Paneer Tawa Masala
This month Blog Hop Wednesdays is so special to me as it marks the First anniversary. It had been an enjoyable ride this past year which I would never have missed it for my life time for all the things that I learned and which helped me to better myself in return. My partner for this month is Anusha, who also happens to be my partner in crime, if I can say so. It sometimes even amazes me that we even think alike on many things that suits the “Soul sisters” description very aptly.
I was so keen to make this cake but this paneer gravy is what the boys wanted from their beloved Anu Aunty’s blog. Arun had an eye on this gravy ever since he saw the pic while I was commenting. He has been begging me to make this for some time now and this occasion was so perfect to try this one out.
I have opted out Ajwain which would have added an amazing flavor to this gravy but unfortunately no one at home likes it very much. I have taken to grilling lately and like what that process does to dishes, so I grilled the cubes instead of cooking over stove top. The grilled paneer cubes were such a delight to pop into the mouth and that alone will make a perfect appetizer.
Prep Time: 15 Minutes
Rest Time: 30 Minutes
Cook Time: 20 Minutes
Serves: 3 - 4
- Paneer / Cottage Cheese, cubed – 200 gms
- Onion, big – 1
- Tomato – 4 to 5
- Ginger Garlic paste – 1 tbsp
- Green Chillies – 2
- Red chilli powder – 1 tsp
- Coriander powder – 2 tsp
- Turmeric powder – 1/2 tsp
- Chaat masala powder – 1 tsp
- Garam masala powder – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Shah jeera / caraway seeds – 2 pinch
- Kasuri methi / dried fenugreek leaves – 1 tbsp
- Fresh cream – 1 tbsp
- Milk – 1/2 cup (optional)
- Salt – to taste
- Oil – 2 tbsp
1. Chop onions finely. Puree the tomatoes and keep aside. Mince the green chillies.
2. In a bowl mix together chaat masala powder, 1/2 tsp red chilli powder, 1/2 tsp ginger garlic paste, a pinch of salt and kasuri methi together. Add the paneer cubes, 1/2 tsp oil and toss well making sure that the cubes are well coated with the spices. Keep aside of 1 hour.
3. spread the cubes on a greased foil paper and grill till done. The cubes may appear a bit soft but by the time you get the gravy done it will become firm. You may also shallow fry the cubes on a griddle. Keep aside.
4. Heat remaining oil in a pan. Add cumin seeds, shah jeera, once they crackle add onions and sauté till you get the brown shade. Add remaining ginger garlic paste, minced green chillies, coriander powder, remaining red chilli powder and sauté for 1-2 minutes till the raw smell disappears and the mixture becomes dry.
5. Add tomato puree and mix well. Close partially with a lid and cook till the oil separates and floats on top over medium flame. Now to this gravy add 1/2 cup water, cream, garam masala powder, salt and mix well. Close with a lid and let it come to a boil. Simmer and cook for 2 minutes. Take off fire and keep aside.
6. You can either add these grilled paneer cubes to the gravy or vice versa and mix well. If the gravy appears too thick add enough milk to the required consistency and mix well. Garnish with kasuri methi or coriander leaves and serve piping hot with naan or rotis.
- Original recipe included ajwain / bishops weed while tempering which I skipped as the members at home do not like its flavor.
- Use the standard variety of tomatoes to get the tangy taste.
- The more the marinade rests, the more tastier the gravy will be. You can keep the marinated paneer cubes in the refrigerator when storing for longer times.
This is off to Blog Hop Wednesdays ~ Week 20 and I’m sure you all would like to check out what the fellow Blog Hoppers would have cooked up.