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Paneer Tawa Masala

A rich punjabi side dish with marinated grilled paneer cubes simmered in a tomato gravy to serve with flat breads.
4.34 from 3 votes
Prep Time 15 mins
Cook Time 30 mins
Resting Time 1 hr
Total Time 1 hr 45 mins
Course Side Dish
Cuisine Indian
Servings 4 servings


  • Paneer - 200 gms cubed
  • Onion - 1 big
  • Tomato – 4 to 5
  • Ginger Garlic paste – 1 tbsp
  • Green Chillies – 2
  • Red chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Chaat masala powder – 1 tsp
  • Garam masala powder – 1/2 tsp
  • Ajwain / Bishops weed - 1/2 tsp
  • Shahjeera / Caraway seeds - 2 pinch
  • Kasuri methi - 1 tbsp
  • Fresh cream – 2 tbsp
  • Water -1/4 cup
  • Milk – 1/4 cup optional
  • Salt – to taste
  • Butter – ½ tbsp
  • Oil – 2 tbsp


To Grill Paneer:

  • In a mixing bowl, take chaat masala powder, 1/2 tsp red chili powder, 1/2 tsp ginger garlic paste, a pinch of salt and crushed kasuri methi.
  • Add the cubed paneer and 1/2 tsp oil to the mixing bowl.
  • Mix well with your finger tips till the paneer cubes are coated well with the spices.
  • Close with lid and let it rest for one hour.
  • After an hour, spread the marinated paneer cubes on a greased foil paper and grill in the oven till done. It will take just 4-5 minutes.
  • The cubes may appear a bit soft but by the time you get the gravy done it will become firm.
  • You may also use your sandwich maker with grill plates to grill or shallow fry the cubes on a griddle (tawa). Keep aside.

For the Gravy:

  • Heat a pan with remaining oil and butter.
  • Add ajwain, shah jeera and let it crackle.
  • Add finely chopped onions and sauté till light pink.
  • Add ginger garlic paste and sauté over low flame till the onion becomes light brown in color.
  • Keep stirring to prevent sticking to the pan.
  • Add coriander powder, red chili powder, mined green chilies and mix well.
  • Sauté till the mixture becomes dry absorbing all the oil.
  • Puree the tomatoes, add it to the pan and mix well.
  • Close partially with a lid and cook over medium flame, till the raw smell disappears and the oil separates and starts to float on top.
  • Add water, milk (if using), cream, garam masala powder, salt and mix well.
  • Close with a lid and let it come to a boil. Simmer and cook for 2 minutes. Take off fire and keep aside.
  • Add these grilled paneer cubes to the gravy and mix well.
  • If the gravy appears too thick add enough warm milk or water to get the required consistency and mix well.
  • Paneer tawa masala is ready.
  • Garnish with kasuri methi and serve piping hot with naan or rotis.