Tawa Paneer Masala
Dhaba-style tawa-cooked paneer masala.
Ingredients
- Paneer (cubed): 400g (about 20 pieces)
- Yogurt (Dahi): 8 tbsp (for marinating paneer)
- Tandoori masala: 1 tbsp
- Chaat masala: ½ tsp
- Dried fenugreek leaves (Kasuri methi): 2 tbsp, crushed
- Kashmiri red chili powder: 2 tsp
- Salt: 1 tsp (or to taste)
- Oil/Ghee: 4 tbsp (for cooking)
- Cumin seeds (Jeera): 1 tsp
- Carom seeds (Ajwain): ½ tsp
- Asafoetida (Hing): a pinch
- Onion: 1½ cups, finely chopped
- Garlic: 2 tbsp, chopped or minced
- Ginger: 1½ tbsp, chopped or grated
- Green chilies: 4, chopped
- Bell pepper (Capsicum): 1 cup, diced
- Tomatoes: 4 medium, puréed (about 1¼ cups)
- Turmeric powder: ¼ tsp
- Coriander powder: 2 tsp
- Red chili powder: 4 tsp (adjust for heat)
- Garam masala powder: 1 tsp
- Water: ¾ cup (or as needed)
- Fresh cilantro (Coriander leaves): 3 tbsp, chopped (for garnish)
Instructions
- Marinate the paneer: In a bowl, combine yogurt, tandoori masala, chaat masala, crushed kasuri methi, red chili powder, and salt. Add the paneer cubes and toss gently until well coated. Cover and refrigerate for 20–30 minutes to let the flavors meld.
- Pan-fry the paneer: Heat 2 tbsp oil or ghee in a flat skillet or tawa over medium heat. When hot, add the marinated paneer cubes and shallow-fry until each side turns lightly golden (about 2–3 minutes per side). Remove the paneer and set aside.
- Prepare the tawa masala base: In the same pan (or a wide, heavy-bottomed wok/pan), heat the remaining 2 tbsp oil on medium-high. Add cumin seeds, ajwain, and a pinch of hing, and let them sizzle. Toss in the chopped onions and sauté until they turn translucent (about 3 minutes).
- Build the aromatics: Add the chopped ginger, garlic, and green chilies. Stir-fry until the raw aroma disappears. Then add the diced capsicum and cook for 2–3 minutes – it should still remain slightly crunchy for texture.
- Tomato and spices: Stir in the puréed tomatoes and salt. Cook the mixture, stirring often, until it thickens and the oil begins to separate (about 5–6 minutes). Then sprinkle the coriander powder, turmeric, and extra red chili powder. Mix well and cook for another 2 minutes.
- Add liquid: Pour in ¾ cup water, scraping the pan to incorporate any stuck bits. Let the gravy simmer on medium heat for 2–3 minutes so it comes together into a rich, saucy consistency.
- Finish the curry: Stir in the garam masala. Add the fried paneer cubes back into the pan along with half of the chopped cilantro. Gently mix so the paneer is coated with the hot gravy. Simmer for 1–2 minutes to warm the paneer through and let it absorb the flavors.
- Smoke infusion (optional): For an authentic dhaba-style smokiness, use the dhungar method. After turning off the heat, place a small piece of hot charcoal in a steel bowl and set it in the center of the curry. Drizzle ½ tsp ghee over the charcoal and immediately cover the pan. Let it rest for 5–7 minutes – the curry will take on a delicious smoky aroma.
- Garnish and serve: Sprinkle the remaining cilantro on top. Serve the Tawa Paneer Masala piping hot.