Friday, October 10, 2014

Paneer Tawa

I made this simple vegetable stir fry and decided to call it "Paneer Tawa". I had some puffed lotus seeds - which are known as "Fool Makhna" in Northern India. They created quite a buzz in Gudiya's world and she couldn't stop popping them one after the other as if they were popcorn.

Paneer Tawa
Indian Cottage Cheese Stir Fry
1 1/2 cup diced paneer/Indian Cottage Cheese
1 1/2 cup diced Yukon Gold Potatoes, peeled
1/2 cup Fool Makhna or puffed lotus seeds
1 green bell pepper, cored and diced
1 orange bell pepper, cored and diced
1 firm tomato, diced
1/4 cup minced cilantro
1 tsp garam masala
1 tsp paprika or Kashmiri chili powder
1 tsp amchoor powder
1/2 tsp chaat masala
salt to taste

1/2 tbsp. oil
1/2 tbsp. ghee/clarified butter
1/2 tsp cumin seeds
1/4 tsp owa/ajmo/ajwain seeds
A pinch of asafetida
1/2 tsp turmeric powder
2 tsp ginger-garlic paste
1/2 red onion, minced

For frying
2 tbsp. oil

1. Heat a nonstick pan. Dry roast puffed lotus seeds. Set aside.
2. Add 1 tbsp. oil. Fry paneer pieces till they turn golden brown uniformly. Set aside in an absorbent kitchen napkin.
3. Add remaining 1 tbsp. oil for frying. Fry potato pieces till they turn golden brown uniformly. Set aside in an absorbent kitchen napkin.
4. Heat oil and ghee in  the nonstick pan. Add the spices for tempering. As they crackle, add onion and ginger-garlic paste. Sauté till onion turns soft.
5. Add bell peppers, cilantro and tomatoes. Stir fry for 2 minutes.
6. Add the spice powders and stir fry for 2 minutes.
7. Add fried paneer, potato pieces and roasted lotus seeds
8. Add salt to taste.
9. Mix well.

Note -
1. Do not overcook. Bell peppers should still be little crunchy and not mushy.


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