Tawa Paneer

Prep: 15 m | Cook: 25 m | Total: 40 m | Servings: 3-4

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Ingredients

• 200 to 250 grams Paneer

• 1 large onion - chopped

• 1 medium capsicum - chopped

• 3 medium tomatoes - chopped

• 4 to 5 medium garlic cloves

• 1 inch ginger

• 1 green chili - chopped

• ½ teaspoon TRIYAMB Ajwain (carom seeds)

• 1 teaspoon TRIYAMB Coriander powder

• ¼ teaspoon TRIYAMB Red Chilli powder

• ¼ teaspoon TRIYAMB Turmeric powder

• ½ teaspoon TRIYAMB Garam masala + ¼ teaspoon TRIYAMB Dry Mango powder

• 2 tablespoon Butter

• ½ teaspoon crushed TRIYAMB Kasuri Methi (dry fenugreek leaves)

• Salt (As required) and few chopped coriander leaves for garnish

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Preparation

• Finely chop the onions and capsicum.

• Roughly chop the tomatoes, green chili, ginger and garlic.

• Crush the ginger and garlic in a mortar-pestle to a paste.

• Add the chopped tomatoes in a blender and make a smooth puree. Keep aside.

• Chop the paneer in ½ inch cubes.

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Making Tawa Paneer Masala

• Melt butter on a tawa or skillet.

• Add the Ajwain and fry them for a few seconds.

• Add the onions and saute till translucent.

• Add the ginger-garlic paste, green chilies, finely chopped capsicum and sauté for about 3 minutes.

• Then add the red chili powder, turmeric powder, coriander powder and Garam masala + amchur powder.

• Stir and sauté for about a minute.

• Then add the tomato puree and salt.

• Stir well and sauté 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.

• If the tomato masala looks dry, then add 1 or 2 tbsp of water and continue to sauté.

• Add the paneer cubes and stir well, so that the masala coats the paneer cubes evenly.

• Cook the paneer for 1 to 2 minutes. Then add the crushed kasuri methi . Stir very well and switch off the flame.

• Garnish with coriander leaves and serve Tawa Paneer Masala with chapatis, naan or bread.