Tangy Tawa Paneer And Veggies Recipe

About this recipe

Tangy Tawa Paneer and Veggies is a delightful Indian dish that combines the creamy richness of paneer with a medley of colorful vegetables, all cooked in a tangy tomato-based masala. With balanced spices and a touch of zing from dried mango powder, this recipe is perfect for a wholesome lunch. The dish strikes a balance between flavor and nutrition, making it ideal for those aiming for weight loss without compromising on taste. Served as-is or paired with whole wheat roti or rice, this meal is both satisfying and vibrant, perfect for a united family meal.

Ingredients

• 200 g Paneer
• 2 pcs Zucchini
• 1 pc Broccoli
• 500 g Onion
• medium Chilli Green Long
• 200 ml Mustard Oil
• 500 g Capsicum Green
• 50 g Amchur (Dry Mango Powder)
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Jeera
• 1 Kg Kissan Tomato Puree
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat 1 tablespoon of oil in a large tawa or skillet and lightly sauté the paneer cubes until golden on all sides. Remove and set aside.
2. 2. In the same pan, add another tablespoon of oil and heat. Add the cumin seeds and let them sizzle.
3. 3. Add the chopped onion and green chili, and sauté until the onions turn translucent.
4. 4. Stir in the tomato puree, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes until the masala thickens and oil begins to separate.
5. 5. Add the diced capsicum, zucchini slices, and broccoli florets to the pan. Cook the vegetables for 5-7 minutes until they are slightly tender but still have a crunch.
6. 6. Mix in the sautéed paneer cubes and sprinkle garam masala and dried mango powder over the mixture. Stir well to coat everything in the masala.
7. 7. Cook for another 2-3 minutes to allow the flavors to blend, then remove from heat.
8. 8. Garnish with freshly chopped coriander leaves and serve hot with whole wheat roti or steamed rice.