Entice your taste buds with this delicious protein punch and make your dinner soul satisfying and gladdening.
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.
Serving Size 1 cup
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.