Paneer Tawa Masala with Tomato and Cream
Indian cottage cheese curry featuring cubed paneer roasted with warm spices, then simmered in a tomato-based sauce enriched with cream or milk. Kasoori methi and ajwain add complexity, while chaat masala seasons the paneer before cooking. Quick pan-to-table comfort food balancing tangy tomatoes with creamy finish.
Ingredients
- 2 cups paneer, cubed
- 2 tbsp oil
- 1 tsp chaat masala
- 1 tsp red chili powder
- 1 tbsp kasoori methidried oregano0.5:1herbaceous
different profile, use less
- ½ tsp turmeric powder
- salt(optional)
- 2 onions, finely chopped
- 2 tsp ginger garlic paste
- ½ tsp cumin seeds
- 1 tsp ajwainnigella seeds1:1seeds
milder licorice note
- 1 ½ cups tomato puree
- ½ cup water
- 1 tsp coriander powder
- 3 tbsp milk or fresh cream
- coriander leaves(optional)
Instructions
- 1
Cube paneer and combine with chaat masala, kasoori methi, red chili powder, turmeric powder, and salt in a bowl. Set aside at room temperature for 20 minutes.
- 2
Heat oil in a pan and cook marinated paneer until nicely roasted, about 3 minutes. Transfer to a plate.
- 3
In a fresh pan with oil, crackle cumin seeds and ajwain until fragrant.
- 4
Add finely chopped onions and cook until translucent.
- 5
Stir in ginger garlic paste and cook until raw smell dissipates.
- 6
Add tomato puree, coriander powder, and salt. Simmer for 3-4 minutes, stirring occasionally.
- 7
Return roasted paneer to the pan along with water.
- 8
Stir in milk or fresh cream and bring to a boil for 1 minute.
- 9
Turn off heat. Garnish with coriander leaves.
Tips
Paneer can be used frozen; no thawing needed. Roasting before adding to sauce prevents it from breaking down.
Use full-fat milk if substituting for cream. Both raw and boiled, cooled milk work; boiled milk reduces souring risk.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently on stovetop with splash of water to restore consistency.
Marinate paneer up to 1 day ahead. Prepare sauce base (through tomato step) 1 day prior; add paneer and cream when reheating.
Serve hot with roti, naan, or basmati rice. Pair with cucumber raita or fresh salad.
Common Mistakes
Do not skip the 20-minute marination to avoid bland, flat-tasting paneer.
Do not thaw frozen paneer before roasting to avoid waterlogged, mushy texture.
Do not add cold milk directly to boiling curry to avoid curdling; use room-temperature or boiled-and-cooled milk.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
milder licorice note