Paneer Tikka Masala

5 from 47 votes

Paneer tikka masala is a popular vegetarian dish that features grilled paneer cubes cooked in a flavorful tikka masala curry sauce. The smoky and charred flavors from grilling the paneer complement the tanginess of the tomato gravy, creating a balance of flavors. Paneer tikka masala can be enjoyed with naan bread or Basmati rice, making it a satisfying and flavorful meal option for vegetarians and non-vegetarians alike.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Vegetarian

Servings:

Calories: 384kcal

Author: Shilpa Kerur

Ingredients

For the paneer 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 tikka masala sauce:

2 tablespoon olive oil
1 small onion diced
¾ cup tomato puree or passata
1 tablespoon ginger garlic paste
1 teaspoon garam masala (use store-bought or homemade 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.

Video

Notes

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.

Nutrition