Paneer Tawa Masala is a spicy and succulent paneer curry with black pepper, ginger and spring onions, all cooked on a smoking hot flat-top grill.
Since paneer is a mild Indian cheese with a soft and creamy flavour, it pairs beautifully with my signature blend of toasted, aromatic spices.
This recipe for Paneer Tawa Masala is…
- Easy to make
- A delicious vegetarian curry
- Perfect as a main course or side dish
- Full of bold, punchy flavour
What is Paneer Tawa Masala?
Paneer Tawa Masala is an Indian dish that gets its’ name from the flat-top or slightly concave griddle it’s cooked on.
It’s rich with spices and delicious for any Indian curry night. Tawa masala is also a popular dish in Pakistan, where it is usually made with meat.
My version of Paneer Tawa Masala brings Indian paneer together with Pakistani-style flavours. It has the bold, punchy flavours of black pepper, ginger, coriander seeds, fennel seeds and spring onions.
You’ll love this hot and spicy vegetarian paneer curry with roti, paratha or naan. However, you could also try mixing in cold, leftover rice to make a tawa fried rice. The choice is yours.
Just don’t forget the squeeze of lemon at the end!
How to cook paneer
Paneer is a mild and succulent semi hard Indian cheese, sometimes referred to as ‘cottage cheese’, although the taste and texture is completely different to the Western style of cottage cheese.
It’s made using fresh milk that’s separated with either lemon juice, milk or yoghurt, before being rinsed and pressed into a block. You can find blocks of paneer in large supermarkets or Indian food stores.
To cook paneer, simply slice it into any shape you like (cubes, triangles and rectangles are popular) and add straight to a curry or pan fry first to give it a golden crust. Note that like halloumi, paneer does not melt.
You can also grate paneer or blend using a food processor to mince it up. This is ideal for making stuffings for paratha, samosas, paneer spring rolls, malai kofta or kebabs. Paneer holds its’ shape very well.
Another popular way to cook paneer is to make Paneer Tikka, a style of tandoori paneer kebab, a recipe used for making Paneer Tikka Masala.
Paneer, cooked two ways for a unique vegetarian curry
In this paneer sabji (paneer curry) recipe, we’ll be cooking the paneer in two ways. First we’ll slice it into square pieces, pan fry and then hot soak for the tawa masala. Hot soaking makes paneer nice and soft.
Secondly, we’ll mash grated paneer into the sauce for a thick and velvety finish. This mashed paneer will temper some of the heat in the spices and thicken or give the sauce a rich body that clings to the paneer pieces.
What’s a good paneer substitute?
If you can’t get your hands on paneer, or are avoiding it for dietary reasons, you can substitute it with firm tofu (vegan option) or halloumi (rinse before using).
Paneer Tawa Masala Ingredients
Measurements in recipe card below.
How to make Paneer Tawa Masala
1. Make the tawa masala spice blend
In a dry tawa set over a medium-low heat, lightly toast the ingredients for the masala, moving all the time. This will take around 2-3 minutes.
Transfer the whole spices to a pestle and mortar and coarsely grind. Set aside.
2. Prepare the paneer (Indian cottage cheese)
Grate 100g paneer and set aside. Slice the remaining paneer into 2cm squares (about 1/2 cm thick).
Heat the oil in the tawa and brown the sliced paneer on all sides. Leaving the oil in the tawa, transfer the paneer to a bowl and pour over hot kettle water (enough to cover) while you get on with the rest of the recipe.
3. Cook the base curry
Heat the ghee in the tawa set over a medium heat. Sprinkle in the cumin seeds and allow to sizzle for a few seconds.
Next, in quick succession, add the asafoetida, curry leaves, ginger, garlic, chillies and the white parts of the spring onions. Turn the heat up to high and sauté for 2-3 minutes until the onions start to brown slightly and break down.
Next, add the tomatoes, ground masalas and salt. Stir over a medium-high heat for a few minutes until the tomatoes have softened.
Add the reserved 100g grated paneer and use a potato masher to mash everything together, creating a thick paste. I add around 100ml hot kettle water to thin the mixture out and allow the spices to cook through.
Once you have a sauce with a rough paste consistency, thin it slightly with water (enough so that can coat the back of a spoon).
4. Add the paneer slices to the curry
Add the sliced paneer and fold gently to coat the cheese. Cook until the paneer is heated through completely, around 5 minutes.
5. Garnish the Paneer Tawa Masala
Garnish with fresh coriander, dried fenugreek (kasoori methi) and the reserved spring onion greens and tomatoes.
Get the recipe card for Paneer Tawa Masala (Tawa Paneer) below.
Can I freeze Paneer Tawa Masala?
Yes, this dish freezes particularly well. Pack the curry into freezer-safe containers and allow to cool completely. Store in the freezer for up to 3 months. Defrost at room temperature and microwave or stir fry until piping hot.
Other popular paneer curry recipes you might like
Paneer Tawa Masala recipe | How to make Tawa Paneer
Paneer Tawa Masala
Paneer Tawa Masala is a spicy and succulent paneer curry with black pepper, ginger and spring onions, all cooked on a smoking hot flat-top grill. Since paneer is a mild Indian cheese with a soft and creamy flavour, it pairs beautifully with my signature blend of toasted, aromatic spices. Serve this semi-dry Paneer Tawa Masala with roti, naan or paratha.
Ingredients
- 500g paneer
- 2 tbsp oil
- Hot kettle water to soak paneer (enough to cover)
- 1 tbsp ghee
- 1/2 tsp cumin seeds
- 1/4 tsp asafoetida
- 20 curry leaves, finely chopped
- 1 tbsp minced ginger
- 2 tsp minced garlic
- 1-2 hot green chillies, slit lengthways
- 8 spring onions, finely sliced (greens reserved for garnish)
- 2 large tomatoes, finely chopped (reserve a small handful for garnish)
- 1 1/4 tsp salt
- 100ml water, to adjust sauce consistency
- 2 tbsp chopped coriander
- 2 tsp dried fenugreek leaves (kasoori methi)
For the masala:
- 2 tbsp whole coriander seeds
- 1 1/2 tbsp black peppercorns
- 2 cloves
- 2 tsp fennel seeds
Instructions
- In a dry tawa set over a medium-low heat, lightly toast the ingredients for the masala, moving all the time. This will take around 2-3 minutes. Transfer the whole spices to a pestle and mortar and coarsely grind. Set aside.
- Grate 100g paneer and set aside. Slice the remaining paneer into 2cm squares (about 1/2 cm thick). Heat the oil in the tawa and brown the sliced paneer on all sides. Leaving the oil in the tawa, transfer the paneer to a bowl and cover with hot kettle water while you get on with the rest of the recipe.
- Heat the ghee in the tawa set over a medium heat. Sprinkle in the cumin seeds and allow to sizzle for a few seconds. Next, in quick succession, add the asafoetida, curry leaves, ginger, garlic, chillies and the white parts of the spring onions. Turn the heat up to high and sauté for 2-3 minutes until the onions start to brown slightly and break down.
- Next, add the tomatoes, ground masalas and salt. Stir over a medium-high heat for a few minutes until the tomatoes have softened.
- Next, add the reserved 100g grated paneer and use a potato masher to mash everything together, creating a thick paste. I add around 100ml hot kettle water to thin the mixture out and allow the spices to cook through. Once you have a sauce with a rough paste consistency, thin it slightly with water (enough so that can coat the back of a spoon).
- Add the sliced paneer and fold gently to coat the cheese. Cook until the paneer is heated through completely, around 5 minutes.
- Garnish with fresh coriander, dried fenugreek leaves (kasoori methi) and the reserved spring onion greens and tomatoes.
Notes
- This dish freezes particularly well. Pack the curry into freezer-safe containers and allow to cool completely. Store in the freezer for up to 3 months. Defrost at room temperature and microwave or stir fry until piping hot.
- To increase the veg content, you can replace some of the paneer in the dish with sliced peppers (capsicum).
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 521Total Fat: 41gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 86mgSodium: 1683mgCarbohydrates: 15gFiber: 5gSugar: 6gProtein: 25g
If you like this, you’ll love my recipe for Shahi Paneer
More delicious ways to cook paneer | Paneer curry recipes
10 Paneer Curry Recipes You'll Love
Try one of these delicious paneer curry recipes the next time you're cooking up an Indian feast!
Matar Paneer
Matar Paneer is a popular Indian dish made with paneer cheese and peas in a creamy tomato-based sauce. It's a delicious and nutritious vegetarian curry.
This recipe for Matar Paneer is also easy to make, making it an amazing option for home cooks or people new to Indian food.
Matar Paneer is typically served with rice, naan or roti, but feel free to choose your favourite accompaniments.
Restaurant-Style Shahi Paneer
Soft, creamy Mughlai Restaurant-Style Shahi Paneer is a true celebration of rich flavours and treasured spices. Scoop this vegetarian curry up with hot paratha, naan or roti.
If you’re not a bread lover, this Shahi Paneer also pairs beautifully with rice, should you wish to opt for a simple curry and rice bowl for dinner.
Paneer Tikka Masala
Learn how to make the most delicious Paneer Tikka Masala, just like your favourite Indian restaurant!
Pieces of paneer (cottage cheese) and vegetables are first marinated in yoghurt and spices, and then skewered and grilled to smoky perfection.
The tikka pieces are then removed from the skewer and folded into a creamy curry sauce made with tomatoes, spices and cream. Here's an easy to follow video recipe and video.
The Ultimate Saag Paneer
The Ultimate Saag Paneer recipe is pure MAGIC! Soft paneer chunks in a creamy mustard greens & spinach curry. Every bite will melt in your mouth.
Saag Paneer is the more character-laden cousin of Palak Paneer, made with mixed greens like mustard leaves (sarson) instead of spinach alone.
The velvety texture and subtle spicing of this recipe for Saag Paneer ensures the peppery mustard leaves and juicy paneer are the true stars of the show.
Brown Butter Paneer Makhani
I thought I knew true love, but then I met Brown Butter Paneer Makhani. The toasty, nutty aroma of brown butter (or beurre noisette) transforms the traditional Paneer Makhani we all know and love into something even more sensational.
Combine aromatic spices with a creamy cashew and tomato base, gently brown some butter in a pan and create the Makhani-style sauce of your dreams. This is the only way I’ll make Paneer Makhani from now on.
Paneer Curry
Try this easy Paneer Curry recipe with a delicious mix of aromatic Indian spices. Sauté the soft cubes of Indian cottage cheese in a golden onion and tomato masala. The flavours of cumin, black pepper, ginger and garam masala add warmth and excitement.
A kadai-fried curry like this (without too much sauce) is perfect to serve with naan, roti or paratha. I even like using it as a dosa filling when making Paneer Masala Dosa. If you prefer your Paneer Curry with a thick Indian gravy, try Paneer Makhani or Matar Paneer.
Melt-Away Malai Kofta
I call this creamy paneer kofta curry Melt-Away Malai Kofta simply because they melt away as soon as you put them in your mouth. Malai Kofta are the ultimate North Indian vegetarian curry recipe to dazzle friends and family.
My simple paneer and potato kofta are golden on the outside and a brilliant white colour on the inside. Each bite is soft, a little spongy and slick with a smooth and creamy tomato sauce. In my home, Malai Kofta is an essential curry for special occasions.
This Indian vegetarian curry of paneer (cheese) and potato kofta is a real celebration of rich flavours and warming spices.
Easy Creamy Palak Paneer
I will always order Palak Paneer if it’s on the menu in a restaurant. For me, a bowl of creamy spinach and cheese is mandatory. I could forgo rice and bread and quite simply eat a bowl of Palak Paneer with a spoon.
The trick to a super green sauce is to cook the spinach as little as possible. Just apply enough heat to wilt it at the beginning and heat the finished sauce just to warm all the ingredients through.
Paneer Butter Masala
One of my favourite paneer dishes is Paneer Butter Masala, whereby chunks of soft paneer are folded into a creamy and sharp tomato sauce made luxurious with unadulterated butter.
Hand me a teardrop sheet of puffy, soft naan to mop up all of that sauce and I’m in seventh heaven.
Restaurant-Style Matar Paneer
The soft and creamy cubes of Indian cottage cheese pairs so well with simple fresh garden peas, making this vegetarian curry a pillar of Desi restaurant and home-style cooking.
The base gravy for this Matar Paneer recipe contains ground almonds and tomatoes for a delectable creaminess and sharp tang.
The spicing is warm but complex, making you wonder if you really just made that at home in the comfort of your own kitchen, without having to go to a restaurant or pick up a takeaway menu. Mad skills.