Paneer Tikka Masala is a North Indian curry made with marinated smoky paneer, grilled to perfection and simmered into a delicious onion tomato gravy.
For the last two days, I have been posting Protein Rich Recipes with Paneer as the main ingredient. I have yet another recipe with paneer for today. Paneer Tikka is a tandoori dish made with marinated paneer cubes along with onions and capsicums. It is then grilled in a tandoor, the same paneer can also be served dunked into a gravy. Today’s dish is about Tandoori chunks of paneer simmered in a delicious creamy sauce.
Paneer Tikka Masala has two major steps. One, we marinate and grill the paneer. Two, where we cook a creamy gravy.
For Paneer Tikka Masala, good marination is very important. Make sure you use hung curd, I have used curd too, but that oozes out water, so it is always recommended to go with hung curd. Once the paneer and veggies have marinated we can grill them in an oven, roast them over charcoal or even use an air fryer. The choice is yours.
Coming to the gravy of Paneer Tikka Masala, make sure you use finely chopped onions and they are a nice golden. Add spices and roast them on slow flame just till they are well mixed. Time to add the tomato purée and cashew paste, which make the gravy creamy and delicious. The leftover marinade is added which enhances the flavour of the gravy as it has yoghurt, ginger garlic and spices. Once everything comes together one can add the grilled paneer, capsicum and onions. Finish the dish with toasted kasuri methi.
The dish can be served with kulchas, parathas or even roti. The taste of the Paneer Tikka Masala is really good, as though you have got the dish from a restaurant. Give it try and you will agree.
Recipe Source: Here
Paneer Tikka Masala
Ingredients
Paneer Tikka
1/2 cup hung curd
1 tsp chickpea flour
1 tsp ginger garlic paste
1 tsp Kashmiri red chilli powder
¼ tsp turmeric
¼ tsp cumin powder
½ tsp garam masala
1 tsp Kasuri methi
1 tsp lemon juice
1 tsp oil
½ tsp salt
½ capsicum, cubes
1 onion, petals
250 gms cottage cheese, cut into rectangles
Curry
2 tsp butter
1 bay leaf
1 onion, finely chopped
1 tsp ginger garlic paste
¼ tsp turmeric
1 tsp Kashmiri red chilli powder
½ tsp coriander powder
¼ tsp garam masala
½ tsp salt
1 cup tomato puree
½ cup cashew paste
1 tsp kasoori methi, roasted and crushed
Method
Paneer Tikka
Take a mixing bowl and add hung curd.
Using a whisk mix it well to make it a smooth paste.
Mix in all ingredients under Paneer Tikka, except for onion, capsicum and paneer.
Mix the spices well with the curd.
Now add the onions, capsicum cubes and paneer pieces.
Mix gently and marinate for 30 minutes.
Heat a nonstick pan, drizzle some oil and roast the capsicum, onion and paneer till golden.
Keep aside.
Do not discard the leftover marinade.
Curry
Heat oil/butter in a pan.
Add a bay leaf and saute.
Add chopped onions and ginger-garlic paste and saute till the onion turns golden.
Add all spices and roast further till the spices are well cooked.
Make sure they do not burn.
Add tomato puree and cashew puree.
Mix well and bring everything together.
Add in the leftover marinade and then add water.
Adjust the consistency of the gravy as per your taste.
Now add the tikka pieces along with onions and capsicum.
Cover and simmer for 5-7 minutes.
Sprinkle roasted and crushed kasoori methi.
Serve hot.
Paneer Tikka Masala
Ingredients
Paneer Tikka
- 1/2 cup hung curd
- 1 tsp chickpea flour
- 1 tsp ginger garlic paste
- 1 tsp kashmiri red chilli powder
- tsp ¼turmeric
- tsp ¼cumin powder
- tsp ½garam masala
- 1 tsp kasuri methi
- 1 tsp lemon juice
- 1 tsp oil
- tsp ½salt
- ½ capsicum cubes
- 1 onion petals
- 250 gms cottage cheese cut into rectangles
Curry
- 2 tsp butter
- 1 bay leaf
- 1 onion finely chopped
- 1 tsp ginger garlic paste
- tsp ¼turmeric
- 1 tsp kashmiri red chilli powder
- tsp ½coriander powder
- tsp ¼garam masala
- tsp ½salt
- 1 cup tomato purée
- cup ½cashew paste
- 1 tsp kasoori methi roasted and crushed
Instructions
Paneer Tikka
- Take a mixing bowl and add hung curd.
- Using a whisk mix it well to make it a smooth paste.
- Mix in all ingredients under Paneer Tikka, except for onion, capsicum and paneer.
- Mix the spices well with the curd.
- Now add the onions , capsicum cubes and paneer pieces.
- Mix gently and marinade for 30 minutes.
- Heat a nonstick pan, drizzle some oil and roast the capsicum, onion and paneer till golden.
- Keep side.
- Do not discard the leftover marinade.
Curry
- Heat oil / butter in a pan.
- Add a bay leaf and saute.
- Add chopped onions and ginger garlic paste and saute till the onion turns golden.
- Add all spices and roast furthertill the spices are well cooked.
- Make sure they do not burn.
- Add tomato puree and cashew puree.
- Mix well and bring everything together.
- Add in the left over marinade and then add water.
- Adjust the consistency of gravy as pee your taste.
- Now add the tikka pieces a long with onions and capsicum.
- Cover and simmer for 5-7 minutes.
- Sprinkle roasted and crushed kasoori methi.
- Serve hot.
This gravy looks so delish Vaishali. You know how much we all love paneer! this will surely be done soon!
Paneer is always a hit with everyone and this looks absolutely delicious. Such perfect color and great presentation too!
Awesome recipe and presentation. Looking at the pictures and reading your post, I am hungry. This is a delicious one!
Somehow I have never made this dish. The dish is beautifully presented and looks colorful.
OMG. You are rocking with different gravies this week. Paneer tikka masala looks exactly like how we get in restaurants. This makes me so hungry now.
Gravy looks delicious. I start the preparation with paneer tikka masala in mind and it always ends up as paneer tikka. Once the tikka is ready, paneer never gets to the masala. I usually use tikka masala powder in the marinade. I was out of the masala and followed your recipe. It came out really good. Next time I will try to get the paneer to masala next time!! Just the tikka is so yummy that, we end up eating it as is.