Go Back
–+ servings
Paneer Tikka Masala in a bowl with rice.

Paneer Tikka Masala

This paneer tikka masala is a vegetarian delight, perfect for those who love Indian spices. Whether you're cooking for a special occasion or simply craving comfort food, this recipe is sure to impress with its depth of flavor and satisfying texture.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 636 kcal

Ingredients
 
 

For the Paneer Tikka

  • 17 ½ oz firm Paneer cut into large cubes
  • 1 tablespoon mustard oil
  • ½ cup hung curd 6oz before hanging, 3oz after hanging
  • 1 tablespoon ginger garlic paste
  • 2 teaspoons Kashmiri red chili powder
  • 2 teaspoons coriander powder
  • 1 teaspoon chaat masala
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon cumin powder
  • 1 teaspoon roasted besan gram flour
  • 1 teaspoon Kasuri Methi dried fenugreek leaves
  • Salt 1/4 teaspoon

For the Tikka Masala Gravy

  • 2 tablespoons ghee
  • 1 teaspoon cumin seeds jeera
  • 1 tablespoon garlic chopped
  • 1 tablespoon ginger chopped
  • 1 green chili chopped
  • 2 medium onions finely chopped
  • 14 oz tomato puree
  • 2 tablespoons Kashmiri red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala
  • ½ teaspoon roasted besan
  • 7 oz capsicum chopped
  • 1 teaspoon Kasuri Methi
  • Salt to taste
  • Fresh cilantro chopped, for garnish
  • 2 oz Cream plus extra for garnish
  • 1 oz cashew nuts blended with water to make a paste

Instructions
 

Prepare the Marinade:

  • In a bowl, mix mustard oil with Kashmiri red chili powder to create a red chili oil. Add hung curd, ginger garlic paste, coriander powder, chaat masala, garam masala, cumin powder, roasted besan, Kasuri Methi, and salt. Stir until smooth. Marinate the paneer cubes in this mixture and set aside.

Cook the Paneer:

  • Heat a large deep sauté pan over medium heat. Add the marinated paneer and fry until browned on all sides, about 5-6 minutes. Remove and set aside.

Make the Tikka Masala Gravy:

  • In the same pan used for paneer, heat ghee over medium heat. Add cumin seeds and allow them to sizzle. Add garlic, ginger, green chilies, and onions; sauté until the onions are translucent and starting to brown.
  • Stir in all powdered spices and roasted besan, cook for 1-2 minutes. Add tomato puree, cashew paste, and simmer covered for 10-15 minutes, stirring occasionally. Optionally blend the sauce with a hand blender or food processor for a smoother texture.
  • Add capsicum, cream and Kasuri Methi and bring to a slight simmer.

Combine and Serve:

  • Return the paneer to the sauce, heating through. Adjust seasoning with salt. Serve hot, garnished with chopped cilantro and a drizzle of cream.

Nutrition

Calories: 636kcalCarbohydrates: 22gProtein: 23gFat: 52gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 121mgSodium: 123mgPotassium: 715mgFiber: 5gSugar: 10gVitamin A: 2317IUVitamin C: 77mgCalcium: 695mgIron: 4mg
Keyword Paneer Tikka Masala
Tried this recipe?Let us know how it was!