Tawa Paneer is a spicy and masala rich side dish made on a flat tawa using paneer with onion, tomato and capsicum base. It has a great taste with slight roasted flavor which makes it little different from regular paneer gravies. The dish is mostly semi dry and pairs well with roti, naan or even with plain rice.

This is quite often made for weekend lunch or dinner when something quick is needed at home. The masala coats the paneer nicely and gives a street style touch to the dish which everyone likes. It is filling yet satisfying and suits well for both family meals and small get togethers.

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About Tawa Paneer

Tawa Paneer Masala is a popular North Indian style paneer recipe where everything is cooked directly on a tawa itself. Cooking on tawa gives a slightly smoky and intense flavor to the dish which you don't get in kadai cooking. It is commonly served as a side dish or sometimes used as stuffing for rolls and wraps.

This is usually cooked on tawa but you can use a  kadai or frying pan too if you don't have a tawa. I have used my roti pan which has a flat base, you can use a tawa which has concave base too.

The texture of this dish is semi dry with soft paneer cubes covered in thick masala. Onion and tomato forms the base while capsicum adds slight crunch in between. The spices give warmth and heat but it does not overpower the paneer taste.

This is flexible and easy to adjust as per taste. It can be made more spicy, less spicy or even turned into a gravy by adding more tomato and little water. Butter adds richness but oil can also be used if butter is not there. It tastes good even after reheating also which makes it useful for busy days.

Tawa Paneer Masala is one of the popular dishes in restaurants too. I usually made on weekends or when guests come home suddenly. It does not need long cooking time and still feels special on the plate. 

Tawa Paneer Ingredients

• Paneer - It stays soft and absorbs masala well. Fresh or store bought paneer both works fine for this dish.
• Onion and Tomato - I used for making the masala base, onion gives slight sweetness and tomato adds tanginess to balance. Chopped tomato can be used instead of puree.
• Capsicum - I added for mild crunch and flavor in the dish. Colored or green capsicum can be used based on what is available at home.
• Ginger garlic paste - I just added this for base flavor and aroma. I used freshly crushed ginger and garlic also can be added instead of paste if you want.
• Spice powders - I just add some for spice and depth, I used red chilli powder, roasted jeera powder and garam masala. Spice level can be adjusted as per taste and preference of people at home.
• Kasoori methi - I just used for aroma and slight bitterness. Try not to skip this if possible.
• Coriander leaves - I added this for freshness and mild flavor. It also gives nice finish to the dish.
• Butter - I just used for tempering, it gives richness and tawa style taste. You can use oil also but butter tastes better.
• Jeera - I added jeera for tempering, it gives light crunch and flavor in the beginning.

Why This Recipe Works

• This recipe is quick and does not need complicated steps.
• Cooking on tawa gives smoky and street style flavor.
• Paneer stays soft while masala turns thick and coating.
• It works well as side dish, starter or roll filling.
• Spice and texture can be adjusted very easily.

Similar Recipes

• Kadai Paneer
• Aloo Gobi Matar
• Aloo Matar
• Chilli Paneer
• Aloo Bhindi

How to make Tawa Paneer Masala Step by Step

1.You first need a tawa for making this, dosa tawa will be fine. I used flat bottomed dosa tawa. Heat butter when it starts to melt, add jeera let it crackle.

2.Add ginger garlic paste, saute for  a minute then add chopped onion, saute till it becomes transparent.

3.Add chopped capsicum, saute for 2 minutes. Then add tomato puree.

4.Give a quick mix, then add red chilli, roasted jeera and garam masala powders along with required salt.

5.Cook until raw smell of tomatoes leave. It will become dry in few minutes.

6.Sprinkle little water then add paneer and toss it so that the masala coats the paneer well.

7.Add crushed kasoori methi and chopped coriander leaves and switch off.

Serve hot with rotis with a lemon wedge.

Expert Tips

• Paneer - I make sure the paneer is soft, I usually soak it in warm water for few minutes if it feels little hard.
• Masala cooking - I cook the tomato puree well till the raw smell goes, try not to skip this step or the taste will go little off.
• Flame control - I keep the flame in medium while cooking on tawa, high flame may burn the masala very quickly.
• Water adding - I add only little water if needed, too much water will spoil the semi dry texture of the dish.
• Kasoori methi use - I crush it between my hands before adding, it releases more flavor and aroma nicely.

Serving and Storage

Serve it hot with roti, naan or phulka straight from tawa. This also taste good with jeera rice or plain rice and dal. It can be used as stuffing for rolls also. Store leftovers in fridge and reheat on tawa with little water. Freshly made always taste better.

FAQS

1.Can I make this without capsicum?

Yes capsicum can be skipped, the dish will still taste good with onion and tomato base.

2.Can I make it more gravy like?

Yes add more tomato puree and little water to make gravy version.

3.Is butter necessary?

Butter gives best flavor but oil can be used if needed.

4.Can spice level be reduced?

Yes reduce chilli powder and garam masala for mild taste.

5.Can this be made in advance?

It can be made few hours earlier, but reheat properly before serving.

If you have any more questions about this Tawa Paneer Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Tawa Paneer Masala Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Tawa Paneer Recipe (Tawa Paneer Masala) appeared first on Sharmis Passions.

Paneer Stir Fry is a simple and tasty side dish made by cooking paneer with veggies, onion and few basic spices. It comes together quite fast and does not need much planning also. The taste is mildly spicy, flavorful and little crunchy from the vegetables. Recipe included with step by step pictures.

This paneer stir fry works well as a side for rice or even as a snack in the evening time. Kids also enjoy this as paneer tastes soft and veggies kind of blends well. It is little different as it is cooked dry and not saucy. It tastes good even just like that. It's a must try recipe for a delicious meal.

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About Paneer Stir Fry

Paneer Stir Fry is an easy Indian style dry starter or side dish that is commonly made at home. It is prepared by tempering spices in oil and then sautéing vegetables along with paneer cubes. There is no grinding or long cooking involved here. Everything is done in one pan which makes it very convenient also.

This has a mix of textures with soft paneer and slightly crunchy vegetables. Paneer absorbs the spice flavors well when cooked gently. This recipe has carrot and capsicum which adds color and mild crunch to the dish. Also onion gives a light sweetness once it is sautéed well. Altogether it makes a wholesome and satisfying stir fry.

The flavor of paneer stir fry is simple and comforting. It is not very spicy and you can easily adjust the spice powders as per your taste. You can also add few more veggies or change the herbs to suit your liking. Small changes here and there makes it taste a little different every time.

I usually make this stir fry on busy weekdays. It hardly takes time and pairs well with rice. Sometimes I even pack this for lunch box. It is one of those dishes I keep repeating. I make this when I want a quick paneer dish without gravy at all.

Paneer Stir Fry Ingredients

• Paneer - I have used paneer as main ingredient. It gives softness and makes the dish filling. You can use homemade or store bought paneer.
• Carrot - I have added for crunch and slight sweetness. It also adds nice color. You can use beans instead if needed.
• Capsicum - I have used for flavor and crunch. It gives a fresh taste. You can use any color capsicum.
• Onion - I have added for mild sweetness and base flavor. It balances the spices well. You can reduce if you do not like onion.
• Red chilli powder - I used this for spice and heat. You can just reduce or skip for kids.
• Garam masala - I have added this for warm flavor. It gives depth to the stir fry. You can use any homemade blend.
• Jeera powder - I have used this for mild earthy taste. It enhances the overall flavor. You can skip if not available.
• Kasoori methi - I have crushed and added for aroma. It gives nice finishing touch. You can skip but it adds good flavor.
• Oil - I have used for tempering. It helps to sauté everything evenly. You can use any regular cooking oil.
• Jeera - I have used for tempering. It gives nice aroma at the start. You can also add little mustard seeds.
• Garlic - I have used for flavor. It adds nice punch. You can skip if you prefer no garlic.

Similar Recipes

• Carrot Stir Fry
• Carrot Beans Poriyal
• Cauliflower pepper fry
• Beetroot stir fry
• Broccoli stir fry

How to make Paneer Stir Fry Step by Step

1.Heat oil in a pan, add jeera let it crackle. Now add crushed garlic.I used my garlic press to crush garlic.

2.Saute for a minute. Get ready with all other ingredients. Now add onion saute till it turns transparent.

3.Add carrot and capsicum saute for 2 minutes, then add the spice powders inlcuding red chili powder, jeera powder, garam masala powder and required salt.

4.Saute for 5 minutes in low flame. I wanted the veggies to be crunchy so did not cook covered, if you want it to be soft then cook covered for 2 minutes. Finally add paneer and toss it.

5.Cook for few more minutes, then add crushed kasoori methi, toss and switch off.

Serve hot/warm.

Expert Tips

• Paneer - I add paneer at the last and toss gently. I usually do it very carefully. If you stir too much it may break or crumble and turn messy.
• Veggie crunch - I usually do not cook veggies covered. This helps to keep them crunchy and fresh tasting, which I like.
• Flame control - I cook in low to medium flame after adding spices. Else spices may burn fast.
• Kasoori methi - I crush kasoori methi well before adding. It releases more aroma and gives better flavor.
• Oil quantity - Do not add too much oil for this stir fry. Little oil is enough as paneer releases some moisture while cooking.

Serving and Storage

Serve this paneer stir fry hot with plain rice or mild pulao. This goes well even with chapati. It can be served as a snack too. Store the leftovers in fridge and use within a day. Reheat lightly before serving.

FAQS

1.Can I skip onion?

Yes, skip onion and still make the dish. Add little extra veggies for balance.

2.Can I add in more vegetables?

Yes, you can add in some beans, corn or peas based on preference.

3.Is this recipe spicy?

No, it's not spicy, has mild spiciness. Reduce chilli powder as per taste.

4.Can I add homemade paneer?

Yes you can use homemade paneer for this. Just make sure it is firm enough, very soft paneer may break while mixing.

5.Can I pack this for lunch box?

Yes, you can pack it, but consume within few hours for best taste.

If you have any more questions about this Paneer Stir Fry Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Paneer Stir Fry Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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