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paneer takatak

Paneer Takatak Recipe

Paneer Takatak is relatively a new emergence in the Indian plate. This Paneer Takatak recipe is filled with nutritious elements consisting of onions and tomatoes as the base with the richness of cream on the top.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

Equipment

  • 2 Frying pans
  • 1 Bowl
  • 1 Grinding jar
  • 1 Tablespoon/Ladle

Ingredients
  

For Marination:

  • 200 gms Paneer (cubed)
  • 1 tbsp Oil
  • 1 tsp Coriander powder
  • ½ tsp Red chili powder
  • ½ tsp Turmeric powder
  • ½ tsp Cumin powder
  • ½ tbsp Fenugreek leaves
  • ½ tsp Black salt
  • A pinch of White salt

For Shallow Frying Paneer:

  • 3 tbsp Oil
  • Marinated Paneer

For Gravy:

  • 2 tbsp Oil
  • 1 tsp Cumin seeds
  • 1 large Onion (chopped)
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Red chili powder
  • ¼ tsp Turmeric powder
  • 1½ tsp Coriander powder
  • 1 tsp Pav Bhaji masala
  • 1 medium Tomato (chopped)
  • Salt
  • 1 medum Green capsicum (diced)
  • 2 tbsp Fresh Cream
  • 1 tbsp Cashewnut paste
  • Fried Paneer

Garnishes

  • Coriander leaves

Instructions
 

  • Take a plate or a large bowl, and add oil, black and white salt, red chili powder, coriander powder, cumin powder, fenugreek leaves, and turmeric powder.
  • Give them a nice mix, add the raw paneer to the marination, and coat it nicely.
  • Add oil in a pan, once heated, add the marinated paneer, and fry it on medium flame till it is brown. Set it aside for further use.
  • Heat oil in the pan, add cumin seeds, let it crackle, and then add onions. Saute till translucent.
  • Now add ginger-garlic paste, red chili powder, coriander powder, turmeric powder, pav bhaji masala, and saute. Add some water so as to not burn any spices.
  • Add the tomatoes, sprinkle some salt, mix them well, and cook till the tomatoes have softened.
  • Add green capsicum, and cook it for 5-6 mins.
  • Then add cashew nut paste, and cream, and mix them well, and add the fried paneer into the mix, and saute it well.
  • Finally, add coriander leaves as garnish, and your Paneer Takatak is ready to serve.

Notes

  • Feel free to add more veggies like carrots and sweet corn. They will not only bring their own unique flavor to the mix but will also make the meal more crunchy.
  • You can replace pav bhaji masala with chaat masala and some lemon juice. Though the flavor might not be the same, it still will come out delicious.
 
How to store:
Let the paneer cool down, then transfer it to an airtight container. Place it in the refrigerator for a maximum of 2-3 days, or in the freezer for 2-3 months.
Remember to thaw, and then heat it in a pan or make use of your microwave.