1teaspoonkashmiri red chili powderthis chili powder is used mainly for color and is not hot
1-2green chilieschopped, adjust to taste
2mediumtomatoespureed using a blender
2tablespoonstomato pureestore bought
1/2teaspoonkashmiri red chili powderthis chili powder is used mainly for color and is not hot
1/2teaspoonsaltor to taste
Before you begin, when using store bought paneer, soak it in warm water for 20 minutes. Then drain the water, pat dry the paneer and cut it into small cubes.To a bowl add yogurt (make sure it's thick yogurt, if you don't have thick yogurt, drain yogurt using a strainer for few hours and then use in the recipe) and mix until smooth using a whisk.Add 1 teaspoon kashmiri red chili powder, 1 teaspoon kasuri methi and 1/4 teaspoon salt. Mix everything.
Add the small paneer cubes to the marinade and mix until all the paneer pieces are coated with the marinade.Cover and refrigerate the bowl for 15 to 20 minutes.
After 15-20 minutes, heat 1 tablespoon oil on a tawa/flat griddle on medium heat. Once the oil is hot, add the marinated paneer pieces in a single layer.Cook for around 5 minutes until very lightly browned, you don't want to make the paneer hard so don't over- brown it. Remove on a plate.
To the same tawa, now add remaining 1 tablespoon oil and then 1 tablespoon unsalted butter.Once the butter melts, add the onion and cook for around 5 to 6 minutes until onion starts becoming golden brown.Then add the ginger and green chili and cook for 2 minutes.
Add the pureed tomato and store bought tomato puree and mix. Cook for around 5 to 6 minutes until the tomatoes cook completely.Since we are cooking on a flat tawa, the masala flows to the side, keep scrapping the masala with a spatula from the sides and pushing it to the center.
Once tomatoes are done, add the spices- coriander powder, garam masala, kashmiri red chili powder and amchur. Also add the salt. Stir and cook for 30 seconds.Then add 1/2 cup water, mix it with the masala. Push the water towards the center using a spatula if it flows towards the sides.
Then add kasuri methi, cream and cook for 1 minute.
Add the pan-fried paneer and green onions. Cook for 1 to 2 minutes. Do not over-cook the paneer at this point, else it will turn chewy.
Garnish with more green onions and serve tawa paneer hot with paratha or puri.
To make it vegan, use extra-firm tofu in place of paneer. Use plain almond milk yogurt in place of milk yogurt and either skip the cream or use a splash of coconut milk.
Adjust the spice levels to taste. This dish is generally spicy but I haven't used a lot of chilies here. You can also add regular chili powder for more heat. I have only used kashmiri red chili powder which isn't hot but is used mostly for color.
If you do not have a tawa or flat griddle, make this dish in a regular pan.