Paneer Tawa Masala – Paneer Cooked with Chaat Spices

Paneer Tawa Masala Paneer is cooked with Chaat spices and fried on the tawa to give a smoky flavor to the dish. It tastes different and special from other paneer recipes because of the chaat spices that go in this recipe. Serve it on any special occasion and wow your friends! It tastes great with any Indian Flat bread or steamed rice.






Watch the video to know how to make this yummy curry!

Serves – 2 Ingredients:

  • Tomatoes (roughly chopped) –  2 medium.
  • Chaat Masala Powder – 1/2 tsp
  • Coriander Powder – 1 1/2 tsp
  • Kashmiri Chilli Powder – 2 tsp
  • Salt – 3/4 tsp or to taste
  • Pav Bhaji masala – 1 1/2 tsp
  • Garlic – 4 small cloves
  • Sugar – 3/4 tsp or to taste
  • Onion (finely chopped) – 1/2 medium or 3/4 Cup
  • Capsicum (finely chopped) – 3/4 Cup
  • Paneer (cubes) – 1 1/2 Cup
  • Heavy Cream – 1/4 Cup
  • Butter – 2 Tbsp
  • Lemon Juice – 1/2 tsp
  • Cilantro (chopped) – 1 Tbsp
  • Dry Fenugreek Leaves (Kasoori Methi) – 1/2 tsp
  • Mint leaves (torn) – 5 no
  • Green chillies (slit) – 2 no or to taste
  • Carom Seeds/ Ajwain – 1/2 tsp
  • Cumin Seeds – 1 tsp


  • Heat the tawa/ Pancake pan.
  • Add Butter. When it is medium hot, add ajwain and cumin seeds. Let them sizzle for 10 secs.
  • Add Onions and cook till golden brown.
  • Meanwhile, let’s make a tomato paste.
  • Into a blender jar add tomatoes, coriander powder, salt, sugar, pav bhaji masala, chaat masala, red chilli powder, garlic. Make a smooth paste. Keep this aside.
  • Check the onions, once the onion turns golden, add capsicum. Mix well and fry for 1 min.
  • Add the ground masala paste.
  • Cook the masala for atleast 5 mins or until oil oozes from the sides.
  • Once the masala is cooked, dilute it with 1 Cup of water (add it gradually depending on the consistency you prefer.)
  • Add green chillies, crushed kasoori methi, paneer cubes, mint, cilantro, lemon juice,cream. Mix well.
  • Cook for a min and turn Off the heat.
  • Serve hot with Naan, chapathi, roti or paratha.

Kitchen Appliances

Here are the appliances that are important for Indian Cooking.



Paneer is Indian Cottage Cheese. It is used in making many curries,appetizers and desserts.
Follow this easy recipe to make fresh Paneer at your home kitchen.


  • Milk – 6 cups
  • White Distilled Vinegar – 2 Tbsp or Lemon Juice – 4 Tbsp


1. Add milk in a microwave safe bowl.
2. Microwave the milk on High Power for 15 min approximately.
3. Carefully using the oven mitts get the boiled milk out of the Microwave.
4. Add Vinegar slowly into the boiled milk stirring continously till you see all the yellow liquid seperating from the milk.
5. Cover with a slotted plate and rest the bowl till it reaches the room temperature.
6. Quit step5 if you want soft cheese.
7. Seperate yellowish liquid (whey) and cheese using a cheese cloth or a muslin cloth.
8. Rinse the Cheese thoroughly under the running cold water.
9. Squeeze out all the extra water from the Paneer.
10. Rub the collected cheese thoroughly on a clean surface till all the cheese starts coming together.
11. Then form a rectangular or a square block of required thickness.
12. Carefully transfer the paneer block onto the cheese cloth or a napkin
13. Fold cheese cloth from all the sides.
14. Place it under a heavy weight.
15. Allow it to settle down.
16 . It takes about an hour.
17.After an hour remove the Paneer block from the cheese cloth and cut into desired shapes.

Tips :1.Always keep an eye your the microwave because every microwave is different from other.
2. Usually it takes 15 min to boil 6 cups but my microwave took 14:40 min to boil 6 cups
3.You can boil the milk on stovetop too.
4. Paneer can be refrigerated upto a week in an air tight container.
5. Paneer when fried till golden brown in colour can be frozen for even months.
6. Whey is a rich source of protein so you try using this in kneading Chapathi or Paratha dough.
7. Whey at room temperature can be refrigerated and freezed.
8. Resting the milk mixture after curdling produces more Paneer than not doing so.
9. But resting the milk mixture after curdling is not suggested if one makes Paneer to use in making desserts since it produces hard firm and crumbly Paneer.

Badam Milk – Indian Almond Flavored Milk

_DSC0039Indian Almond Flavored Milk recipe.







Serves – 2
Preparation time – 5 mins
 Cooking time – 10 mins

  • Almonds (Blached, peeled) – 25 no
  • Milk – 2 Cups
  • Sugar – 2 Tbsp or to taste
  • Cardamom Powder – 1.4 tsp
  • Saffron Strands – 4
  • Nutmeg (freshly grated) – pinch


  1. Blend blanched almonds with 2 Tbsp of milk till smooth.
  2. Set it aside.
  3. Bring the milk to boil.
  4. Add in the ground paste, cardamom powder, nutmeg.
  5. Bring it to a bowl again.
  6. Serve it immediately or cool it room temperature and chill until ready to use

Mushroom Pulao

Mushroom Pulao is a very flavorful rice dish. This is very simple to make yet tastes fantastic when you do it right. Follow my step by step instructions to make a perfect Mushroom Pualo.

Serves – 2
Preparation time – 10 mins
Cooking time – 40 mins
Ingredients :

  • Basmathi Rice (wash, drain and soak for 1/2 hr) – 1 Cup
  • Oil – 2 Tbsp
  • Ghee – 2 Tbsp +1 tsp
  • Black Cardamom – 1 no
  • Cinnamn Stick – 1 no
  • Black Peppercorns – 4
  • Bay Leaf – 1 no
  • Star Anise – 1
  • Ginger – 1 big piece
  • Garlic – 4 big cloves
  • Green Chillies – to taste
  • Star Anise – 1no
  • Coriander Leaves – 1/2 cup tightly packes
  • Mint – 1/2 cup
  • Salt – to aste
  • Mushroom – 2 CUpps
  • Onion (Sliced) – 1 Cup
  • Green Peas – 2 Tbsp

Procedure :

Turn on the pressure cooker pan, add in oil, ghee, once it is medium hot, add in bay leaf, cinnamon, cloves, black cardamom, star anise, peppercorns, cloves and saute till you feel nice aroma from the spices.

Add in the onion immediately after the spices are done. Cook till they are nice and soft. meanwhile blend ginger, garlic, green chillies, cilantro, mint to a coarse paste and add this to the cooked onion base. Fry this masala with the onion for 1 min.

Add Mushroom and cook for 5 mins, meanwhile in a separate pan heat up 1 tsp ghee and fry the drained basmathi rice for 4 mins on low to medium stirring continuously taking care not to over fry the rice.

Add this rice, salt, water to the cooked mushroom and bring the mixture to a rolling boil. Then pressure cooke till just 1 whistle. Serve it with raitha of your choice or as is.


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