Paneer Tikka Masala
Paneer Tikka Masala is a luscious, creamy, and flavorful North Indian curry dish. It is one of the most popular Indian dishes around the world. Paneer tikka masala is made by grilling marinated paneer, a few veggies, and simmering them in a sweet and spicy gravy.
Paneer is an Indian cheese which is marinated in yogurt and a few spices along with some veggies. Tikka means grilling a marinated paneer, veggies, and cooking them tender before adding them into the sauce.
When I was growing up, I didn’t get a chance to eat any recipes with paneer. After I joined college, me and my friends tried various paneer dishes and paneer tikka masala became one of my favorites.
I never tried making paneer dishes at home as my son was not a big fan of paneer back then. Couple of years ago I made paneer at home and my first ever dish was paneer tikka masala. My son enjoyed it a lot and that was a total surprise to me. Soon it became one of his favorite paneer recipes with homemade paneer than store bought one. Since then I have started making my own paneer 🙂
Everyone has their own style of making paneer tikka masala. I tried making it in various ways in the past and was not able to create that perfect restaurant style taste. For the last 5-6 years, I have created the perfect version of making restaurant style paneer tikka masala which is approved by friends and family. Hope you will get a chance to try my recipe and love it.
Ingredients
For Tikka
- Paneer
- Green bell pepper
- Red onion
- Tomato
- Ginger
- Garlic
- Oil
For Marination
- Yogurt
- Lime juice
- Coriander powder
- Cumin powder
- Garam masala
- Red chili powder
- Turmeric powder
- Salt
- Oil
For Gravy
- Tomato puree
- Heavy cream
- Cinnamon stick
- Kashmiri red chili powder
- Kasoori methi
- Corn starch
- Dry ginger powder
- Sugar
- Salt
- Oil
Paneer Tikka Masala Step By Step Recipe
For Marination
In a large bowl, add green bell peppers, onions, tomatoes, ginger, garlic, and all the marination ingredients. Mix everything well and then gently combine some paneer pieces.
Cover the bowl and set aside for 15-20 minutes for marination.
For Tikka
Heat an iron skillet, add some oil, and line the bell pepper and onion pieces on medium heat – keeping some distance between them. Flip them after 3-4 minutes to cook the other side for another 2-3 minutes. Keep the pieces aside on a plate.
Repeat the same procedure with paneer and tomatoes. They will be ready in 2-3 minutes in total. Transfer them on the same plate.
You can make the tikka in the oven by lining the parchment paper to the pan, brush some oil, and preheat the oven to 400℉/200℃. Cook the paneer and tomatoes for 5-6 minutes and rest veggies for 12-15 minutes, flipping them halfway through.
For Gravy
Heat some oil in a pan, add a cinnamon stick and Kashmiri red chili powder. Mix it well for 10 seconds, add tomato puree, and mix well.
In a small bowl, add ½ cup water, corn starch, and mix it without any lumps. Transfer to the tomato puree and mix it well.
Next, add crushed kasoori methi, salt, dry ginger powder, sugar, and let everything cook for 5-7 minutes.
Combine heavy cream, ½ cup water, mix, and cook the gravy for 5 minutes.
Transfer the paneer and veggies to the gravy, let this simmer on low heat for about 2-3 minutes, and serve by garnishing with some crushed kasoori methi.
Tips For Making Paneer Tikka Masala
- I highly recommend using a freshly made paneer for this recipe. I make my own paneer and store it in the refrigerator for 1 day to get a smooth texture.
- If you buy a store bought paneer, soaking it in some warm water for 5 minutes and gently squeezing out the water will make the paneer soft.
- Heavy cream gives a perfect creamy taste to the dish but you can use light cream as well.
- Ready made tomato puree gives an awesome color to the dish. You can make the puree out of 2 large tomatoes and cook the puree for 10 minutes before adding corn starch mixture.
How To Store Paneer Tikka Masala?
This paneer tikka masala can be stored in the refrigerator for 4 days in an airtight container.
How To Serve Paneer Tikka Masala?
Serve the paneer tikka masala with any Indian flatbread like roti, naan, or paratha.
It goes really well with jeera rice or plain basmati rice.
You can serve paneer tikka masala as a side dish along with raita, pickle, garlic naan, and plain basmati rice to make a wholesome meal.
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Paneer Tikka Masala
Ingredients
For Tikka
- 200 grams Paneer cut into pieces
- 1 medium Green bell pepper diced into big pieces
- 1/2 medium Red onion diced into big pieces
- 1 medium Tomato into 8-10 pieces
- 1/2 inch Ginger grated
- 4-5 cloves Garlic grated
- 1 tbsp Oil
For Marination
- 1/4 cup Yogurt thick
- 1/2 tsp Lime juice
- 1.5 tsp Coriander powder
- 1/4 tsp Cumin powder
- 1/2 tsp Garam masala
- 1/2 tsp Red chili powder
- 1/4 tsp Turmeric powder
- 1 tsp Salt
- 1 tsp Oil
For Gravy
- 1/2 cup Tomato puree *see notes
- 1/2 cup Heavy cream
- 1 inch Cinnamon stick
- 1/2 tsp Kashmiri red chili powder
- 1 tbsp Kasoori methi/ Dry fenugreek leaves
- 3/4 tsp Corn starch
- 1/4 tsp Dry ginger powder
- 1 tbsp Sugar
- 1/3 tsp Salt or as required
- 1 tsp Oil
Instructions
For Marination
- In a large bowl, add green bell peppers, onions, tomatoes, ginger, garlic, and all the marination ingredients. Mix everything well and then gently combine some paneer pieces.
- Cover the bowl and set aside for 15-20 minutes for marination.
For Tikka
- Heat an iron skillet, add some oil, and line the bell pepper and onion pieces on medium heat – keeping some distance between them. Flip them after 3-4 minutes to cook the other side for another 2-3 minutes. Keep the pieces aside on a plate.
- Repeat the same procedure with paneer and tomatoes. They will be ready in 2-3 minutes in total. Transfer them on the same plate.
- You can make the tikka in the oven by lining the parchment paper to the pan, brush some oil, and preheat the oven to 400℉/200℃. Cook the paneer and tomatoes for 5-6 minutes and rest veggies for 12-15 minutes, flipping them halfway through.
For Gravy
- Heat some oil in a pan, add a cinnamon stick and Kashmiri red chili powder. Mix it well for 10 seconds, add tomato puree, and mix well.
- In a small bowl, add ½ cup water, corn starch, and mix it without any lumps. Transfer to the tomato puree and mix it well.
- Next, add crushed kasoori methi, salt, dry ginger powder, sugar, and let everything cook for 5-7 minutes.
- Combine heavy cream, ½ cup water, mix, and cook the gravy for 5 minutes.
- Transfer the paneer and veggies to the gravy, let this simmer on low heat for about 2-3 minutes, and serve by garnishing with some crushed kasoori methi.
Notes
- I highly recommend using a freshly made paneer for this recipe. I make my own paneer and store it in the refrigerator for 1 day to get a smooth texture.
- If you buy a store bought paneer, soaking it in some warm water for 5 minutes and gently squeezing out the water will make the paneer soft.
- Heavy cream gives a perfect creamy taste to the dish but you can use light cream as well.
- Ready made tomato puree gives an awesome color to the dish. You can make the puree out of 2 large tomatoes and cook the puree for 10 minutes before adding corn starch mixture.
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