Paneer tawa masala

20160709_200949[1].jpg

Ingredients:-

  1. Ghee– 2 tbsps.
  2. Ajwain/Ayamodakam – 1/2 tsp.
  3. Onion – 1.5 cups/ 2 medium; finely chopped
  4. Garlic – 1.5 tbsps, finely chopped
  5. Ginger –  1 tbsp., finely chopped
  6. Greenchilly – 3 numbers, finely chopped
  7. Coriander powder – 1 heaping tsp.
  8. Sweet paprika powder – 2 tsps. (level)
  9. Fresh tomato puree – 11/2 cup (2 medium tomatoes pureed in your mixer)
  10. Sugar – 1/2 tsp.
  11. Water – 1/4 cup
  12. Paneer cubes – 300 grams
  13. Chopped cilantro – 1/4 cup
  14. Garam masala powder – 1 tsp.
  15. Fresh cream – 4 tbsps.
  16. Kasoori methi – 1/4 tsp.+ 1/4 tsp.; divided
  17. Butter – 1 tbsp.
  18. Salt as needed

Method:-

  1. Heat ghee in a tawa or a broad non-stick pan and add the ajwain seeds. Allow them to crackle. Stir in the finely chopped onions, ginger, greenchillies and garlic. Saute’ till the onion turns golden brown in colour.
  2. Add kashmiri chilly powder, coriander powder, 1/4 tsp. of kasoori methi and stir fry for 2 minutes on low heat.
  3. Add the tomato puree and fry for 15 minutes or till the oil starts to seperate.
  4. Add 1/4 cup of water, the paneer cubes, enough salt, sugar & mix well. Cook for 2 minutes.
  5. Add cilantro, fresh cream, garam masala powder, 1/4 tsp. of kasoori methi and mix.Check for salt and add more if needed.
  6.  Switch off heat and add butter.
  7. Serve hot with roti/paratha/porotta. This curry will be semi-dry.
Advertisements
This entry was posted in Lakshmi Nair recipes, vegetarian gravy for dinner. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s