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