Paneer Tawa Masala

This is one of my favourite paneer dishes after the Shahi Paneer. The dish has a tangy gravy thanks to the chaat masala in it and lots of tomatoes. 

It is one of our must orders if we ever plan to eat vegetarian food outside and yeah that happens very rarely as I would always prefer to order some meat over vegetarian stuff. :P However when one is at home and your mom's countless poojas forbid you from touching or eating non veg, this dish is a savior to satiate your protein needs and be lip smacking tasty at the same time. 

The gravy is a bit thick because hey, its tawa paneer... so can't really make much gravy on a tawa :p but the essence of the thick gravy is that it doesn't dilute the flavors of the spices used so it has a great rich taste. Anyways off you go, here is the recipe.

Ingredients:

• Paneer / Cottage Cheese, cubed – 200 gms
• Onion, big – 1
• Tomato – 4 to 5
• Ginger Garlic paste – 1 tbsp
• Green Chillies – 2
• Red chilli powder – 1 tsp
• Coriander powder – 2 tsp
• Turmeric powder – 1/2 tsp
• Chaat masala powder – 1 tsp
• Garam masala powder – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Shah jeera / caraway seeds – 2 pinch
• Kasuri methi / dried fenugreek leaves – 1 tbsp
• Fresh cream – 1 tbsp
• Milk – 1/2 cup (optional)
• Salt – to taste
• Oil – 2 tbsp

STEPS:

1. Chop onions finely. Puree the tomatoes and keep aside and mince the green chillies.

2. In a bowl mix together chaat masala powder, 1/2 tsp red chilli powder, 1/2 tsp ginger garlic paste, a pinch of salt and kasuri methi together. Add the paneer cubes, 1/2 tsp oil and toss well making sure that the cubes are well coated with the spices. Keep aside of 1 hour.

3. Spread the cubes on a greased foil paper and grill till done. The cubes may appear a bit soft but by the time you get the gravy done it will become firm. You may also shallow fry the cubes on a pan. Keep aside.

4. Heat remaining oil in a pan. Add cumin seeds and jeera and once they crackle add onions and sauté till you get the brown shade. 

5. Add remaining ginger garlic paste, minced green chillies, coriander powder, remaining red chilli powder and sauté for 1-2 minutes till the raw smell disappears and the mixture becomes dry.

6. Add tomato puree and mix well.Close partially with a lid and cook till the oil separates and floats on top over medium flame. Now to this gravy add 1/2 cup water, cream, garam masala powder, salt and mix well. Close with a lid and let it come to a boil. Simmer and cook for 2 minutes. Take off fire and keep aside.

7. You can either add these grilled paneer cubes to the gravy or vice versa and mix well. If the gravy appears too thick add enough milk to the required consistency and mix well. 

8. Garnish with kasuri methi or coriander leaves and serve hot with naan or rotis.