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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. Vegan option included!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 20 minutes
Total Time 55 minutes
Servings 6 SERVINGS
Calories 407kcal
Author Ruchi

Ingredients

MARINADE PANEER

ONION-CASHEW SAUCE

  • 1 small Red onion thinly sliced
  • ½ cup Cashews
  • teaspoon Oil

PREPARE THE BASE SAUCE

  • 1 small Red Onion finely chopped
  • ¾ teaspoon Garlic paste
  • 1 teaspoon Ginger paste
  • 2 small Green Chilies
  • ½ cup Homemade tomato puree
  • teaspoon Kastoori methi/ dried fenugreek leaves
  • cup Cream
  • teaspoon Ghee

GARNISHES

  • - - Scallions
  • - - Chopped cilantro leaves

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.

ONION-CASHEW SAUCE

  • 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. 
  • 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 kasoori methi. Mix until blended. Allow it to simmer for 3-4 minutes until the oil leaves the pan.
  • Time to drop in the marinated paneer cubes into this thick and creamy simmering sauce.
  • 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

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: 407kcal | Carbohydrates: 13g | Protein: 13g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 86mg | Sodium: 100mg | Potassium: 272mg | Fiber: 2g | Sugar: 5g | Vitamin A: 594IU | Vitamin C: 7mg | Calcium: 383mg | Iron: 1mg