Punjabi Paneer Tava Masala

Ingredients

• Paneer - 2 cup
• Fenugreek leaves (kasoori methi) - 1 tbsp
• Chili powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Chat masala - 1 tsp
• Ajwain (carom seeds) - 1/2 tsp
• Cumin seeds (jeera) - 1/2 tsp
• Onion - 1/2 cup
• Garlic paste - 1 tsp
• Green chilies - 2 whole
• Coriander powder - 1 tsp
• Tomato puree - 1/2 cup
• Caraway seeds (shah jeera) - 1/4 tsp
• Fresh cream - 2 tbsp
• Punjabi garam masala - 1/2 tsp
• Oil - 6 tbsp
• Salt, to taste
• Coriander leaves - 2 tbsp

Instructions

1. 1Cut the paneer into cubes and set aside so it's ready to marinate.
2. 2In a bowl, toss paneer with fenugreek leaves, chili powder, turmeric powder, chat masala and salt; marinate for 30 minutes to let the flavors soak in.
3. 3Heat 3 tbsp oil in a kadai or heavy skillet and shallow fry the marinated paneer until the edges turn golden brown; drain on paper towels and keep aside.
4. 4Heat the remaining oil on a tava or in the same pan, add the ajwain and cumin seeds, and let them crackle and smell fragrant.
5. 5Add the chopped onion and sauté until translucent so the base is sweet and soft.
6. 6Stir in the garlic paste, chopped green chilies, coriander powder and salt, and sauté for 2 minutes to cook the raw spice flavor away.
7. 7Add the tomato puree and caraway seeds, then cook until the oil separates from the gravy and the mixture looks glossy.
8. 8Return the fried paneer to the pan, pour in the fresh cream and sprinkle the Punjabi garam masala; gently fold so the cubes are coated and warmed through.
9. 9Garnish with chopped coriander leaves and serve with roti or rice.