Indulge in the fiery, flavorful explosion of Paneer Tawa Masala, a Maharashtrian culinary gem that's sure to tantalize your taste buds. This vibrant dish showcases the rich tapestry of Indian spices, expertly blended to create a symphony of aromatic sensations. Imagine succulent cubes of paneer, bathed in a luscious gravy teeming with the warmth of chilies, the earthiness of turmeric, and the fragrant kiss of coriander and cumin. This isn't your average paneer; it's a journey for your palate, a testament to the artistry of Maharashtrian cooking. The bold spices are perfectly balanced, creating a dish that is both intensely satisfying and surprisingly nuanced.
Ready to embark on this culinary adventure? Let's delve into the step-by-step instructions that will guide you through creating your own authentic Paneer Tawa Masala, a dish guaranteed to become a family favorite. Prepare to be amazed by the ease and simplicity of bringing this restaurant-quality masterpiece to your own kitchen table.
Tools Needed
- chopper
- mixer-grinder
- frying pan (non-stick preferred)
Ingredients
- paneer: 500g
- onions: 3 medium
- tomatoes: 1 medium
- garlic: 20 cloves
- green chilies: 4-5
- ginger: 1 big piece
- coriander: a little
- cumin seeds: a large pinch
- turmeric powder: 1/4 tsp
- Kashmiri red chili: 1 tsp
- garam masala: 1/4 tsp
- Aagri masala: 1 tbsp
- kokum extract: 1 tbsp
- oil: 2-3 tbsp
- ghee: a little
- coriander leaves: for garnish
- salt: to taste
- water: as needed
Step-by-Step Instructions
Step 1. Preparing the Ingredients
- Chop onions and tomatoes using a chopper.
- Grind garlic, green chilies, ginger, and coriander into a paste using a mixer-grinder.
- Cut paneer into large, wide pieces.
Step 2. Sautéing Aromatics and Spices
- Heat oil in a pan, add cumin seeds. Once they crackle, add chopped onions and fry until light golden brown.
- Add the green chili garlic paste and cook until oil separates slightly.
- Add turmeric powder, Kashmiri red chili, garam masala, Aagri masala, and cook until fragrant. Add water if needed to prevent burning.
Step 3. Cooking the Masala and Tomatoes
- Add chopped tomatoes, salt, and cook until tomatoes melt and the masala thickens. Add water as needed.
- Stir in kokum extract and cook for 2-3 minutes.
Step 4. Combining and Finishing
- Shallow fry paneer pieces in a non-stick pan until light golden brown on both sides. Set aside.
- Adjust consistency with water. Add fried paneer, fresh coriander, and a little ghee. Cook for 2-4 minutes, coating paneer with masala.
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Tips
- Fry onions well for best flavor.
- Add hot water when cooking to maintain temperature.
- Adjust salt and spices to taste after cooking the masala.
- Use kokum for a tangy flavor; tamarind or lemon can be substituted.
Nutrition
- N/A
FAQs
1. Can I use frozen paneer?
Yes, but make sure to thaw it completely and pat it dry before cooking to prevent it from becoming mushy.
2. What if I don't have all the spices listed?
You can substitute with similar spices. For example, garam masala can often be replaced with a mix of ground cumin, coriander, and turmeric. Adjust the amount according to your preference.
3. How can I make this dish less spicy?
Reduce the amount of green chilies or use milder chilies. You can also add a dollop of plain yogurt or cream at the end to mellow the heat.
So there you have it – your very own delicious and authentic Spicy Paneer Tawa Masala. This vibrant dish is perfect for a weeknight dinner or a special occasion, impressing everyone with its bold flavors and relative ease of preparation. Enjoy the satisfying warmth and incredible taste of this Maharashtrian delight!