Tawa Paneer Recipe

Ingredients:

• OIL 2-3 TBSP
• WHOLE SPICES
• CUMIN SEEDS 1 TSP
• GREEN CARDAMOM 2 NOS.
• CLOVES 2-3 NOS.
• BLACK PEPPER 2-4 NOS.
• CINNAMON 1/2 INCH
• BAY LEAF 1 NOS.
• ONIONS 3-4 MEDIUM SIZED (SLICED)
• GINGER 1 INCH
• GARLIC 7-8 CLOVES
• CORIANDER STEM 5-6 NOS.
• POWDERED SPICES
• TURMERIC POWDER 1/4 TSP
• SPICY RED CHILLI POWDER 1 TSP
• KASHMIRI RED CHILLI POWDER 1 TSP
• CORIANDER POWDER 1 TBSP
• CUMIN POWDER 1 TSP
• BLACK SALT 1/2 TSP
• HOT WATER AS REQUIRED
• CAPSICUM 1 NOS. (SLICED)
• TOMATOES 3 MEDIUM SIZED (CHOPPED)
• GREEN CHILLIES 2-3 NOS. (CHOPPED)
• SALTTO TASTE
• CASHEW NUTS 2-3 NOS. (OPTIONAL)
• HOT WATER | garam 100-150 ML
• WATER AS REQUIRED

Method:

1. To make the base gravy set a pan on high flame & add the oil into it, once the oil is hot add in all the whole spices & the sliced onions, stir well.
2. Further add ginger, garlic & coriander stems, stir & cook until the onions turn golden brown, keep stirring at regular intervals.
3. Once the onions turn golden brown, turn the flame down to low & add all the powdered spices & add hot water immediately to prevent the spices from burning, stir well & cook for 3-4 minutes.
4. Further add capsicum, tomatoes, green chillies, salt & cashew nuts along with hot water, cover with a lid & cook over medium low flame for 4-5 minutes.
5. Once the tomatoes get cooked, switch off the flame & cool down the gravy completely, after the gravy cools down you can remove some of the whole spices if you want, then transfer the gravy into a mixer grinder jar & add water as required, blend the gravy finely.
6. Your base gravy for tawa paneer is ready.
7. Final gravy

Ingredients:

• GHEE 2 TBSP + 1 TSP
• CUMIN SEEDS 1 TSP
• ONIONS 2 MEDIUM SIZED (CHOPPED)
• GARLIC 2 TBSP (CHOPPED)
• GINGER 1 INCH (JULIENNE)
• GREEN CHILLIES2-3 NOS. (SLICED)
• TURMERIC POWDER 1/4 TSP
• KASHMIRI RED CHILLI POWDER 1 TSP
• HOT WATER AS REQUIRED
• ONION 1 MEDIUM SIZED (DICED)
• CAPSICUM 1 MEDIUM SIZED (DICED)
• PANEER 250 GRAMS (DICED)
• GARAM MASALA A LARGE PINCH
• KASURI METHI A LARGE PINCH
• FRESH CORIANDER BIG HANDFUL
• PANEER 25 GRAMS (GRATED)
• FRESH CORIANDER SMALL HANDFUL

Method:

1. Heat a tawa nicely & add 2 tbsp of ghee, once the ghee is heated add the cumin seeds, onions, garlic, ginger & green chillies, stir well & cook over medium high flame until the onions turn light golden brown.
2. Further add turmeric powder & kashmiri red chilli powder, stir & then add the gravy you made earlier, stir well & cook for 10 minutes over medium flame, add hot water if the gravy gets very dry.
3. Once you have cooked the gravy for 10 minutes, in a separate pan, add 1 tsp ghee & heat it nicely, then add onion & capsicum, toss over high flame for 30 seconds & then add it into the gravy.
4. Once you have added the tossed veggies in the gravy, add the diced paneer, garam masala, kasuri methi, a big handful of fresh coriander & grated pneer, stir well & taste for seasoning & adjust accordingly.
5. Sprinkle a small handful of fresh coriander & your tawa paneer is ready, serve hot with rumali roti.