Paneer Tikka Masala is a rich and flavorful vegetarian curry made with grilled paneer cubes simmered in a creamy tomato-based sauce. This recipe combines the smoky flavors of the grilled paneer with a rich and luscious spiced tomato sauce. Perfect for pairing with naan or rice, it's a must-try for anyone looking to explore Indian cuisine.
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What is Paneer Tikka Masala
Paneer Tikka Masala is north Indian dish and a vegetarian version of Chicken Tikka Masala. The dish consists of marinated bite-sized cubes sauteed to be charred – preferably on coals – and is then cooked in a spiced tomato and cream-based sauce. This dish has become popular in Indian restaurants and homes, much loved for it’s rich taste and fulfilling texture.
Recipe Navigation
Ingredients
Please refer to the recipe card for the ingredients and measurements.
Instructions to make the best Paneer Tikka Masala
Marinate the Paneer
- In a large bowl, mix yogurt, besan, ginger-garlic paste, salt, turmeric, coriander, garam masala, red chili powder, kasuri methi, lemon juice, and mustard oil.
- Add paneer cubes and chopped veggies.
- Coat everything well.
- Let it marinate for at least 30 minutes.
Cook the Tikka
- Heat a non-stick pan over medium-high heat.
- Add the marinated paneer and veggies.
- Sauté until lightly charred and golden, about 5 to 7 minutes.
- Set aside.
Make the Curry Base
- In another pan, heat 1 tablespoon butter with a splash of oil.
- Add cumin seeds and cinnamon stick.
- Once aromatic, toss in the chopped onions and sauté until golden brown.
- Add garlic and ginger. Sauté for 1 to 2 minutes until fragrant.
- Add tomatoes, chili powder, garam masala, sugar, and salt.
- Cook for 6 to 8 minutes until tomatoes break down and the mixture thickens.
- Remove the cinnamon stick. Let the mixture cool slightly, then blend into a smooth puree.
Assemble the Curry
- In the same pan, add the remaining 1 tablespoon butter.
- Pour in the blended gravy and 1 cup water to loosen.
- Bring to a simmer.
- Add the sautéed paneer and veggies.
- Mix gently to coat in the sauce.
- Simmer for another 3 to 4 minutes.
- Stir in the heavy cream and sprinkle with chopped cilantro.
- Serve hot with naan, roti, or basmati rice.
Taste the magic in every bite
A symphony of spices that dances on your tongue.
Common Mistakes and How to Avoid Them
| Mistake | Result | Solution |
|---|---|---|
| Overcooking paneer | Paneer becomes tough and rubbery | Grill paneer until just golden; avoid overcooking to maintain softness. |
| Skipping marinade time | Bland-tasting paneer | Marinate paneer for at least 1 hour to absorb flavors. |
| Using low-fat yogurt | Watery marinade | Use thick yogurt like Greek yogurt or hung curd for a rich marinade. |
Serving Suggestions
Paneer Tikka Masala shines when paired with:
- Butter naan or garlic naan
- Steamed basmati rice or jeera rice
- A fresh cucumber raita or Dahi bhalla recipe
- Sliced onions and lemon wedges on the side
- Add papad or a fresh salad to round out the meal
Looking for a full thali idea? Pair it with Dal Tadka and Tandoori Roti for a feast like no other!
Storage - How to Store
| Storage Method | How Long | Instructions |
|---|---|---|
| Refrigeration | Up to 3 days | Store in an airtight container. Reheat on stove or microwave before serving. |
| Freezing | Up to 1 month | Freeze in portions. Thaw overnight in the fridge and reheat gently. |
| Not Recommended | More than 1 month | Paneer texture may change after extended freezing. Use within a month. |
Top Tip
Grill paneer until just golden; avoid overcooking to maintain softness. Add paneer to the tikka masala gravy just before serving.
More Recipes
Looking for other Paneer recipes like this? Try these:
Pairing Options
These are my favorite dishes to serve along with Paneer Tikka Masala:
Paneer Tikka Masala
Make your own paneer tikka masala at home with this simple and flavorful recipe. Ideal for family dinners.
Ingredients
- For the Paneer Tikka:
- 0.5 Lbs Paneer, cut into 1-inch cubes
- 1/2 cup plain yogurt (thick, not watery)
- 2 tablespoons besan (gram flour)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon Kashmiri red chili powder (for color, not heat)
- 1 teaspoon kasuri methi (crushed dried fenugreek leaves)
- 1 tablespoon lemon juice (juice of ½ lemon)
- 2 tablespoons mustard oil (or oil of choice)
For the Veggies:
- 1 medium red onion, cut into 1-inch cubes, petals separated
- 1 small green bell pepper, cut into 1-inch cubes
- 1 small red bell pepper, cut into 1-inch cubes
For the Curry:
- 2 tablespoons butter (divided use)
- 1/2 teaspoon cumin seeds
- 1-inch cinnamon stick
- 1 large white onion, roughly chopped
- 3 to 4 large garlic cloves
- 1-inch ginger piece
- 3 large tomatoes, roughly chopped
- 3/4teaspoon Kashmiri red chili powder (divided, for color)
- 1 teaspoon garam masala
- Salt to taste
- 1 tablespoon sugar
- 1 cup water (or more, as needed for consistency)
- 2 to 3 tablespoons heavy cream (for garnish)
- 1 tablespoon chopped cilantro (for garnish)
Instructions
1. Marinate the Paneer
- In a large bowl, mix yogurt, besan, ginger-garlic paste, salt, turmeric, coriander, garam masala, red chili powder, kasuri methi, lemon juice, and mustard oil.
- Add paneer cubes and chopped veggies.
- Coat everything well.
- Let it marinate for at least 30 minutes.
Cook the Tikka
- Heat a non-stick pan over medium-high heat.
- Add the marinated paneer and veggies.
- Sauté until lightly charred and golden, about 5 to 7 minutes.
- Set aside.
Make the Curry Base
- In another pan, heat 1 tablespoon butter with a splash of oil.
- Add cumin seeds and cinnamon stick.
- Once aromatic, toss in the chopped onions and sauté until golden brown.
- Add garlic and ginger. Sauté for 1 to 2 minutes until fragrant.
- Add tomatoes, chili powder, garam masala, sugar, and salt.
- Cook for 6 to 8 minutes until tomatoes break down and the mixture thickens.
- Remove the cinnamon stick. Let the mixture cool slightly, then blend into a smooth puree.
Assemble the Curry
- In the same pan, add the remaining 1 tablespoon butter.
- Pour in the blended gravy and 1 cup water to loosen.
- Bring to a simmer.
- Add the sautéed paneer and veggies.
- Mix gently to coat in the sauce.
- Simmer for another 3 to 4 minutes.
- Stir in the heavy cream and sprinkle with chopped cilantro.
- Serve hot with naan, roti, or basmati rice.
Maria says
Love this recipe! Packed with flavors and looks so pretty!
Beth says
This is so creamy and silky delicious! I can't wait to make it again!
Priya Lakshminarayan says
Oh that looks yum! I am now craving for paneer tikka masala!
Jessie says
I have some naan bread that I got at the market and this sounds amazing to pair with it. It has also been cold and sounds like a nice warming meal.
Kathryn Donangelo says
This looks so flavorful and delicious I can not wait to try this with the gravy!