Paneer Tawa Pulao – Veg Tawa Pulao
Paneer Tawa Pulao is one of the most popular street foods in Mumbai. It is a very flavorful, spicy, and delicious pulao recipe. The rice is made by combining colorful veggies, paneer, and is seasoned with aromatic Indian spices.
On the streets of Mumbai, there are various local vendors who serve the best food at a very reasonable price. Tawa pulao is one of the famous street foods and is made in so many variations. The unique flavors come in this pulao with a pav bhaji masala and make it extremely delicious.
This tawa pulao recipe is very simple, quick, and easy to make. It is a convenient meal option for beginners who have just started their cooking journey. The dish comes together in under 15 minutes when you have some leftover rice on hand. It makes a perfect lunch box or dinner recipe on busy weekdays.
If you love pav bhaji and rice then this paneer tawa pulao can please your taste buds for sure! A medley of steamed rice, paneer, veggies, pav bhaji masala, and some amul butter tastes extremely delicious together.
The process of making the paneer tawa pulao is pretty simple. First, white basmati rice is cooked separately to perfection. On a skillet, onions, ginger, garlic, tomatoes, green bell peppers, green peas, and potatoes are cooked in some butter and oil.
Later on spices like red chili powder, turmeric, coriander powder, and pav bhaji masala are added for a perfect spice kick. Softened paneer is added for some protein for a fulfilling meal along with some cooked rice. Cilantro and lime juice is added for tons of flavors in the dish.
Table of Contents
Ingredients
- Basmati rice
- Onion
- Potato
- Ginger
- Garlic
- Green chili
- Tomato
- Tomato puree
- Green bell pepper
- Green peas
- Lime
- Cilantro
- Paneer
- Cumin seeds
- Turmeric powder
- Red chili powder
- Kashmiri red chili powder
- Coriander powder
- Pav bhaji masala
- Salt
- Oil
- Butter
- Ghee
Paneer Tawa Pulao Step By Step Recipe
Instant Pot Rice
Triple wash the rice in the inner pot of an instant pot.
Add 1.5 cups of water, ⅛ tsp salt, and ½ tsp ghee.
Close the lid on your Instant pot, making sure the valve is set to sealing.
Turn on the MANUAL/PRESSURE COOK button (High Pressure) and set the timer to 6 minutes.
Let the pressure naturally release (NRP) for 15 minutes.
Once the pressure is released, fluff the rice with a fork and set aside.
Stovetop Rice
Triple wash the rice in a pot and set aside.
Bring 5-6 cups of water in a stock pot with ½ tsp salt and ½ tsp ghee.
Lower the heat to medium low, transfer the washed rice, and let it cook for about 15 minutes.
Transfer the cooked rice to a colander and discard the water. Set the rice aside until ready to use.
Prepping The Paneer
In a bowl, add 2 cups of warm water, and soak the paneer pieces for about 7-10 minutes to soften them.
Squeeze out all the water from the paneer and set it aside.
Tawa Pulao
Heat some oil on a tawa/skillet on medium heat along with some butter.
Add the cumin seeds and let them splutter.
Transfer the chopped onion, green chillies, ginger, garlic, and green bell peppers. Sauté until the onions turn slightly brown.
Transfer the tomatoes, tomato puree, green peas, and 1.5 tsp salt.
Cover the pan with a lid. Let the tomatoes cook for about 3-5 minutes until they turn soft and mushy.
Transfer all the spices, potatoes, and cook them for 3 minutes.
Add some cilantro, paneer, butter, and mix everything well.
Transfer the cooked rice and cilantro, and mix everything well. Cook for 3-5 minutes and garnish with cilantro leaves. Serve hot with some lime.
Tips For Making Paneer Tawa Pulao
- Use long grain basmati rice, which has perfect texture to keep the rice fluffy and separated, rather than clumped together.
- Cook the rice in advance to make the paneer tawa pulao in a jiffy for a quick lunch.
- Boil the vegetables a day before to make the rice pretty quickly.
- Tomato puree gives an incredible color to the dish so don’t skip adding it. You can buy a readymade tomato puree or make your own by simply blending the tomatoes in a blender jar.
- Do not skimp on butter if you are looking for a street style tawa pulao recipe. I have used very little butter in the recipe but you can add a couple of tablespoons of extra butter if you wish.
Variations
- If you are on a vegan diet, skip adding the paneer and simply use the oil in the recipe.
- Simply use a store bought tomato puree in the recipe and skip adding the tomatoes.
- Add some other boiled veggies – Carrots, beetroot, and cabbage for an extra dose of veggies in the tawa pulao recipe.
How To Store Paneer Tawa Pulao?
Paneer tawa pulao can be stored in a refrigerator for 4 days in an airtight container. Sprinkle 1 tbsp water on it and heat it up in the microwave for a few minutes.
How To Serve Paneer Tawa Pulao?
Serve the pulao with tomato saar (tomato soup in coconut milk) and some roasted papad.
Spinach rice can be served with any raita – especially cucumber raita, mixed veggie raita, or boondi raita, along with some papad.
Serve it along with some masala chaas or plain yogurt.
DID YOU LIKE THIS RECIPE?
If you’ve tried the Paneer Tawa Pulao recipe then don’t forget to rate it.
I will love to hear from you!
Recipe Card
Paneer Tawa Pulao – Veg Tawa Pulao
Equipment
- Instant Pot/Pressure Cooker
Ingredients
- 1 cup Basmati rice
- 1 medium Onion chopped
- 1 medium Potato boiled, diced
- 1/2 inch Ginger crushed
- 2 large Garlic cloves crushed
- 2 medium Green chili finely chopped
- 1 medium Tomato chopped
- 1/4 cup Tomato puree
- 1/4 large Green bell pepper finely chopped
- 1/4 cup Green peas frozen
- 1/2 medium Lime optional
- 1/2 cup Cilantro chopped
- 100 grams Paneer cut into small pieces
- 1 tsp Cumin seeds
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chili powder
- 1/4 tsp Kashmiri red chili powder optional
- 1 tsp Coriander powder
- 1.5 tsp Pav bhaji masala
- 1.5 tsp Salt or as required
- 1 tbsp Oil
- 2 tbsp Butter divided, I used Amul butter
Instructions
Instant Pot Rice
- Triple wash the rice in the inner pot of an instant pot.
- Add 1.5 cups of water, ⅛ tsp salt, and ½ tsp ghee.
- Close the lid on your Instant pot, making sure the valve is set to sealing.
- Turn on the MANUAL/PRESSURE COOK button (High Pressure) and set the timer to 6 minutes.
- Let the pressure naturally release (NRP) for 15 minutes.
- Once the pressure is released, fluff the rice with a fork and set aside.
Stovetop Rice
- Triple wash the rice in a pot and set aside.
- Bring 5-6 cups of water in a stock pot with ½ tsp salt and ½ tsp ghee.
- Lower the heat to medium low, transfer the washed rice, and let it cook for about 15 minutes.
- Transfer the cooked rice to a colander and discard the water. Set the rice aside until ready to use.
Prepping The Paneer
- In a bowl, add 2 cups of warm water, and soak the paneer pieces for about 7-10Â minutes to soften them.
- Squeeze out all the water from the paneer and set it aside.
Tawa Pulao
- Heat some oil on a tawa/skillet on medium heat along with some butter.
- Add the cumin seeds and let them splutter.
- Transfer the chopped onion, green chillies, ginger, garlic, and green bell peppers. Sauté until the onions turn slightly brown.
- Transfer the tomatoes, tomato puree, green peas, and 1.5 tsp salt.
- Cover the pan with a lid. Let the tomatoes cook for about 3-5 minutes until they turn soft and mushy.
- Transfer all the spices, potatoes, and cook them for 3 minutes.
- Add some cilantro, paneer, butter, and mix everything well.
- Transfer the cooked rice and cilantro, and mix everything well. Cook for 3-5 minutes and garnish with cilantro leaves. Serve hot with some lime.
Notes
- Use long grain basmati rice, which has perfect texture to keep the rice fluffy and separated, rather than clumped together.
- Cook the rice in advance to make the paneer tawa pulao in a jiffy for a quick lunch.Â
- Boil the vegetables a day before to make the rice pretty quickly.Â
- Tomato puree gives an incredible color to the dish so don’t skip adding it. You can buy a readymade tomato puree or make your own by simply blending the tomatoes in a blender jar.Â
- Do not skimp on butter if you are looking for a street style tawa pulao recipe. I have used very little butter in the recipe but you can add a couple of tablespoons of extra butter if you wish.
FOLLOW ME
Facebook|Instagram|Pinterest
Did you try this recipe?
Follow @lifeisforfoodblog on Instagram, snap a photo, and tag it #lifeisforfoodblog
I love to know what you are making!