Go Back
Paneer Tikka Masala

Paneer Tikka Masala

Dhruvi Haria
This is the vegetarian equivalent of chicken tikka masala. Paneer Tikka Masala is an appetizing, creamy and palatable Indian curry dish that is made by grilling paneer and simmering it in a spicy masala gravy.
5 from 40 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Indian
Servings 4
Calories 0.379 kcal

Ingredients
  

Preparing the Marinade

  • ½ cup greek yoghurt (hung curd)
  • ¼ to ½ tsp red chilli powder
  • ¼ tsp turmeric
  • 1 tsp ginger garlic paste
  • 4 tsp oil
  • 1 tsp lemon juice
  • ½ tsp salt
  • 250 to 300 grams cubed paneer
  • 1 medium-sized diced bell pepper
  • 1 medium-sized diced onion
  • ½ tsp garam masala

For Blanching

  • Water
  • a pinch of salt
  • 2 medium-sized onions halved
  • 3 medium-sized tomatoes
  • 10-12 cashews

For Masala Gravy

  • ½ tsp crushed Kasuri methi
  • 1 tsp ginger garlic paste
  • 2 tbsp whisked yoghurt
  • 2 tbsp oil
  • 1 tsp coriander powder
  • ½ tsp red chilli powder
  • ½ cup water
  • ¼ tsp turmeric powder
  • salt to taste
  • ½ tsp garam masala
  • 3-4 tbsp low-fat cream
  • coriander leaves for garnishing

Instructions
 

  • In a large bowl, whisk hung curd/greek yoghurt until smooth.
  • Mix in all the ingredients except paneer, bell peppers and onions.
  • Add the cubes of paneer, bell peppers and onions.
  • Once again, gently mix to ensure bell peppers, onions and paneer are marinated properly.
  • Cover the bowl and marinate for at least an hour or overnight in the refrigerator.
  • Heat a tbsp oil in a wide pan on a high flame, place the marinated paneer, bell peppers and onions. Fry until the paneer turns golden and the marinade dries up. Place the fried vegetables and paneer aside.
  • Bring water to a boil and add a dash of salt to it. Add cashews, tomatoes and halved onions and cook for a minute or two. Cover using a lid and keep aside for 15-20 minutes.
  • Make a smooth puree by adding boiled cashews, tomatoes and onions to a blender.
  • Use the same pan to add ginger-garlic paste. Cook till it becomes fragrant.
  • Add the puree. Saute till the masala begins to separate.
  • Toss in all the dried spice powders and stir well.
  • Turn off the heat before adding beaten curd. This ensures that the curd won’t curdle. Stir well.
  • Now add salt and water and stir again.
  • Simmer for 5-6 minutes or until the gravy starts to thicken.
  • Add Kasuri methi and cream and stir well on low heat for 1-2 minutes.
  • Now add the vegetables and pan-fried paneer. Remove from heat and give it a good stir.
  • Sprinkle freshly chopped coriander leaves before serving.
Keyword Paneer Tikka, Paneer Tikka Masala