Love paneer? Try these recipes!
New here? Subscribe to my free newsletters with my latest recipes!
If you give this recipe a try do leave a comment on this post down below and don’t forget to give it a star rating! It will really help more readers discover my recipes! Don’t forget to check out my latest videos on my YouTube channel. If you like what you see, do give me a thumbs-up (like), share & comment and subscribe to my channel so that the gods of YouTube (a.k.a algorithms) recommend my channel to a wider audience with similar tastes and more & more people can discover my videos!
And while you’re here, do follow me on Instagram, Pinterest, Facebook and Twitter. If you have tried this recipe please share it on Instagram & tag me #ruchikrandhap. If you’d like to say hello or have detailed queries do send an email at [email protected]. I’d love to hear from you!
Like this recipe? Save it on Pinterest!
Tawa Paneer, a popular Indian restaurant style dry curry made with paneer and bell peppers and is usually cooked on a tawa (griddle)
- 250-300 grams malai 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 - 3/4 th 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
Cut the paneer into medium sized cubes and lightly marinate them with salt and keep aside.
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)
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.
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.
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.
Remove from heat and serve hot with chapathis or rice
This post was first published on March 9, 2016