Tawa Paneer, a much-loved dish that is a perfect balance of paneer with bell peppers. I love bell peppers so I had to try! The bright colors make it all the more pleasing and are a feast for the eyes as well as the stomach. Tawa meaning flat pan/gridle is the traditional way to cook tawa paneer, but I used a regular wok and it was very similar. Enjoy with some ghee rice or rotis 🙂

Time: 

• Prep time – 20 minutes
• Cook time – 30 minutes

Ingredients:

• Black Cumin Seeds – 1/4 tsp
• Paneer (Cut into Small Cubes) – 400g 
• Medium Sized Red Onion (Finely chopped) – 2
• Green Bell pepper (Chopped) – 2 
• Large Tomatoes (Chopped) – 3 
• Garlic and garlic paste – 2 tbsp 
• Indian Green chili (Chopped) – 1 
• Coriander powder – 1 tsp
• Kashmiri Chilli Powder – 3/4 tsp 
• Turmeric Powder – 1/2 tsp 
• Pav Bhaji Masala – 3 tsp 
• Salted Butter – 4 tbsp 
• Kasuri methi – 1 tsp 
• Salt to taste 
• Coriander leaves (Chopped) – 2 tbsp   

 Method: 

1. Put the tomatoes in a blender and blend until smooth. Set aside
2. Heat the butter in a deep dish pan. Add the black cumin seeds and let the fry for 20 seconds
3. Add the onions and mix for 5 minutes 
4. Add the ginger garlic paste and mix for 2 minutes
5. Add the green chilies and bell pepper. Mix for 5 minutes
6. Add the coriander powder, Kashmiri chili powder, turmeric powder and pav bhaji masala. Mix for 2 minutes 
7. Add the tomato blend and salt. Mix for 10 minutes on medium-low heat (add some water if you want a thinner gravy)
8. Add the paneer and mix until everything is well combined 
9. Add the kasuri methi and coriander leaves. Mix well and let everything cook for 5 minutes 
10. Serve warm 🙂