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paneer tikka masala

paneer tikka masala

Paneer Tikka Masala is a rich and creamy Indian dish made with marinated paneer cubes that are grilled and then simmered in a spiced tomato-based gravy. Ideal for a comforting meal, this dish is perfect when served with naan or rice.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4 People
Calories 450 kcal

Equipment

  • 1 mixing bowls
  • 1 skewers if grilling
  • 1 grill or oven
  • 1 pan or skillet
  • 1 blender
  • 1 spatula
  • 1 measuring cups and spoons

Ingredients
  

  • 400 g paneer Cubed.
  • 1 cup yogurt
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder Adjust to taste.
  • to taste salt
  • 2 tablespoons lemon juice
  • 1 tablespoon oil
  • 2 tablespoons oil or ghee
  • 1 large onion Finely chopped.
  • 2 medium tomatoes Pureed.
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder Adjust to taste.
  • 1 cup heavy cream or coconut milk
  • to taste salt
  • fresh coriander leaves For garnish.

Instructions
 

  • In a mixing bowl, combine yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, salt, lemon juice, and oil. Mix well to create a marinade.
  • Add the paneer cubes to the marinade, ensuring they are well coated. Allow them to marinate for at least 30 minutes.
  • Preheat the grill or oven to 200°C (392°F). Thread marinated paneer onto skewers and grill for about 10-15 minutes, turning occasionally until slightly charred.
  • In a pan, heat the oil or ghee over medium heat. Add cumin seeds and let them splutter.
  • Add the chopped onions and sauté until they turn golden brown.
  • Stir in the ginger-garlic paste and cook for another minute until fragrant.
  • Pour in the pureed tomatoes and cook for about 5 minutes, stirring occasionally, until the oil starts to separate.
  • Add coriander powder, garam masala, red chili powder, and salt. Mix well and cook for another 2-3 minutes.
  • Reduce the heat and add the cream or coconut milk, stirring until the mixture is smooth and creamy. Simmer for 5 minutes.
  • Once the paneer is grilled, add it to the gravy and gently mix to coat the paneer with the sauce. Cook for an additional 5 minutes to combine flavors.
  • Garnish with fresh coriander leaves and serve hot with naan or rice.

Notes

For a vegan version, substitute paneer with tofu and yogurt with a plant-based yogurt.
Adjust the spice level by varying the amount of red chili powder.
This dish can be prepared in advance and reheated just before serving.