Tawa Paneer Recipe (Street Style)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3
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Calories
328 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Tawa Paneer Recipe (Street Style)
Description
The Tawa Paneer Recipe (Street Style) combines fresh paneer cubes with sautéed onions, capsicum, and a tomato puree base enriched by a distinctive mix of spices such as coriander powder, Kashmiri red chili, turmeric, pav bhaji masala, and ajwain seeds. The initial step of crushing ginger and garlic to a paste intensifies the flavor profile. Butter forms the cooking medium, allowing the spices and vegetables to meld into a cohesive mixture that beautifully coats the paneer. Dry fenugreek leaves contribute a subtle bitterness that balances the dish. This recipe involves sautéing the coated paneer on a griddle or skillet to develop a savory, spiced crust.
The texture involves tender paneer with softened vegetables and a thick, well-spiced mixture binding everything. The inclusion of lemon wedges serves as a final touch to brighten the overall flavor. This dish can be served alongside Indian breads or enjoyed on its own as a satisfying snack or light meal.
For scaling the recipe, approximate proportions of ground spices should be used carefully, ideally by an experienced cook, due to the intricate spice blend. Use soft homemade paneer for the best texture and avoid overly sour tomatoes to maintain balance. Carom seeds can be substituted with cumin seeds if necessary. Fenugreek leaves are optional but recommended for authentic flavor.
Ingredients
- 200 to 250 grams paneer (cottage cheese)
- 1 onion large, finely chopped - 100 to 120 grams
- 1 capsicum medium-sized - 80 to 100 grams green bell pepper
- 3 tomato medium-sized, chopped - 180 to 200 grams
- 4 to 5 garlic small to medium-sized, cloves
- 1 inch ginger
- ½ teaspoon green chili or 1 green chili, chopped
- ½ teaspoon carom seeds (ajwain)
- 1 teaspoon coriander powder (ground coriander)
- ¼ teaspoon kashmiri red chilli powder or paprika or cayenne pepper
- ¼ teaspoon turmeric powder (ground turmeric)
- 1 teaspoon pav bhaji masala or swap with ½ teaspoon garam masala + ½ teaspoon dry mango powder (amchur powder)
- 2 tablespoons butter - salted or unsalted
- ½ teaspoon fenugreek leaf kasuri methi, dry; crushed
- salt as required
- 1 to 2 tablespoons Coriander leaves for garnish, chopped
- 2 to 3 lemon to serve with, wedges
Instructions
Preparation
- Finely chop the onions and capsicum or green bell pepper.
- 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. Set aside.
- Chop the paneer in small cubes.
Making tawa paneer
- Melt butter on a tawa or frying pan or skillet.
- Add the carom seeds and fry them for a few seconds or till aromatic.
- Add the onions and saute stirring often till they soften and turn translucent.
- Add the ginger-garlic paste, green chilies, finely chopped capsicum/green bell pepper and saute for about 3 minutes on a low to medium-low heat.
- Then add the red chili powder, turmeric powder, coriander powder and pav bhaji masala. If you don't have pav bhaji masala, then swap it with garam masala powder + dry mango powder.
- Stir and saute for about a minute.
- Then add the tomato puree and salt as needed.
- Stir well and saute 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 heat.
- If the tomato masala looks dry, then add 1 or 2 tablespoons of water and continue to saute.
- Add the paneer cubes and mix gently so that the masala coats the paneer cubes evenly. Switch off the heat.
- Then add the crushed dry fenugreek leaves and mix gently.
- Garnish with coriander leaves and serve paneer tawa masala with roti, naan, paratha or bread. Accompany with a few wedges of lemon slices which can be drizzled on the tawa paneer and a side onion salad.
Notes
- Use soft homemade paneer for best texture and flavor.
- Adjust ground spices carefully when scaling the recipe to maintain the right balance.
- Avoid overly sour or unripe tomatoes to prevent excessive acidity.
- If unavailable, fenugreek leaves can be omitted without greatly impacting the dish.
- Carom seeds (ajwain) can be substituted with cumin seeds if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 16g | 5% |
| Protein | 12g | 24% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 424mg | 18% |
| Potassium | 483mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 2564IU | 51% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 78mg | 87% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 2mg | |
| Vitamin K | 14µg | |
| Calcium | 358mg | 36% |
| Vitamin B9 (Folate) | 46µg | |
| Iron | 1mg | 6% |
| Magnesium | 26mg | 7% |
| Phosphorus | 63mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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