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Tawa Paneer

Updated: Jun 29, 2020

Prep: 15 m | Cook: 25 m | Total: 40 m | Servings: 3-4



  • 200 to 250 grams Paneer

  • 1 large onion - chopped

  • 1 medium capsicum - chopped

  • 3 medium tomatoes - chopped

  • 4 to 5 medium garlic cloves

  • 1 inch ginger

  • 1 green chili - chopped

  • ½ teaspoon TRIYAMB Ajwain (carom seeds)

  • 1 teaspoon TRIYAMB Coriander powder

  • ¼ teaspoon TRIYAMB Red Chilli powder

  • ¼ teaspoon TRIYAMB Turmeric powder

  • ½ teaspoon TRIYAMB Garam masala + ¼ teaspoon TRIYAMB Dry Mango powder

  • 2 tablespoon Butter

  • ½ teaspoon crushed TRIYAMB Kasuri Methi (dry fenugreek leaves)

  • Salt (As required) and few chopped coriander leaves for garnish



  • Finely chop the onions and capsicum.

  • Roughly chop the tomatoes, green chili, ginger and garlic.

  • Crush the ginger and garlic in a mortar-pestle to a paste.

  • Add the chopped tomatoes in a blender and make a smooth puree. Keep aside.

  • Chop the paneer in ½ inch cubes.


Making Tawa Paneer Masala

  • Melt butter on a tawa or skillet.

  • Add the Ajwain and fry them for a few seconds.

  • Add the onions and saute till translucent.

  • Add the ginger-garlic paste, green chilies, finely chopped capsicum and sauté for about 3 minutes.

  • Then add the red chili powder, turmeric powder, coriander powder and Garam masala + amchur powder.

  • Stir and sauté for about a minute.

  • Then add the tomato puree and salt.

  • Stir well and sauté till you see butter releasing from the sides and the masala has thickened a bit. This takes about 8 to 10 minutes on a low flame.

  • If the tomato masala looks dry, then add 1 or 2 tbsp of water and continue to sauté.

  • Add the paneer cubes and stir well, so that the masala coats the paneer cubes evenly.

  • Cook the paneer for 1 to 2 minutes. Then add the crushed kasuri methi . Stir very well and switch off the flame.

  • Garnish with coriander leaves and serve Tawa Paneer Masala with chapatis, naan or bread.


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