Tawa Paneer

This dish is a spicy, creamy delight that pairs perfectly with naan, roti, or jeera rice. Marinated paneer and crunchy bell peppers are cooked in a rich, aromatic gravy bursting with Indian spices. Garnished with fresh coriander, it's a crowd-pleaser for any occasion. Serve it hot and savour the flavors of this classic favourite! 🧀🍛

INGREDIENTS -

For Marination:

Paneer cubes
Bell peppers (cubed)
½ cup Hung curd
1 tsp Red chilli powder
½ tsp Turmeric powder
1 tsp Coriander powder
½ tsp Garam masala
Salt (to taste)

For Gravy:

2 medium Onions (finely chopped)
1 tbsp Ginger-garlic paste
2 tbsp Oil
1 tsp Cumin seeds
2 Green cardamoms
2-3 Cloves
1 Bay leaf
2 Green chilies (chopped)
½ tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Coriander powder
1 tsp Cumin powder
½ tsp Garam masala
Salt (to taste)
2 medium Tomatoes (pureed)
½ cup Water (to adjust consistency)
Marinated paneer and bell peppers
Fresh coriander (chopped for garnish)

METHOD -

Step 1: Marinate the Paneer

In a bowl, mix hung curd, red chilli powder, turmeric powder, coriander powder, garam masala, and salt.
Add paneer cubes and bell pepper cubes. Coat them evenly with the marinade.
Let it marinate for at least 30 minutes.

Step 2: Prepare the Gravy

Heat oil in a tawa (flat pan) or a regular pan.
Add cumin seeds, green cardamoms, cloves, and bay leaf. Sauté for 30 seconds.
Add chopped onions and cook until golden brown.
Stir in ginger-garlic paste and green chilies. Cook until the raw smell disappears.
Add turmeric powder, red chilli powder, coriander powder, and cumin powder. Cook for 1 minute.
Pour in the tomato puree. Cook until the oil separates from the masala.

Step 3: Add Paneer and Bell Peppers

Add the marinated paneer and bell peppers to the gravy. Toss gently to coat them in the masala.
Pour water to adjust the consistency as desired.
Sprinkle garam masala and cook for another 2-3 minutes.
Garnish with fresh coriander leaves.

Serve hot with naan, roti, or jeera rice. Enjoy your flavourful Tawa Paneer!