Tawa Paneer Masala Recipe (Quick and Easy)

Tawa Paneer masala curry served iron skillet with two pieces of naan on side.

5 from 1 vote

Tawa Paneer Masala Recipe (Quick and Easy)

Tawa Paneer Masala is a delicious street style paneer dish cooked with bell peppers in onion tomato base on flat griddle called as Tawa. Pairs perfect with paratha, roti, or rice.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Main Course, Side Dish

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 414kcal

Author: Farrukh Aziz

Ingredients

5 tablespoons Oil
2 teaspoons Cumin Seeds
5 large Garlic Cloves finely chopped or minced
1½ inch Ginger finely chopped or grated
2-3 Green Chilies finely chopped or crushed
1 cup Onion finely chopped
1½ cup Tomatoes grated or ground to paste or puree
1 teaspoon Turmeric Powder
2 teaspoons Coriander Powder
1½ teaspoons Kashmiri Red Chili Powder
1 teaspoon Roasted Cumin Powder
1½ teaspoon Salt or to taste
½ teaspoon Freshly Ground Pepper
¼ - ⅓ cup Water warm to hot
1 medium Capsicum diced
2 tablespoons Butter
1 lb Paneer Indian Cottage Cheese - cubed
1 teaspoon Garam Masala Powder
2 tablespoons Cream
2 teaspoons Kasuri Methi
1 teaspoon Sugar

US Customary - Metric

Instructions

Heat oil in heavy bottom wide mouth pan or flat griddle (tawa).
Add cumin seeds, chopped garlic, grated ginger, crushed or chopped green chilies and fry for few seconds.
Add the onions and cook for 2-3 minutes on medium high heat until they turn soft and pink.
Add the grated or ground tomatoes and cook for 2-3 minutes on high heat.
Now, add turmeric powder, Kashmiri red chili powder, coriander powder, roasted cumin powder, salt and pepper. Stir and cook for 2 minutes.
Add little warm to hot water (¼ - ⅓ cup only) and continue to cook the masala for further 2 minutes over medium heat or until it starts to release oil.
Add diced capsicum, butter and cook for 1-2 minutes. Capsicum should still have the crunch, do not over cook it.
Now, add paneer, garam masala powder, cream, kasuri methi, and sugar. Mix gently until paneer coats with masala evenly, cook for 1 minute. Switch off the heat.
Optional: At this stage, if you wish to enjoy smoky paneer tawa masala then give dhungar to the dish. Place a steel bowl in the centre of the pan. Place the piece of red hot charcoal and drizzle ½ teaspoon ghee over it. Close the lid immediately and let it sit for 5-7 minutes until curry absorbs the smoky flavor.
Dish out, garnish with chopped cilantro and serve hot with naan, paratha, roti or rice.

Notes

To cook this curry vegan, swap paneer with tofu, or tempeh, dairy cream and butter with non-dairy cream and butter, and enjoy! :)

Nutrition