Paneer Tawa Masala

Any dish with paneer is heaven in the mouth. When I saw this curry in Radhika’s space, I had immediately bookmarked it. The pictures and lovely bright red color of the gravy were too tempting. This curry has become one of my favorites and I make this often now. Try this out and I’m sure all of you will fall in love with this paneer tawa masala.

The shallow fried paneer were a treat to have by itself. The chat masala and dried fenugreek leaves/kasoori methi gave a beautiful flavor to the paneer. The tanginess from the tomatoes took the taste to another level. The spices – shah jeera and ajwain – added in more flavor. If you want a nice red color, use Kashmiri chilly powder. Unfortunately I didn’t have with me, so used the normal chilly powder. Serve this delectable curry hot with roti or naan.

Paneer Tawa Masala

Tawa fried paneer/cottage cheese marinated in kasuri methi & chaat masala, cooked in a gravy of tomato and spices

Print Pin Recipe

Servings 3

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

• Onion – 2 medium finely chopped
• Tomato – 2 medium pureed
• Green chilly – 2 finely chopped
• Ginger-garlic paste – 1 tbsp
• Cumin/ Jeera – 1/2 tsp
• Fennel seeds/ Shah jeera – 1/4 tsp
• Ajwain – 1/8 tsp
• Turmeric powder – 1/4 tsp
• Coriander powder – 1 tsp
• Red chilly powder – 1/2 tsp
• Garam masala – 1/2 tsp
• Fresh cream – 1 tbsp
• Oil – 1 tbsp + 2 tsp
• Salt – to taste
• Coriander leaves – to garnish

For marination

• Paneer – 250 gms
• Chat masala – 1 tsp
• Kasoori methi – 1 tbsp crushed
• Red chilly powder – 1/2 tsp
• Oil – 1/2 tsp
• Salt – a pinch

Instructions

• In a bowl, add chat masala, kasoori methi, red chilly powder, salt and mix. To this add paneer, oil and mix well. Cover and refrigerate for 1 hour.
• Heat 1 tbsp oil and add jeera, shah jeera and ajwain. When they crackle, add onions, pinch of salt and saute till the onions turn brown around the edges.
• Add green chillies, ginger-garlic paste, turmeric powder, coriander powder, red chilly powder and fry till the raw smell goes.
• Then add the tomato puree and mix well. Cover and cook till oil is separated and gravy becomes little thick.
• Meanwhile, heat a griddle or tawa and add 2 tsp oil. Shallow fry the paneer till it turns golden on all sides.
• Now add 1/2 cup water, garam masala, salt to the gravy and bring to boil. Let it boil for 2-3 minutes.
• Then add the cream, paneer and mix well. Simmer for 4-5 minutes. Garnish with coriander leaves.

Notes

• If the gravy becomes too thick, you can add 1/4 cup milk to make it to the desired consistency.
• Use country tomatoes to give tangy flavor to the gravy.
• You can also grill the paneer instead of shallow frying.

Course: Side Dish

Cuisine: Indian