Tomatoes are a staple ingredient in many Indian curries and gravies. They provide a delicious, tangy flavor that complements spices and ingredients like paneer beautifully. However, sometimes the tomato flavor can be a bit too overpowering, especially in delicate curries like paneer curries. The good news is there are some easy ways to mellow out the tanginess and reduce the tomato taste in paneer curries, while still keeping the sauce rich and flavorful.
Use Canned Tomatoes Instead of Fresh
Fresh tomatoes tend to have a sharper, more acidic taste compared to canned tomatoes. Canned tomatoes have a more mellow flavor since the canning process helps mellow out some of the tang. Replacing fresh tomatoes with canned diced tomatoes or tomato puree in paneer recipes can help reduce that intense tomato flavor.
You can use whole canned tomatoes or tomato puree. Just adjust the quantity based on how much tomato flavor you want. Start by substituting half the fresh tomatoes with canned and adjust from there. Make sure to get canned tomatoes with no added seasonings or flavors though, to avoid altering the flavor profile of the curry.
Add Dairy
Dairy products like cream, cashew paste, coconut milk, and yogurt can help reduce the tomato tang in curry. They provide a creamy, cooling contrast to the sharp acidity of tomatoes. Adding just a couple spoonfuls of heavy cream or full-fat coconut milk to the curry base can make a noticeable difference.
For a vegan option, soak 1 cup raw cashews in warm water for 2-3 hours until very soft. Blend into a smooth paste adding water as needed, then add 2-3 tbsp of this cashew cream to your curry. The natural creaminess mellows out the tomato taste.
Plain yogurt or Greek yogurt will also work well. Start by stirring in 2-3 tbsp and add more if needed. The probiotics in yogurt cut through the acidity. Just avoid adding too much or the curry may curdle.
Fry the Tomatoes
Briefly frying fresh tomatoes before adding them to curries can help reduce the tangy taste. Here’s how:
- Chop 2-3 fresh tomatoes into pieces.
- In a pan, heat 2 tbsp oil over medium heat.
- Add the chopped tomatoes. Sauté for 2-3 minutes until they soften and turn mushy.
- Add to your paneer curry as usual.
Frying helps concentrate the tomato flavor and caramelize some of the sugars. This results in tomatoes that are still flavorful but less tart. Adjust frying time to achieve your desired level of tomato tang.
Add Baking Soda
This unique ingredient can work wonders to reduce acidity in foods! Here’s what to do:
- Add 1-2 pinches of baking soda to the tomato puree or crushed tomatoes as you begin cooking the curry base.
- Let it simmer for 5-10 minutes before adding other ingredients.
The baking soda helps neutralize some of the acidity in tomatoes through a simple chemical reaction. Be careful not to add too much or it can leave a soapy taste. Start with just a tiny pinch and add more if needed.
Balance with Spices and Sweetness
Strategically balancing spices and sweet ingredients can mask tomato tanginess.
Warm spices like cumin, coriander powder, garam masala, turmeric, paprika and mustard seeds can complement the flavor of tomatoes well. Onion and garlic also add layers of flavor. Sauté the spice powders in oil before adding tomatoes to bloom their flavors.
A touch of natural sweetness from ingredients like honey, jaggery, carrots, or bell peppers also helps offset the tang. Add 1 tsp jaggery or honey while cooking tomatoes for the curry base.
Add Cashews or Coconut
Nuts like cashews and coconut contain healthy fats that can mellow out tomato acidity.
Try adding 2-3 tbsp cashew paste or 1⁄4 cup roasted cashews to your curry. You can also use 1⁄4 cup shredded unsweetened coconut.
The natural creaminess and subtle sweetness of these ingredients helps smooth out the tang. They also thicken up the curry so it coats the palate nicely.
Finish with Butter or Cream
Stirring in a spoonful of butter or cream at the very end can help round out the tomato flavor. The dairy provides a rich, smoothing contrast.
For a vegan option, use coconut cream instead. Simmer the curry as usual, then remove from heat. Stir in 1-2 tbsp butter or 2-3 tbsp cream until incorporated. Add more if needed for your desired tang.
Add Onion and Ginger
Browning plenty of onion and ginger along with the tomatoes creates deeper flavor layers that balance tanginess.
Chop 1 large onion and a 2 inch piece of ginger. Sauté them in oil for 5-7 minutes until caramelized. Then add chopped tomatoes and continue cooking.
Caramelized onion and ginger have a natural sweetness that helps offset the acidity. They also add savory depth that rounds out the sharp tomato edge.
Conclusion
With a few simple tweaks, you can easily tame down the intense tomato flavor in paneer curries for a more balanced, nuanced taste. Combining fresh and canned tomatoes, adding dairy, cooking techniques like frying, and strategic use of spices, sugar, nuts and aromatics can make all the difference. The result is a rich, creamy curry where the tomato provides backbone without overpowering the paneer and spices. With the right tricks, you can have the best of both worlds – all that delicious tomato flavor without the excessive tang.