Paneer tikka masala step-by-step recipe with video and photos.
About this recipe
Perfectly grilled paneer simmered in a spicy curry sauce, this paneer tikka masala is so delicious, flavorful, and easy to make. This dish is the vegetarian version of the popular chicken tikka masala.
Tikka masala is a popular Indian curry where chunks of meat are grilled and simmered in a spicy sauce. Traditionally, the grilling is done in a tandoor (clay oven). Here, I am using a stovetop grilling pan instead. You can also make the paneer tikka in an oven and air fryer.
This dish is great for meal prep. You can make curry sauce and store it in the refrigerator for up to 5 days. When you want to make tikka masala, just grill the paneer and simmer it in the sauce. It pairs perfectly with naan or Basmati jeera rice and is great for parties and gatherings.
Read on for ingredients, instructions, and useful tips to make this gluten-free and vegetarian paneer tikka gravy.
Ingredients
For the tikka
Paneer: Use store-bought or homemade paneer.
Yogurt: You can use either plain yogurt or greek yogurt.
Vegetables: Onion and bell peppers are the most common veggies used in this dish.
Besan: Besan (chickpea flour or gram flour) is a key ingredient. Roast the besan on low heat to remove the raw smell.
Spices: I use tandoori masala powder and Kashmiri chili powder.
Aromatics: I use store-bought ginger garlic paste. However, you can also grind root ginger and garlic cloves into a fine paste at home.
Oil: I have used olive oil; however, you may replace it with any cooking oil of your choice.
For the masala sauce:
Aromatics: We need onions (either red or brown), and ginger garlic paste.
Tomato puree: Use either store-bought or homemade tomato puree. Store-bought puree gives a bright red color to the curry sauce.
Spices: Garam masala and Kashmiri chili powder.
Herbs: Cilantro and Kasoori methi (dried fenugreek leaves).
Sugar: Do not skip the sugar as it helps balance the tang from tomatoes.
Oil: I have used olive oil; however, you may replace it with any cooking oil of your choice.
Step-by-step instructions
In a large bowl, add yogurt, besan, ginger garlic paste, tandoori masala, Kashmiri chili powder, olive oil, and salt. Mix well making sure there are no lumps (steps 1, 2).
Add the paneer cubes and mix gently, making sure they are well coated. Move them to a side (steps 3, and 4).
Next, add the onion and peppers to the marination. Mix them well to make sure everything is well coated (steps 5, 6).
Thread the paneer and vegetables on a skewer (steps 7, 8).
Heat a frying pan or grill pan and lightly brush it with oil. Place the marinated paneer and veggies on it. Let them cook on medium heat (step 9).
Flip and cook on both sides until the paneer begins to turn golden. Increase the heat and let it char for 1-2 minutes. Set them aside (step 10).
Grind together onion and ginger garlic paste into a smooth paste. Heat 2 tablespoons of oil in the grill pan and add onion paste. Saute for 4-5 minutes on medium heat until it begins to brown (step 11).
Add tomato puree, chili powder, sugar, salt, and the remaining marinade (step 12).
Mix well and let it cook until the oil begins to separate (5-6 minutes). Stir occasionally so that it does not burn (step 13).
Once the spices cook, add 1½ cups of water and mix well. Bring it to a boil and let it simmer until the curry thickens slightly (step 14).
Add the grilled paneer and mix well. Simmer for 2 minutes (steps 15,16).
Add garam masala, Kasuri methi, and cilantro. Serve hot with naan.
Useful tips
Tandoori masala powder is a spice blend commonly used for grilling. It is easily available in Indian grocery stores. You can substitute it with the tandoori paste in this recipe without any compromise to the taste. Alternatively, use a mix of garam masala, amchur (dried mango powder), and Kashmiri chili powder, although this may alter the taste of the final dish.
Kashmiri chili powder works best as it is mild and adds a nice red hue. You can replace it with any mild chili powder or paprika.
Roasted besan (chickpea flour) is an important ingredient in marination and cannot be skipped. It adds thickness to the marinade and helps coat the marination to paneer. It also imparts a nice nutty flavor to the dish.
Don't want to make the tikka masala sauce? Try paneer tikka naanwich. Check out this chicken tikka naan sandwich for the recipe and replace chicken tikka with paneer tikka.
I like to use store-bought tomato puree (or passata) as it adds a nice color to the curry.
More paneer recipes:
1. Easy paneer sabzi.
2. Palak paneer stir-fry.
3. Paneer sandwich.
FAQs
Butter paneer has a milder curry base and does not use onions. The base of the dish is made with tomatoes and spices. Also, the paneer used to make paneer butter masala is not grilled.
Yes. You can skip the paneer and just use vegetables like potatoes, mushrooms, cauliflower, etc. to make tikka masala.
This recipe is not vegan-friendly as it has paneer and yogurt. To make vegan tikka masala, use tofu or other vegetables like mushrooms or potatoes. Substitute plain yogurt with plant-based yogurt. Follow this recipe to create tofu tikka masala, mushroom tikka masala, etc.
Bonus
This paneer tikka masala is:
- delicious and bursting with flavors,
- easy to make,
- great vegetarian option for parties, potluck, and gatherings.
Recipe card
Paneer Tikka Masala
Ingredients
For the tikka:
- 2 cups paneer (16 oz) cut into cubes
- 1 cup onion diced and petals separated
- 1 cup bell peppers diced
- ¾ cup yogurt
- 3 tablespoon besan chickpea flour
- 1 tablespoon tandoori masala
- 2 teaspoon ginger garlic paste
- ½ teaspoon Kashmiri red chili powder (or any mild chili powder)
- ¾-1 teaspoon salt
- 1 tablespoon olive oil
For the curry:
- 2 tablespoon olive oil
- 1 small onion diced
- ¾ cup tomato puree or passata
- 1 tablespoon ginger garlic paste
- 1 teaspoon garam masala
- ½-¾ teaspoon chili powder (adjust as per taste)
- ½ teaspoon sugar
- ½ teaspoon salt (adjust as per taste)
- 1 tablespoon Kasuri methi (dried fenugreek leaves)
- 1 tablespoon cilantro
- 1½ cups water
Instructions
Making paneer tikka:
- Dry roast the besan for 2-3 minutes, until the raw smell goes.
- In a large bowl, add yogurt, besan, ginger garlic paste, tandoori masala, Kashmiri chili powder, olive oil, and salt. Mix well making sure there are no lumps.
- Add the paneer cubes and mix gently, making sure they are well coated. Move them to one side of the plate.
- Next, add the onion and peppers to the marination. Mix them well to make sure everything is well coated.
- Let the paneer and vegetables marinate for 15-20 minutes.
- Thread the paneer and veggies alternatively into skewers.
- Store any remaining marinade for the curry.
- Heat a frying pan or grill pan and lightly brush it with little oil.
- Place the skewers on it. Let them cook on medium heat.
- Flip and cook on both sides until the paneer begins to turn golden.
- Increase the heat and let it char for 1-2 minutes. Set them aside.
Making the curry:
- Grind together onion and ginger garlic paste into a smooth paste using little water.
- In the same grill pan, add 2 tablespoons of oil.
- Add the onion paste. Saute for 4-5 minutes on medium heat until it begins to brown.
- Add tomato puree, chili powder, sugar, salt, and the remaining marinade.
- Mix well and let it cook until the oil begins to separate (5-6 minutes). Stir occasionally so that it does not burn.
- Once the spices cook, add 1½ cups of water and mix well.
- Bring it to a boil and let it simmer until the curry thickens slightly.
- Add the grilled paneer and mix well. Simmer for 2 minutes.
- Turn off the heat. Add garam masala, Kasuri methi, and cilantro.
- Serve hot with naan or bread of your choice.
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