Spicy Tawa Paneer

Ingredients

• 250 gpaneer, cut into 2.5 cm cubes
• 150 g (1 cup)chopped onions (about 2 medium onions)
• 110 g (¾ cup)chopped capsicum (about 1 large capsicum)
• 160 ml (⅔ cup)tomato purée (from about 2 large tomatoes)
• 1 tspgrated ginger (about a 2.5 cm piece)
• 2 tspcrushed garlic (about 3–4 large cloves)
• 1–2 tspfinely chopped green chillies (about 2–3)
• ½ tspchilli powder
• 1½ tsp pav bhaji masala, or ¾ tsp garam masala and ¼ tsp amchur powderpav bhaji masala or the stated spice alternative
• ¾ tspdhania (coriander) powder
• ½ tsphaldi (turmeric) powder
• ½ tspajwain (carom seeds)
• 30 g (2 tbsp)butter
• To tastesalt

Instructions

1. 1

   Heat the butter

   Melt the butter in a kadhai. If you have one, you can use a very large tawa instead; a kadhai is easier to cook in.

2. 2

   Fry the ajwain

   Add the ajwain and stir-fry it for a few seconds.

3. 3

   Add the onions

   Stir in the chopped onions.

4. 4

   Soften the onions

   Stir-fry until the onions turn translucent.

5. 5

   Add the aromatics

   Add the green chillies, capsicum, ginger and garlic.

6. 6

   Cook the vegetables

   Stir-fry for 3–5 minutes, until the capsicum softens slightly and the raw smell of the ginger and garlic has gone.

7. 7

   Add the spices

   Add the turmeric, coriander powder, chilli powder and pav bhaji masala.

8. 8

   Fry the spices

   Mix everything well and stir-fry for 1 minute.

9. 9

   Add the tomato

   Pour in the tomato purée and add salt.

10. 10

    Thicken the masala

    Cook until the mixture thickens and the butter begins to separate at the sides.

11. 11

    Stir in paneer

    Add the paneer pieces and mix until they are coated in the masala.

12. 12

    Turn off heat

    Switch off the heat.

13. 13

    Rest the paneer

    Cover the pan and leave it for 5–10 minutes so the paneer can absorb the masala flavours.

14. 14

    Serve it hot

    Serve hot with rotis.

What is tawa paneer?

Tawa paneer is an Indian dish of paneer cooked with vegetables and a spiced masala, traditionally prepared on a broad flat griddle called a tawa. This version uses a kadhai, which makes it easier to stir the mixture as it cooks.

Butter, tomato and pav bhaji masala give the sauce a rich, tangy and gently spicy character. The paneer is added at the end, then rests in the covered pan to take on the flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 265 calories, 12g protein, 15g carbs, 19g fat.

Paneer and butter provide most of the fat, while paneer is also the main source of protein. The onions, capsicum and tomato contribute most of the carbohydrates; serve a moderate amount of roti with it and add a fresh vegetable side to balance the plate.

Choosing the spices

Pav bhaji masala: This blend gives the dish its distinctive savoury warmth. If you do not have it, the recipe offers garam masala and amchur as an alternative.

Chilli: The green chillies and chilli powder both bring heat, so use the lower amount of green chillies for a milder result. Add salt to taste as the masala cooks.

Build the masala in stages

Ajwain first: Let the carom seeds sizzle briefly in the melted butter to release their aroma, then add the onions.

Aromatics next: Cook the capsicum with the ginger, garlic and green chillies for 3–5 minutes. The capsicum should soften a little, and the raw smell of the ginger and garlic should fade.

Tomato last: After briefly frying the powdered spices, add the tomato purée and cook until the mixture thickens and butter starts to show at the edges.

Keep the paneer tender

Paneer: Add the cubes only after the tomato masala has thickened, and mix gently to coat them without breaking them up.

Rest: Once the heat is off, cover the pan for 5–10 minutes. This gives the paneer time to absorb the masala without continuing to fry.

Make the texture work

The finished masala should be thick enough to cling to the paneer rather than pooling like a thin sauce. If it still looks loose, continue cooking the tomato mixture before adding the paneer.

Look for translucent onions, slightly softened capsicum and butter beginning to separate at the sides as cues that the stages are progressing as intended.

Serve it as a starter or meal

For a starter, serve the hot paneer on its own or with rotis for scooping up the masala. For a more complete meal, pair it with rotis and a fresh salad or a simple vegetable side.

Keep the rotis warm while the covered paneer rests, so everything is ready to serve together.

Recipe notes & tips

• Cut the paneer into evenly sized cubes so the masala coats each piece consistently.
• Prepare the vegetables and spices before heating the butter, as the early steps move quickly.
• Stir the onions until translucent before adding the capsicum and aromatics.
• Cook the tomato purée until thick before adding the paneer.
• Use the lower amount of green chillies if you prefer a gentler heat.
• Keep the pan covered for the full 5–10-minute rest to let the flavours settle into the paneer.

Variations

• Milder heat: Use 1 tsp green chillies and reduce the chilli powder to suit your taste.
• Masala alternative: Replace pav bhaji masala with ¾ tsp garam masala and ¼ tsp amchur powder, as specified in the recipe.
• Tawa cooking: Use a very large tawa instead of a kadhai if you have one.
• Starter serving: Serve the paneer as it is, rather than with rotis.
• Meal serving: Pair it with rotis and a fresh salad for a fuller plate.

Common mistakes to avoid

• Adding paneer too early: The cubes can overcook while the tomato cooks; wait until the masala has thickened.
• Leaving the tomato mixture watery: It will not cling well to the paneer; cook until thick and the butter begins to separate at the sides.
• Cooking the aromatics too briefly: The raw smell may remain; stir-fry the capsicum, ginger, garlic and chillies for 3–5 minutes.
• Frying the ajwain for too long: It only needs a few seconds in the butter before the onions go in.
• Skipping the covered rest: The paneer has less time to absorb the masala; leave it covered for 5–10 minutes after turning off the heat.

How to store

Refrigerate leftovers in a covered container and use within 2–3 days. Reheat gently in a pan until hot, adding a small splash of water if the masala has become too thick.

Frequently asked questions