Paneer Tawa Masala
Serves 4
- 300 gms paneer (cottage cheese) slab – cut into 1/2″ thick Rectangle of size – 8″ x 3″ approx. (get the paneer block cut horizontally when purchasing paneer)
- 2 capsicums
- 2 onions
- 1 tomato – firm
- 1 cup (200 gms) curd of full cream milk
- 3/4 tsp salt 1/2 tsp red chilli pd.
- 1/4 tsp orange red colour
Dry Masala
- 5-6 chhoti illaichi (green cardamom)
- 3-4 sticks dalchini (cinnamon)
- 8-10 laung (cloves)
- 1 tsp ajwain (carom seeds)
- Grind chhoti illaichí, laung, dalchini and ajwain together Keep this dry masala aside.
- Keep the curd in a fine strainer or tie in a muslin cloth 15 minutes,
- Add salt, chilli pd, and enough colour to give the curd bright orange colour.
- Cover the paneer slab with this curd and keep in a greased tray for at least 15-20 minutes.
- Heat the oven to 200°C. Keep the paneer which is marinated in curd in a preheated oven for 10-15 minutes or till the curd dries up and forms a coating.
- Turn the paneer carefully with a sharp spatula.
- Keep it in the oven for 5-7 minutes if it is wet on this side.
- Remove from the oven & keep aside.
- Cut each capsicum into 8 pieces to get 1″ pieces of capsicum. Cut each onion into four pieces and separate the onion leaves. Cut tomatoes into 8 pieces. Remove pulp.
- Heat 11/2 tbsp oil in a non-stick pan. Add 1 tsp of the prepared dry masala pd.
- Immediately put the slab of paneer. Cook on slow fire for 1 minute. Do not let it turn black.
- Turn the slab again. Remove from pan. Keep aside.
- At the time of serving, keep the paneer in a hot oven for 57 minutes till it gets soft and heated properly.
- In the meantime, heat 2 tbsp oil in the pan, add 1 tsp dry masala pd, add the capsicum & onions immediately.
- Cook for 2-3 minutes. Add tomatoes, sprinkle 1/2 tsp salt on the vegetables. Mix well.
- Serve these vegetables around the heated paneer kept in a flat serving dish.
- Give cuts to the paneer slab diagonally, l” apart, and then a cross cut, keeping the slab together.
