Mildly Spiced Tawa Paneer Masala Recipe

About this recipe

Mildly Spiced Tawa Paneer Masala is a delightful Indian dish that perfectly balances the rich and creamy flavors of paneer with a medley of aromatic spices. This recipe offers a medium spice level, making it suitable for all palates while still delivering a flavorful punch. The paneer is pan-fried to perfection, giving it a golden crust, and then simmered in a velvety tomato-based gravy infused with onions, bell peppers, and a carefully curated blend of spices. The dish is nutritious and filling, ideal for a family lunch. Serve it with warm roti, naan, or a bowl of steamed brown rice for a wholesome and satisfying meal.

Ingredients

• 200 g Paneer
• 500 g Onion
• 500 g Capsicum Green
• 200 g Dahi
• - Toned Milk
• 200G Adrak Lasun Paste (200g)
• 200 ml Mustard Oil
• 100 g Coriander Leaves
• medium Chilli Green Long
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 25 g Kasuri Methi
• 1 Kg Kissan Tomato Puree
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat 1 tbsp oil in a tawa or flat pan. Add the paneer cubes and pan-fry them until they are golden on all sides. Remove and keep aside.
2. 2. In the same pan, add the remaining 1 tbsp oil and heat it. Add cumin seeds and let them splutter. Add the finely chopped onions and sauté until golden brown.
3. 3. Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears. Add the tomato puree and cook for 5-7 minutes until the oil starts to separate.
4. 4. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2 minutes.
5. 5. Add the sliced green bell pepper and green chilies. Sauté for 3-4 minutes until the bell pepper softens slightly.
6. 6. Lower the heat and add the whisked yogurt gradually, stirring continuously to prevent curdling. Cook for 2-3 minutes.
7. 7. Stir in the milk to adjust the consistency of the gravy and bring it to a gentle simmer.
8. 8. Add the pan-fried paneer cubes to the gravy and mix gently to coat them. Let it cook for 3-4 minutes.
9. 9. Sprinkle garam masala and crushed kasuri methi over the dish. Mix lightly and cook for another minute.
10. 10. Garnish with fresh coriander leaves and serve hot with roti, naan, or steamed brown rice.