Paneer Tawa Masala

Ingredients

• Paneer - 1/4 kg, cubed, place in warm water for 10 mts and drain
• Curd - 1 tbsp (yogurt) optional
• Cumin seeds - 1/2 tsp
• Carom seeds - 1/2 tsp (vaamu/ajwain)
• Kasoori methi - 1 1/2 tsps, crushed
• Onion - 1, large, finely chopped
• Ginger - 1/2", finely minced
• Green chili paste - 1 tsp (grind 2 green chilis to a paste)
• Turmeric powder - 1/4 tsp
• Red chili powder - 1 tsp
• Coriander powder - 1 tsp
• Garam masala powder - pinch
• Tomato puree - 1/2 cup
• Fresh cream - 1 tbsp
• Lemon juice - 2 tsps
• Salt to taste
• Coriander leaves for garnish
• Oil - 2 1/2 tbsps

Method

1. Marinate paneer in curd, 1/4 tsp turmeric powder, 1/2 tsp red chili powder and 1/2 tsp kasoori methi for 10-15 mts.
2. Heat a pan, drizzle 1/2 tbsp oil and shallow fry the paneer pieces for 3 mts tossing the contents well. Do not burn them. Turn off flame and remove to a plate.
3. Heat oil in a heavy bottomed vessel. Once hot, add cumin seeds and carom seeds and allow to splutter. Add chopped onions and saute for 5 mts. Add minced ginger and green chili paste and saute for 2 mts.
4. Add turmeric powder, red chili powder, coriander powder and kasoori methi and mix well. Add tomato puree and cook for 6-7 mts or till oil separates.
5. Add the roasted paneer pieces to the onion-tomato mixture and mix well. Add half a cup of water and cook for 5-7 mts on low to medium flame.
6. Add garam masala powder and fresh cream and mix well. Add lemon juice and mix well and turn off flame.
7. Remove to a serving bowl and garnish with fresh coriander leaves. Serve with roti or naan.