pulao recipe with a tomato base and paneer or Indian cottage cheese. Perfect quick dinner meal idea or for packing away in lunch boxes.
Recipe type: Rice
Cuisine: Indian
Serves: 3
  • 2 cups of cooked basmati rice
  • 1 cup of cubed paneer
  • 2 tbsp of ghee or butter
  • 5-6 cloves
  • A large stick of cinnamon
  • 1 bay leaf
  • A few green cardamom pods
  • 1 cup of fresh tomato puree
  • 1 tsp of ginger garlic paste
  • 1 tsp of dried fenugreek leaves (kasuri methi)
  • ½ tsp of red chilli powder (adjust to taste)
  1. Heat 1 tbsp ghee or butter in a pan and lightly fry the paneer cubes. If using frozen paneer, make sure to completely defrost before this step.
  2. and use that. Set aside to drain on kitchen napkins.
  3. Add the remaining 1 tbsp ghee to the same pan and add the whole spices - bay leaf, cinnamon, cloves, and cardamom.
  4. Fry on low flame until fragrant (about 10 seconds) and add the ginger garlic paste. Saute for a few seconds longer and add the pureed tomatoes and chilli powder.
  5. Cook it down a bit, stirring frequently. Add salt.
  6. When the tomato mixture has thickened a bit, add the kasuri methi (dried fenugreek leaves). Turn off the heat.
  7. Add the cooked rice and paneer cubes. Mix gently to combine and keep closed for an hour or so for the flavours to get friendly.
  8. Serve warm with a cooling raita and vegetable curry of choice.
Recipe by Edible Garden at