tawa paneer masala recipe, how to make tawa paneer masala recipe
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  • 200 to 250 grams paneer (cottage cheese)
  • 11 large onion - finely chopped OR about 100 to 120 grams onions
  • 11 medium capsicum OR about 80 to 100 grams capsicum (green bell pepper or shimla mirch)
  • 13 medium tomatoes - chopped OR 180 to 200 grams tomatoes
  • 14 to 5 medium garlic (lahsun)
  • 11 inch ginger (adrak)
  • 11 green chili - chopped (hari mirch)
  • 1½ teaspoon ajwain (carom seeds or omam)
  • 11 teaspoon coriander powder (dhania powder)
  • 1¼ teaspoon red chilli powder (lal mirch powder)
  • 1¼ teaspoon turmeric powder (haldi)
  • 11 teaspoon pav bhaji masala OR ½ teaspoon garam masala + ¼ teaspoon dry mango powder (amchur powder)
  • 12 tablespoon butter
  • 1½ teaspoon crushed kasuri methi (dry fenugreek leaves)
  • 1 salt as required
  • 1 few chopped coriander leaves for garnish (dhania patta)finely chop the onions and capsicum/green bell pepper.
  • 1 roughly chop the tomatoes, green chili, ginger and garlic.
  • 1 crush the ginger and garlic in a mortar-pestle to a paste.
  • 1 add the chopped tomatoes in a blender and make a smooth puree. keep aside.
  • 1 chop the paneer in 1/2 inch cubes.
  • 1 melt butter on a tawa or skillet.
  • 1 add the ajwain (carom seeds) and fry them for a few seconds or till aromatic.
  • 1 add the onions and saute till translucent.
  • 1 add the ginger-garlic paste, green chilies, finely chopped capsicum/green bell pepper and saute for about 3 minutes.
  • 1 then add the red chili powder, turmeric powder, coriander powder and pav bhaji masala. if you don't have pav bhaji masala, add garam masala + amchur powder/dry mango powder.
  • 1 stir and saute for about a minute.
  • 1 then add the tomato puree and salt.
  • 1 stir well and saute till you see butter releasing from the sides and the masala has thickened a bit. this takes about 8 to 10 minutes on a low flame.
  • 1 if the tomato masala looks dry, then add 1 or 2 tbsp of water and continue to saute.
  • 1 add the paneer cubes and stir well, so that the masala coats the paneer cubes evenly.
  • 1 cook the paneer for 1 to 2 minutes. then add the crushed kasuri methi (dry fenugreek leaves). stir very well and switch off the flame.
  • 1 garnish with coriander leaves and serve tawa paneer masala with chapatis, phulkas, naan or bread. accompany with a few wedges of lemon slices which can be drizzled on the tawa paneer and a side onion salad.



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