Tawa Paneer Masala (Quick and Easy)

About tawa paneer masala

Tawa Paneer Masala is a popular Indian side dish (street food) of soft paneer cubes cooked with onion, tomato, bell peppers, lots of spices and herbs on a flat griddle called tawa or tava. As the dish name says tawa, the recipe is sautéed on a heavy bottom flat round iron pan.

Tawa being an essential tool in Indian kitchen, it is used in everyday cooking to make flats breads - roti, parathas, chillas, dosa and so much more! It is also used for shallow frying or pan frying shami kababs, tikkis, omelette and cutlets.

Though this paneer dish is traditionally cooked on a tawa in restaurants and street joints, it is not at all necessary to use griddle at home. I usually make mine either in a frying pan / iron skillet or on dosa tawa. All you need to know is that the use of good quality ingredients, and a perfect mix of spices gives authentic taste and nice flavor to the dish.

Why we love this recipe?

My Tawa Paneer Masala is hands-off recipe that even a beginner cook can make at home. The dish turns out so delicious every single time.

This paneer recipe is super simple, quick, easy-to-make and needs only few basic pantry ingredients. It comes together in just 20 minutes.

We love how the recipe is customizable. You can double or triple the recipe, swap dairy with non-dairy ingredients and adjust the heat and spices as you like.

Looking for a yummy protein packed Indian dinner for meatless days? This vegetarian paneer tawa masala recipe seals the deal! It's a flavorful curry that tastes just like your favorite eatery.

This is one of those simple paneer recipes that is perfect to serve when you have a sudden guest visit at home. Add it your delightful menu, if you're hosting dinner parties for festivals or get-togethers with your family or friends.

*More easy and delicious recipes for you to try:

• Paneer Kabab
• Chilli Paneer
• Achari Matar Methi Paneer

Ingredients you will need

• Paneer: I use a good quality soft paneer to make this recipe. Both, homemade paneer, or a good quality store-bought paneer cubes works great for this recipe.
• Oil, Butter and Cream: Use good oil and butter to make this masala paneer recipe nice, rich and flavorful. You can also use ghee instead of butter, any of the two works perfect. Cream makes the curry base creamy and balances the flavor giving a bit of sweet touch and richness.
• Onion: Finely chopped! I used red onions, you can use white or yellow onions as well.
• Tomatoes: I like to use grated or ground tomatoes, you can also finely chop it or simply pulse it in blender and use.

• Capsicum: A must ingredient to get that restaurant or street style flavor.
• Ginger, Garlic and Green Chilies: I use minced garlic, grated ginger and crushed chilies to get fresh and pungent flavors. Finely chopped is also totally fine! I avoid using pastes for this recipe.
• Spice Powders: You will need turmeric powder, Kashmiri red chili powder, coriander powder, roasted cumin powder and a good quality garam masala powder.
• Kasuri Methi (Dried Fenugreek): Do not miss on this, if you are looking for that amazing restaurant, dhaba or street style flavor which a tawa masala paneer recipe needs.
• Salt, Pepper & Sugar: Must elements! Sugar balances overall flavors and gives nice shine to the dish.

How to make Tawa Paneer Masala?

1. To begin with, heat 5 tablespoons oil in heavy bottom wide-mouthed pan or flat griddle (tawa).

2. Add cumin seeds, chopped garlic, grated ginger, crushed or chopped green chilies and fry for few seconds. 

3. Add the onions and cook for 2-3 minutes on medium high heat until they turn soft and pink. 

4. Add the grated or ground tomatoes and cook for 2-3 minutes on high heat. 

5. Now, add turmeric powder, Kashmiri red chili powder, coriander powder, roasted cumin powder, salt and pepper. Stir and cook for 2 minutes. 

6. Add little warm to hot water (¼ - ⅓ cup only) and continue to cook the masala for further 2 minutes over medium heat or until it starts to release oil.

7. Add diced capsicum, butter and cook for 1-2 minutes. Capsicum should still have the crunch, do not over cook it. 

8. Now, add paneer, garam masala powder, cream, kasuri methi, and sugar. Mix gently until paneer coats with masala evenly, cook for 1 minute. Switch off the heat. 

For smoky flavor in paneer (optional step)

9. At this stage, if you wish to enjoy smoky paneer tawa masala then give dhungar to the dish. Place a steel bowl in the centre of the pan. Place the piece of red hot charcoal and drizzle ½ teaspoon ghee over it.

10. Close the lid immediately and let it sit for 5-7 minutes until curry absorbs the smoky flavor.

Dish out, garnish with chopped cilantro and serve hot with naan, paratha, roti or rice.

Expert Tips

• Using store-bought paneer? If your packaged paneer is hard (sometimes it does happen), then soak it in a bowl of hot water (not boiling hot) for 10-15 minutes. Discard the water and use.
• As this tawa paneer masala is onion and tomato based gravy, use nice firm, red and a little sweet tasting tomatoes for this recipe. Do not pick very sour / tangy tomatoes to make this dish.
• Use heavy bottom wide-mouth pan / skillet or flat griddle (tawa) to make this dish.
• Dried fenugreek leaves (kasuri methi) adds an extra layer of flavor and aroma to the curry. So I recommend, it's a must add! However, feel free to skip, if its not handy.
• We love smoky flavor in most of our paneer recipes, so I prefer to smoke the curry at the end. Feel free to skip this step, if you do not like it.
• You want to cook this curry vegan? Swap paneer with tofu, or tempeh, dairy cream and butter with non-dairy cream and butter, and enjoy! 🙂

Serving Ideas

Serve this delicious paneer tawa masala with roti, paratha, naan or pudina lachcha paratha or puris. This curry also tastes great with buttered pav.

You can also enjoy this curry with veg pulao, matar pulao, steamed rice or jeera rice. Serve some salad and sliced onion lachha on side.

Storage & Freezing

To store: Store the leftovers in clean airtight container, it lasts up to 4 days in the fridge. Reheat in a pan on low heat on stovetop or in a microwave until warn through. You may add few splashes of water and mix, if you feel the curry is dry.

To freeze: You can freeze the masala base (without paneer, capsicum and cream) for up to 3 months. Thaw it overnight in the fridge or for few hours on the counter. While reheating, add capsicum, paneer cubes and cook for few minutes in a pan on stovetop or microwave it and serve hot!