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Paneer Tikka Masala

Prep Time:

10-15 Minutes

Cook Time:

20 Minutes

Serves:

4-6 Servings

Level:

Advanced

About the Recipe

This vegetarian delight is known for its combination of smoky, spicy, and creamy elements, creating a balanced and satisfying dish. The soft, tender paneer absorbs the rich, flavorful sauce, making each bite a delightful experience. Paneer Tikka Masala is often served with naan, roti, or steamed rice, and is a popular choice in Indian restaurants around the world. It’s a perfect choice for those who enjoy bold flavors and hearty curries. But who said you have to go eat out to enjoy this restaurant style paneer tikka masala? Let's make this iconic dish at home.

Ingredients

  • 4 tbsp oil

  • 1 block of paneer cut into cubes

  • 1/3 cup coconut cream

  • 1/3 cup plain yogurt

  • 2 tbsp of butter

  • 3 tomatoes finely diced

  • 1 tbsp ginger

  • 1 tbsp paprika

  • 1 tsp of cayenne pepper

  • 1 tbsp brown sugar

  • 1/2 tbsp garam masala

  • 1 tsp red chili powder

  • 1 tsp coriander powder

  • 1-2 dried red chili peppers

  • 1 tbsp dried fenugreek leaves

  • 1/4 cup cashews

  • salt to taste

  • pepper to taste

  • Water as needed

Preparation

  1. In a pan take 2 tbsp of oil, throw in paneer cubes to fry. Fry till all sides are slightly golden brown. Do not deep fry in large amounts of oil, just slightly saute

  2. Place fried paneer cubes in a bowl, add in yogurt, turmeric, paprika garam masala, red chili powder, and fenugreek leaves. Mix really well and let this marinate while you work on the gravy


Gravy Steps:

  1. In a pan, take 2 tbsp of oil, 1 tbsp of butter. Let the butter melt, add in ginger paste, 2 dried red chili peppers, tomatoes, cashews, red chili powder, cayenne pepper, turmeric, and paprika. Sautee this mixture till you start to see the oil separate. You should notice a bright red color forming

  2. Once the oil has separated, let the mixture cool to slightly, and put it into a blender. Blend till thick puree like consistency is achieved, add small amount of water if necessary

  3. Pour the puree back into the pan, add in 1/4 cup water, garam masala, brown sugar, coriander powder, and red chili powder to taste. Cook for about 2-4 minutes

  4. Now add in the coconut cream, marinated paneer cubes, dried fenugreek leaves, salt, pepper, and cook for an additional 5-8 minutes

  5. Garnish with dried fenugreek leaves and cream. Say a little prayer and enjoy this delish creamy curry with some warm naan or jeera rice

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