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!
Paneer Tikka Masala is a flavorful Indian dish that combines marinated paneer cubes coated with Indian spices, with a rich, creamy tomato sauce. This recipe is a favorite in Indian cuisine and is known for its tangy, spicy, and slightly smoky taste.
Being an Indian and a vegetarian, I had tasted many paneer delicacies- paneer tikka, paneer jalfrezi, Kadai paneer, Paneer lababdar, and a lot more, in several restaurants and I have perhaps rated them mentally for my next visits.
The only thing I dislike about these restaurants' recipes is tempering with butter and cream every time they re-heat. It not only adds to unnecessary calories and fat, it also makes it evident that the gravy is old and not fresh.
This is my version of healthy paneer recipe as it doesn't use any heavy cream or butter. I have made Paneer Tikka in 3 ways- Paneer Tikka in OTG, Air Fryer Paneer Tikka and Tawa Paneer Tikka.
This recipe adds tawa paneer tikka to a rich onion, tomato and cashew gravy in simple steps that a beginner can easily follow.
Team this elegant Paneer Tikka Masala with parath, naan or rice for a perfect Indian lunch or dinner.
Find More Indian Dinner Recipes: Chana Saag, Punjabi Saag Paneer, Punjabi Chana Masala, Chana Dal.
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Why Would You Love This Recipe?
- Amazing Indian Traditional Dish.
- Uses simple ingredients.
- Bursting with spicy, tangy and smoky flavors.
- Perfect for vegetarians looking for a hearty meal.
- Gluten Free.
- Can be Made Vegan by swapping Paneer With Tofu and curd with vegan curd.
- Creamy, flavorful Paneer Curry and all that without any heavy cream.
- The Best Paneer Tikka Masala Recipe Ever!
Ingredients
For The Tikka
- Paneer (Indian Cottage Cheese)- Paneer is the star ingredient for this recipe. Procure it locally. Make sure that it is fresh. For vegan, swap it with Tofu.
- Onions- Red onions work best.
- Capsicum- Green capsicum adds color and spicy flavor. I recommend using it, although you may try it with other bell peppers as well.
- Indian Spices- Red chili powder, Kasoori Methi, and salt. You may also add garam masala and coriander powder.
- Fresh lemon juice: Fresh lemon juice adds tangy flavor.
- Besan (Gram Flour)- Besan adds a coating to the paneer cubes and adds much flavor to it.
- Curd- We use regular curd with drained water. You can hang it overnight. If there is water in curd, it will make the marinade runny and we won't be able to make perfect tikka.
- Oil- Sesame oil or mustard oil works best.
For The Gravy
- Onions- Red onions give best flavor to the gravy.
- Garlic- I love the addition of fresh garlic. You may use the garlic powder, though.
- Tomatoes- Fresh red tomatoes add tart and flavor to the gravy.
- Cashews- Cashews add a creamy texture to the gravy. By far, this is the best way to have healthy and creamy gravies.
- Whole Spices- Cardamom, cinnamon stick, bayleaf, cloves, whole black pepper corns, dried red chillies, dried fenugreek leaves (kasoori methi) . I have also used Paneer Tikka Spice Blend /masala from GM brands.
- Sesame Oil-You may use any oil/ ghee of your choice.
How To Make Paneer Tikka Masala
Step 1. Make Tawa Paneer Tikka
Step 1.1 Marinate Paneer Cubes
Wash 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, kasoori methi, lemon juice, 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 Tawa
Place 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.
Step 2. Prepare Gravy
Step 2.1 Boil all ingredients
The 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 Off
Let 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 bay leaf, 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 gravy
In a heavy-bottomed wok or pan, heat 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 Gravy
Add 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 It
The Delicious Paneer Tikka Masala is ready Serve with rice, roti or paratha.
Expert Tips
- 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.
Recipe FAQs
Paneer Tikka Masala is made of marinated and grilled paneer cubes cooked in a rich, spicy tomato-based gravy. The marinade typically includes yogurt, spices, and herbs, while the gravy is made with onions, tomatoes, ginger-garlic paste, and a blend of Indian spices.
Paneer Masala is a dish where paneer cubes are cooked directly in a spiced tomato-onion gravy without prior marination or grilling. Paneer Tikka Masala, on the other hand, involves marinating the paneer cubes in yogurt and spices, grilling or pan-frying them, and then adding them to a spiced tomato-based gravy. The grilling process gives Paneer Tikka Masala a distinct smoky flavor
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- Easy Roti Recipe- Best Indian Chapati
- Paneer Tikka Masala Recipe
- Crispy Poori Recipe- Indian Puffed Bread
- Easy Vegan Fried Brown Rice
- Authentic Punjabi Saag Paneer (Best Indian Palak Recipe)
- Easy Chana Saag (Indian Chickpea Curry with Spinach)
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Paneer Tikka Masala Recipe
Equipment
- 1 Pan/ tawa for making tawa paneer tikka
- 1 Pressure Cooker for prepping gravy
Ingredients
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
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.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 7 | |
| Amount per serving | |
| Calories | 295 |
| % Daily Value* | |
| Total Fat 20.4g | 26% |
| Saturated Fat 2.2g | 11% |
| Cholesterol 5mg | 2% |
| Sodium 418mg | 18% |
| Total Carbohydrate 17.5g | 6% |
| Dietary Fiber 3.5g | 13% |
| Total Sugars 4.5g | |
| Protein 14.1g | |
| Vitamin D 0mcg | 2% |
| Calcium 41mg | 3% |
| Iron 1mg | 7% |
| Potassium 321mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Jitesh Kakkae says
This is by far the best and easiest Paneer tikka gravy recipe I have ever tried. Thanks so much!
Deepti says
Thank you so much for the kind words.