The base of the masala is made with ginger, garlic, chilies, onion, and tomatoes in oil, butter or ghee. A good garam masala, dash of kasuri methi and cream makes it more flavorful. To create spicy street style tawa version, you can simply add 1 teaspoon pav bhaji masala.
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.
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If you made and loved this recipe, please be sure to rate and review it below! I always love hearing from my readers and take your suggestions into account. 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.
Paneer Kabab Chilli Paneer Achari Matar Methi Paneer
- Add cumin seeds, chopped garlic, grated ginger, crushed or chopped green chilies and fry for few seconds.
- Add the grated or ground tomatoes and cook for 2-3 minutes on high heat.
- 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.
- 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.
- Close the lid immediately and let it sit for 5-7 minutes until curry absorbs the smoky flavor. 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. 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! If you are looking for more delicious and easy recipes delivered straight to your inbox, you can sign up for my email newsletter. You can also follow me on Pinterest, Instagram or Facebook to see more of my kitchen creations.
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