Tawa paneer masala

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Produce

1	Capsicum/green bell pepper, about 80 to 100 gms, medium
1/4 tsp	Chilli powder/lal mirch, red powder
3	Coriander leaves/dhania patta
1 tsp	Coriander powder/dhania, powder
4	Garlic/lahsun, medium
1 inch	Ginger/adrak
1	Green chili/hari mirch
1	Onion, about 100 to 120 gms, large
3	Tomatoes, medium

Baking & Spices

1/2 tsp	Kasuri methi/dry fenugreek, leaves
1	Salt as required
1/4 tsp	Turmeric powder/haldi

Nuts & Seeds

1/2 tsp

Carom seeds/ajwain/omam

Dairy

2 tbsp	Butter
200 g	Paneer/cottage cheese

Other

1 tsp

Pav bhaji masala or ½ tsp garam masala + ¼ tsp dry mango powder/amchur powder

Method

1.add the chopped tomatoes in a blender and make a smooth puree. keep aside.

2. melt butter on a tawa or skillet.

3. add the carom seeds/ajwain and fry them for a few seconds or till aromatic.

4. add the onions and saute till translucent.

5. add the ginger-garlic paste, green chilies, finely chopped capsicum/green bell pepper and saute for about 3 minutes.

6. then add the red chili powder, turmeric powder, coriander powder and pav bhaji masala. if you don’t have pav bhaji masala, then add garam masala + amchur powder/dry mango powder. stir and saute for about a minute.

7. add the tomato puree and stir.

8. season with salt and saute with stirring at intervals.

9. 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. if the tomato masala looks dry, then add 1 or 2 tbsp of water and continue to saute.

10. add the paneer cubes and stir well, so that the masala coats the paneer cubes evenly.

11. 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.

12. 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.