A simple yet delicious recipe is here for you today. I had planned to post a lot of recipes this Lent but somehow got caught up in the daily routine and lost track of days. Yesterday when I posted my bread recipe I realised that it was almost two weeks since I had last posted a recipe. So without any further delay I present to you something simple yet tasty. A perfect accompaniment to chapathis or plain parathas. I love trying out new paneer recipes and I found this one on one of the food groups on Facebook which I have adapted to my taste after a couple of tries.
Tawa paneer is a no nonsense way of making paneer as you don't need to grind the masala (if you use store bought tomato puree or finely chop up the fresh ones your job is almost done!). It is the perfect dish to be quickly put together on busy weekdays. It is healthy, tasty and nutritious! Do give it a try!
Prep time: 15 mins | Cook time: 20-25 mins | Serves 2-3
For the masala:
- 250-300 grams fresh, soft paneer
- a little oil, ghee or butter for frying
- 1 medium onion, finely chopped
- 2 big tomatoes, pureed
- 1/2 a capsicum (green bell pepper), finely chopped
- 4 fat cloves of garlic, minced
- 1" piece of ginger, minced
- 1 green chilli, slit
- 1/2 teaspoon ajwain (carom seeds/bishop's weed)
- 1/2 - 3/4th teaspoon red chilli powder (adjust to taste)
- 2 teaspoons coriander powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 1/4 teaspoon amchur powder (adjust according to the sourness of the tomatoes)
- salt to taste
- a pinch of dried fenugreek leaves (kasuri methi)
- chopped coriander to garnish
1. Cut the paneer into medium sized cubes and lightly marinate them with salt and keep aside.
2. In a heavy, wide based pan or kadai heat the butter, oil or ghee and toss in the carom seeds. When they stop sizzling add the chopped onions and fry until they turn translucent (pale)
3. Add the ginger, garlic, green chillies and the chopped capsicum and saute for 2-3 minutes. Then add in the powders - red chilli, coriander, turmeric, garam masala, amchur and reduce the heat to prevent them from burning.
4. Now add the pureed tomatoes and salt (remember that the paneer has been marinated with some salt so add accordingly) and fry well until the oil separates.
5. Add the paneer curbes and mix well. Rub the kasuri methi between your palms and add them too. Simmer for a couple of minutes and then garnish with the chopped coriander.
6. Remove from heat and serve hot with chapathis or rice