Burmese-Style Paneer in Spiced Tomato Gravy

1. Puree Tomatoes

Puree 5.5 cups of ripe tomatoes or 5 cups of canned crushed tomatoes in a food processor until smooth. This pureed tomato mixture will serve as the base of your gravy.

2. Heat Oil and Cook Shallots

Heat a generous 0.25 cups of peanut oil in a wide pot or large wok over medium heat. Once the oil is hot, add 0.5 teaspoons of turmeric and 0.5 cups of chopped shallots. Cook the shallots for about 4 minutes until they have softened.

3. Add Garlic and Spices

Add 2 tablespoons of minced garlic, 1.5 teaspoons of red chile powder, and 1 teaspoon of shrimp paste (or your chosen substitute: 1 tablespoon of fish sauce, soy sauce, or 1 teaspoon of brown miso). Stir the mixture well to combine.

4. Add Tomato Puree and Simmer

Pour in the tomato puree and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 10 minutes.

5. Add Paneer and Chiles

Slice about 1 pound of firm paneer or pressed tofu into pieces. Add the paneer or tofu slices, 5 green cayenne chiles cut into 0.5-inch-wide slices, and 2 teaspoons of salt. Let everything simmer together for another 10 minutes.

6. Add Scallion Greens and Coriander

In the last couple of minutes of cooking, stir in 1 cup of minced scallion greens. Taste the gravy and adjust the seasoning with more salt if needed. Stir in 1 cup of minced coriander leaves and stems just before serving.