Paneer Tikka Masala
Paneer Tikka Masala is a luscious, creamy, and flavorful dish. It is made by grilling marinated paneer, a few veggies, and simmering them in a sweet and spicy gravy.
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.