Paneer Tawa Masala is a curry (semi-dry) recipe and a popular Indian side dish, which is so easy and quick to prepare that you may think of this as a food preparation when you have unexpected guests or as a vegetable dish after a hard day’s work. It can be served as a side dish with Rice Dal or as a vegetable dish with phulkas / chapatis / rotis / parathas. It can also be stuffed inside the bread to form a bread roll.
This dish is prepared on a Tawa (Hindi term) / Griddle (English term), a concave shaped round pan, hence the name Paneer Tawa Masala. Tawa is used in Indian homes to prepare Dosa, Chapati, Cheela and other flat shaped Indian breads.
They are also used for shallow frying snacks like Aloo tikki and for dry roasting spices, nuts and seeds. Pav Bhaji is yet another item which is prepared on a Tawa.
If a Tawa is not available with you, then you may cook this dish in any medium sized skillet, kadhai/wok, or any other frying pan. This also prevents the food from spilling from the sides while cooking.
INGREDIENTS :
(1) 200 grams of Paneer (Cottage Cheese)
(2) 3 medium sized Onions, finely chopped (about 150 grams)
(3) 2 medium sized Tomatoes, chopped ( about 100 to 120 grams)
(4) 1 medium sized Capsicum (Green Bell Pepper or Shimla Mirch), chopped (about 80 to 100 grams)
(5) 1 teaspoon of Ginger Garlic paste
(6) Half teaspoon of Ajwain (Carom seeds)
(7) 1 large Green Chilli finely chopped
(8) Half teaspoon of crushed Kasuri Methi (Dry Fenugreek leaves)
(9) 1 teaspoon of Coriander / Dhaniya powder
(10) One fourth teaspoon of Turmeric / Haldi powder
(11) Half teaspoon of Kashmiri lal mirch powder (if you want red coloured gravy), any other red chilli powder (if you want brown coloured gravy)
(12) Half teaspoon of Garam Masala powder
(13) 2 tablespoons of butter
(14) Salt to taste
(15) Coriander leaves for garnish.
Cuisine : Indian / North Indian
Serves : 3-4 persons.
Time required : 5 – 10 mins for preparation and 25 minutes for cooking = 30 – 35 minutes.
METHOD :
(1) Chop the Paneer (Cottage Cheese) into half inch sized cubes.
(2) Finely chop the Onions and Capsicum and green chilli. Coarsely chop the tomatoes.
Chopping vegetables takes 5 – 10 mins and this is our preparation time.
(3) All the ingredients set together.
(4) Take 2 tablespoons of butter on a Tawa / Griddle or a Medium sized Kadhai / Wok / or a Frying pan / Skillet. I have used a Kadhai.
When the butter melts, add Carom seeds / Ajwain and fry for few seconds or till aromatic.
(5) Add the Onions and sauté till they turn light golden in colour. This took me 4-5 mins on a low flame.
(6) Add finely chopped green chilli and Tomatoes now. Saute till the tomatoes turn mushy and are cooked. This took me 3-4 mins on a low flame.
(7) Add finely chopped Capsicum and sauté for 2 minutes.
(8) Add all the dry Indian spice powders like Turmeric powder, Red chilli powder, Coriander powder and Garam masala powder in measures as given in the ingredients list.
Mix well.
(9) Add ginger garlic paste.
Mix well and sauté for a minute till the raw smell of the ginger garlic paste
goes away.
(10) As the masala has thickened a bit and the Capsicum is not cooked well, put 2 cups / 200 ml of water. I have shown the image of the cup I used to pour water.
Also, add salt to taste. Mix well and let it simmer for 8 minutes on a low flame. Stir occasionally.
After about 8 minutes…
(11) Add the Paneer cubes and mix gently so that the masala / gravy coats the Paneer cubes evenly. As the gravy had thickened, I added 1 more cup of water of measure 100 ml.
Cook the Paneer for 2 – 3 minutes on a low flame.
There is no need to cover the lid of the kadhai.
(12) Add crushed Kasuri methi (Dry Fenugreek leaves) and mix well. Stir well and cook for a minute and then switch off the flame.
After mixing and cooking for a minute….
(13) Our Paneer Tawa masala is ready. Transfer it onto a serving bowl.
(14) Garnish the Paneer Tawa Masala with Coriander leaves.
Serve it as an accompaniment to Chapatis or as a side dish with Rice Dal.