Paneer Tikka Masala Recipe

Name: Paneer Tikka Masala Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Yield: 7 serving
Ingredients: 2.5 cups Paneer (Indian Cottage Cheese); 2 medium onions; 1 large green capsicum; ¾ cup yogurt; 2 tablespoon Besam (gram flour); 1 teaspoon Kasoori Methi (dried fenugreek leaves); 2 teaspoon red chili powder; 1 teaspoon lemon juice; salt; 2 tablespoon sesame oil; 2 medium onions; 3-4 cloves fresh garlic; 4 medium tomatoes; ⅔ cup cashews; 1 small bay leaf; 2 pieces cloves; 1 piece green cardamom; 1 small cinnamon stick; ½ tsp black pepper corns; 2 teaspoon red chili powder; 1 teaspoon kasoori methi; 2 teaspoon Paneer masala; 1-2 piece dried red chillies; 1 tablespoon sesame oil; salt as per taste; 2-3 cups water for boiling veggies

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr
Servings
7
Calories
295 kcal
Course
Main Course
Cuisine
Indian

Paneer Tikka Masala Recipe

Iris Warren

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If you are looking for a Indian restaurant styled Paneer curry, you can't go wrong with this easy recipe of Paneer Tikka Masala. Simmered over slow flame, tawa-fried marinated paneer cubes, dunked into spicy onion tomato gravy, this classic paneer curry goes best with paratha or naan!

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Ingredients

Servings

For The Paneer Tikka

2.5 cups Paneer (Indian Cottage Cheese) 500 gm
2 medium onions
1 large green capsicum
¾ cup yogurt hung curd (drain any water from the curd)
2 tablespoon Besam (gram flour)
1 teaspoon Kasoori Methi (dried fenugreek leaves)
2 teaspoon red chili powder adjust the heat
1 teaspoon lemon juice can use dry mango powder
salt as per taste
2 tablespoon sesame oil olive oil can be used as well

For The Gravy

2 medium onions
3-4 cloves fresh garlic
4 medium tomatoes
⅔ cup cashews 12 pieces
1 small bay leaf
2 pieces cloves
1 piece green cardamom
1 small cinnamon stick
½ tsp black pepper corns
2 teaspoon red chili powder adjust heat
1 teaspoon kasoori methi
2 teaspoon Paneer masala I have used GM brand. Use any good brand
1-2 piece dried red chillies
1 tablespoon sesame oil
salt as per taste
2-3 cups water for boiling veggies

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Instructions

For The Tawa Paneer Tikka

Step 1.1 Marinate Paneer CubesWash and chop veggies. Paneer in large cubes. Halve the onion and ut each half into quarters to get large chunks. Gently separate the onion layers to create individual petals. Similarly, cut large chunks of capsicum. In a large bowl, mix yogurt, all powdered spices, lemon juice, kasoori methi, and salt. Add paneer cubes, onion and capsicum chunks to the marinade. Mix well and let it sit for at least 30 minutes.While Marinade is getting ready, you may prepare the gravy (mentioned in step 2).
Step 1.2 Cook Paneer Tikka on TawaPlace a tawa (griddle) on medium heat and brush it with a little oil. I have used steel tawa. Place the individual chunks of paneer cubes, onion and capsicum on the tawa and cook each side for about 2-3 minutes until the paneer and vegetables are slightly charred and cooked through.Cook another batch. I had cooked in two batches.

2. Prepare the Gravy

Step 2.1 Boil all ingredientsThe easiest way and fail-proof method of the paneer gravy is to boil all ingredients for the gravy in a pressure cooker. It saves your time and gives the best flavor.In a pressure cooker, add washed and roughly chopped tomatoes, onion, garlic, green chilies, whole spices, cashews. Cover with water to just soak them.Boil for 2 whistles on full and slow cook for 5-8 minutes.
Step 2.2 Cool OffLet the boiled veggies cool off. Strain the water into a bowl and store it for adding later to the gravy. Blend the boiled veggies (remove bayleaf, cinnamon stick) into a smooth paste. Make sure the boiled veggies have cooled off. Not every food processor can blend hot stuff.
Step 2.3 Temper the gravyIn a heavy-bottomed wok or pan, heat sesame oil. Add dried red chilies, whole spices which we didn't blend - bayleaf and cinnamon sticks. Add the smooth puree of onion-tomato. Let it cook on slow flame for 4-5 minutes. Add all spices, salt and cook for another 2-3 minutes. It will absorb the moisture and become a large lump. Add the stored water for gravy and again cook till the gravy thickens.
Step 3. Add Paneer Tikka to the GravyAd the tawa cooked paneer tikka to the gravy and cook for 2-3 minutes on slow flame. Let the flavors mix properly.
Step 4. Serve ItThe Delicious Paneer Tikka Masala is ready. Serve with rice, roti or paratha.

Notes

Make sure to coat paneer cubes, onion and capsicum chunks with marinade properly and marinade should not be runny. Avoid using homemade curd or make sure to remove water from it by hanging overnight.
The boiled veggies for gravy would be too hot. Make sure to cool off before blending.
If you wish to add cream, add after adding paneer tikka chunks.
Store leftover in the refrigerator for about 2 days. Freezing is not recommended.