Adding Tomatoes for Paneer Masala

"ALLEN DIWAN: Hi. My name is Allen Diwan. I'm the owner and head chef of Kashmir Indian Restaurant in Budapest. We are here on behalf of Expert Village. The dish now we're going to be preparing is called paneer masala. Now, the onions as you can see have been browned quite well. And we can add our tomatoes in now, and we'll saute that for a couple of minutes. As soon as you add your tomatoes, the next procedure starts. The next phase of the cooking starts because till now, we were sauteing the onions, the spices, and the ginger garlic. And as soon as you add the prickles, the stir fry phase of the paneer masala ceases, and you're slightly cooking the masala more now. It's going to get slightly smokier. Mix in all the flavors, the onions, and the tomatoes, and get it back to the heat. We'll heat it slightly more before adding the spices. We want to cook most of the ingredients thoroughly, but keep in mind that we want to leave all the ingredients in a very rustic way so that we can sort of feel the flavor. So, give it another stir. We'll put the heat up slightly more, heat it up. Already, the flavors and the aromas are beautiful. I can just smell that the spices, they have released their aromas, and everything is absorbing the flavors and the aromas very well."