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Paneer Tava Masala

By Sunita mittal
To prepare
11 min
To cook
15 min

A semi-dry preparation of marinated paneer with common spices and spice powders, tomato pulp, fresh cream, and all the works, the Paneer Tava Masala features a mind-boggling array of flavours, thanks to the addition of roasted caraway seeds, kasuri methi and chaat masala too.


  • 3 cups paneer
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder (haldi)
  • 1 tsp chaat masala
  • salt to taste
  • 4 tbsp oil
  • 1/2 tsp cumin seeds (jeera)
  • 1/2 tsp carom seeds (ajwain)
  • 1/2 cup finely chopped onions
  • 2 tsp garlic (lehsun) paste
  • 1 tsp finely chopped green chillies
  • 1 tsp coriander (dhania) powder
  • 1 cup fresh tomato
  • 2 tbsp fresh cream
  • 1/2 tsp garam masala


1.Combine the paneer, dried fenugreek leaves, chilli powder, turmeric powder, chaat masala and

2.salt in a deep bowl, mix gently and keep aside for 15 minutes.

3.Heat 2 tbsp of oil in a non-stick tava (griddle), add the marinated paneer and cook on a medium flame for 3 minutes,

4.while stirring occasionally. Remove and keep aside.

5.Heat the remaining 2 tbsp of oil in the same non-stick tava (griddle), add the cumin seeds and carom seeds and sauté

6.on a medium flame for a few seconds.Add the onions and sauté on a medium flame or 1 to 2 minutes.

7.Add the garlic paste, green chillies, coriander powder and a little salt, mix well and cook on

8.a medium flame for 1 minute, while stirring occasionally.Add the fresh tomato pulp and caraway seeds,

9.mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

10.Add the cooked paneer, fresh cream and garam masala, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.

Serve hot garnished with coriander.

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