Another great recipe using cottage cheese (paneer) and an assortment of rustic spices. This makes for a great weeknight meal option which goes well with Wholewheat Naan or Phulkas too☺️
You can even make this on a weekend and indulge a bit👌🏼 …flavours of kasuri methi along with saunf (fennel) & the tang of chaat masala makes for a great palate pleaser!
Pretty easy to whisk up too…it was ready in about 30 mins! Let’s get started…
Yield: serves 2
Equipment: a non-stick pan/ tawa, measuring cups/ spoons.
Ingredients:
To marinate the paneer:
250 gms cubed paneer
2 tbsp kasuri methi (dried fenugreek leaves)
1 tsp red chilly pwd
1/2 tsp turmeric pwd
1 tsp chaat masala
salt to taste
2 tbsp oil
To make the Tawa masala:
1 tbsp oil
1 tsp butter
1/2 tsp jeera (cumin seeds)
1/2 tsp saunf (fennel seeds)
1 cup chopped onion
2 tsp chopped green chillies
2 tsp garlic paste
1 1/2 cup tomato purée
1 tsp coriander pwd
1/2 roasted cumin pwd
pinch of sugar
1/2 tsp garam masala
salt to taste
2-3 tbsp fresh cream
chopped coriander leaves to garnish
Method:
Marinate the paneer with the ingredients mentioned above except the oil and keep it aside for 15-20 mins. After 20 mins, sauté the marinated paneer in 2 tbsp oil for 5 mins in a pan/ tawa. Set it aside.
Next, add 1 tbsp oil to the remaining oil in the pan, once it’s hot enough, add the jeera & saunf seeds. Let these crackle for a few seconds. Then add the chopped onions, chillies & garlic paste. Cook until the onions turn golden.
Then add the tomato purée along with coriander pwd, sugar, roasted cumin pwd, salt & garam masala. Sauté for until the tomato purée cooks out and the oil seperates from the masala. Then add the cream, butter & cooked paneer. Mix well and cook for another 3-5 mins. That’s it! Turn off the heat and garnish with chopped coriander leaves & serve it piping hot..😀
Do try it out soon….you will love the flavours!
Love,
Shreya💞
Adapted from Tarla Dalal
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