If you have a set of unexpected guests are you want to make something which is quick, but delicious, this recipe is solely dedicated to you.. This semi dry preparation of paneer can be had not only with indian flat breads, but also with simple bread toasts, brown bread or even with dinner rolls.
This is a one pot recipe, which is made in tawa, which is used to prepare Indian flat breads or even dosa. The entire recipe is made in the tawa, which makes it unique in taste from other paneer dishes, eventhough the ingredients and preparation methods are same.
For preparing this Tawa Paneer Masala, you will need Paneer, Onion, Tomato, Capsicum, chillies, Curd, Fresh cream, Kasuri Metghi, some spice powders and coriander leaves. This recipe can be prepared in less than 20 minutes. Make sure you use a medium or large size tawa, so that the gravy won't spill out while cooking.
You must definitely prepare this in a tawa for its taste and consistency (tawa is shown below with step by step pics). You must not use any other pan to prepare this tawa paneer masala recipe.
You can add or skip the cream and curd part. But I feel it tastes better when we add some cream and curd. You can even add either of these.
I have a few recipes in this blog, which are made in tawa. They are;
Whole Wheat Tawa Naan
Mushroom Tawa Masala
Tawa Idli
Serve this with any Indian flat bread or just with plain bread or buns. Garnish it with some coriander leaves and squeeze the fresh lime juice before serving. Accompany some onion rings and serve hot!!
Ingredients
- Paneer - 1 big bowl, cubed
- Butter - 1 tablespoon
- Ginger - 1 inch, grated
- Garlic - 2, grated
- Onion - 2 nos, finely chopped
- Tomato - 1 no, finely chopped
- Capsicum - 1 no, medium sized, finely chopped
- Kasuri Methi/ Dry fenugreek leaves - 1 tsp, crushed
- Yogurt - 1 tsp
- Fresh Cream - 1 tsp
- Coriander leaves - To garnish, finely chopped.
- Salt - to taste
- Turmeric powder - a pinch
Spice powders:
- Coriander Powder - 2 tsp
- Chilli powder - 1 tsp
- Cumin powder - 1 tsp
- Garam masala/ Kitchen king masala - 1 tsp
- Pav Bhaji masala- 1 tsp
- Aamchur powder / Dry Mango powder - 1 tsp
Method
- Heat Butter in a tawa and add the onions.
- Now add the green chillies, ginger, garlic, salt and turmeric powder. Cook until the onions are transparent and raw smell of the ginger and garlic disappears.
- Add the finely chopped capsicums. saute until the capsicum is well cooked
- Add in the tomatoes and and keep sauteing until the tomatoes are really mushy.
- Add all the spice powders one by one and mix well.
- Take a potato masher (Or use the back of a tumbler) and mash the gravy well.
- Add curd. Mix well. I had some paneer crumbs, I added even that in this stage and gave it a good mix.
- Now pour a teaspoon of fresh cream to this.
- Finally, add the paneer pieces and gently mix in the gravy. If you feel the gravy is becoming too thick, sprinkle some water. Let it cook for 3 to 4 minutes and then turn off the heat
- While serving, squeeze some lime juice, garnish with coriander leaves and onion rings.
Nargisi Kofta!! Originally this dish is stuffed with egg and covered with shell of kheema. I just came across this dish very recently, when a friend of mine posted this on a Facebook group. I got so tempted and wanted to try a vegetarian version of it. A lot of ideas were running in my mind as how to prepare it fully vegetarian and how to make it look like an egg stuffed inside.
So, here is my own version of vegetarian Nargisi Kofta Gravy. It is a little time consuming, but totally worth the each second you spend on it. After frying the koftas, when you cut open, you will be surprised to see that it looks just like an egg stuffed inside. Even my hubby did not know that it was paneer.
Just to add a little fiber, I added boiled and mashed cow peas for the outer layer.
This Hyderabadi dish has the ability to enlighten your guests.
Ingredients
For the Nargisi Koftas
(For the inner vegetarian egg)
- Paneer - 1 cup, mashed
- Salt - 1 tsp
- Turmeric powder - 1/2 tsp
(For the outer layer)
- Potato - 3 big, boiled, peeled and mashed
- Cowpeas/ black eyed beans - 1 cup, boiled and mashed
- Salt - 1 tsp
- Chilli powder - 1 tsp
- Coriander powder - 1 tsp
- Cumin powder - 1 tsp
- Garam masala- 1 tsp
- Corn flour - 1 tblspn
- Onion - 1, finely chopped
- Corn flour mixed in water - 2 tblspn cornflour mixed in 1 tblspn water
- Bread crumbs - 1/2 cup
- Oil for deep frying
For the Kofta Gravy
To Grind
- Onion - 2, big, sliced
- Tomato - 2 big,diced
- Ginger-garlic paste - 1 tblspn
- Green chillies- 2 or more according to your spice preference
- Oil - 1 tsp
- Cinnamon - 1 inch stick
- Cardamom - 2 nos
- Cloves - 2 nos
- Star anise - 1 no
- Fennel seeds- 1 tsp
- Cumin seeds - 1 tsp
- Cashews - 5 or 6
- Almonds - 5 or r
- Coriander leaves - 1/2 cup, chopped
- Mint leaves - 1/4 cup, chopped
Other Ingredients
- Oil - 1 tsp
- Tomato puree- 1 tblspn
- Dried fenugreek leaves- 1 tsp, crushed
- Yogurt - 1 tblspn
- Cream - 1 tblspn
- Coriander powder - 2 tsp
- Cumin powder - 1 tsp
- Chilli powder - 1 tsp
- Garam masala/kitchen king masala powder - 1 tsp
- Salt to taste
- Sugar - 1 tsp
- Coriander leaves to garnish
Method
- For the Nargisi koftas
- Soak the cowpeas/ black eyed peas for atleast 3 hours. Boil and run in a mixer. Grind it coarsely.
- Mash the paneer and divide in to two portions @ 3:1 ratio. Let us name the smaller portion as A and the bigger portion as B
- Now, take A, add salt and turmeric powder. Mix well. Divide in to small gooseberry sized portions. I got 3 out of it. Turmeric powder is added to get the yellow colour to resemble like egg yolk
- Now take the B, add salt and divide the portions little bigger than A. This is to look like egg whites
- Now, take a ball from B(white), flaten it with your fingers.
- Place a ball from A(yellow) in the centre.
- Bring all the edges together inorder to seal it. Make it oval shape.
- Repeat the same for all 3 or how much ever you have.
- Now, work on the outer layer.
- Combine the mashed potatoes, cowpeas, salt, chilli powder, coriander powder, cumin powder and garam masala.
- Add the onions and mix well.
- Divide in to 3 big portions (or how much ever vegetarian eggs you have)
- Flaten it using your fingers
- Place the vegetarian egg in the centre.
- Bring all the edges together in order to seal it.
- It will now look like Ostrich eggs
- Keep your corn slurry ready
- Keep your bread crumbs ready
- Dip one ball in corn slurry. Make sure to coat all the side
- Roll it in the bread crumbs, so that the bread crumbs sticks on all the sides
- Now, deep fry all the koftas until it is golden brown in colour from all the sides.
- Keep it aside to cool. Do not cut it until it cools down completely.
For the Kofta Gravy
To Grind
- Heat oil in a pan. Add cinnamon, cardamom, cloves, fennel seeds, cumin seeds and star anise
- Add cashews, almonds,onions, green chillies and ginger garlic paste.
- Fry till onion becomes translucent. Add salt.
- Now add the tomatoes.
- Saute till tomatoes turn mushy.
- Turn off the heat and add chopped coriander leaves and mint leaves.
- Allow it to cool and blend it to a smooth paste.
- Keep aside
How to proceed?
- Heat oil in a pan. Add the ground onion and tomato paste and water. Add sugar. Allow it to boil. Add all the spice powders. Chilli, coriander, cumin and kitchen king masala powder.
- Add the crushed dried fenugreek leaves.
- Add water. Cover the lid and allow it to boil for 15 minutes in a medium heat. Keep stirring occasionally inorder to avoid burning at the bottom.
- The mixture will splutter. So be careful. Open the lid and add beaten yogurt.
- Add the cream. Allow it to come to one boil. Check the seasoning and add accordingly.
- Turn off the heat. Cover the lid and allow it to sit for 5 minutes.
- When the koftas have cooled down completely, cut them in to halves or any number of portions.
- The stuffing will be just like egg and nobody, until said will come to know it.
- When you are ready to serve, tranfer the gravy to a serving dish and add the cut koftas. Do not add the koftas before hand, as it will become very soggy.
