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Healthy vegetable curry with vibrant tomatoes, peppers, and spices. Perfect for a nutritious, flavor.

Paneer Tikka Masala

Author: Soniya Saluja
Make your own paneer tikka masala at home with this simple and flavorful recipe. Ideal for family dinners.
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Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Servings:

4 servings

Calories:

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
  • ¾ teaspoon 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

  • Marinate the PaneerIn 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 TikkaHeat 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 BaseIn 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 CurryIn 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.

Video

Nutrition

Serving: 1g
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