Paneer Tikka Masala

Paneer Tikka Masala is a classic Indian curry made with grilled paneer in a spiced onion-tomato gravy. Rich and creamy, this dish pairs perfectly with roti, naan, or rice, bringing authentic restaurant-style flavors to your table for lunch or dinner.

Course Side Dish

Cuisine Indian

Diet Vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings serving

Calories 383

Author Sangeetha Vel

Ingredients

To Prepare Marinade

2 tbsp Mustard Oil
2 tsp Paprika
3 tbsp Hung curd or plain greek yogurt
1½ tsp Coriander Powder
1½ tsp Tandoori Masala Powder
½ tsp Turmeric Powder
1 tsp Cumin Powder
2 tsp Ginger Garlic Paste
1 tsp Kasuri Methi crushed
3 tbsp Gram Flour
1 tbsp Lemon Juice
Salt to taste

Veggies

1 lb Paneer cut into cubes
1 Green Bell Pepper cut into cubes
1 Red Bell Pepper cut into cubes
1 Onion cut into cubes and layers separated

To Make Paneer Tikka

2 tbsp Oil
Wooden Skewers

To Make Masala Paste

2 tbsp Oil
35 Cashew Nuts
1½ cup Onion chopped
3 Tomatoes chopped

For Paneer Tikka Masala

2 tbsp Oil
2 Cinnamon Stick small
5 Cardamom
3 Cloves
1 tsp Cumin Seeds
3 Green Chili
1 Onion chopped
1 tsp Paprika
2 tsp Coriander Powder
½ tsp Turmeric Powder
1 tsp Garam Masala
2 tsp Ginger Garlic Paste
Salt to taste
2 cup Water
1 tsp Kasuri Methi crushed
Coriander Leaves to garnish

US Customary - Metric

Instructions

Marinating the Paneer and Veggies

In a mixing bowl, add mustard oil and paprika. Stir well until they blend smoothly. Add coriander, tandoori, cumin, and turmeric powders, salt, ginger-garlic paste, yogurt, lemon juice, and gram flour. Mix everything together until the marinade is smooth and well combined.
Add the paneer cubes, red and green bell peppers, and onion slices to the bowl. Gently toss everything until the paneer and veggies are fully coated with the marinade.
Cover the bowl and let it rest for at least 30 minutes. This resting period allows the spices to soak into the paneer and vegetables, enhancing the overall flavors. If you have time, letting the paneer marinate for at least 30 minutes (or up to a few hours in the fridge) gives time for the flavors to fully develop.
Thread the marinated pieces onto wooden skewers, alternating between onions, bell peppers, and paneer cubes for a nice mix of flavors. If you don’t have skewers, arrange the pieces on a grill or pan directly, keeping them spaced out so they cook evenly.

Grilling the Paneer and Veggies

Begin by heating a grilling pan over medium heat. Lightly oil the pan to prevent sticking, then place the skewers on the hot surface. Rotate the skewers for every 3 to 5 minutes to cook each side evenly. You’ll notice the paneer and veggies starting to char slightly, creating a golden, smoky appearance that enhances the flavor.
Once they’re grilled to your liking, with a nice balance of char and color, remove the skewers from the heat. Carefully slide the paneer and veggies off the skewers and set them aside. They’re now ready to be added to your curry!

Making Masala Paste

Heat oil in a pan over medium heat. Add the cashew nuts and sliced onions, stirring occasionally as they cook. Sauté until the onions become soft and translucent, allowing the cashews to develop a light golden color.
Next, add the tomatoes and stir them in with the onions and cashews. Cook until the tomatoes soften and become mushy, letting them release their juices. This will give the masala a nice, rich flavor.
Take the pan off the heat and let the mixture cool down completely. Once it’s cool, transfer it to a blender and blend until you have a smooth, creamy paste with no lumps. Set this freshly made masala paste aside for later.

Making Paneer Tikka Masala

Heat oil in a pan over medium heat. Add the cinnamon stick, cardamom, cloves, cumin seeds, green chili, and sliced onion. Sauté everything until the onion turns soft and translucent, letting the spices release their aroma.
Next, add paprika, coriander powder, tandoori masala, turmeric powder, a pinch of salt, ginger-garlic paste, and any leftover marinade. Cook for a few minutes, stirring well to combine everything. This helps bring out the flavors and creates a aromatic, well-blended base.
Pour in the prepared masala paste along with water to adjust the consistency. Let the gravy simmer for about 5 to 7 minutes, allowing the spices to blend together and deepen the flavor.
Add the grilled paneer and veggies to the gravy. Gently fold them in, making sure each piece is well-coated with the sauce.
For a final touch, sprinkle crushed Kasuri methi and fresh coriander leaves over the top, enhancing the aroma and taste. Give it a final stir, and your Paneer Tikka Masala is ready to be served.

Serving

Enjoy this delicious Paneer Tikka Masala with naan, roti, chapati, basmati rice, or your favorite rice dishes for a satisfying lunch or dinner. For more pairing ideas, check out our Serving Suggestions section below.

Notes

Here are some helpful tips to make the perfect Paneer Tikka Masala that everyone will love:

Fresh Tomatoes: For the best taste, go with fresh tomatoes instead of store-bought puree when making the masala paste. Fresh tomatoes add a natural sweetness and prevent the gravy from becoming too sour, which can sometimes happen with pre-packaged puree. Blanching or briefly cooking the tomatoes before blending them can help create an even smoother paste.
Choosing the Right Paneer: Whole milk paneer or malai paneer gives the best results for this dish because of its softer, creamier texture. If you’re using store-bought paneer that feels a bit firm, soak it in warm water for 15-20 minutes before cooking. This step helps soften the paneer, making it tender and enhancing its ability to absorb flavors from the marinade.
Avoid Overcooking the Paneer: Paneer can quickly turn rubbery if overcooked, especially when grilled. To keep it soft, cook it just until it’s heated through, with a slight char on the outside. This way, it retains a tender texture that contrasts nicely with the thick gravy.
Temperature for Grilling: Medium heat works best to avoid burning the paneer and veggies while still achieving a good char. Preheat your iron griddle or grill pan before adding the skewers to help them cook evenly. If a grill isn’t available, a regular pan can be used to pan-fry the paneer and veggies until they’re golden brown and slightly charred.
Creamy Texture: Adding cashews to the masala paste gives a natural creaminess without overpowering the flavors. If you’re not using cashews, heavy cream is a good substitute and adds a smooth texture to the gravy. Blend the cashews thoroughly with the masala paste for the best consistency.
Consistency: Feel free to adjust the water to get the curry to your preferred thickness. After transferring the masala paste from the blender to the pan, add a little water to the jar, give it a good swirl, and pour it into the curry. This not only helps with cleanup but also makes sure you’re using every bit of that flavorful paste.
Cool and Blend: To avoid any accidents, let the masala mixture cool down completely before blending. Blending a hot mixture can create steam buildup, which may cause the lid to pop off and spill. Cooling the paste helps keep this process safe and easy.
Using a Heavy-Bottomed Pan: When simmering the curry, use a heavy-bottomed pan to avoid burning the masala paste. This type of pan distributes heat evenly, allowing the gravy to cook without sticking or scorching.
Kasuri Methi Trick: To get the best flavor from Kasuri methi (dried fenugreek leaves), lightly crush it between your palms before adding it to the curry. This releases its natural oils, intensifying the flavor in the final dish.
Simplifying the Recipe: For a quicker version, skip the masala paste and use fresh tomato puree along with plain yogurt for the base. This still gives a rich, creamy gravy without the extra step. If you prefer a thicker consistency, add a little heavy cream at the end to make the sauce silkier.
Air-Fryer Option: To air-fry the paneer, set the air fryer to 360°F. Arrange the paneer in a single layer, grill for about 8 minutes, then brush lightly with oil or butter and air fry for an additional 2 minutes. This gives a crisp finish without too much oil. After grilling, it’ll be ready to use in the curry.
Oven Method: For oven grilling, preheat the oven to 400°F. Arrange the paneer on a baking sheet, grill for 10-12 minutes, then brush with oil or butter. Bake for an extra 5 minutes, and for a crispy finish, broil on low for 2-5 minutes. This technique gives you a well-cooked, charred paneer without needing to flip constantly.

Nutrition

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