Servings
Font
Back
Paneer Tikka Masala
0 from 0 votes

Paneer Tikka Masala

How to make paneer tikka masala step by step. An easy version of restaurant-style paneer masala made with simple ingredients at home!

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 6 servings
Calories: 324 kcal
Course: Main Course
Cuisine: Indian

Ingredients

For the Paneer Tikka:
  • 12 ounces paneer cut into 3/4-inch cubes (see note
  • 1 tablespoon ginger fresh, minced
  • 2 teaspoons garlic about 1 large clove, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala see note
  • 1 teaspoon cumin ground
  • ¾ teaspoon kosher salt
  • 5 tablespoons Greek yogurt see note, 2%, plain
For the Masala (Sauce):
  • 2 tablespoons coconut oil or canola oil
  • 1 large red bell pepper cored and thinly sliced
  • ½ medium cauliflower cut into florets, head
  • ½ medium yellow onion very finely chopped
  • 1 tablespoon ginger minced, fresh
  • 1 tablespoon garlic about 3 garlic cloves, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper ground
  • 1 tablespoon tomato paste
  • 1 ½ teaspoons  garam masala
  • 1 ½ teaspoons Turmeric
  • ⅛ teaspoon cayenne pepper
  • 1 can crushed tomatoes (28 ounces)
  • 1 package peas 10 ounces, frozen
  • ½ cup Greek yogurt see note, 2%, plain
  • ¼ cup cilantro roughly chopped, fresh
  • For serving: Homemade Naan or prepared brown rice

Instructions

    Cup of Yum
  1. Place the paneer in a bowl and toss with the ginger, garlic, coriander, garam masala, cumin, and salt.
  2. Add the 5 tablespoons of yogurt and stir until the paneer pieces are evenly coated. Let marinate at room temperature for 20 minutes or refrigerate and marinate overnight. Preheat the oven to 400°F.
  3. Line a large baking sheet with aluminum foil and coat with nonstick spray. Arrange the paneer cubes on top in an even layer, discarding any excess marinade.
  4. Bake for 12 to 15 minutes, until the paneer is lightly golden at the edges. Remove from the oven and set aside.
  5. While the paneer bakes, prepare the masala. Heat the coconut oil over medium-low in a large, sturdy skillet. Once hot, add the bell pepper, cauliflower, onion, ginger, garlic, salt, and pepper. Cook, stirring occasionally, for 1 minute, then increase the heat to medium and continue cooking until the vegetables are tender and the onion is translucent; about 12 to 15 minutes. Do not let the onion brown—if it starts to turn brown, reduce the heat and continue cooking until soft.
  6. Add the tomato paste, garam masala, turmeric, and cayenne. Cook and stir constantly for 30 seconds, until very fragrant.
  7. Add crushed tomatoes and cook, stirring occasionally, until hot, about 2 minutes.
  8. Add the paneer and peas, and cook, stirring occasionally, until warmed through, about 2 minutes more.
  9. Remove from heat and let cool for 1 minute. Stir in the 1/2 cup yogurt. Taste and add additional salt and pepper as desired. Sprinkle with cilantro and serve warm with naan bread or brown rice.

Notes

  • Paneer is an Indian cheese that is high in protein, mild in flavor, and delicious! There are not any direct substitutes, so I recommend seeking it out.
  • *ABOUT PANEER: Paneer is an Indian cheese that is high in protein, mild in flavor, and delicious! There are not any direct substitutes, so I recommend seeking it out. Try Indian grocery stores or delis or a specialty foods store. Otherwise, you can substitute diced boneless, skinless chicken, though you will need to adjust the cooking time accordingly. It could also work to swap extra firm tofu that has as much moisture pressed out as possible, though I have not tried either of these swaps myself.
  • **ABOUT GARAM MASALA: Garam masala is an Indian spice blend that can be found in most grocery stores. You can also purchase it online here.
  • ***ABOUT YOGURT: Do not use nonfat yogurt, as it is likely to curdle. Whole milk yogurt is fine. If you do not have Greek yogurt, you can also substitute regular yogurt.
  • TO STORE: Leftover paneer tikka masala can be stored for 3-5 days in the refrigerator. 
  • TO FREEZE: Stored in a freezer-safe container, paneer tikka masala can be frozen for up to 3 months. Thaw overnight in the fridge before warming.
  • TO REHEAT: Gently warm paneer tikka masala on the stovetop over low heat until heated through. Do not warm too quickly or the sauce may separate.

Nutrition Information

Serving 1(of 6), about 1 1/2 cups, without naan or rice Calories 324kcal (16%) Carbohydrates 22g (7%) Protein 17g (34%) Fat 20g (31%) Saturated Fat 13g (65%) Polyunsaturated Fat 0.4g (2%) Monounsaturated Fat 0.5g (3%) Trans Fat 0.002g (0%) Cholesterol 39mg (13%) Potassium 648mg (14%) Fiber 7g (28%) Sugar 10g (20%) Vitamin A 1476IU (30%) Vitamin C 86mg (96%) Calcium 368mg (37%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 324

% Daily Value*

Serving 1(of 6), about 1 1/2 cups, without naan or rice
Calories 324kcal 16%
Carbohydrates 22g 7%
Protein 17g 34%
Fat 20g 31%
Saturated Fat 13g 65%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 0.5g 3%
Trans Fat 0.002g 0%
Cholesterol 39mg 13%
Potassium 648mg 14%
Fiber 7g 28%
Sugar 10g 20%
Vitamin A 1476IU 30%
Vitamin C 86mg 96%
Calcium 368mg 37%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.