Tawa Paneer Masala Recipe


Tawa paneer masala –  A semi dry curry with capsicum/bell pepper, onions, tomatoes and paneer cubes cooked on tawa or a griddle. a popular restaurant side dish.

measuring cup used, 1 cup = 250 ml
200 to 250 gms paneer/cottage cheese
1 large onion finely chopped, about 100 to 120 gms
1 medium capsicum/green bell pepper, about 80 to 100 gms
3 medium tomatoes, chopped, 180 to 200 gms
4 to 5 medium garlic/lahsun
1 inch ginger/adrak
1 green chili/hari mirch, chopped
½ tsp carom seeds/ajwain/omam
1 tsp coriander powder/dhania powder
¼ tsp red chilli powder/lal mirch powder
¼ tsp turmeric powder/haldi
1 tsp pav bhaji masala or ½ tsp garam masala + ¼ tsp dry mango powder/amchur powder
2 tbsp butter
½ tsp crushed kasuri methi/dry fenugreek leaves
Chopped coriander leaves/dhania patta for garnish


finely chop the onions and capsicum/green bell pepper.

roughly chop the tomatoes, green chili, ginger and garlic.

crush the ginger and garlic in a mortar-pestle to a paste.

add the chopped tomatoes in a blender and make a smooth puree. keep aside.

chop the paneer in ½ inch cubes.

melt butter on a tawa or skillet.

add the carom seeds/ajwain and fry them for a few seconds or till aromatic.

add the onions and saute till translucent.

add the ginger-garlic paste, green chilies, finely chopped capsicum/green bell pepper and saute for about 3 minutes.

then add the red chili powder, turmeric powder, coriander powder and pav bhaji masala. if you don’t have pav bhaji masala, add garam masala + amchur powder/dry mango powder.

stir and saute for about a minute.

then add the tomato puree and salt.

stir well and saute till you see butter releasing from the sides and the masala has thickened a bit. this takes about 8 to 10 minutes on a low flame.

if the tomato masala looks dry, then add 1 or 2 tbsp of water and continue to saute.

add the paneer cubes and stir well, so that the masala coats the paneer cubes evenly.

cook the paneer for 1 to 2 minutes. then add the crushed kasuri methi/dry fenugreek leaves. stir very well and switch off the flame.

garnish with coriander leaves and serve tawa paneer masala with chapatis, phulkas, naan or bread. accompany with a few wedges of lemon slices which can be drizzled on the tawa paneer and a side onion salad.paneer-tawa-masala