Tawa Paneer, a much-loved dish that is a perfect balance of paneer with bell peppers. I love bell peppers so I had to try! The bright colors make it all the more pleasing and are a feast for the eyes as well as the stomach. Tawa meaning flat pan/gridle is the traditional way to cook tawa paneer, but I used a regular wok and it was very similar. Enjoy with some ghee rice or rotis 🙂
Time:
- Prep time – 20 minutes
- Cook time – 30 minutes
Ingredients:
- Black Cumin Seeds – 1/4 tsp
- Paneer (Cut into Small Cubes) – 400g
- Medium Sized Red Onion (Finely chopped) – 2
- Green Bell pepper (Chopped) – 2
- Large Tomatoes (Chopped) – 3
- Garlic and garlic paste – 2 tbsp
- Indian Green chili (Chopped) – 1
- Coriander powder – 1 tsp
- Kashmiri Chilli Powder – 3/4 tsp
- Turmeric Powder – 1/2 tsp
- Pav Bhaji Masala – 3 tsp
- Salted Butter – 4 tbsp
- Kasuri methi – 1 tsp
- Salt to taste
- Coriander leaves (Chopped) – 2 tbsp
Method:
- Put the tomatoes in a blender and blend until smooth. Set aside
- Heat the butter in a deep dish pan. Add the black cumin seeds and let the fry for 20 seconds
- Add the onions and mix for 5 minutes
- Add the ginger garlic paste and mix for 2 minutes
- Add the green chilies and bell pepper. Mix for 5 minutes
- Add the coriander powder, Kashmiri chili powder, turmeric powder and pav bhaji masala. Mix for 2 minutes
- Add the tomato blend and salt. Mix for 10 minutes on medium-low heat (add some water if you want a thinner gravy)
- Add the paneer and mix until everything is well combined
- Add the kasuri methi and coriander leaves. Mix well and let everything cook for 5 minutes
- Serve warm 🙂