Paneer Tawa masala for weekends cocktail

Ingredients
Paneer - 1/4 kg, cubed, place in warm water for 10 mts and drain, Curd - 1 tbsp (yogurt) optional, Cumin seeds - 1/2 tsp, Carom seeds - 1/2 tsp (vaamu/ajwain), Kasoori methi - 1 1/2 tsps, crushed, Onion - 1, large, finely chopped, Ginger - 1/2", finely minced, Green chili paste - 1 tsp (grind 2 green chilis to a paste), Turmeric powder - 1/4 tsp, Red chili powder - 1 tsp, Coriander powder - 1 tsp, Garam masala powder - pinch, Tomato puree - 1/2 cup, Fresh cream - 1 tbsp, Lemon juice - 2 tsps, Salt to taste, Coriander leaves for garnish, Oil - 2 1/2 tbsps.

How to make
Marinate paneer in curd, 1/4 tsp turmeric powder, 1/2 tsp red chili powder and 1/2 tsp kasoori methi for 10-15 mts.

Heat a pan, drizzle 1/2 tbsp oil and shallow fry the paneer pieces for 3 mts tossing the contents well. Do not burn them. Turn off flame and remove to a plate.

Heat oil in a heavy bottomed vessel. Once hot, add cumin seeds and carom seeds and allow to splutter. Add chopped onions and saute for 5 mts. Add minced ginger and green chili paste and saute for 2 mts.

Add turmeric powder, red chili powder, coriander powder and kasoori methi and mix well. Add tomato puree and cook for 6-7 mts or till oil separates.

Add the roasted paneer pieces to the onion-tomato mixture and mix well. Add half a cup of water and cook for 5-7 mts on low to medium flame.

Add garam masala powder and fresh cream and mix well. Add lemon juice and mix well and turn off flame. Remove to a serving bowl and garnish with fresh coriander leaves.

Serve with hard on rocks drink.

Total Time: 50 min.

It can be served to 4 peoples.