Tawa Paneer Recipe

Paneer is an un-aged fresh cheese that’s native to the Indian subcontinent. Whether you are craving for a shahi gravy or a tikka masala recipe, paneer is a versatile dairy product that vegetarians can use in all kinds of dishes. 

In addition to that:

• Paneer makes a perfect swap-out for tofu and chicken.
• And paneer is low in carbohydrates, high in protein, calcium, and magnesium.

Paneer and cottage cheese are different?

Yes, I agree! But the steps involved in making paneer and cottage cheese are the same:

• curdle the milk,
• wash the curdled cheese or curd under water to remove the acidity, and
• then hang the cheese/curd in cheesecloth to drain all the excess whey.  

The difference lies in the next step – pressing the curd. 

Paneer is pressed hard in between two flat plates to form a nice and firm block. Whereas, cottage cheese is drained but not pressed.Therefore, a small quantity of whey remains, and because of that, cottage cheese is soft and retains moisture.

It’s not firm like paneer and cannot hold it’s shape. 

Don’t let the long list of ingredients and the steps-to-make-this-paneer tawa masala recipe deter you from trying this recipe. This dish may have a lengthy process, but I can guarantee it is well worth it!

» Paneer — is the star ingredient. I have used cubed paneer pieces to make Tawa paneer, but you can cut paneer in any shape you like- thick long slices work great too.

Substitute — This recipe can be made with various proteins such as tofu, chicken, lamb, and mushrooms.

» Yogurt and spices — to marinate paneer. This marinade adds a creamy and rich texture to the paneer.

» The first sauce — Cooked brown onions and soaked cashews add a bold and flavorful touch to this recipe.

Substitute — Don’t like cashews, you can use melon seeds instead. 

» The second base — It’s made up of onion, ginger, garlic, and tomatoes – the essential flavor enhancers to any Indian curry. 

» Green Chilies — Unlike other paneer recipes, Tawa paneer is mellow in spices, and therefore green chilies are added to bring up the heat factor.

Substitute — Not a fan of spicy food, you could skip it to suit your preferences.

» Aromatic Indian spices — We are using the staple spices that are already present in your pantry.

» Dried Kasuri Methi — it is always crushed and sprinkled in the end for extra flavor and an authentic taste.

After the resting time is over, add the two teaspoons of vegetable oil to a large skillet and heat over medium heat. Arrange the paneer pieces in a single layer and cook the paneer until brown, turning it halfway during the cooking. Transfer the cooked paneer pieces to a plate and set it aside.

PROTIP — Always use hung curd (the thick kind) for marination.

» Cook the onion-cashew sauce — Heat oil in a tawa/flat skillet. Add onions and cook for 5 minutes over medium heat until the onions turn slightly golden. Stir in soaked cashews and cook for another 2-3 minutes. Once cooked, remove from heat and allow it to cool comfortably. Transfer the onion-cashew mix to a blender and blend until smooth. Set it aside. 

» Base Sauce for Tawa Paneer — Heat ghee in the tawa. Add cumin seeds, green cardamom, and cloves. As the cumin seeds start to crackle, stir in the ginger-garlic paste. Cook for 1-2 minutes, stirring occasionally. Add green chilies to the ginger-garlic paste.

Stir in the chopped onions and mix. Cover and cook for 2-3 minutes or until the onions are translucent. Add tomato puree to the onions and mix to combine. Stir in all the spices. Feel free to use store-bought tomato puree to save some time. Cover and cook for another 3-4 minutes. By this time, your kitchen will be filled with an inviting aroma.  

You can make this gluten-free and vegetarian Tawa paneer recipe vegan by replacing paneer with Tofu, yogurt with any vegan/soy yogurt, and ghee with oil. 

Can I skip cashews?

Cashews add a healthy quotient to this dish as they are a good source of vitamins, minerals, and antioxidants. But if you don’t have a liking for cashews or are allergic, you can sub cashews with melon seeds. 

Can I marinate Paneer overnight?

You sure can! Marinate the paneer as listed and leave it overnight in the refrigerator. This way, the paneer will absorb in more flavor. 

Can I double the Tawa paneer recipe?

Absolutely! This tawa paneer masala recipe can be easily doubled to suit a large gathering. You might need to cook everything in a bigger skillet.

Let me explain. This recipe is a cross between Kadai paneer and shahi paneer. Making the recipe with just chopped onions will yield the traditional Kadai paneer recipe. 

If you make the recipe with just onion-cashew sauce, that will be a rendition of Mughlai paneer. But this is Tawa paneer; therefore, an extra step is added for that a rich, luscious, and melt-in-you-mouth experience.

Can I skip the whole spices in the paneer Tawa fry recipe?

Green cardamom and cloves infuse flavor and taste great in the curry. But if you find them annoying, feel free to remove them after the gravy is cooked.

Can I skip Kasoori methi? 

I would highly recommend not skipping it as Kasoori methi is very fragrant, and it takes the dish to a whole new level. 

PROTIP — Use kasoori methi in moderation as going overboard may result in a bitter taste. 

Storing Leftovers 

Tawa paneer recipe makes excellent leftovers. It’s a fantastic lunch for the next day too. Store the leftovers in the fridge in an airtight container. It stays good for 2-3 days.

Tawa paneer masala will be the easiest to reheat in a microwave. To reheat, transfer the paneer to a bowl, sprinkle with some water, and reheat in 30 seconds intervals stirring in between. You can reheat the Tawa paneer on the stovetop too. Add the cold tawa paneer along with a few water sprinkles to a pan and reheat over medium heat. Stir continuously until the paneer is thoroughly heated through.

Freezing

Tawa Paneer Masala freezes beautifully. Simply store the leftover paneer in a freezer-friendly container and keeps well for up to 1 month in the freezer. When planning to eat, thaw the paneer at room temperature, reheat, and serve hot.

PROTIP — Paneer Tawa Masala will be much easier to work with if it’s thawed first.