Smoky Tawa Paneer: Restaurant-Style Indian Paneer Recipe
50 minutes
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About Smoky Tawa Paneer: Restaurant-Style Indian Paneer Recipe
Craving the smoky sizzle of authentic Indian cuisine? This easy Tawa Paneer recipe delivers restaurant-quality flavor right in your kitchen. Imagine tender paneer cubes, infused with a captivating smoky char, nestled in a vibrant tomato-based sauce with colorful bell peppers.This vegetarian delight is perfect for a weeknight dinner or a special weekend lunch. The rich, smoky aroma and bold flavors will tantalize your taste buds and impress your guests.Serve your Tawa Paneer with warm roti, fluffy naan, or fragrant rice for a truly satisfying and complete Indian meal.
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
For the Smoked Paneer
- 200 gm Cottage Cheese cut into large cubes
- 1 tsp Dried Fenugreek Leaf
- 2 tbsp Ghee divided, melted, or butter
- 1/4 tsp Salt or to taste
- 1 Piece Of Charcoal hot
- 1 tbsp Ghee for smoking, or clarified butter
For the Tawa Paneer
- 1 Onion diced, large
- 2 Chillies finely chopped, green
- 1 tbsp Ginger-Garlic Paste
- 1 Tomato chopped, medium
- 4 tbsp Tomato Purée
- 1 Bell Peppers cubed, medium
- 1 tsp Cumin Seeds
- 1 tsp Kashmiri Chili Powder adjust to your spice preference, red
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Garam Masala
- 1/2 tsp Sugar
- Salt to taste
Instructions
- In a bowl, combine the paneer cubes, Kasuri Methi, 2 tablespoons of melted ghee, and salt. Gently mix to coat the paneer.
- Place the hot charcoal piece in a small heatproof bowl. Pour 1 tablespoon of ghee over the charcoal to create smoke. Immediately place the bowl with the smoking charcoal in the paneer bowl. Cover tightly with a lid and let the smoke infuse into the paneer for 20-30 minutes. This technique imparts a wonderful smoky flavor.
- Heat the remaining 2 tablespoons of ghee in a large skillet or tawa over medium heat.
- Add the cumin seeds and let them splutter. Add the diced onions and sauté until translucent.
- Add the green chilies and ginger-garlic paste. Sauté for a minute until fragrant.
- Add the chopped tomatoes and cook until they soften and become pulpy.
- Stir in the tomato purée and cook for another minute.
- Add the Kashmiri red chili powder, coriander powder, turmeric powder, and cumin powder. Sauté for a minute to bloom the spices.
- Add the cubed bell peppers and sauté for 2-3 minutes until slightly softened.
- Gently add the smoked paneer cubes, garam masala, and sugar. Season with salt to taste. Mix carefully to avoid breaking the paneer.
- Cook for 5-7 minutes, or until the paneer is heated through and the bell peppers are tender-crisp. Do not overcook.
- Serve hot with roti, naan, phulkas, jeera rice, or ghee rice.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your preference by adding more or less chili powder or cayenne pepper.
- If you don't have fresh cilantro on hand, you can substitute with parsley or omit it altogether.
Storage Instructions
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 467kcalCarbohydrates: 15gProtein: 11gFat: 41gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 57mgSodium: 142mgPotassium: 376mgFiber: 4gSugar: 7gVitamin A: 1903IUVitamin C: 65mgCalcium: 356mgIron: 2mg
Jyothi Varne
Articles: 31
4 Comments
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Looks so wonderful! Thanks for posting.
This looks so good! Can’t wait to cook it.
Such an enticing dish! Thanks for the recipe.
What a delicious idea! Thanks for sharing.