Tawa Paneer

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 🙂


  • Prep time – 20 minutes
  • Cook time – 30 minutes


  • 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   


  1. Put the tomatoes in a blender and blend until smooth. Set aside
  2. Heat the butter in a deep dish pan. Add the black cumin seeds and let the fry for 20 seconds
  3. Add the onions and mix for 5 minutes 
  4. Add the ginger garlic paste and mix for 2 minutes
  5. Add the green chilies and bell pepper. Mix for 5 minutes
  6. Add the coriander powder, Kashmiri chili powder, turmeric powder and pav bhaji masala. Mix for 2 minutes 
  7. Add the tomato blend and salt. Mix for 10 minutes on medium-low heat (add some water if you want a thinner gravy)
  8. Add the paneer and mix until everything is well combined 
  9. Add the kasuri methi and coriander leaves. Mix well and let everything cook for 5 minutes 
  10. Serve warm 🙂



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