Tawa Paneer

Blend chopped tomatoes to make a smooth puree. To know more, swipe up!

Melt butter on a tawa, skillet or frying pan.

Add carom seeds and fry for a few seconds or till fragrant on low to medium-low heat.

Add finely chopped onions and sauté, stirring often, till it turns soft and translucent.

Add ginger-garlic paste, chopped green chilies, finely chopped capsicum and sauté for 3 minutes on low to medium-low heat.

Add Kashmiri red chili powder, turmeric powder, coriander powder and pav bhaji masala. Stir and sauté for a minute.

Add prepared tomato puree and mix well.

Season with salt and sauté, stirring at intervals.

Sauté for 8 to 10 minutes or till the butter releases from the sides of the tawa and the mixture thickens a bit. This is on low heat.

Add paneer cubes and stir well so that the masala coats the paneer cubes evenly.

Switch off the heat, add crushed kasuri methi and stir to mix.

Garnish tawa paneer with coriander leaves and serve hot with roti, naan or pav. For more recipes, visit vegrecipesofindia.com