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    Home » Recipes » Indian Cuisine » Tawa Paneer Recipe

    Tawa Paneer Recipe

    Published On:September 23, 2021 By:Ruchi

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    Calling all Paneer lovers! Here’s a delicious and lusciously creamy Tawa Paneer Recipe that tastes just like the one served at your favorite Restaurant. This mildly spiced paneer dish is cooked in an exquisitely flavorful sauce that makes it highly addictive.

    Once you dig into this recipe, you will have everyone coming back for seconds. Vegan option included!

    Tawa paneer in a bowl garnished with scallions

    Paneer is a versatile ingredient that can be enjoyed in any number of dishes, including desserts. From family-favorite recipes like Matar Paneer, Methi Paneer to unique occasion dishes like Paneer tikka masala, Paneer Chur-Chur Naan, paneer is a staple of Indian cuisine —and in my kitchen.

    Paneer does not have a strong flavor; instead, it takes on taste from the other ingredients in the recipe to further intensify a dish. And that makes paneer a worthwhile addition to any meal and an easy ingredient to cook with.

    What is a Tawa Paneer Recipe?

    In the name Tawa Paneer, Tawa is used for a flat skillet, and paneer in Indian cuisine refers to Indian Cottage Cheese. So basically, Tawa Paneer is a lip-smacking dish made up of Indian cottage cheese and cooked in a flat skillet.

    It is one of the most delicious dishes served in Indian restaurants worldwide.

    Paneer, in any form, is a hit with people of all ages. Whether you have dal and sabzi on the menu, trust me, paneer is the most preferred one among the rest. And this Tawa paneer is no exception. Because of its rich taste, Tawa Paneer is an excellent choice for special occasions like family get-togethers, parties, and festive events. 

    I love hosting parties at my home, and when Tawa paneer is served, no one can resist this lip-smacking, rich, and luscious paneer dish. It’s that good.

    Tawa paneer served with salad and rotis

    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. 

    Tawa paneer - ingredient list

    Ingredients required to make Tawa Paneer Recipe!

    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.

    How to make Tawa Paneer Recipe?

    This section walks you through a detailed step-by-step recipe with pictures. For the FULL, printable recipe card, please scroll down to the bottom of this post.

    » Marinate and cook Paneer — Cut paneer into cubes (about 3/4-inch each). Combine the paneer cubes with yogurt, degi mirch, coriander powder, dried mint leaves, cumin powder, and salt in a large whisking bowl. Toss to combine. Cover and refrigerate the paneer for at least 20 minutes.

    How to make Tawa Paneer

    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 marinated paneer until brown

    » 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. 

    Steps to make Tawa Paneer Recipe

    » 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.  

    Making of paneer

    The basic Indian onion-tomato gravy

    »  Assemble Tawa Paneer Masala — Stir in the onion-cashew paste, the one that we had prepared earlier. Mix to combine. Stir in the cream and mix until blended. Allow it to simmer for 3-4 minutes until the oil leaves the pan. Stir in cooked paneer pieces into this thick and creamy simmering sauce. Add kasoori methi.

    Mix (gently) until paneer is smeared into this thick sauce. Cook for another 2-3 minutes until paneer soaks up all the richness from the curry. Garnish with chopped green scallions and cilantro leaves. Serve hot with Tandoori garlic roti. 

    PROTIP — If you prefer a saucier Tawa paneer masala, you can half a cup of water to the skillet, stir well, cover and simmer for 10 minutes. 

    Add cooked paneer piecesTawa paneer in kadai

    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.

    Why add onions twice, can I make the recipe with chopped onions?

    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. 

    Tawa paneer garnished with chilies and spring onions

    LET ME KNOW WHAT YOU THINK!

    This Paneer Tawa Masala is a perfect dish for potlucks and social gatherings. It’s super easy to make, luscious, creamy, and will indeed become a show-stopper at your next party. Bring the serving dish to the table, and you will have your family and friends licking their plates. 

    This Tawa Paneer Masala recipe can be polished off with – 

    • Jeera Rice ( if you make a little gravy by adding water)
    • Tandoori Garlic Roti
    • Chur chur Paneer Naan

    A few of my favorite pairings! 

    Should you make this recipe, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.

    HUNGRY FOR MORE FAMILY-FAVORITE RECIPES, TRY THESE-

    •  Methi Paneer
    • Paneer Kali Mirch
    • Paneer ke Sooley
    • Instant Pot Matar Paneer Recipe
    • Paneer Burfi
    This recipe was originally posted in 2019 and has been updated to improve reader experience.
    Have you tried this recipe?
    Leave a star rating by clicking on the ⭐ below!
    Tawa paneer in a bowl garnished with scallions

    Tawa Paneer Recipe

    Author : Ruchi
    Calling all Paneer lovers! Here's a delicious and lusciously creamy Tawa Paneer Recipe that tastes just like the one served at your favorite Restaurant. This mildly spiced paneer dish is cooked in an exquisitely flavorful sauce that makes it highly addictive. Vegan option included!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Resting Time 20 mins
    Total Time 55 mins
    Course Main Course
    Cuisine Indian
    Servings 6 SERVINGS
    Calories 325 kcal

    EQUIPMENT

    • Tawa or Griddle
    • Silicone Spoon
    • Glass Mixing Bowls
    • Blender

    INGREDIENTS
     

    MARINADE PANEER

    • ½ cup Hung Curd
    • ¾ teaspoon Deggi Mirch or Red chili Powder
    • ¾ teaspoon Dried mint leaves
    • 1 teaspoon Coriander powder
    • ¾ teaspoon Cumin seeds powder
    • – – Salt to taste
    • 400 grams Paneer

    ONION-CASHEW SAUCE

    • 2 teaspoons Oil
    • 1 small Red onion thinly sliced
    • ⅓ cup Cashews

    PREPARE THE BASE SAUCE

    • 1½ teaspoons Ghee
    • ¾ teaspoon Cumin Seeds
    • 4 – Cloves
    • 2 – Green Cardamom
    • ½ teaspoon Garlic paste
    • ½ teaspoon Ginger paste
    • 1 small Red Onion finely chopped
    • 2 small Green Chilies
    • ½ cup Homemade tomato puree
    • – – Salt to taste
    • ½ teaspoon Garam Masala Powder optional
    • 1 teaspoon Kastoori methi/ dried fenugreek leaves
    • 3 tablespoons Cream

    GARNISHES

    • – – Scallions
    • – – Chopped cilantro leaves
    US Customary – Metric

    INSTRUCTIONS

    MARINATE PANEER

    • Cut paneer in little cubes (about 3/4-inch each). Feel free to cut any size you like – long rectangle, or triangles.
    • Start by marinating paneer cubes. In a bowl, whisk the yogurt with a few spices. Always use hung curd (the thick kind) for marination.
    • Add in paneer cubes and toss to coat.
    • Place in refrigerator and marinate for at least 20 minutes.
    • After the resting time is over, cook the paneer in a skillet until brown. Transfer it to a plate and set it aside. 

    ONION-CASHEW SAUCE

    • Heat oil in a tawa/flat skillet. Add onions and cook for 3-4 minutes until slightly golden.
    • Stir in raw 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.

    PREPARE THE BASE SAUCE

    • Heat ghee to the tawa.
    • Add cumin seeds, green cardamom, and cloves.
    • As the whole spices 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.
    • Stir in the onion-cashew paste, the one that we had prepared earlier. Mix to combine.
    • Stir in the cream and mix until blended. Allow it to simmer for 3-4 minutes until the oil leaves the pan. 
    • Stir in cooked paneer pieces into this thick and creamy simmering sauce. Add kasoori methi.
    • Mix (gently) until paneer is smeared into this thick sauce. Cook for another 2-3 minutes until paneer soaks up all the richness from the curry.
    • Garnish with chopped green scallions and cilantro leaves. Serve hot.
    • This dish goes perfectly well with warm rotis and naan. But I personally relish it with tandooritandoori roti and plain rice. 

    RECIPE NOTES

     
    Faq’s related to this recipe!
     
    Vegan substitute!
    You can make this gluten-free and vegetarian Tawa paneer recipe vegan by replacing paneer with Tofu, yogurt with any dairy-free 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 skip the whole spices?
    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. 
     
    Why add onions twice, can I make the recipe with chopped onions?
    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 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.
     

    NUTRITION

    Calories: 325kcal | Carbohydrates: 12g | Protein: 13g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 95mg | Potassium: 264mg | Fiber: 2g | Sugar: 5g | Vitamin A: 325IU | Vitamin C: 7mg | Calcium: 379mg | Iron: 2mg
    Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!
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    Comments

    1. Latika says

      October 23, 2019 at 9:48 am

      Hi
      To make this a vegan dish, what do I substitute for yogurt?

      Reply
      • Ruchi says

        October 23, 2019 at 10:04 am

        Latika, you can swap yogurt with any dairy-free yogurt.

        Reply

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