Updated: Jun 29, 2020
Prep: 15 m | Cook: 25 m | Total: 40 m | Servings: 3-4
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
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.
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.