PANEER TAWA MASALA WITH MUSHROOM AND BABYCORN

PANEER TAWA MASALA WITH MUSHROOM AND BABYCORN

Preparation Time : 10-15 mins

Cooking Time : 25-30 mins

Servings : 4

Ingredients

Button mushrooms, halved 8-10

Babycorns ,halved and boiled 8-10

Cottage cheese (paneer), 1 1/2 inch cubes 400 grams

Baby potatoes, parboiled 10

Pearl onions 10-15

Oil 5 teaspoons+3 tablespoons

Onions, chopped 2 large

Ginger, chopped 1 1/2 inch piece

Green chillies, chopped 3-4

Coriander powder 1/2 teaspoon

Red chilli powder 1/2 teaspoon

Garam masala powder 4 teaspoons

Salt to taste

Tomato puree 8 tablespoons

Lemon juice 1 tablespoon

Fresh coriander leaves, chopped 2 tablespoons

Method

Sauté mushrooms, babycorns, paneer cubes, baby potatoes and pearl onions separately in one teaspoon of oil each. Sprinkle a little salt while sautéing. Drain and set aside. Heat a tawa. Put three tablespoons of oil on the tawa and when it is hot add onions and sauté till browned. Add ginger and continue to sauté. Add a little water and continue to cook. Keep the sautéed paneer and vegetables on the rim of the tawa. Add green chillies to the onion mixture and continue to sauté. Take the vegetables into the masala at the centre of the tawa. Add coriander powder, red chilli powder, garam masala powder, salt, tomato puree and half a cup of water and mix. Cook for three to four minutes and add lemon juice and mix. Garnish with coriander leaves and serve hot.

BY CHEF Sanjeev Kapoor