Paneer Tikka Masala
Make your own paneer tikka masala at home with this simple and flavorful recipe. Ideal for family dinners.
- Prep time
- 25 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- For the Paneer Tikka:
- 0.5 Lbs Paneer, cut into 1-inch cubes
- 1/2 cup plain yogurt (thick, not watery)
- 2 tablespoons besan (gram flour)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon Kashmiri red chili powder (for color, not heat)
- 1 teaspoon kasuri methi (crushed dried fenugreek leaves)
- 1 tablespoon lemon juice (juice of ½ lemon)
- 2 tablespoons mustard oil (or oil of choice)
- 1 medium red onion, cut into 1-inch cubes, petals separated
- 1 small green bell pepper, cut into 1-inch cubes
- 1 small red bell pepper, cut into 1-inch cubes
- 2 tablespoons butter (divided use)
- 1/2 teaspoon cumin seeds
- 1-inch cinnamon stick
- 1 large white onion, roughly chopped
- 3 to 4 large garlic cloves
- 1-inch ginger piece
- 3 large tomatoes, roughly chopped
- 3/4teaspoon Kashmiri red chili powder (divided, for color)
- 1 teaspoon garam masala
- Salt to taste
- 1 tablespoon sugar
- 1 cup water (or more, as needed for consistency)
- 2 to 3 tablespoons heavy cream (for garnish)
- 1 tablespoon chopped cilantro (for garnish)
Instructions
- 1
Marinate the PaneerIn a large bowl, mix yogurt, besan, ginger-garlic paste, salt, turmeric, coriander, garam masala, red chili powder, kasuri methi, lemon juice, and mustard oil.
- 2
Add paneer cubes and chopped veggies.
- 3
Coat everything well.
- 4
Let it marinate for at least 30 minutes.
- 5
Cook the TikkaHeat a non-stick pan over medium-high heat.
- 6
Add the marinated paneer and veggies.
- 7
Sauté until lightly charred and golden, about 5 to 7 minutes.
- 8
Set aside.
- 9
Make the Curry BaseIn another pan, heat 1 tablespoon butter with a splash of oil.
- 10
Add cumin seeds and cinnamon stick.
- 11
Once aromatic, toss in the chopped onions and sauté until golden brown.
- 12
Add garlic and ginger. Sauté for 1 to 2 minutes until fragrant.
- 13
Add tomatoes, chili powder, garam masala, sugar, and salt.
- 14
Cook for 6 to 8 minutes until tomatoes break down and the mixture thickens.
- 15
Remove the cinnamon stick. Let the mixture cool slightly, then blend into a smooth puree.
- 16
Assemble the CurryIn the same pan, add the remaining 1 tablespoon butter.
- 17
Pour in the blended gravy and 1 cup water to loosen.
- 18
Bring to a simmer.
- 19
Add the sautéed paneer and veggies.
- 20
Mix gently to coat in the sauce.
- 21
Simmer for another 3 to 4 minutes.
- 22
Stir in the heavy cream and sprinkle with chopped cilantro.
- 23
Serve hot with naan, roti, or basmati rice.