Paneer Tikka Masala Recipe

Paneer Tikka Masala is a popular Indian recipe, made with marinated and grilled paneer cubes (cottage cheese) simmered in flavorful tomato based curry with aromatic spices!

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Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: peoples

Ingredients

For Paneer Tikka:

200 grams of Paneer cubes 1 cup
½ cup of Capsicum/Bell pepper cubed
¼ cup of Red onion cubed
3 tablespoons of thick Curd/Yogurt
1 tablespoon of Gram flour/Besan
1 teaspoon of ginger & garlic paste
½ teaspoon of Turmeric powder
1 teaspoon of Red chili powder or Paprika
1 teaspoon of Coriander powder
½ teaspoon of Cumin powder
½ teaspoon of Garam masala
1 tablespoon of Oil
½ teaspoon of Kasthuri methi dried fenugreek leaves
Salt to taste

For Masala:

2 tablespoons of Oil
1 bay leaf
½ of Onion chopped
1 cup of Tomato chopped
10 Cashews
½ teaspoon of Turmeric powder
2 teaspoon of Red chili powder or Paprika
1 teaspoon of Coriander powder
1 teaspoon of Cumin powder
1 teaspoon of Garam masala
½ teaspoon of Kasthuri methi dried fenugreek leaves
1 cup of water
2 tablespoons of cream optional
Salt to taste

Instructions

In a wide bowl add the ingredients under “For paneer tikka” section and mix it well and allow that to marinate for at least 30 minutes.
Meanwhile add the chopped tomatoes and cashew and grind it to a smooth paste and keep it aside.
Now heat a pan with a tablespoon of oil to grill the marinated paneer cubes, capsicum and onions.
Flip it and roast until a golden crust is formed on both the sides. Once done remove the grilled paneer and capsicum to a plate.
In the same pan add some more oil and then add the bay leaf.
Add the chopped onions and sauté. Then add the ginger and garlic paste and cook until the raw flavor goes.
Add the spice powders one by one (turmeric powder, red chili powder, coriander powder, cumin powder) and cook it for 2 minutes in low flame.
Then add the pureed tomato and cashew paste with salt and give it a mix and allow it to simmer for 10 minutes.
Once you see the oil started floating on top and thickened, add a cup of water and mix it well.
Now add the grilled paneer cubes and bell peppers to the tikka masala.
Finally add the Garam masala, Kasthuri methi and cream. Let the masala simmer for 2-5 minutes.
Then transfer the paneer tikka masala to a serving bowl and serve it with Naan, Jeera rice or roti.

Notes

If you are looking for dark red colored paneer tikka masala like the restaurant one add ½ cup of tomato sauce instead of fresh tomato puree.
For vegan version, replace the paneer with Tofu and instead of milk cream add coconut cream in the recipe.
If you want to make this recipe in instant pot, follow the same exact recipe and cook the sauce by turning ON the “Manual mode” for 4 minutes and add the grilled paneer cubes and simmer the masala for 2 minutes in “Sauté mode”

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