Time : 40 minutes
∙ Serves 3
1/4 tsp Chilli, red
1 tsp Coriander
4 Garlic cloves, medium
1 inch Ginger
1 Green chilli
1 Onion, large
Baking & spices
1/2 tsp Kasuri methi
1 Salt as required
1/4 tsp Turmeric
2 tbsp Butter
200 g Osam Paneer
½ teaspoon Ajwain (carom seeds or omam)
1 medium Capsicum (or about 80 to 100 grams capsicum / green bell pepper / shimla mirch
1 teaspoon Pav Bhaji Masala (or ½ teaspoon garam masala + ¼ teaspoon dry mango powder – amchur powder)
3 medium Tomatoes (chopped or 180 to 200 grams tomatoes)
Tawa paneer masala:
1. Finely chop the onions and capsicum/green bell pepper.
2. Roughly chop the tomatoes, green chili, ginger and garlic.
3. Crush the ginger and garlic in a mortar-pestle to a paste.
4. Add the chopped tomatoes in a blender and make a smooth puree. Keep aside.
5. Chop the paneer in 1/2 inch cubes.
1. Melt butter on a tawa or skillet.
2. Add the ajwain (carom seeds) and fry them for a few seconds or till aromatic.
3. Add the onions and saute till translucent.
4. Add the ginger-garlic paste, green chilies, finely chopped capsicum/green bell pepper and saute for about 3 minutes.
5. Then add the red chili powder, turmeric powder, coriander powder and pav bhaji masala. If you don’t have pav bhaji masala, add garam masala + amchur powder/dry mango powder.
6. Stir and saute for about a minute.
7. Add the tomato puree and salt.
8. Stir well and saute till you see butter releasing from the sides and the masala has thickened a bit. This takes about 8 to 10 minutes on a low flame.
9. If the tomato masala looks dry, then add 1 or 2 tbsp of water and continue to saute.
10. Add the paneer cubes and stir well, so that the masala coats the paneer cubes evenly.
11. Cook the paneer for 1 to 2 minutes. Add the crushed kasuri methi (dry fenugreek leaves). Stir well and switch off the flame.
12. Garnish with coriander leaves and serve tawa paneer masala with chapatis, phulkas, naan or bread. Accompany with a few wedges of lemon slices which can be drizzled on the tawa paneer and a side onion salad.