It’s been a long time since I posted a Paneer recipe and here is something that can be made in a jiffy – nothing elaborate or not much preparation needed. Tawa Paneer Masala gets its name due to the fact that it is made on a Tawa – a flat pan usually used to make rotis. This is very similar to the Tawa Pulao recipe, where cooked rice is mixed with spicy masala roasted on a tawa.
These kinds of tawa based recipes are popular street foods, as it can be catered to based on the demand, hot off the stove. When I made my Tawa Pulao recipe, I didn’t have an iron tawa – so I used my regular kadai to make it. Since then, I have been on a shopping spree and own a couple of iron pans right now, one specifically to make these quick tawa recipes. As an iron tawa heats up slowly and retains heat for a longer time, it was breeze making this Tawa Paneer Masala – it took less than 15 mins to cook and totally 30 mins including the preparation time.
Tawa Paneer Masala is different from other Paneer based curries – in that it uses Pav Bhaji masala as the main spice. This again is an influence from how this usually is a street food choice. The crunch of the green capsicum and the spicy hit of the masala along with soft, melt in mouth paneer makes this curry really delicious. I served it with some phulkas and pickled onions – it was a big hit. We liked it so much that I made it twice since the first time 🙂
How to make Tawa Paneer Masala
📖 Recipe
Detailed step-wise picture recipe of making Tawa Paneer Masala
Heat butter on the flat tawa/pan. Add shahi jeera and let it crackle.
Add finely chopped onions and green chillies – fry them on low flame until translucent.
Add ginger garlic paste and let it cook for a couple of minutes.
Next add pureed tomatoes and cook until the raw smell goes off, most of the water is evaporated.
Add all the spice powders – turmeric powder, red chilli powder, pav bhaji masala and coriander powder. Cook for a couple of minutes until the raw smell goes off.
As the spice powders are cooked, oil begins to ooze out from the edges. Add finely chopped capsicum.
Add salt and fry the masala for 3-4 mins on low flame.
If required add some water and mix well – cook for couple of minutes.
Add paneer cubes and mix everything together so that the paneer is coated with masala.
Cook again for 3-4mins on low flame, add fresh coriander on top. Remove from heat.
Serve hot with any kind of roti, naan or phulka.
Recipe Notes
Adjust spices as per preference. It is not mandatory to make this on an iron tawa – use any kind of pan as per convenience. Add more or less water depending on the consistency of the gravy needed.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
