Paneer Tava Masala Recipe
Paneer Tava Masala
Punjabi Paneer 'Curry'
Submitted By: Taz

Ingredients:

½ lb Paneer (Indian Cottage Cheese)

Marinade:
1 clove Fresh Garlic (Leh-sun)
¼ inch piece Fresh Ginger (Adrak)
¼ Cup Plain Yogurt (Dahi)
1 Tbs Dried Fenugreek Leaves (Kasuri Methi)
1 tsp Kashmiri Chile Powder (Kashmiri Mirchi)
1 tsp Chaat Masala
2 tsp Ghee
⅛ tsp Kosher Salt (Namak)

For Masala:
1 Large Red Onion (Pyaz) - small diced
5 Roma Tomatoes (Tamatar) - puréed
2 Fresh Green Chiles (Hari Mirch) - seeded and minced
2 cloves Fresh Garlic (Leh-sun) - grated into a paste
½ inch piece Fresh Ginger (Adrak) - grated into a paste
¼ Cup Heavy Cream (Malai)
2 tsp Coriander Powder (Dhania Podi)
1 tsp Red Chile Powder (Lal Mirchi)
½ tsp Garam Masala
½ tsp Cumin Seed (Jeera)
½ tsp Carom Seed (Ajwain)
¼ tsp Caraway Seed (Sajira)
¼ tsp Turmeric Powder (Haldi)
4 Tbs Ghee - divided
Kosher Salt (Namak) to taste

Preparation:
  1. Make the Marinade: Using a microplane grater, grate the garlic and ginger into a small/medium mixing bowl - add the remaining 'marinade' ingredients (make sure you crush the dried fenugreek leaves by rubbing them in your palms while adding) and whisk to thoroughly combine
  2. Cut your paneer into 1 inch 'cubes' and add to the marinade - Toss to thoroughly coat - Cover and allow to sit at room temperature for 1 hour
  3. After 1 hour, heat 1 Tbs of the ghee in a tava or small skillet over medium heat until just shimmering - Add the paneer cubes (shake off excess marinade) and sauté until golden brown on all sides - Transfer back to the mixing bowl with any remaining marinade and set aside until needed
  4. Heat the remaining 3 Tbs of the ghee in a medium skillet, pan, or kadahi over medium-high heat until just shimmering - Add cumin, carom, and caraway seeds allow to fry until they crackle (apx 30-45 seconds) - Add onion and sauté until onion is soft and light pink in color (apx 3-5 minutes)
  5. Reduce heat to low and add the garlic and ginger - Continue to sauté until the onion becomes light brown in color (apx 6-8 minutes)
  6. Add the green chile, coriander powder, red chile powder, and turmeric powder - Thoroughly combine - Sauté (stirring regularly) for 3-4 minutes
  7. Increase heat to medium - Add the puréed tomatoes to the mixture and thoroughly combine - Allow to cook until mostly 'dry' and the oil begins to separate (apx 4-6 minutes)
  8. Add ¼ cup water, heavy cream, and the garam masala - Thoroughly combine - Adjust seasoning with salt to taste - Bring to a simmer and allow to cook for 2 minutes
  9. Add the paneer 'cubes' (and any remaining marinade) to the mixture and allow to simmer (stirring regularly) for an additional 2-5 minutes until most of the liquid has evaporated
  10. Garnish as desired and serve hot with basmati rice, chapatti, naan, or as part of any Punjabi/North Indian meal
Share by: