Ingredients
- Paneer – 1/4 kg, cubed, place in warm water for 10 min. And drain
- Curd – 1 tbsp (yogurt) optional
- Cumin seeds – 1/2 tsp
- Carom seeds – 1/2 tsp
- Kasoori methi – 1 1/2 tsp, crushed
- Onion – 1, large, finely chopped
- Ginger – 1/2″, finely minced
- Green chili paste – 1 tsp (grind 2 green chilies to a paste)
- Turmeric powder – 1/4 tsp.
- Red chili powder – 1 tsp.
- Coriander powder – 1 tsp.
- Garam masala powder – pinch
- Tomato puree – 1/2 cup
- Fresh cream – 1 tbsp.
- Lemon juice – 2 tsp.
- Salt to taste
- Coriander leaves for garnish
- Oil – 2 1/2 tbsp
How to make Tawa Paneer Masala
- Marinate paneer in curd, 1/4 tsp turmeric powder, 1/2 tsp red chili powder and 1/2 tsp kasoori methi for 10-15 min.
- Heat a pan, drizzle 1/2 tbsp oil and shallow fry the paneer pieces for 3 m tnossing the contents well. Do not burn them. Turn off flameremove to a plate.
- · Heat oil in a heavy bottomed vessel. Once hot, add cumin seeds and carom seeds and allow spluttering.
- · Add chopped onions and sauté for 5 min. Add minced ginger and green chili paste and sauté for 2 min.
- · Add turmeric powder, red chili powder, and coriander powder and kasoori methi and mix well.
- · Add tomato puree and cook for 6-7 min or till oil separates. Add the roasted paneer pieces to the onion-tomato mixture and mix well.
- · Add half a cup of water and cook for 5-7 min on low to medium flame.
- · Add garam masala powder and fresh cream and mix well. Add lemon juice and mix well and turn off flame.
- · Remove to a serving bowl and garnish with fresh coriander leaves.
- · Serve with roti or naan.
