Paneer Tawa Masala

Any dish with paneer is heaven in the mouth. When I saw this curry in Radhika’s space, I had immediately bookmarked it. The pictures and lovely bright red color of the gravy were too tempting. This curry has become one of my favorites and I make this often now. Try this out and I’m sure all of you will fall in love with this paneer tawa masala.

The shallow fried paneer were a treat to have by itself. The chat masala and dried fenugreek leaves/kasoori methi gave a beautiful flavor to the paneer. The tanginess from the tomatoes took the taste to another level. The spices – shah jeera and ajwain – added in more flavor. If you want a nice red color, use Kashmiri chilly powder. Unfortunately I didn’t have with me, so used the normal chilly powder. Serve this delectable curry hot with roti or naan.

Paneer Tawa Masala

Tawa fried paneer/cottage cheese marinated in kasuri methi & chaat masala, cooked in a gravy of tomato and spices
Servings 3
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • Onion – 2 medium finely chopped
  • Tomato – 2 medium pureed
  • Green chilly – 2 finely chopped
  • Ginger-garlic paste – 1 tbsp
  • Cumin/ Jeera – 1/2 tsp
  • Fennel seeds/ Shah jeera – 1/4 tsp
  • Ajwain – 1/8 tsp
  • Turmeric powder – 1/4 tsp
  • Coriander powder – 1 tsp
  • Red chilly powder – 1/2 tsp
  • Garam masala – 1/2 tsp
  • Fresh cream – 1 tbsp
  • Oil – 1 tbsp + 2 tsp
  • Salt – to taste
  • Coriander leaves – to garnish

For marination

  • Paneer – 250 gms
  • Chat masala – 1 tsp
  • Kasoori methi – 1 tbsp crushed
  • Red chilly powder – 1/2 tsp
  • Oil – 1/2 tsp
  • Salt – a pinch

Instructions

  • In a bowl, add chat masala, kasoori methi, red chilly powder, salt and mix. To this add paneer, oil and mix well. Cover and refrigerate for 1 hour.
  • Heat 1 tbsp oil and add jeera, shah jeera and ajwain. When they crackle, add onions, pinch of salt and saute till the onions turn brown around the edges.
  • Add green chillies, ginger-garlic paste, turmeric powder, coriander powder, red chilly powder and fry till the raw smell goes.
  • Then add the tomato puree and mix well. Cover and cook till oil is separated and gravy becomes little thick.
  • Meanwhile, heat a griddle or tawa and add 2 tsp oil. Shallow fry the paneer till it turns golden on all sides.
  • Now add 1/2 cup water, garam masala, salt to the gravy and bring to boil. Let it boil for 2-3 minutes.
  • Then add the cream, paneer and mix well. Simmer for 4-5 minutes. Garnish with coriander leaves.

Notes

  • If the gravy becomes too thick, you can add 1/4 cup milk to make it to the desired consistency.
  • Use country tomatoes to give tangy flavor to the gravy.
  • You can also grill the paneer instead of shallow frying.
Course: Side Dish
Cuisine: Indian

Did you make this recipe?

Leave a comment below to let me know how it turned out for you! Or snap a photo and tag @spillthespices on Instagram and Facebook with the hashtag #spillthespices.

Join the Conversation

  1. delicious and tempting gravy 🙂

  2. Looks so tempting! Drooling over here! 🙂
    http://www.rita-bose-cooking.com/

  3. Yummy, mouthwatering paneer masala.

  4. looks are tempting..yummy for sure…

  5. Would be great with rotis… looks yum

  6. delicious ! loved the thick gravey.

  7. Its in my try list.. must try soon..

  8. Oh wow! The curry looks so so delish Sona. Love all those flavours in there. Very tempting gravy!

  9. Wonderful gravy am bookmarking and will try this

  10. Rich and delicious gravy..

  11. Looks delicious Sona!

  12. mouthwatering masala,lovely !!

  13. deliicous luking gravy n Love to have vth rotis..
    MAha

  14. Looks so inviting ….Gravy looks so yummy 🙂

    Tandoori Pomfret

  15. Wow… lovely gravy Sona 🙂

  16. That looks awesome…love any Paneer recipes!

  17. Wow! So delicious!! 🙂

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