Paneer Tawa Masala

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Tawa fried paneer/cottage cheese marinated in kasuri methi & chaat masala, cooked in a gravy of tomato and spices

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Any dish with paneer is heaven in the mouth. When I saw this curry in Radhika's space, I had immediately bookmarked it. The pictures and lovely bright red color of the gravy were too tempting. This curry has become one of my favorites and I make this often now. Try this out and I'm sure all of you will fall in love with this paneer tawa masala.

The shallow fried paneer were a treat to have by itself. The chat masala and dried fenugreek leaves/kasoori methi gave a beautiful flavor to the paneer. The tanginess from the tomatoes took the taste to another level. The spices - shah jeera and ajwain - added in more flavor. If you want a nice red color, use Kashmiri chilly powder. Unfortunately I didn't have with me, so used the normal chilly powder. Serve this delectable curry hot with roti or naan.

Ingredients:

Onion - 2 medium, finely chopped
Tomato - 2 medium, pureed
Green chilly - 2, finely chopped
Ginger-garlic paste - 1 tbsp
Cumin/ Jeera - 1/2 tsp
Fennel seeds/ Shah jeera - 1/4 tsp
Ajwain - 1/8 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Fresh cream - 1 tbsp
Oil - 1 tbsp + 2 tsp
Salt - to taste
Coriander leaves - to garnish

For marination:
Paneer - 250 gms
Chat masala - 1 tsp
Kasoori methi - 1 tbsp, crushed
Red chilly powder - 1/2 tsp
Oil - 1/2 tsp
Salt - a pinch

Method:

1. In a bowl, add chat masala, kasoori methi, red chilly powder, salt and mix. To this add paneer, oil and mix well. Cover and refrigerate for 1 hour.

2. Heat 1 tbsp oil and add jeera, shah jeera and ajwain. When they crackle, add onions, pinch of salt and saute till the onions turn brown around the edges.

3. Add green chillies, ginger-garlic paste, turmeric powder, coriander powder, red chilly powder and fry till the raw smell goes.

4. Then add the tomato puree and mix well. Cover and cook till oil is separated and gravy becomes little thick.

5. Meanwhile, heat a griddle or tawa and add 2 tsp oil. Shallow fry the paneer till it turns golden on all sides.

6. Now add 1/2 cup water, garam masala, salt to the gravy and bring to boil. Let it boil for 2-3 minutes.

7. Then add the cream, paneer and mix well. Simmer for 4-5 minutes. Garnish with coriander leaves.

Serve hot.

Notes:

1. If the gravy becomes too thick, you can add 1/4 cup milk to make it to the desired consistency.

2. Use country tomatoes to give tangy flavor to the gravy.

3. You can also grill the paneer instead of shallow frying.