Paneer Tawa Masala | Easy Paneer Recipes

I was going through my blog last night and i realised that the whole of April, i ve not posted a single decent recipe that s worth my name. Now, that s a thing to be ashamed about. I could see my commitment to the blog fading. And that s because of the weather. Its scorching hot here and i simply cant bring myself to cook something extensive. Let alone bake. The very thought of spending a hot afternoon with my oven is alarming. And i feel the heat as i write the post.
      After having concluded that i ve after all not been civil to my blog, i decided that i must do something about it. And quickly too. And then there are these bunch of recipes that i ve tagged and retagged but have not made. The fun which lasts as you go on tagging fizzles out when you plan on trying one of them. I mean, it s easier to read about chopped onions but doing the very act is you know a lil tearful and a lil smelly. See what i mean?

     I m out of my lazy phase. And to celebrate that, i made paneer tawa masala, a recipe that i tagged 3 months back but got around to making it only today. Oh the curry was simply brilliant. It was divine to dunk a piece of phulka into the gravy along with a chunk of paneer. A party recipe that you can indulge in again and again. Something that s sans all the cashews and grinding but flavorsome and filling.

Recipe For Paneer Tawa Masala
( Learn how to make Paneer Tawa Masala, spicy curry with marinated cottage cheese cubes)

Prep Time: 45 mins
Cook Time: 30 mins
Serves 2
Allergy Info: Gluten free
Course: Accompaniment
Cuisine: North Indian


Paneer 1.5 cups cubed
Onion chopped finely 1 large
Tomato puree 1/2 cup
Oil 4 tbsp
Fresh cream 1 tbsp
Garlic paste 1 tbsp
Green chilies minced 1 tsp
Turmeric powder 1/2 tsp


Shah jeera or caraway seeds 1/8 tsp
Cumin seeds 1/2 tsp
Ajwain or bishop s weed 1/2 tsp
Kasoori methi or dried fenugreek leaves 1 tbsp crushed

Spice Powders:

Coriander powder 1 tsp
Chili powder 1/2 tsp
Punjabi garam masala 1/2 tsp
Chaat masala 1 tsp


Coriander leaves chopped finely 2 tbsp


In a mixing bowl, add the chaat masala, kasoori methi, chili powder and the turmeric powder and combine well.
Add the paneer cubes to the this and mix well ensuring the paneer is coated well with the mixture. Keep aside for 30 mins.
Heat 1.5 tbsp oil in a kadai.
Add the cumin seeds and ajwain.
Once they crackle, add the onions and saute till light brown.
Now, add the garlic paste, green chilies and coriander powder and saute for a minute.
Add the tomato puree next and combine well.
Cook till oil separates from the mixture.
At this stage, add the cream,caraway seeds, punjabi garam masala and salt and mix well. Saute on  medium flame for about 2 mins.
Add about 1/2 cup of water to this mixture and mix well.
Bring to a boil. Switch off the flame and keep aside.
Now, heat another pan with the remaining oil and shallow fry the paneer cubes till light brown on all sides. Takes about 8 to 10 mins on medium low flame.
Now, add the gravy to the paneer and combine well.
If the gravy is thick, dilute with a lil water and cook for about 5 mins until it begins boiling.
Once it begins boiling, switch off the flame and garnish with coriander leaves.

Serve hot with rotis or Butter Nan.
Sending this to Healthy Diet~ Veg Side Dishes by Priya


  1. says

    Looks awesome, you have done justice to your blog with this curry and I&#39;m sure it will be very tasty too.<br /><br />JOIN ME THIS MONTH IN <a href="%E2%80%9C" rel="nofollow"> APRIL EVENT- ‘ONLY’ SNACKS &amp; STARTERS + COOKBOOK GIVEAWAY</a><br /><br /><a href="%E2%80%9C" rel="nofollow">FOODELICIOUS</a>

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