Tawa Paneer Recipe

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 is a thick and chunky Indian curry that needs no introduction. This is one of the most delicious dishes in Indian restaurants worldwide.

In the name Tawa Paneer, the term, 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.

Because of its rich taste, Tawa Paneer is an excellent choice for special occasions like family get-togethers, parties, and festive events. 

Plus, paneer in any form is a hit with people of all ages. Trust me, no one can resist this lip-smacking, rich, and luscious paneer dish. It’s that good.

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 intimidate you. Believe me, it may look long, but the process is super easy.

• Paneer: is the star ingredient. 
• Yogurt and spices: to marinate paneer. This marinade adds a creamy and rich texture to the consistency of this dish.
• The first sauce – Onion and cashew. Don’t link cashews – use melon seeds instead. The usage of onion is more in this recipe as compared to other paneer delicacies.
• The second base – It’s the basic base sauce that every North Indian recipe has- chopped onion, minced ginger-garlic, and tomatoes. 
• Green Chilies: for extra spice. However, you could skip it to suit your preferences.
• Aromatic Indian 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.

1. Cut paneer in little cubes (about 3/4-inch each). Feel free to cut any size you like – long rectangle, or triangles.

2. Start by marinating paneer cubes. In a bowl, whisk the yogurt with a few spices. Always use hung curd (the thick kind) for marination.

3. Add in paneer cubes and toss to coat. 

4. Place in refrigerator and marinate for at least 20 minutes. 

5. While the paneer is resting, let’s make the first sauce: the onion-cashew sauce. For that, heat oil in a tawa/flat skillet. Add onions and cook for 3-4 minutes until slightly golden. 

6. Stir in raw cashews and cook for another 2-3 minutes.

7. Once cooked, remove from heat and allow it to cool comfortably.

8. Transfer the onion-cashew mix to a blender and blend until smooth. Set it aside. 

9. Next, it’s time to prepare the base for this recipe. Heat ghee to the tawa.

10. Add cumin seeds, green cardamom, and cloves.

11. As the whole spices start to crackle, stir in the ginger-garlic paste. Cook for 1-2 minutes, stirring occasionally.

12. Add green chilies to the ginger-garlic paste.

13. Stir in the chopped onions and mix. 

14. Cover and cook for 2-3 minutes or until the onions are translucent. 

15. 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. 

16. Cover and cook for another 3-4 minutes. By this time, your kitchen will be filled with an inviting aroma.  

17. Stir in the onion-cashew paste, the one that we had prepared earlier.

18. Mix to combine.

19. Stir in the cream and kasoori methi. Mix until blended. Allow it to simmer for 3-4 minutes until the oil leaves the pan. 

20. Time to drop in the marinated paneer cubes into this thick and creamy simmering sauce. 

21. 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.

22. Garnish with chopped green scallions.

23. And cilantro leaves. Serve hot. 

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. 

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 and freezing!

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

And yes, this recipe freezes well. 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.

Can I marinate Paneer overnight?

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

How to serve the recipe of paneer tawa masala?

This dish goes perfectly well with warm rotis and naan. But I personally relish it with tandoori roti and plain rice. 

Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.