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Paneer Tikka Masala


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  • Author: Soniya Saluja
  • 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

Units Scale
  • 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 1/2 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.
  • Prep Time: 25 minutes
  • Additional Time: 0 hours
  • Cook Time: 25 minutes