Tawa Paneer

A quick and easy curry with North Indian spices
Ingredients - Serves 4
  • 300 g fresh paneer, cut into cubes
  • 2 medium-sized (or 400 g) onions, finely chopped
  • 300 g tomatoes, chopped and pureed or ¼ cup of passata
  • 2 tsp ginger-garlic paste or 1 tsp garlic, crushed and 1 tsp ginger, crushed
  • 2-3 green chillies, slit lengthwise (adjust based on your spice/heat tolerance)
  • 3 tbsp butter or oil
  • 2 tsp ground coriander
  • 1 tsp carom seeds (ajwain), optional
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 tsp garam masala powder
  • ¼ tsp dry mango powder (amchur), optional
  • 1 tsp white or brown sugar, optional
  • 1 tbsp dried fenugreek leaves (kasoori methi), optional
  • Salt, to taste
  • fresh coriander, chopped, optional
  1. Heat the butter or oil in a large saucepan. Add the carom seeds (ajwain), ginger, garlic and onions and fry till the onions are soft and translucent
  2. Add the green chillies, coriander powder, turmeric, red chilli powder, garam masala, dry mango powder (amchur) and fry for a minute
  3. Add the pureed tomatoes and cook till you can see oil separating out towards the sides of the pan
  4. Add the sugar and dried fenugreek leaves (kasoori methi), mix in salt as needed
  5. Add the paneer and cook covered for 2-3 minutes
  6. Serve hot with chapati, paratha or naan
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