Paneer Masala Dosa

• Produce

  • 1 powder tsp Chilli, red
  • 1/2 powder tsp Coriander
  • 1 Coriander
  • 1 Onion- 1, large
  • 1 Tomato - 1, large

• Condiments

  • 1 tsp Ginger-garlic paste

• Baking & Spices

  • 1 Cinnamon
  • 1 Dosa batter - as required
  • 1 tsp Fennel seeds
  • 1 tsp Garam masala
  • 1 tsp Kasturi methi
  • 1 Salt
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 15 Cashew

• Dairy

  • 1 Butter/oil/ghee - as required
  • 1 Paneer - 325 gm

• Frozen

  • 1 leaves Sprig Curry

• Other

  • Jeera - 1/2 tsp

Found on revisfoodography.com

Description

Ingredients

• Dosa Batter - As required
• Butter/Oil/Ghee - As required
• Oil - 2 Tbsp
• Jeera - 1/2 tsp
• Curry leaves - 1 Sprig
• Onion - 1 Large (Finely chopped)
• Ginger garlic paste - 1 tsp
• Tomato - 1 Large (Finely chopped)
• Salt - 1 tsp (Adjust as per taste)
• Turmeric - 1/4 tsp
• Red chilli powder - 1 tsp
• Coriander powder - 1/2 tsp
• Cinnamon powder - 1/4 tsp (Optional)
• Garam masala - 1 tsp
• Kasturi methi - 1 tsp
• Paneer - 325 gm (Grated)
• Coriander leaves - For garnishing
• Cashew - 15
• Fennel seeds - 1 tsp

Directions

• First, grind the cashews along with fennel seeds into coarse paste with a little water. Keep the cashew paste aside until use.   Now heat oil in a pan, add the jeera and once it start changing color, add the curry leaves, onion, ginger garlic paste and saute until the onion starts to change color.    Follow it by tomato, salt and all the powders (turmeric, red chilli, coriander, cinnamon except garam masala powder), and saute in low-medium flame until well combined.    Now, add 1/2 cup of water, mix and set the flame to low. Add the cashew paste and mix well. Follow it by garam masala powder and kasturi methi (Crush it using your palm) and mix well again. Let everything simmer for a few more minutes until the oil starts to separate over the top.     Now add the grated paneer (reserve 2 Tbsp for topping later) and mix well. Set the flame to medium and cook for a minute. Turn off the flame and garnish with coriander leaves and mix well. The Paneer masala is ready. Keep it aside.   Now we can start preparing the dosa. Heat a tawa, take 3/4th ladle of batter and spread it into a thin dosa. Once the top is lightly cooked, apply about 1/4 tsp of butter over the dosa. Cook in medium flame until the side touching the tawa starts changing to golden brown. Place about 2-3 Tbsp full of prepared masala at the center and spread it evenly over the dosa.      Optionally add some fresh grated paneer we had reserved earlier. Fold the dosa as shown in the pic and gently press it with the spatula. Flip to the other side and gently press again. Now, transfer the dosa to the serving plate and repeat the steps for remaining dosas.     Serve hot with chutney.