Tawa Paneer Masala Recipe is a Punjabi dish which is usually cooked on Tawa or a frying pan! Cooking in a Tawa gives a unique flavor and consistency to the dish. A semi-dry gravy of paneer cooked in tomato gravy with spices and fresh cream, this masala features an aromatic array of flavors. They are great for chapatis/roti. Serve paneer Tawa masala with hot Rotis or Phulkas and raitha of your choice!
IngredientsPaneer – 200 grams
Onion – 1 medium-sized chopped
Capsicum – 1 chopped
Tomato – 3 medium-sized pureed
Kasuri Methi – 1 Tsp
Garlic – 4 pods
Ginger – 2-inch piece
Green Chilli – 2 nos.
Kitchen King Masala – 2 Tsp
Chat Masala – 2 Tsp
Red Chilli Powder – as per taste
Coriander powder (Dhaniya) – 2 Tsp
Coriander leaves
Turmeric (Haldi)- 1 Tsp
Salt – as per taste
Butter for cooking, keep 1 tsp separate
Method- Take fresh paneer and cut large size cubes. Now take a Tawa or Skillet, add a small amount of butter, and heat it on medium flame.
- When the oil is heated add grated garlic, grated ginger, finely chopped green chili and saute for 1 minute on low flame.
- Add onion and saute it for 1 minute on low flame. Add a few pinches of salt which helps in cooking onion fast.
- Add tomato paste and saute it for 5 minutes on low flame. Add a few drops of water to cook tomato fast.
- When the tomato is cooked add Kasuri methi and capsicum saute it for 30 seconds. Add kitchen king masala, Chat Masala, Red Chilli Powder, Coriander powder, turmeric powder, and salt and saute it for 30 seconds.
- Add Paneer cubes, coat it with cooked onion and tomato, which takes 2-3 minutes to properly cook.
- You can add little butter at this stage and switch off the flame.
- Take it in the serving bowl and garnish with coriander leaves and butter.
- Tawa Paneer Masala is ready to be served with hot chapati, paratha, naan, crispy poori.