Tawa Paneer
INGREDIENTS
Paneer marinade
225 grams paneer cut into small cubes
3 tablespoons plain yogurt thick yogurt
1 teaspoon kashmiri red chili powder this chili powder is used mainly for color
and is not hot
1 teaspoon kasuri methi
1/4 teaspoon salt
Curry
2 tablespoons oil divided
1 tablespoon butter unsalted
1 medium red onion chopped
1 inch ginger chopped
1-2 green chilies chopped, adjust to taste
2 medium tomatoes pureed using a blender
2 tablespoons tomato puree store bought
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon kashmiri red chili powder this chili powder is used mainly for
color and is not hot
1/2 teaspoon amchur
1/2 teaspoon salt or to taste
1/2 cup water 4 oz
1 teaspoon kasuri methi
1 tablespoon cream
2-3 stalks green onions chopped
pinch cardamom powder
INSTRUCTIONS
Before you begin, when using store bought paneer, soak it in warm water for 20
minutes. Then drain the water, pat dry the paneer and cut it into small cubes.
To a bowl add yogurt (make sure it's thick yogurt, if you don't have thick
yogurt, drain yogurt using a strainer for few hours and then use in the recipe)
and mix until smooth using a whisk.
Add 1 teaspoon kashmiri red chili powder, 1 teaspoon kasuri methi and 1/4
teaspoon salt. Mix everything.
yogurt with spices in a bowl
Add the small paneer cubes to the marinade and mix until all the paneer pieces
are coated with the marinade.
Cover and refrigerate the bowl for 15 to 20 minutes.
paneer cubes marinated with yogurt and spices in a bowl
After 15-20 minutes, heat 1 tablespoon oil on a tawa/flat griddle on medium
heat. Once the oil is hot, add the marinated paneer pieces in a single layer.
Cook for around 5 minutes until very lightly browned, you don't want to make the
paneer hard so don't over- brown it. Remove on a plate.
marinated paneer pieces being cooked on a griddle
To the same tawa, now add remaining 1 tablespoon oil and then 1 tablespoon
unsalted butter.
Once the butter melts, add the onion and cook for around 5 to 6 minutes until
onion starts becoming golden brown.
Then add the ginger and green chili and cook for 2 minutes.
onion, ginger and green chili being cooked on a griddle
Add the pureed tomato and store bought tomato puree and mix. Cook for around 5
to 6 minutes until the tomatoes cook completely.
Since we are cooking on a flat tawa, the masala flows to the side, keep
scrapping the masala with a spatula from the sides and pushing it to the center.
pureed tomato with onion being cooked on a griddle
Once tomatoes are done, add the spices- coriander powder, garam masala, kashmiri
red chili powder and amchur. Also add the salt. Stir and cook for 30 seconds.
Then add 1/2 cup water, mix it with the masala. Push the water towards the
center using a spatula if it flows towards the sides.
spices being added to a onion-tomato masala on a griddle
Then add kasuri methi, cream and cook for 1 minute.
kasuri methi and cream drizzled on a onion tomato masala on a griddle
Add the pan-fried paneer and green onions. Cook for 1 to 2 minutes. Do not
over-cook the paneer at this point, else it will turn chewy.
paneer and green onions with masala and spices on a griddle
Garnish with more green onions and serve tawa paneer hot with paratha or puri.
bowl of spiced paneer topped with green onions
NOTES
To make it vegan, use extra-firm tofu in place of paneer. Use plain almond milk
yogurt in place of milk yogurt and either skip the cream or use a splash of
coconut milk.
Adjust the spice levels to taste. This dish is generally spicy but I haven't
used a lot of chilies here. You can also add regular chili powder for more heat.
I have only used kashmiri red chili powder which isn't hot but is used mostly
for color.
If you do not have a tawa or flat griddle, make this dish in a regular pan.
NUTRITION
Calories: 412kcal
Carbohydrates: 13g
Protein: 13g
Fat: 35g
Saturated Fat: 16g
Cholesterol: 69mg
Sodium: 723mg
Potassium: 361mg
Fiber: 3g
Sugar: 6g
Vitamin A: 1324IU
Vitamin C: 18mg
Calcium: 407mg
Iron: 1mg