Tawa Paneer Recipe | Tawa Paneer Masala Recipe

Tawa Paneer is a spicy and spice-rich side dish made on a flat pan using paneer along with onions, tomatoes and capsicum. It tastes great with a mild roasted flavor which makes it a little different from regular paneer gravy. This dish is mostly semi dry and goes well with roti, naan or even plain rice.

It is often made for weekend lunch or dinner when something quick is needed at home. The masala pairs well with the paneer and gives the dish a street style touch that everyone loves. It is filling as well as satisfying and is suitable for both family meals and small gatherings.

About Tawa Paneer

Tawa Paneer Masala is a popular North Indian style paneer recipe where everything is cooked directly on the tawa. Cooking on the tawa gives the dish a slightly smoky and intense flavor which you don’t get in a kadhai. It is usually served as a side dish or sometimes used as a stuffing for rolls and wraps.

It is usually cooked on a tawa but if you do not have a tawa then you can also use a kadhai or frying pan. I used my roti pan which has a flat base, you can use a tawa which has a concave base.

The texture of this dish is semi dry with soft paneer pieces covered with thick masala. Onions and tomatoes form the base while capsicum adds a little crunch in the middle. The spices add heat and warmth but do not overpower the flavor of the cheese.

It is flexible and easy to adjust according to taste. It can also be turned into a gravy by making it more spicy, less spicy or by adding more tomatoes and some water. Butter enhances the taste but if butter is not available then oil can also be used. It tastes good even when reheated, making it useful for busy days.

Tawa Paneer Masala is also one of the popular dishes in restaurants. I usually make it on weekends or when guests come home suddenly. It doesn’t take much time to cook and yet it looks special on the plate.

Tawa Paneer Ingredients

• Cheese – It remains soft and absorbs the spices well. Both fresh or store-bought paneer work well for this recipe.
• Onion and Tomato – I have used to make the masala base, onion gives mild sweetness and tomato adds spiciness to balance. Chopped tomatoes can be used instead of puree.
• Capsicum – I have added it for slight crunch and flavor in the dish. Colored or green capsicum can be used depending on what is available at home.
• ginger garlic paste – I have added it only for the original taste and aroma. I have used freshly ground ginger and if you wish you can add garlic instead of the paste.
• spice powder – I just add something for spice and depth, I have used red chilli powder, roasted cumin powder and garam masala. The spice level can be adjusted as per the taste and preference of the people at home.
• Fenugreek seeds – I used it just for the aroma and slight bitterness. Try not to skip it if possible.
• coriander leaves – I have added it for freshness and mild taste. It also gives a nice finish to the dish.
• butter – I have just used for tempering, it gives richness and tawa style taste. You can also use oil but butter tastes better.
• Cumin – I have added cumin seeds for tempering, it gives slight crispness and flavor in the beginning.

Why does this recipe work

• This recipe is quick and doesn’t require complicated steps.
• Cooking on the tawa gives a smoky and street style flavour.
• The paneer remains soft while the masala becomes thick and flaky.
• It works well as a side dish, starter or roll filling.
• The spices and texture can be adjusted very easily.

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How to make Tawa Paneer Masala step by step

1. To make this, first of all you need a tawa, Dosa tawa will be fine. I used a flat bottomed dosa pan. Heat butter, when butter starts melting, add cumin seeds in it and let it crackle.

2.Add ginger garlic paste, fry for a minute, then add chopped onion, fry until transparent.

3. Add chopped capsicum and fry for 2 minutes. Then add tomato puree.

4. Mix quickly, then add red chilli, roasted cumin and garam masala powder along with salt as required.

5. Cook until the raw smell of tomatoes goes away. It will dry within a few minutes.

6. Sprinkle some water, then add the paneer and toss so that the spices coat the paneer properly.

7. Add crushed Kasoori Methi and chopped coriander leaves and turn it off.

Serve hot with rotis with lemon slices.

Expert Tips

• Cheese – I make sure that the cheese is soft, if it seems a little hard I usually soak it in warm water for a few minutes.
• cooking masala – I cook the tomato puree thoroughly until the raw smell goes away, try not to skip this step otherwise the taste will spoil a bit.
• flame control – While cooking on the pan, I keep the flame medium, high flame can cause the masala to burn very quickly.
• adding water – I only add a little water if necessary, too much water will spoil the semi dry texture of the dish.
• Uses of Kasuri Fenugreek – Before adding I crush it between my hands, this brings out more flavor and aroma.

serving and storage

Serve it hot straight from the pan with roti, naan or phulka. It also goes well with jeera rice or plain rice and dal. It can also be used as stuffing for rolls. Keep the leftover food in the refrigerator and heat it by adding some water on the pan. Freshly prepared always tastes better.

general questions and answers

1.Can I make this without capsicum?

Yes, capsicum can be omitted, the dish will still taste good with the onion and tomato base.

2.Can I make it more gravy like?

Yes, add more tomato puree and some water to make the gravy version.

3.Is butter necessary?

Butter gives the best flavor but oil can be used if required.

4.Can the spice level be reduced?

Yes, reduce chilli powder and garam masala for mild taste.

5.Can it be made in advance?

It can be prepared a few hours in advance, but reheat it thoroughly before serving.

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