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.
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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
- Total Time: 50 minutes
- Yield: 4
Description
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
- ½ cup plain yogurt (thick, not watery)
- 2 tablespoons besan (gram flour)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon salt
- ½ 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)
- ½ 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
- ¾teaspoon 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.
- Prep Time: 25 minutes
- Additional Time: 0 hours
- Cook Time: 25 minutes
