Tawa Paneer is a spicy, tangy, flavorful dish that will delight your taste buds. Made with succulent paneer in a delicious base of onions, tomatoes, capsicum and spices, this street style semi-dry Paneer Tawa Masala comes together in 30 minutes for an easy week dinner.
About Tawa Paneer
Tawa paneer is a popular dish served in many Indian restaurants made in a gravy base with soft paneer cubes.
As the name implies, the entire recipe is cooked on a tawa or tava – which is a flat or concave-shaped round pan; an essential piece of utensil in any Indian kitchen.
It is used for pan-frying as well as roasting. We make our staple Indian flatbreads like roti and paratha on tawa. Not to forget the classic dosa or chilla (gram flour crepes), and various pancakes are also cooked on this humble pan.
Tawa is also used to shallow fry or pan-fry snacks like Aloo Tikki, Veg Cutlet and for dry roasting spices, nuts and seeds.
About My Recipe
This Tawa Paneer has soft, tender paneer cubes cooked in a tangy, onion-tomato masala with capsicum and spices. I have made a puree from the tomatoes. However, you can just finely chop them and add to the gravy sauce.
It is one of the easiest and quick paneer dish you can prepare. This semi-dry curry can be cooked in less than 30 minutes.
As it is a breeze to make this flavorsome dish, consider cooking it when you have unexpected guests at home or you want to cook something easy for dinner.
If you like mushrooms do have a look at this recipe of Tawa Mushroom made in a similar way.
Do not worry, if you don’t have a tawa. Swap it with a frying pan or a medium-sized skillet. If you do use a tawa, then make sure to use a medium-sized or a large tawa, so that the ingredients do not spill from the sides while cooking.
When really short of time, serve tawa paneer with wheat bread or brown bread or pav or any bread of your choice.
You don’t need to make roti or paratha. Of course, you can make these flatbreads, if you have time.
How to make Tawa Paneer
Prep
1. Add the chopped tomatoes (3 medium tomatoes or 180 to 200 grams) in a blender and make a smooth puree. Set aside.
Finely chop 1 large onion (about 100 to 120 grams). Chop 1 medium sized capsicum (about 80 to 100 grams).
Chop 1 green chili and you should get about ½ teaspoon of chopped green chillies.
Crush 1 inch ginger and 4 to 5 small to medium garlic cloves in a mortar-pestle to a paste. Also chop 200 to 250 grams paneer in small cubes.
Sauté Aromatics
2. Melt 2 tablespoons butter on a tawa or skillet or frying pan. You can use salted or unsalted butter.
3. Add ½ teaspoon carom seeds (ajwain) and fry them for a few seconds or till aromatic on a low to medium-low heat.
4. Then add the finely chopped onions and sauté stirring often till they soften and turn translucent.
5. Then add the following listed ingredients and sauté for about 3 minutes on a low to medium-low heat.
- 2 teaspoon of ginger-garlic paste (1 inch ginger + 4 to 5 medium garlic crushed in a mortar pestle)
- 1 chopped green chili (about ½ teaspoon)
- 1 medium-sized finely chopped capsicum/green bell pepper – about 80 to 100 grams. You can use any colored bell pepper.
6. Then add the ¼ teaspoon Kashmiri red chili powder, ¼ teaspoon turmeric powder, 1 teaspoon coriander powder and 1 teaspoon pav bhaji masala. Stir and saute for about a minute.
If you don’t have pav bhaji masala, then add ½ teaspoon garam masala + ½ teaspoon dry mango powder (amchur powder).
Sauté Tawa Masala
7. Add the prepared tomato puree and mix well. You can swap the tomato puree with finely chopped tomatoes or add about 1 cup of canned tomato puree.
8. Season with salt as required and saute with stirring at intervals.
9. Saute till you see butter releasing from the sides and the masala has thickened a bit. This takes about 8 to 10 minutes on low heat.
If the tomato masala looks dry, then add 1 or 2 tablespoons of water and continue to sauté.
Make Tawa Paneer
10. Add the paneer cubes (200 to 250 grams) and stir well, so that the masala coats the paneer cubes evenly.
11. Switch off the heat. Add ½ teaspoon crushed dry fenugreek leaves (kasuri methi). Mix gently.
12. Garnish with coriander leaves and serve paneer tawa masala with roti, naan or bread or dinner rolls (pav).
Accompany a few wedges of lemon slices which can be drizzled on the tawa paneer and a side onion salad. You can also pair this dish as a side with any Indian mains.
Expert Tips
- Use homemade paneer for the best results. If using packaged paneer follow the instructions mentioned on the pack.
- Since tomatoes form a major chunk of the gravy, include ripe and sweet tasting tomatoes. Avoid tomatoes that are too sour or tangy.
- For a richer version of paneer tawa masala add 1 to 2 tablespoons of light cream or cooking cream when you add the dried fenugreek leaves. Combine gently to mix.
- For a vegan option, use unripe cooked jackfruit, seitan, tofu or tempeh.
- Skip the dry fenugreek leaves if you don’t have them.
- Easily swap carom seeds with cumin seeds.
More Tasty Paneer Dishes To Try!
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Tawa Paneer Recipe (Street Style)
Ingredients
- 200 to 250 grams Paneer (cottage cheese)
- 1 onion large, finely chopped – 100 to 120 grams
- 1 capsicum medium-sized – 80 to 100 grams green bell pepper
- 3 tomatoes medium-sized, chopped – 180 to 200 grams
- 4 to 5 garlic cloves small to medium-sized
- 1 inch ginger
- ½ teaspoon chopped green chilies or 1 green chili
- ½ teaspoon carom seeds (ajwain)
- 1 teaspoon Coriander Powder (ground coriander)
- ¼ teaspoon Kashmiri red chilli powder or paprika or cayenne pepper
- ¼ teaspoon turmeric powder (ground turmeric)
- 1 teaspoon Pav Bhaji Masala or swap with ½ teaspoon garam masala + ½ teaspoon dry mango powder (amchur powder)
- 2 tablespoons Butter – salted or unsalted
- ½ teaspoon crushed dry fenugreek leaves (kasuri methi)
- salt as required
- 1 to 2 tablespoons chopped coriander leaves – for garnish
- 2 to 3 lemon wedges – to serve with
Instructions
Preparation
- Finely chop the onions and capsicum or 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. Set aside.
- Chop the paneer in small cubes.
Making tawa paneer
- Melt butter on a tawa or frying pan or skillet.
- Add the carom seeds and fry them for a few seconds or till aromatic.
- Add the onions and saute stirring often till they soften and turn translucent.
- Add the ginger-garlic paste, green chilies, finely chopped capsicum/green bell pepper and saute for about 3 minutes on a low to medium-low heat.
- Then add the red chili powder, turmeric powder, coriander powder and pav bhaji masala. If you don't have pav bhaji masala, then swap it with garam masala powder + dry mango powder.
- Stir and saute for about a minute.
- Then add the tomato puree and salt as needed.
- 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 heat.
- If the tomato masala looks dry, then add 1 or 2 tablespoons of water and continue to saute.
- Add the paneer cubes and mix gently so that the masala coats the paneer cubes evenly. Switch off the heat.
- Then add the crushed dry fenugreek leaves and mix gently.
- Garnish with coriander leaves and serve paneer tawa masala with roti, naan, paratha or bread. Accompany with a few wedges of lemon slices which can be drizzled on the tawa paneer and a side onion salad.
Video
Notes
- If you plan to scale the recipe, then add the ground spices in approximation. This recipe will need an experienced cook to scale it.
- Use soft homemade paneer for best taste.
- Avoid using overly sour or unripe tomatoes.
- Skip dry fenugreek leaves if you don’t have it.
- Swap carom seeds with cumin seeds.
Nutrition Info (Approximate Values)
This Tawa Paneer recipe from the archives first published on April 2014. It has been updated on December 2024.
Since the capsicum is added in between, what if it is overcooked because it is a very dominating one………..But i didn’t make a try yet…….
the capsicum can be half cooked or three fourth cooked. its the capsicum that bring in flavor in this dish. if you feel its too much, then you can add a small capsicum instead of a medium sized one.
I Love your blog and follow it on regular basis. I have a quick question on your tawa paneer recipe. Instead of butter can I use oil. I am lactose intolerant, so can’t eat dairy products.
thanks sonu for the positive feedback. butter gives a nice taste but you can also use oil instead of butter.
Tawa paneer masala was fantastic. It is easy and explained very well. My children liked it very much. Yes I would like to try other receipes also.
thanks swapna for the positive feedback on tawa paneer masala. yes do try some more recipes.
Tawa paneer masala was fantastic. It is easy and explained very well. My children liked it very much. Yes I would like to try other receipes also.
its really awesome………………….just i have cooked this.my hubby liked it.
thanks swathi for the positive feedback.
Thank you so much .
welcome kalidass
Thank you so much .. tried gobi masala and aloo mattar from your blog came out really well…. will surely try more recipes …. I have a query about this tawa paneer, we dont get fresh paneer here can i do it with frozen paneer … can you just explain it
welcome alekha. keep the paneer in warm water till it soften or bring the paneer to room temperature and then you can use the paneer for this recipe.
Hi Dassana,
This is the 3rd recipe in a row I am trying from your website and trust me there is no other feeling like being appreciated for the food by the guests. This is an brilliant effort by you to share this information. Please do keep up the good work. 10 out of 10
I assure you I will keep on leaving my feedback on whatever I try from this website.
welcome ashish. glad to know that you are liking the recipes. we appreciate the readers feedback and always love to read them. do try more recipes and share your feedback. also feel free to ask any queries on recipes. happy cooking.
WoW WoW WoW WoW!!! Simply amazing… today cooked it and turned out truly amazing…
Thanks,…
welcome sachin
Thanks Dassana. I followed your recipe and it turned out very well. Here’s what I achieved in first attempt. I used non-stick tawa to cook this.
http://i.imgur.com/fqFIXBe.jpg
thanks for the feedback and also for uploading the image. looks yum. you can prepare in a non stick tawa too.
dear,
today i tried tawa paneer. it came very well and the taste is very nice. My daughters loved this recipe with roti.
welcome gomathi. glad to know that you all liked the tawa paneer recipe.
This was an amazing recipe – everyone at home loved it. I usually only use capsicum and paneer together in kadhai paneer so this was a welcome change using the same basic ingredients. Thank you!
welcome saloni. glad to know that you tried something new and it came out well for you.
I am a big fan of your cooking and often refer to your site for my cooking. Love the dishes and the great presentation.
Please keep up the good work…all the best to you.
welcome preeti and big thanks for this positive feedback.
Loved the dish. Thank you for the simple style of cooking & elaborate explanation.
welcome rohan
Hi Dassana,
It was so much fun cooking on a tawa..my first time with this style of cooking..:-)Also the dish tasted very good…thank you:-)
welcome ashwini. tawa cooking is a lot different than cooking in kadai or a pan.