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Paneer Tawa Masala Recipe

AuthorARY ZAUQ

Yields1 Serving
 Paneer 1.5 cups cubed
 Onion chopped finely 1 large
 Tomato puree 1/2 cup
 Oil 4 tbsp
 Fresh Cream 1 tbsp
 Garlic paste 1 tbsp
 Green chilies minced 1 tsp
 Turmeric powder 1/2 tsp SpIces
 Shah jeera or Caraway seeds 1/8 tsp
 Cumin seeds 1/2 tsp
 Ajwain or bishop s weed 1/2 tsp
 Kasoori methi or dried Fenugreek leaves 1 tbsp crushed SpIce Powders
 Coriander powder 1 tsp
 Chili powder 1/2 tsp
 Punjabi Garam masala 1/2 tsp
 Chaat masala 1 tsp
1

Take a mixing bowl, add the chaat masala, kasoori methi, chili powder and the turmeric powder and combine well.

2

Add the paneer cubes to the this and mix well ensuring the paneer is coated well with the mixture. Keep aside for 30 mins.

3

Heat 1.5 tbsp oil in a kadai.

4

Add the cumin seeds and ajwain.

5

Once they crackle, add the onions and saute till light brown.

6

Now, add the garlic paste, green chilies and coriander powder and saute for a minute.

7

Add the tomato puree next and combine well.

8

Cook till oil separates from the mixture.

9

At this stage, add the cream, caraway seeds, punjabi garam masala and salt and mix well. Saute on medium flame for about 2 mins.

10

Add about 1/2 cup of water to this mixture and mix well.

11

Bring to a boil. Switch off the flame and keep aside.

12

Now, heat another pan with the remaining oil and shallow fry the paneer cubes till light brown on all sides.

13

Takes about 8 to 10 mins on medium low flame.

14

Now, add the gravy to the paneer and combine well.

15

If the gravy is thick, dilute with a little water and cook for about 5 mins until it begins boiling.

16

Once it begins boiling, switch off the flame and garnish with coriander leaves.

Category

Ingredients

 Paneer 1.5 cups cubed
 Onion chopped finely 1 large
 Tomato puree 1/2 cup
 Oil 4 tbsp
 Fresh Cream 1 tbsp
 Garlic paste 1 tbsp
 Green chilies minced 1 tsp
 Turmeric powder 1/2 tsp SpIces
 Shah jeera or Caraway seeds 1/8 tsp
 Cumin seeds 1/2 tsp
 Ajwain or bishop s weed 1/2 tsp
 Kasoori methi or dried Fenugreek leaves 1 tbsp crushed SpIce Powders
 Coriander powder 1 tsp
 Chili powder 1/2 tsp
 Punjabi Garam masala 1/2 tsp
 Chaat masala 1 tsp

Directions

1

Take a mixing bowl, add the chaat masala, kasoori methi, chili powder and the turmeric powder and combine well.

2

Add the paneer cubes to the this and mix well ensuring the paneer is coated well with the mixture. Keep aside for 30 mins.

3

Heat 1.5 tbsp oil in a kadai.

4

Add the cumin seeds and ajwain.

5

Once they crackle, add the onions and saute till light brown.

6

Now, add the garlic paste, green chilies and coriander powder and saute for a minute.

7

Add the tomato puree next and combine well.

8

Cook till oil separates from the mixture.

9

At this stage, add the cream, caraway seeds, punjabi garam masala and salt and mix well. Saute on medium flame for about 2 mins.

10

Add about 1/2 cup of water to this mixture and mix well.

11

Bring to a boil. Switch off the flame and keep aside.

12

Now, heat another pan with the remaining oil and shallow fry the paneer cubes till light brown on all sides.

13

Takes about 8 to 10 mins on medium low flame.

14

Now, add the gravy to the paneer and combine well.

15

If the gravy is thick, dilute with a little water and cook for about 5 mins until it begins boiling.

16

Once it begins boiling, switch off the flame and garnish with coriander leaves.

Paneer Tawa Masala Recipe