Paneer Tikka Masala is a beloved vegetarian twist on the classic Indian curry, Chicken Tikka Masala. This dish features grilled paneer cubes smothered in a rich, aromatic onion-tomato gravy. It's a staple in Indian cuisine, especially in Punjabi style cooking, where paneer (Indian cottage cheese) and assorted veggies are grilled to perfection. Its robust flavors and creamy texture pair perfectly with various accompaniments like roti, naan, and different types of rice.
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Renowned for its similarity to its non-vegetarian counterpart, Paneer Tikka Masala offers a delightful option for vegetarians and can easily be adapted for vegans using extra firm tofu. Traditionally cooked in a tandoor, this recipe brings the essence of this smoky, creamy delicacy to your kitchen, allowing you to recreate that authentic restaurant-style taste at home.
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Ingredients and Substitutions Overview
To create Paneer Tikka Masala, you'll need a selection of ingredients commonly found in Indian kitchens. These can typically be sourced from local Indian grocery stores. Let's take a look at what you'll need:
Ingredients for Marinade and Grilling
- Paneer: The star of the dish, paneer provides a rich, creamy texture. Choose whole milk paneer for its mild flavor and firm texture, ideal for grilling. Malai paneer is also a great option for its softer, creamier consistency.
- Bell Peppers & Onion: These vegetables add a sweet and slightly tangy flavor, complementing the spices and paneer. Their vibrant colors also enhance the visual appeal of the dish.
- Spice Powders: A blend of paprika, coriander, tandoori masala, cumin, and turmeric powder forms the heart of the marinade, offering depth and warmth. Ajwain, chaat masala, amchur, and pepper powder can be added to elevate the dish's complexity and tanginess.
- Kasuri Methi: These dried fenugreek leaves bring a subtle bitterness and an earthy aroma, balancing the richness of the paneer and spices.
- Hung Curd/Greek Yogurt: Acting as the marinade's base, it tenderizes the paneer and vegetables while adding a slight tanginess. Its thick consistency helps the spices adhere better during grilling.
- Gram Flour (Besan): It gives the marinade a better hold on the paneer and vegetables, ensuring they are evenly coated and adding a subtle nuttiness.
- Mustard Oil: Known for its pungent aroma and sharp flavor, mustard oil infuses the tikka with a traditional, authentic taste.
- Wooden Skewers: They make grilling easier, allowing even cooking and a smoky char. However, you can also grill the ingredients directly in a pan if skewers aren't available.
Other Key Ingredients
- Onion and Tomatoes: Freshly chopped, these are essential for the masala base, providing a natural sweetness and tanginess. Fresh tomatoes are preferable over store-bought purees for a less sour and more balanced gravy.
- Cashew Nuts: They are crucial in achieving a thick, rich, and creamy texture in the curry. As an alternative, heavy cream or plain yogurt can be used to create a similar consistency and richness.
- Indian Spices and Powders: Whole spices like cardamom, cloves, cumin seeds, and cinnamon sticks infuse the gravy with warmth and depth. Ground spices such as paprika, tandoori masala, and coriander powder contribute to the authentic taste and flavor profile of the dish.
- Indian Herbs: Kasuri methi (dried fenugreek leaves) and fresh coriander leaves are used for garnishing. Kasuri methi adds a distinctive aroma and taste to the curry, and its inclusion is highly recommended for an authentic flavor.
- Heavy Cream (optional): This is an optional ingredient for garnishing. A drizzle of heavy cream at the end adds a luxurious finish to the curry, enhancing its richness and presentation.
How to Make Paneer Tikka Masala?
Begin your culinary adventure with our Paneer Tikka Masala recipe, brought to life with helpful photos and videos. Follow these straightforward steps: grilling paneer and veggies, preparing the masala paste, and assembling the Paneer Tikka Masala. Let's get cooking!
Discover Paneer Recipes and More Indian Curries:
- Paneer Tikka
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- Palak Paneer
- Paneer Masala
- Chilli Paneer
- Chicken Curry
- Chicken Korma
- Butter Chicken
Paneer Tikka Masala
Ingredients
For Tikka
- 1 lb Paneer, cut into cubes
- 2 tbsp Mustard Oil
- 2 tsp Paprika
- 1½ tsp Coriander Powder
- 1½ tsp Tandoori Masala Powder
- ½ tsp Turmeric Powder
- 1 tsp Cumin Powder
- 2 tsp Ginger Garlic Paste
- 3 tsp Gram Flour
- 3 tbsp Hung curd, or plain greek yogurt
- Salt, as needed
- 1 tbsp Lemon Juice
- 1 tsp Kasuri Methi, crushed
- 1 Green Bell Pepper, cut into cubes
- 1 Red Bell Pepper, cut into cubes
- 1 Onion, cut into cubes and layers separated
For Tikka Masala
- 4 tbsp Oil
- 1½ cup Onion, chopped
- 3 Tomatoes, chopped
- 30 - 35 Cashew Nut
- 2 Cinnamon Stick, small
- 3 Cloves
- 5 Cardamom
- 3 Green Chili
- 1 tsp Cumin Seeds
- 1 tsp Paprika
- 1 tsp Tandoori Masala
- 2 tsp Coriander Powder
- ½ tsp Turmeric Powder
- 2 tsp Ginger Garlic Paste
- Salt, as needed
- 2 cup Water
- 1 tsp Kasuri Methi, crushed
- Coriander Leaves, to garnish
Instructions
To Grill the Paneer and Veggies
- In a bowl, combine mustard oil and paprika, stirring until well blended. Add coriander, tandoori, cumin, and turmeric powders, salt, ginger-garlic paste, curd, lemon juice, and gram flour. Mix thoroughly to ensure a smooth marinade.
- Gently toss in the paneer cubes, red and green bell peppers, and onion. Ensure everything is evenly coated with the marinade.
- Cover the bowl and let it rest for at least 30 minutes, allowing the flavors to infuse.
- Thread the marinated onions, bell peppers, and paneer onto wooden skewers, alternating them. If skewers are unavailable, you can grill the items directly.
- Heat a grilling pan over medium flame, lightly oil it, and place the skewers on it. Rotate them regularly for even cooking and to achieve a golden, charred appearance.
- Once grilled, remove the paneer and veggies from the heat and set them aside for later use in the curry.
To Make Masala Paste
- Heat oil in a pan over medium heat. Add cashew nuts and onion, sautéing until the onion becomes soft.
- Add tomatoes to the pan and continue to sauté until they turn mushy.
- Allow the onion-tomato mixture to cool down completely. Then, transfer it to a blender and grind it into a smooth paste. Set the freshly prepared masala paste aside for later use.
To Make Paneer Tikka Masala
- Start by heating oil in a pan over medium heat. Toss in the cinnamon stick, cardamom, cloves, cumin seeds, green chili, and onion. Sauté these until the onion becomes soft and translucent.
- Mix in paprika, coriander powder, tandoori masala, turmeric powder, salt, ginger-garlic paste, and any leftover marinade. Sauté everything until it becomes aromatic and well-blended.
- Stir in the reserved masala paste and water. Allow the gravy to simmer for 5 to 7 minutes.
- Add the grilled paneer and veggies into this flavorful gravy. Gently mix them in, ensuring they're well-coated with the gravy.
- Finally, sprinkle in crushed Kasuri methi and fresh coriander leaves for that extra punch of flavor. Stir it all together one last time. Your Paneer Tikka Masala is ready to be served and enjoyed.
To Serve
- Enjoy this delicious Paneer Tikka Masala with Naan, roti, chapati, Basmati rice, or your favorite rice dishes for a delightful lunch or dinner. For more creative pairing ideas, check out the serving suggestions section.
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Recipe Video
Chef's Notes and Tips
- Fresh Tomatoes: Opt for fresh tomatoes over store-bought puree for the masala paste to avoid a sour and tangy gravy.
- Best Paneer: Store-bought whole milk paneer or malai paneer works well. Soak hard paneer in warm water for 15-20 minutes to soften before use.
- Taste and Flavor: Quality fresh spice powders, thick yogurt/curd, and mustard oil are essential for a flavorful tikka marinade, which is crucial for the dish's overall taste.
- Soft Paneer: Avoid overcooking to prevent the paneer from becoming rubbery and hard.
- Grilling Time: Grill paneer and veggies for 3 to 5 minutes per side in a grill pan. Rotate them to ensure even cooking and a nice char.
- Grilling Temperature: Roast the paneer on medium heat. Start grilling once your iron griddle is hot. Alternatively, use a regular pan to fry the paneer and veggies until golden and charred.
- Creamy Tikka Masala: Use cashew nuts in the masala paste for a creamy texture. Heavy cream is a good substitute if cashews aren't preferred.
- Easy Paneer Tikka Masala: To simplify, skip making masala paste. Use fresh tomato puree and plain yogurt for a thick, creamy gravy. Heavy cream can also be used for a silkier texture.
- Air-Fryer Option: Grill paneer at 360°F for 8 minutes, brush with oil or butter, and air fry for another 2 minutes.
- Oven Method: Grill in a preheated oven at 400°F for 10-12 minutes, brush with oil or butter, and bake for 5 more minutes. Finish with a 2-5 minute broil on low for crispier texture.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Continue your culinary adventure by delving into the vast world of curries, exploring everything from traditional Thai to robust Indian curries. This also introduces a selection of global flavors, enriching and expanding your cooking experience.
Serving Suggestions
Enhance your Paneer Tikka Masala experience with these ideal serving suggestions, carefully chosen to complement the rich flavors and creamy texture of this classic dish:
- Indian Breads: Serve with a variety of Indian breads like naan, roti, paratha, or kulcha. These breads are perfect for scooping up the rich gravy and complement the flavors of the dish.
- Rice Dishes: Pair it with aromatic basmati rice, white rice, jeera rice, or matar pulao. These rice dishes balance the richness of the curry and make for a fulfilling meal.
- Salad: Accompany with a simple cucumber, onion, and tomato salad sprinkled with chaat masala. The freshness of the salad cuts through the creaminess of the curry.
- Raita: A cooling side of cucumber or boondi raita can balance the spices in the Paneer Tikka Masala, offering a refreshing contrast.
- Indian Appetizers: Enhance your meal with appetizers like samosas, chicken pakoras, or papadums. These add a crunchy texture and variety to the meal.
- Beverages: Pair with traditional Indian beverages like mango lassi or masala chai. These drinks are perfect for complementing the spices in the dish.
- Desserts: Conclude the meal with a sweet Indian dessert like gulab jamun, rasgulla, or kheer. The sweetness is a pleasant finish after the savory curry.
Storage Suggestions
Paneer Tikka Masala can be stored in the refrigerator for up to 2 days, ensuring it remains as fresh and flavorful as when first made. To preserve its quality, store the dish in an airtight container. This helps to retain the rich flavors and aromas, and also prevents the curry from absorbing any odors from the fridge. For the best taste, reheat gently before serving.
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