Restaurant-Style Paneer Tawa Masala Recipe
35 minutes
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About Restaurant-Style Paneer Tawa Masala Recipe
Indulge in the rich and savory flavors of Paneer Tawa Masala, a restaurant-quality Indian dish made incredibly easy for your home kitchen. This recipe features perfectly pan-fried paneer in a vibrant, spicy onion-tomato gravy, creating a delightful balance of textures and tastes.The secret lies in a flavorful marinade that tenderizes the paneer and infuses it with aromatic spices. Served hot with naan or roti, this dish is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion.Get ready to impress your friends and family with this authentic, yet simple-to-make, Paneer Tawa Masala recipe. Let's get cooking!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Paneer Marinade
- 2 tbsp Yogurt crushed
- 1/2 tsp Chili Powder red
- 1/4 tsp Turmeric Powder
- 1 tbsp Dried Fenugreek Leaf dried fenugreek leaves
- 1/2 tsp Salt to taste
- 250 gm Cottage Cheese indian cottage cheese, cut into 1-inch cubes
For the Gravy
- 1 Onion finely chopped
- 3 tbsp Vegetable Oil
- 1 tsp Cumin Seeds
- 1/2 tsp Carom Seed carom seeds, optional
- 2 Chilies green, slit vertically
- 1 tsp Ginger-Garlic Paste
- 1/2 tsp Chili Powder red
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1 cup Tomato Puree
- 1 tbsp Lemon Juice
- 1 tbsp Heavy Cream
- 2 tbsp Coriander for garnish
Instructions
Marinate the Paneer
- Combine yogurt, red chili powder, turmeric powder, kasuri methi, and salt in a bowl. Add paneer cubes and mix well to coat. Marinate for at least 15 minutes.
Shallow Fry the Paneer
- Heat 1 tablespoon of oil in a pan over medium heat. Add the marinated paneer and shallow fry for 2-3 minutes per side, until lightly golden brown. Set aside.
Prepare the Gravy
- Heat the remaining oil in the same pan. Add cumin seeds and ajwain (if using), and let them splutter.
- Add finely chopped onions and sauté until translucent. Add ginger-garlic paste and sauté for 2 minutes.
- Stir in red chili powder, coriander powder, and salt. Sauté for another minute until fragrant.
- Add tomato puree and cook for 5-7 minutes, stirring occasionally, until the oil separates from the mixture.
Combine and Simmer
- Add the shallow-fried paneer to the onion-tomato gravy. Mix well to combine. Add 1/2 cup of water (adjust as needed for desired consistency). Simmer for 5 minutes, allowing the flavors to meld.
- Stir in garam masala and heavy cream. Add lemon juice and mix gently.
Garnish and Serve
- Remove from heat and garnish with fresh cilantro leaves. Serve hot with naan, roti, or rice.
Recipe Notes
Expert Tips for the Best Paneer Tawa Masala:
- For extra flavor, lightly roast the paneer cubes in the oven before marinating. This adds a smoky depth to the dish.
- Don't overcrowd the pan when shallow frying the paneer; work in batches to ensure even browning.
- Adjust the amount of red chili powder to control the spiciness level according to your preference.
- For a richer, creamier gravy, use full-fat coconut milk instead of heavy cream or in addition to it.
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Recipe Nutrition
Calories: 199kcalCarbohydrates: 8gProtein: 8gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 15mgSodium: 284mgPotassium: 141mgFiber: 2gSugar: 4gVitamin A: 299IUVitamin C: 6mgCalcium: 76mgIron: 1mg
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Looks yummy