Delhi Street Food: Tawa Paneer

Given a choice, my son would love to have paneer for every meal. So, whenever I stumble upon a paneer recipe, I always give it a try. And, as I expected, he just loved this paneer curry when we made it at home!

Ingredients:

1. Paneer Marination:
2. Paneer/Cottage cheese cubes - 200gm
3. Yogurt/Curd - 1 tbsp
4. Turmeric powder  -  1/2 tsp
5. Chilli powder - 1/2 tsp
6. Tomato paste (optional) - 1 tsp
7. Salt to taste

For Gravy:

1. Butter - 2 tbsp
2. Cumin seeds - 1/2 tsp
3. Aniseed - 1/2 tsp
4. Onion, finely chopped - 1 cup
5. Ginger, finely chopped - 1 tsp
6. Garlic, finely chopped - 1tsp
7. Green chilli, finely chopped - 1/2 tsp 
8. Chilli powder - 1/2 tsp
9. Coriander powder - 1/2 tsp
10. Garam masala powder - 1/2 tsp
11. Salt to taste
12. Tomato paste - 2 tbsp
13. Kasurimethi (dried fenugreek/methi leaves) - 1tsp
14. Fresh Milk cream - 2 tbs

Method:

1. Marinate paneer cubes with all the ingredients under marinade for 20-30 minutes
2. Heat a tablespoon of butter and add cumin seeds and aniseed
3. When they start to splutter, add onion, ginger, garlic and green chilli and saute until the onion is translucent
4. Add chilli powder, coriander powder, garam masala, salt and tomato paste, and fry it for about 2 minutes
5. Add 1-1.5 cps of water and bring it to boil
6. In the mean time, toast the marinated paneer in a tablespoon of butter until slight golden color
7. Add the paneer to boiling gravy and let it thicken for few minutes
8. Sprinkle the crushed kasoorimethi leaves to the above and cook for 2 minutes more
9. Switch off the heat and top it with milk cream

Serve hot tawa paneer with Roti or Pulav!

P.S. I am linking up with Angie and her cohost Jhuls @ The Not So Creative Cook for Fiesta Friday.