Recipe- Dhaba Style Tawa Paneer

Tawa Paneer is a spicy semi-dry paneer dish which is made on a flat griddle (tawa), hence the name tawa paneer.

It has small cubes of paneer cooked with onions, tomatoes and lots of spices. Makes a great accompaniment to naan and paratha.

Ingredients

Paneer Marinade

225 grams paneer cut into small cubes
3 tablespoons plain yogurt thick yogurt
1 teaspoon kashmiri red chili powder this chili powder is used mainly for color and is not hot
1 teaspoon kasuri methi
1/4 teaspoon salt

Curry

2 tablespoons oil divided
1 tablespoon butter unsalted
1 medium red onion chopped
1 inch ginger chopped
1-2 green chilies chopped, adjust to taste
2 medium tomatoes pureed using a blender
2 tablespoons tomato puree store bought
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon kashmiri red chili powder this chili powder is used mainly for color and is not hot
1/2 teaspoon amchur
1/2 teaspoon salt or to taste
1/2 cup water 4 oz
1 teaspoon kasuri methi
1 tablespoon cream
2-3 stalks green onions chopped
pinch cardamom powder

Method

* Before you begin, when using store bought paneer, soak it in warm water for 20 minutes. Then drain the water, pat dry the paneer and cut it into small cubes.

* To a bowl add yogurt (make sure it's thick yogurt, if you don't have thick yogurt, drain yogurt using a strainer for few hours and then use in the recipe) and mix until smooth using a whisk.

* Add 1 teaspoon kashmiri red chili powder, 1 teaspoon kasuri methi and 1/4 teaspoon salt. Mix everything.

* Add the small paneer cubes to the marinade and mix until all the paneer pieces are coated with the marinade.

* Cover and refrigerate the bowl for 15 to 20 minutes.

* After 15-20 minutes, heat 1 tablespoon oil on a tawa/flat griddle on medium heat. Once the oil is hot, add the marinated paneer pieces in a single layer.

* Cook for around 5 minutes until very lightly browned, you don't want to make the paneer hard so don't over- brown it. Remove on a plate.

* To the same tawa, now add remaining 1 tablespoon oil and then 1 tablespoon unsalted butter.

* Once the butter melts, add the onion and cook for around 5 to 6 minutes until onion starts becoming golden brown.

* Then add the ginger and green chili and cook for 2 minutes.

* Add the pureed tomato and store bought tomato puree and mix. Cook for around 5 to 6 minutes until the tomatoes cook completely.

* Since we are cooking on a flat tawa, the masala flows to the side, keep scrapping the masala with a spatula from the sides and pushing it to the center.

* Once tomatoes are done, add the spices- coriander powder, garam masala, kashmiri red chili powder and amchur. Also add the salt. Stir and cook for 30 seconds.

* Then add 1/2 cup water, mix it with the masala. Push the water towards the center using a spatula if it flows towards the sides.

* Then add kasuri methi, cream and cook for 1 minute.

* Add the pan-fried paneer and green onions. Cook for 1 to 2 minutes. Do not over-cook the paneer at this point, else it will turn chewy.

* Garnish with more green onions and serve tawa paneer hot with paratha or puri.