Paneer, with its creamy texture and versatile nature, holds a cherished place in Indian cuisine. Among the myriad ways to prepare this beloved dairy product, one method stands out for its distinctive flavor and ease of preparation – Tawa Paneer. This delectable dish, cooked on a hot griddle or ‘tawa’, marries the richness of paneer with a medley of aromatic spices, resulting in a culinary masterpiece that never fails to impress.
In this blog post, we embark on a journey through the enticing world of Tawa Paneer, uncovering its roots, exploring variations, and sharing expert tips to ensure your culinary success. Whether you’re a seasoned chef or a kitchen novice, this guide promises to equip you with the knowledge and confidence to create mouthwatering Tawa Paneer dishes that will leave your taste buds dancing.
Join us as we delve into the nuances of Tawa Paneer, learning not only how to prepare it, but also discovering the secrets that elevate it from a simple recipe to an unforgettable dining experience. Let’s get started!
Spicy Tawa Paneer Masala
- 250 grams paneer (Indian cottage cheese), cut into cubes
- 2 tablespoons oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
- Heat 1 tablespoon of oil on a tawa or a large skillet over medium heat.
- Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until they turn golden brown.
- Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- Add the pureed tomatoes and cook until the oil starts to separate from the masala. This should take about 5-7 minutes.
- Add the coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes.
- Add the sliced bell peppers and cook for 2-3 minutes until they are slightly tender but still have a crunch.
- Gently add the paneer cubes and toss them in the masala. Be careful not to break the paneer.
- Sprinkle garam masala and cook for another 2-3 minutes until the paneer is heated through.
- Drizzle the remaining tablespoon of oil over the mixture and toss it well. Cook for an additional 2 minutes.
- Garnish with fresh coriander leaves.
- Serve hot with naan, roti, or rice.