Jul 22, 2016

Tawa paneer ... dry version as an appetizer

Tawa paneer dry serves as a perfect quick starter when you want to make your lunch or dinner menu more special without having to work too much for it. I love this stater as it is one that is loved by all in the family. The blend of spices used to marinate soft and moist paneer gives the dish the perfect taste. Try playing with the spices to suit your taste buds and you are good to go.
We love it so much that sometimes we end up making this as a sidedish for dinner along with chapathis or phulka. It is quick and easy to make which is the best. Something yummy to eat without sweating too much to tickle the taste buds is always a need in every kitchen. This one is definitely an answer to that

I have used whatever spices I had at hand and marinated just for 5 mins before tossing into the pan. Well the results are awesome. Do try and enjoy

Serves... 4 ppl
Serve option... Hot

This is what u'll need....

Paneer cubes - 2 cups
Tomato puree - 1 tbspn
Red Chilli powder - 1 tspn
Turmeric powder - 1/2 tspn
Cumin powder - 1/2 tspn
Coriander powder - 1/4 tspn
Chaat masala - 1/2 tspn
Garam masala -  a pinch
Coriander leaves - few sprigs
Ginger garlic paste - 1/2 tspn
Curd - 2 tablespoon
Oil - 1 tablespoon
Salt to taste

Here is the stir.... 

    • In a wide bowl add a tablespoon of tomato puree. I used homemade tomato puree which is very intense in flavour. If using store bought then you can add a little more
    • Add salt, turmeric powder, red chilli powder. Use less salt than needed as chaat masala will also have salt content in it
    • Spoon in some cumin powder, coriander powder, garam masala and chaat masala. You can use a little fennel powder too if you like. I always add a little 
    • Add half a teaspoon of ginger garlic paste. Chop coriander leaves finely and toss it iinto the bowl
    • Measure 2 tablespoons of curd into the bowl
    • Mix everything together to blend the spices well
    • Toss in the paneer and mix gently. I use my fingers to toss the paneer around. Let this sit for about 5-10 minutes

    • Turn on the fame to low and place a flat nonstick pan on it. Add a tablespoon of oil to it. Place all the marinated paneer in the pan making sure you lay it in a single layer and not overlapping
    • Turn the flame to medium and let it cook for a about a minute. Toss the paneer around and let the paneer cook on other side also for another minute. Dont let it become too dry. If you feel it getting too dry then sprinkle a few drops of water 
    • Remove from flame and transfer to a serving plate
    • Serve hot as a starter or serve with chapathis or phulka and enjoy

    • Keep the flame on low when adding the oil and paneer. This will help coat the base of the paneer in oil and prevent it from sticking to the pan. Make sure the pan is not very hot when adding the paneer
    • Adjust spices to suit your taste
    • Add less salt as chaat masala also has salt content

    No comments:

    Post a Comment

    Related Posts with Thumbnails