How to make Paneer Tawa Masala – Recipe
Paneer Tawa Masala is a delicious and aromatic North Indian dish made with marinated paneer, onions, tomatoes, and a blend of spices cooked in a tawa (frying pan) to give it a unique smoky flavor. Unlike creamy paneer curry, this dish has a semi-dry, restaurant-style texture and pairs perfectly with naan, roti, and jeera rice. It`s short to put together and complete with flavor. It’s a must-try for paneer lovers who love bold street-style flavors.
How to make Paneer Tawa Masala
Paneer Tawa Masala is a delicious and aromatic North Indian dish known for its thick semi-dry gravy and street-style smoky flavor. This dish is made with marinated paneer, sautéed onions, tomatoes, and a traditional Indian spice mix cooked in a tawa (frying pan) to give it a unique taste and texture. Unlike creamy curries like Paneer Butter Masala, this dish has a richer, slightly burnt flavor and is popular in dhaba and restaurant kitchens. It’s easy to prepare and pairs well with naan, roti, and jeera rice.
source: cook with Archi
The tawa cooking method ensures that the heat is distributed evenly, intensifying the flavors of the spices and vegetables. Whether you’re looking for a special weekend dish or a quick and tasty meal, Paneer Tawa Masala is a great option for paneer lovers.
Why cook on a tawa?
Traditionally, this dish is cooked on a tawa (cooking griddle) rather than in a deep pan or kadai. Cooking on a tawa ensures:
Even the distribution of heat for enhanced flavor
Slightly burnt, smoky flavour
Street-style texture where the masala clings well to the paneer
Ingredients and their meanings
Paneer (cottage cheese) – the star ingredient
Homemade or bought? Fresh homemade paneer is best as it is soft and absorbs flavors well. How do you keep your paneer soft? Soak in lukewarm water for 10 minutes before cooking.
Marinade – Adds flavor to the dish
Paneer cubes are marinated in a spiced curd (yogurt) mixture.
The marinade includes:
Quark (yogurt): Gives the paneer a tangy taste and helps bind the spices together.
Besan (chickpea flour): Coats the paneer and gives it a crispy texture after cooking.
Chaat masala & lemon juice: For a slightly spicy flavor
Turmeric, garam masala, and cumin powder: Important Indian spices for aroma and flavor
Sauce (masala base)
This dish contains a semi-dry masala that coats the paneer to perfection. Cumin seeds and kasuri methi (dried fenugreek leaves) – add an earthy flavor; onions and tomatoes – provide the base for the sauce; paprika – add crunch and flavor; heavy cream – make the masala rich and creamy
Step-by-Step Cooking Method
Step 1: Marinate & Fry the Paneer
In a bowl, blend curd, besan, pink chili powder, turmeric, garam masala, cumin powder, chaat masala, lemon juice, and salt.
Coat the paneer cubes on this marinade and allow them to relax for 15-20 minutes.
Heat 1 tbsp oil or butter on a tawa and shallow-fry the paneer till golden brown. Set aside.
Step 2: Prepare the Masala
In the identical tawa, warmness 1 tbsp butter. Add the cumin seeds and sizzle. Add minced onions and sauté until golden brown.
Add ginger-garlic paste and prepare dinner dinner till the uncooked scent disappears.
Add finely chopped tomatoes and prepare dinner dinner till they flip soft.
Toss in capsicum slices and sauté in brief for crunch.
Step three: Spice it Up!
Add turmeric, pink chili powder, coriander powder, and garam masala. Mix well.
Stir in clean cream for a creamy texture.
Crush Kasuri methi among your arms and sprinkle it in.
Step 3: Combine & Finish
Add the fried paneer cubes and lightly blend with the masala. Cook for two to three minutes.
Garnish with clean coriander leaves.
Pro Tip:
For a smoky taste, area a chunk of burning charcoal in a small bowl within the pan, add a bit of ghee, and cowl for two minutes.
Serving Suggestions
Paneer Tawa Masala pairs nicely with:
Breads: Roti, Naan, Lachha Paratha, Butter Garlic Naan
Rice: Jeera Rice, Veg Pulao, Plain Basmati Rice
Variations & Customizations
Restaurant-Style: Add extra cream and butter for a richer flavor.
Dhaba-Style: Increase spice stages and add a smoky taste to the usage of charcoal.
Healthier Version: Reduce butter and cream, and use grilled paneer rather than fried.
Vegan Alternative: Replace paneer with tofu and cream with cashew paste.
Final Thoughts
Paneer Tawa Masala is a quick, flavorful, and easy-to-make dish that`s ideal for lunch or dinner. The particular tawa cooking approach offers it a distinct, street-fashion flavor that makes it one-of-a-kind from everyday paneer curries.
FAQs
1. Short note on Panner Tawa Masala
Paneer Tawa Masala is a delicious and aromatic North Indian dish made with marinated paneer, onions, tomatoes, and a blend of spices cooked in a tawa (frying pan) to give it a unique smoky flavor. Unlike creamy paneer curry, this dish has a semi-dry, restaurant-style texture and pairs perfectly with naan, roti, and jeera rice. It`s short to put together and complete with flavor. It’s a must-try for paneer lovers who love bold street-style flavors.
2. How to make Paneer Tawa Masala
Paneer Tawa Masala is a delicious and aromatic North Indian dish known for its thick semi-dry gravy and street-style smoky flavor. This dish is made with marinated paneer, sautéed onions, tomatoes, and a traditional Indian spice mix cooked in a tawa (frying pan) to give it a unique taste and texture. Unlike creamy curries like Paneer Butter Masala, this dish has a richer, slightly burnt flavor and is popular in dhaba and restaurant kitchens. It’s easy to prepare and pairs well with naan, roti, and jeera rice.
3. Why cook on a tawa?
Traditionally, this dish is cooked on a tawa (cooking griddle) rather than in a deep pan or kadai. Cooking on a tawa ensures: Even distribution of heat for enhanced flavor, Slightly burnt, smoky flavor, and Street-style texture where the masala clings well to the paneer
4. short note on Pro Tip and Serving Suggestions
For a smoky taste, area a chunk of burning charcoal in a small bowl within the pan, add a bit of ghee, and cowl for two minutes. Paneer Tawa Masala pairs nicely with:Breads: Roti, Naan, Lachha Paratha, Butter Garlic Naan. Rice: Jeera Rice, Veg Pulao, Plain Basmati Rice
5. Variations and Customizations
Restaurant-Style: Add extra cream and butter for a richer flavor, Dhaba-Style: Increase spice stages and add a smoky taste with the usage of charcoal, Healthier Version: Reduce butter and cream, and use grilled paneer rather than fried, Vegan Alternative: Replace paneer with tofu and cream with cashew paste.
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