Entice your taste buds with this delicious protein punch and make your dinner soul satisfying and gladdening.
Restaurant style tawa paneer is an exquisite dish made with a great play of simple ingredients.
Contents Included:
* An Insight Into restaurant Style Tawa Paneer
* Ingredients & Directions
* Tips And Tricks
* Excerpt
* Nutritional Value
An Insight Into Restaurant Style Tawa Paneer:
Any North Indian festive Thali is incomplete without a paneer based dish which could range from starters to desserts as it is the star ingredient of an Indian vegetarian platter. There are a huge plethora of paneer based dishes that would take you on a roller coaster ride of myriad flavors. One such amazing dish is this Restaurant Style Tawa Paneer which would satiate your quest for paneer. Paneer lovers are everywhere around the world and both traditional and modern recipes are equally popular across the globe which includes starters, gravies, curries, tikkas, kababs, kormas, parathas, rolls, sandwiches, rice varieties, sweet delights, savories etc. This particular recipe Restaurant style tawa paneer falls under the category of starters and as well as curry and it is a much sought after dish for a wedding or a party. For starters, usually the marinated paneer is shallow fried and served with suitable garnishings and for the accompaniment, marinated paneer is sauteed with finely chopped onion, tomato puree and diced bell peppers. In both the ways, paneer tawa fry tastes astounding and makes you spell bound even at the very first bite.
Paneer: Its Versatility
Owing to its mild and soothing flavor and velvety soft texture this protean ingredient is much acclaimed as the multi-faceted component in the Indian Cuisine. Firstly, it can be moulded into any shape like cubes, balls, rolls, angles or anything of that sort and can also be used as crumbles. It can be diced, chopped, shredded or scrambled depending upon its usage and it tastes astounding in all the ways. Similarly, it can be consumed either plain or with flavors. Moreover, owing to its spongy texture, paneer is adaptable to many types of vegetarian and non vegetarian dishes, taking up the flavors of the components that it combined with it. Above all, it can take any avatar (form) starting from starters to desserts and that is the unique nature of this indispensable ingredient paneer.
A Few Words About Tawa Paneer:
It is a quick, easy and nutritious dish that can serve both the purposes of starters and main course accompaniment as well. All you need is a pack of paneer and some basic Indian condiments which you use regularly at home. It does not come under gravy type and therefore it is quite intact and dry. Bell pepper is one of the key ingredients that make the tawa paneer all the more exotic and delectable. The crunchiness of bell peppers and the sponginess of paneer make a curious combination which makes your palates wrestle for flavors. The aroma wafting out from the combined flavors of the ginger garlic paste and the spice powders is irresistible and finally when the dish comes out with a buttery finish it reaches its zenith and you get an enthralling experience.
Make this pleasant recipe of restaurant style tawa fry at the comfort of yout home with the recipe given below:
Ingredients Required To Make Tawa Paneer Recipe
How To Make Tawa Paneer Recipe
Take a large bowl and plop in a quarter cup of hung curd into it and tip in one or two pinches of salt. then add the measured quantities of kashmiri lal mirch powder, pepper powder, jeera powder, chaat masala powder and the garam masala with a gentle stir. Scatter a little dried kasuri methi leaves after crushing them well and bind altogether for a second or two. Finally drop in the paneer cubes into the bowl and mix gently for a while. Keep aside and let it marinate for some time.
Heat a thick bottomed cast iron tawa and set the flame in medium high mode. When it is heated, tip in three tablespoons of butter and when it starts to melt, add a little oil and just after a few seconds, throw in some cumin seeds into it. When it starts to splutter, throw in some finely chopped onion with a nice stir. When it becomes translucent, squirt in a teaspoon of ginger garlic paste and saute well.
Follow it up with red chili powder, coriander powder, turmeric powder and a little bit of sugar. Stir in altogether with a splash of water and after a few seconds plop in the measured quantity of tomato puree and add the required salt. Keep stirring for a while and then add the diced bell peppers. Adjust the consistency with a little more water if required and when the bell peppers are half cooked, add in the marinated paneer and stir gently. Lower the flame and let it get cooked for a few minutes.
After three to five minutes, when the paneer turns aromatic and the oil starts to separate, turn of the flame. Garnish with a dash of lemon and some fresh coriander leaves. Now the lip smacking tawa paneer is ready to eat. Serve it hot with suitable accompaniment like coriander chutney and a cup of hot masala chai.
Little Things To Remember:
* You can either use marinated paneer as the sole ingredient for this dish or you can combine it up with bell peppers. Both the versions are popular and tastes fantabulous.
* It is always advisable to use cast iron tawa as it is not only good for health but it is also comfortable to make any dish as it is quite sturdy. Once you start using it, you will never opt for any other metal.
* You can also use plain yogurt in place of hung curd to marinate and let it rest for a minimum of twenty minutes at least.
* Instead of chaat masala powder you can also use lemon juice to bring out a little tanginess.
* Be moderate about the usage of spice powders as it should not dominate the overall flavor of the tawa paneer finally.
* Dice the bell pepper slightly bigger and do not overcook to get a crunchy texture.
* Slow cooking is the secret here to get a fantastic finish.
Ingredients
Directions
Take a large bowl and plop in a quarter cup of hung curd into it and tip in one or two pinches of salt. then add the measured quantities of kashmiri lal mirch powder, pepper powder, jeera powder, chaat masala powder and the garam masala with a gentle stir. Scatter a little dried kasuri methi leaves after crushing them well and bind altogether for a second or two. Finally drop in the paneer cubes into the bowl and mix gently for a while. Keep aside and let it marinate for some time.
Heat a thick bottomed cast iron tawa and set the flame in medium high mode. When it is heated, tip in three tablespoons of butter and when it starts to melt, add a little oil and just after a few seconds, throw in some cumin seeds into it. When it starts to splutter, throw in some finely chopped onion with a nice stir. When it becomes translucent, squirt in a teaspoon of ginger garlic paste and saute well.
Follow it up with red chili powder, coriander powder, turmeric powder and a little bit of sugar. Stir in altogether with a splash of water and after a few seconds plop in the measured quantity of tomato puree and add the required salt. Keep stirring for a while and then add the diced bell peppers. Adjust the consistency with a little more water if required and when the bell peppers are half cooked, add in the marinated paneer and stir gently. Lower the flame and let it get cooked for a few minutes.
After three to five minutes, when the paneer turns aromatic and the oil starts to separate, turn of the flame. Garnish with a dash of lemon and some fresh coriander leaves. Now the lip smacking tawa paneer is ready to eat. Serve it hot with suitable accompaniment like coriander chutney and a cup of hot masala chai.
