Tawa Paneer Pulao
A homemade, clean version of Mumbai's Tawa Pulao: leftover rice, soft paneer, and pav bhaji masala come together to create a spicy yet balanced dinner in just 30 minutes.
Author
spice_arjun
Instructions
First, gently separate the rice grains with your hands. Cut the paneer into cubes and keep the onion, tomato, bell pepper, peas, and coriander ready.
💡 Tip: If using fresh rice, spread it on a plate for 10 minutes; cold rice breaks less on the tawa.
About 7 min
Heat oil and half the butter in a wide tawa or large pan. Lightly brown the paneer for just 1-2 minutes and remove it to a plate.
💡 Tip: Do not overcook the paneer, or it will become rubbery when mixed into the pulao later.
About 4 min
In the same tawa, add the onion and sauté for 2 minutes. Add ginger-garlic paste, tomato, turmeric, red chili powder, and pav bhaji masala; cook on low heat until the spices release oil.
💡 Tip: If the spices start to dry out, add a tablespoon of water. Burnt spices will make the entire pulao taste bitter.
About 7 min
Add the bell pepper and peas, and cook for 3-4 minutes, then add the rice. Mix gently with a wide spatula to avoid breaking the grains.
💡 Tip: Here, you need a gentle hand, not a heavy one: lift and fold the rice instead of pressing down.
About 7 min
Finally, mix in the paneer, remaining butter, lemon juice, and coriander. Taste for salt, cover and let it steam for 1 minute, then serve hot with raita or salad.
💡 Tip: If you don't have pav bhaji masala, you can use garam masala and a little chaat masala instead.
About 5 min
