Tawa Paneer Recipe

Tawa paneer in a bowl garnished with scallions

5 from 1 vote

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!

Prep: 10

Cook: 25

Rest: 20

Total: 55

Course: Main Course

Cuisine: Indian

Servings: SERVINGS

Calories: 325kcal

Author: Ruchi

Ingredients

MARINADE PANEER

½ cup Hung Curd
¾ teaspoon Deggi Mirch or Red chili Powder
¾ teaspoon Dried mint leaves
1 teaspoon Coriander powder
¾ teaspoon Cumin seeds powder
- - Salt to taste
400 grams Paneer

ONION-CASHEW SAUCE

2 teaspoons Oil
1 small Red onion thinly sliced
⅓ cup Cashews

PREPARE THE BASE SAUCE

1½ teaspoons Ghee
¾ teaspoon Cumin Seeds
4 - Cloves
2 - Green Cardamom
½ teaspoon Garlic paste
½ teaspoon Ginger paste
1 small Red Onion finely chopped
2 small Green Chilies
½ cup Homemade tomato puree
- - Salt to taste
½ teaspoon Garam Masala Powder optional
1 teaspoon Kastoori methi/ dried fenugreek leaves
3 tablespoons Cream

GARNISHES

- - Scallions
- - Chopped cilantro leaves

US Customary - Metric

Instructions

MARINATE PANEER

Cut paneer into little cubes (about 3/4-inch each). Feel free to cut any size you like – long rectangles, 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.
Whisk until all the ingredients are well combined.
Add the paneer cubes to this marinade and toss it gentky to coat.
Cover and place the paneer in the refrigerator and marinate for at least 20 minutes.
After the resting time is over, cook the paneer in a skillet until brown.
Transfer it to a plate and set it aside.

ONION-CASHEW SAUCE

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.
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.
Stir in the chopped onions and green chilies.
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.
Cover and cook for another 3-4 minutes.
Stir in the onion-cashew paste, the one that we had prepared earlier. Mix it well into the cooking sauce.
Stir in the cream and mix until blended. Allow it to simmer for 3-4 minutes until the oil leaves the pan.
Stir in cooked paneer pieces into this thick and creamy simmering sauce. Add kasoori methi.
Mix (gently) until the paneer is coated well 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.

Notes

Frequently Asked Questions

Can I store the leftover Tawa Paneer?

The leftovers of this recipe can be stored in the refrigerator to be devoured the next day. Transfer the recipe leftovers to an air-tight container and slide it into the fridge. It stays perfect for the next 2- 3 days.

You can reheat this delicious Tawa Paneer in a microwave or on a stovetop and serve it hot to your family.

If reheating in the microwave -

Transfer the Tawa Paneer to a bowl and sprinkle some water over it.
Reheat at about 30 seconds intervals, giving a stir in-between.
Serve when perfectly heated.

If reheating over a stovetop-

Add the Tawa Paneer to a pan and sprinkle some water over the recipe.
Set the heat to medium and stir continuously until the paneer is perfectly heated through.

Can I freeze this Tawa Paneer recipe?

Yes! You can make this recipe of Tawa Paneer in advance and conveniently freeze it by transferring it to a freezer-friendly container and storing it in a freezer. It keeps perfectly well for up to 1 month in the freezer.

Before serving, remember to thaw it and bring the paneer to room temperature. Reheat it and serve it hot for some fabulous compliments!

How can I serve this Tawa Paneer?

This heavenly delicious recipe of Tawa Paneer tastes best with –

Jeera Rice ( if you make a little gravy by adding water)
Tandoori Garlic Roti
Chur chur Paneer Naan and any other sides as you prefer!

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 a rendition of Mughlai paneer. But this is Tawa paneer; therefore, an extra step is added for a rich, luscious, and melt-in-your-mouth experience.

Nutrition