Tawa Paneer Pulao
Tawa paneer pulao or paneer Tawa pulao is a famous street food in Mumbai. The unique flavor comes in the pulao from the Pav Bhaji masala.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
- 2 tbsp butter (I used Unsalted)
- 1 tbsp vegetable oil
- 1 Bay leaf
- 2 cardamom
- 1 inch Cinammon
- 2 medium onions Finely Chopped
- 1 tbsp Ginger garlic paste
- 3 medium Tomatoes Finely chopped
- 1/2 cup capsicum chopped
- 1/2 cup Green peas Fresh/frozen
- 2 heaping tspn Pav Bhaji Masala
- 1/2 tspn turmeric powder
- 1/2 tspn kashmiri chilli Powder
- 1/2 tspn Coriander powder
- 1-2 green chilli Chopped
- 1 cup Fresh paneer Cut into small cubes
- 1 tspn Kashuri Methi
- 3.5 cups White rice Cooked
- Fresh Coriander leave for garnishing
Add paneer cubes to lightly salted warm water and let it rest for 15 minutes. Then drain and keep it aside. (This step is to soften the paneer cubes)
Heat a pan/tawa . Add butter followed by vegetable oil.
When butter starts to bubble add whole masala (cardamom, cinnamon ,bay leaf) . Fry until it is aromatic and fragrant.
Add chopped onion. Saute till onion is soften and transparent.
Add ginger garlic paste. Fry until raw smell is gone.
Add chopped tomatoes. Cook till it softens.
Add chopped capsicum and green peas. Fry for 2-3 minutes.
Add Pav bhaji masala,turmeric powder,chili powder, coriander powder. Mix well and cook for a minute.
Add paneer cubes. Toss paneer cubes carefully along with onion tomato mixture. Mix everything gently making sure the paneer cubes doesn't break. Fry for 2-3 minutes.
Add crushed kashuri methi and salt. Mix everything well. Cook for 5 minutes.
Add cooked rice. Mix everything gently. Add lemon juice and chopped fresh coriander.
Serve hot with onion raita.
- I have used freshly cooked basmati rice here. If you are using fresh rice make sure it is cooled completely.
- Rice should not be cooked too soft. Else the pulao will turn mushy.
- You can also fry the paneer till light golden brown in color before adding to the pulao.