Paneer Tawa Masala

Ingredients

• 200 gPaneer, cubed or sliced
• 2 cupsMixed blanched vegetables (baby corn, peas, carrot, capsicum, beans, corn, tomato, onion) — lengthwise cut
• 1 tspTurmeric
• 1 tspCoriander powder
• 1 tspCumin powder
• 1/2 tspBlack pepper powder
• 1/2 tspRed chilli powder
• 1 tspKasuri methi
• 1 tbspOil (for paneer)
• 1 tbsp eachOil + butter (tempering)
• 2Bay leaves
• 1/4 tspAjwain
• 2Dried red chillies
• 2 tbspCrushed ginger-garlic
• 1/2 cupChopped onion
• 1Green chilli, chopped
• 1 tbspTomato puree
• 1 tspSchezwan sauce
• 1 tbspTomato ketchup
• 1 tbspCashew-melon-seed paste
• 2 tbspFresh cream
• 1/2 tspDrChef dry-roast masala
• to tasteSalt

Method

1. 1

   Marinate paneer in turmeric, coriander, cumin, pepper, chilli powder, kasuri methi and a little oil. Rest 10 minutes.

2. 2

   On a flat tawa or wide pan, sear the marinated paneer 60 seconds per side until just coloured. Set aside.

3. 3

   Same pan: oil + butter, then bay leaves, ajwain, dried red chillies, ginger-garlic and chopped onion. Sweat 2 minutes.

4. 4

   Add tomato puree and Schezwan sauce. Cook 1 minute. Tip in the blanched vegetables and toss 4–5 minutes on a high flame so they pick up char marks.

5. 5

   Add ketchup, cashew-melon-seed paste, cream, the DrChef dry-roast masala and salt. Toss 1 minute.

6. 6

   Slide the seared paneer back in. Give everything one final 30-second toss so the paneer warms through but doesn't soften. Serve straight from the tawa with naan or kulcha.