Paneer Tikka Masala: A classic Indian curry with grilled paneer in a spicy onion-tomato gravy. Rich and creamy, it pairs wonderfully with roti, naan, or rice, offering an authentic restaurant-style flavor for lunch or dinner.
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.
Notes
Here are some key tips to elevate your Paneer Tikka Masala:
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.