Go Back

Paneer Tawa Masala

Course: Side Dish
Cuisine: Indian, North Indian


  • Paneer – 500gm cubed
  • 2 tbsp ghee/clarified butter
  • 2 ripe tomatoes roughly chopped
  • 1 inch ginger root
  • 4 cloves garlic
  • Green chillies – 2 chopped
  • 4 cloves
  • 3 green cardamom
  • 1 tbsp butter
  • ½ tsp dry fenugreek leaves
  • ¼ tsp garam masala
  • ¼ tsp carrom/ajwain seeds
  • 1 medium onion finely chopped
  • ½ inch ginger cut into fine slivers
  • ¼ th tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 tsp coriander powder
  • Salt – to taste
  • Coriander leaves – a handful chopped
  • 1 tsp cream/grated cheese for garnish


  • Blend the ginger and garlic to a paste.
  • Heat ghee in a pan and add the ginger-garlic paste. Saute till the raw smell disappears and the garlic browns lightly.
  • Then add the finely chopped chillies and tomatoes. Saute on medium heat till the tomatoes turn mushy (this takes about 5 minutes).
  • Meanwhile, crush the green cardamom and cloves.
  • Once the tomatoes turn mushy, add the cardamom-clove powder and mix well to combine.
  • Next switch off the heat, cool lightly and blend the mixture; use this as the base gravy for the dish.
  • Heat the same pan again, add butter followed by the blended gravy. Add water to adjust thickness of gravy.
  • Add the dry fenugreek leaves and garam masala and cook on low flame till the gravy thickens. Remove from heat and keep aside.
  • Next, heat a tawa (flat girdle) or pan (if you don’t have a tawa like me) and add a tbsp or two of ghee.
  • Crackle ajwain or carom seeds and then add one chopped onion.
  • Next add ginger slivers and sauté well.
  • Add turmeric powder, red chilli powder, coriander powder, salt and paneer cubes. Mix this thoroughly to coat the paneer cubes. Add a few tbsps of water if necessary. Cook on low heat for around 2 minutes and remove from flame.
  • Add this to the prepared gravy and bring to boil.
  • Switch off flame and garnish with coriander leaves.
  • Add a dash of cream or grated cheese on top as garnish just before serving.