Paneer Tawa Masala

Paneer in any form is welcome for all, I luv this spicy version of the tawa masala. It’s a thick gravy and goes well with any Indian breads.  I made simple  chapathi and served this dish with salad and kimchi (a pickled vegetable), I love this so much J  

Serves : 4 pax

Time : 45 minutes

Recipe Source : Tarla Dalal

Ingredients

Paneer cubed – 1 ½ cups
Onion chopped roughly -  1 large
Tomato puree  - ½  cup
Oil - 4 tbsp
Fresh cream  - 1 tbsp
Garlic paste - 1 tbsp
Green chilies chopped fine – 2 tsp
Turmeric powder  - ¼  tsp
Cumin seeds ½  tsp
Kasoori methi dried -  1 tbsp * crush it with your hands and use
Coriander powder  - 1 tsp
Chili powder  -  ½  tsp
Punjabi garam masala – ½  tsp *
Chaat masala 1 tsp
Coriander leaves – 2 sprigs

I made the  Punjabi garam masala from  here

Method

Add a  2 tbsp oil  in a pan and lightly brown the paneer and keep aside.

In another bowl  add the chaat masala, kasoori methi, chili powder and the turmeric powder and combine well and marinate the paneer for 15 minutes

In a kadia add  2 tbsp oil, throw in the  cumin seeds once they crackle add the onions and saute till light brown. Add the garlic paste, green chilies and coriander powder and saute for a minute.
Now throw in the  tomato puree  and combine well. Le this cook till the oil separates from the masala.

Now add the cream,  punjabi garam masala and salt and let it cook in low flame. Add about ¾  cup of water to this mixture and mix well and let it boil, now add paneer and let it boil for 2 minutes and then switch off the flame and garnish with coriander leaves

Kimchi

Ingredients

Cabbage – 1 cup cut in 1 inch cubes
Chilli powder – 1 tsp
Sugar powdered – 1 tbsp
White vinegar – 1 tbsp
Salt  - 1 tsp

Method

Combine all the ingredients  and keep it aside for couple of hours before  using.

You can close this in air tight container and kee this in the refrigerator and can use this for few days. Its like our pickle as the days go by it will taste better.

Latha