Follow these steps for perfect results
garam masala powder
celery
Red Chilli Powder
coriander powder
Green Chilli
finely chopped
Paneer
cut into pieces
tomato puree
royal cumin
compress
Cumin seeds
cream
Kasuri Methi
Turmeric Powder
garlic
paste
Oil
onion
finely chopped
Salt
to taste
Prepare all ingredients.
Place paneer in a bowl.
Add turmeric powder, red chili powder, kasuri methi, and salt to the paneer.
Mix well and set aside for 20 minutes to marinate.
Heat oil in a pan.
Fry the paneer on both sides until golden brown.
Cook for 2-3 minutes and set aside.
Pour remaining oil in the same pan.
Add cumin seeds and royal cumin to the hot oil.
After 15 seconds, add finely chopped onion and sauté until softened.
Add garlic paste, green chilli, coriander powder and mix well.
Add tomato puree and celery, and cook for about 3 minutes.
Add the fried paneer, cream, and garam masala.
Mix everything gently.
Cook for another 2-3 minutes until the gravy thickens.
Turn off the heat and garnish with fresh coriander leaves.
Serve Tawa Paneer Masala hot with Tawa Paratha and Spinach Raita.
Expert advice for the best results
Adjust the spice level to your preference by adding more or less chili powder.
For a richer flavor, use homemade tomato puree.
Garnish with a dollop of fresh cream or yogurt for extra creaminess.
Everything you need to know before you start
15 mins
The masala can be prepared ahead of time and stored in the refrigerator.
Garnish with chopped coriander and a swirl of cream. Serve hot.
Serve with Tawa Paratha, Roti, or Naan.
Serve with a side of raita or yogurt.
Serve with rice.
Complements the spice without overpowering the dish.
Cuts through the richness of the cream and complements the spice.
Discover the story behind this recipe
Popular dish in North Indian cuisine, often served at special occasions and celebrations.
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