paneer tikka masala recipe | dhaba style masaledar paneer tikka | paneer tikka masala restaurant style | Punjabi paneer sabzi | paneer tikka gravy |

paneer tikka masala recipe | dhaba style masaledar paneer tikka | paneer tikka masala restaurant style | Punjabi paneer sabzi | paneer tikka gravy | with 48 amazing images

paneer tikka masala is a luscious paneer sabzi which can never fail to please the diner. Learn how to make dhaba style masaledar paneer tikka.

This, the all-time favourite Paneer Tikka, tastes awesome whether it is had plain or in a masaledar gravy as shown in this recipe. Cottage cheese transforms into a tongue-tickling treat when marinated in spice powders and cooked crisp along with other yummy ingredients like capsicum and onions in this Punjabi paneer sabzi.

A selection of whole spices and spice powders along with tomato pulp and cream give the gravy an intense flavour and lusciously creamy mouth-feel to this dhaba style masaledar paneer tikka, which complement the crispy and tasty paneer cubes.

To make paneer tikka masala, combine the besan, curds, chaat masala, garam masala, ginger paste, garlic paste, chilli powder, oil and salt in a deep bowl and mix well using a whisk. Add the paneer, capsicum and onions and toss gently till they are evenly coated from all the sides. Thread paneer, capsicum and onion pieces on skewers and cook on a tava using oil till they turn golden brown from all sides. Next make the gravy. Heat the oil in a deep non-stick kadhai, add the cinnamon, cloves, garlic paste and ginger paste and sauté on a medium flame for a few seconds. Add the onion paste and salt and sauté on a medium flame for 2 to 3 minutes. Add the fresh tomato pulp, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add all the remaining ingredients, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Just before serving, re-heat the gravy and slide the paneer tikkas from the skewers into the gravy. Mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve paneer tikka gravy immediately.

The paneer tikka masala restaurant style is a fantastic dish to enjoy with Butter Garlic Naan. If you want to go slightly healthy, you can try Whole Wheat Coriander and Sesame Seeds Naan.

Tips for paneer tikka masala. 1. Use fresh paneer only, for best results and perfect smooth texture. 2. You need to use thick curd for the marinade of paneer tikka. You can even opt for hung curd. That will coat the paneer pieces very well. 3. Please note the recipe makes use of fresh tomato pulp made by boiling and blending tomatoes and not readymade tomato puree. 4. We recommend using fresh cream and not homemade malai for this recipe. Fresh cream lends the perfect creaminess to the sabzi.

Enjoy paneer tikka masala recipe | dhaba style masaledar paneer tikka | paneer tikka masala restaurant style | Punjabi paneer sabzi | paneer tikka gravy | with step by step photos and video below.

Paneer Tikka Masala

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Paneer Tikka Masala recipe - How to make Paneer Tikka Masala

Preparation Time:    Cooking Time:    Total Time:     3Makes 3 servings
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Ingredients
Method
For the paneer tikka

    For the paneer tikka
  1. Combine the besan, curds, chaat masala, garam masala, ginger paste, garlic paste, chilli powder, oil and salt in a deep bowl and mix well using a whisk.
  2. Add the paneer, capsicum and onions and toss gently till they are evenly coated from all the sides.
  3. Thread a piece of paneer cube followed by 2 capsicum and 2 onion cubes alternatively. Again thread another piece of paneer cube followed by 2 capsicum and 2 onion cubes alternatively and finally thread a paneer cube on a skewer or a long tooth pick.
  4. Repeat with the remaining ingredients to make 3 more tikkas.
  5. Grease a non-stick tava (griddle) with oil, place the prepared tikkas over it and cook them on a medium flame, using oil till they turn golden brown in colour from all the sides. Keep aside.

For the gravy

    For the gravy
  1. Combine the cornflour and 1 cup of water in a deep bowl, mix well and keep aside.
  2. Heat the oil in a deep non-stick kadhai, add the cinnamon, cloves, garlic paste and ginger paste and sauté on a medium flame for a few seconds.
  3. Add the onion paste and salt and sauté on a medium flame for 2 to 3 minutes.
  4. Add the fresh tomato pulp, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  5. Add the chilli powder, turmeric powder, coriander-cumin seeds powder, fresh cream, coriander and cornflour-water mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

How to proceed

    How to proceed
  1. Just before serving, re-heat the gravy and slide the paneer tikkas from the skewers into the gravy. Mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
  2. Serve the paneer tikka masala immediately.
Nutrient values (Abbrv) per serving
Energy589 cal
Protein15.4 g
Carbohydrates29.1 g
Fiber5.4 g
Fat45.4 g
Cholesterol2.7 mg
Sodium35 mg
Paneer Tikka Masala Video by Tarla Dalal
Paneer Tikka Masala recipe with step by step photos

If you like paneer tikka masala

    If you like paneer tikka masala
  1. If you like paneer tikka masala, then also try other Punjabi sabzi recipes like

For the marinade of paneer tikka

    For the marinade of paneer tikka
  1. For the marinade of paneer tikka, add 2 tbsp besan (bengal gram flour) in a deep bowl.
  2. Add 1/4 cup thick curds (dahi). We need thick curd as presence of excess water might not coat the paneer cubes with the marinate well. Hung curd can also be used for this recipe. 
  3. Add 1/2 tsp chaat masala.
  4. Add 1/2 tsp garam masala.
  5. Add 1/4 tsp ginger (adrak) paste.
  6. Add 1/2 tsp garlic (lehsun) paste.
  7. Add 1 tsp chilli powder.
  8. Add 1 tbsp oil.
  9. Add salt to taste.
  10. Mix well using a whisk. The marinade is ready. 

How to make paneer tikka

    How to make paneer tikka
  1. To make paneer tikka, add 1 1/2 cups paneer (cottage cheese) cubes to the marinade. Learn how to make paneer at home.
  2. Add 1/2 cup capsicum cubes. Prefer at least 1" x 1" cubes so they don't break while inserting on a skewer.
  3. Add 1/4 cup onion cubes. Prefer at least 1" x 1" cubes so they don't break while inserting on a skewer.
  4. Toss gently (preferably with hands) till they are evenly coated from all the sides.
  5. Thread a piece of paneer cube on a skewer or a long tooth pick. 
  6. Follow it by 2 capsicum cubes.
  7. Then add 2 onion cubes to the skewer. 
  8. Again thread another piece of paneer cube followed by 2 capsicum and 2 onion cubes alternatively.
  9. Finally thread a paneer cube on the skewer.
  10. Repeat with the remaining ingredients to make 3 more paneer tikkas.
  11. Grease a non-stick tava (griddle) with little oil.
  12. Place the prepared tikkas over it.
  13. Cook the paneer tikkas on a medium flame, using oil till they turn golden brown in colour from all the sides. Keep aside.

For the cornflour mixture

    For the cornflour mixture
  1. For the cornflour mixture, add 1 tbsp cornflour in a deep bowl.
  2. Add and 1 cup of water to it. 
  3. Mix well and keep aside. Ensure that no lumps remain. This cornflour mixture adds thickness to the thickness of paneer tikka masala recipe | dhaba style masaledar paneer tikka | paneer tikka masala restaurant style | Punjabi paneer sabzi | paneer tikka gravy.

For the gravy of paneer tikka masala

    For the gravy of paneer tikka masala
  1. For the gravy of paneer tikka masala recipe | dhaba style masaledar paneer tikka | paneer tikka masala restaurant style | Punjabi paneer sabzi | paneer tikka gravy, heat 3 tbsp oil in a deep non-stick kadhai.
  2. Add 1 small stick cinnamon (dalchini).
  3. Add 2 cloves (laung / lavang).
  4. Add 1 tsp garlic (lehsun) paste.
  5. Add 1/2 tsp ginger (adrak) paste.
  6. Sauté on a medium flame for a few seconds.
  7. Add 1/2 cup onion paste.
  8. Add salt to taste.
  9. Sauté on a medium flame for 2 to 3 minutes.
  10. Add the fresh tomato pulp. Learn how to make fresh tomato pulp.
  11. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
     
  12. Add 1 1/2 tsp chilli powder.
  13. Add 1/4 tsp turmeric powder (haldi).
  14. Add 1/2 tsp coriander-cumin seeds (dhania-jeera) powder.
  15. Add 1 tbsp fresh cream. This make the paneer tikka masala recipe | dhaba style masaledar paneer tikka | paneer tikka masala restaurant style | Punjabi paneer sabzi | paneer tikka gravy creamier.  
  16. Add 2 tbsp finely chopped coriander (dhania).
  17. Add prepared cornflour-water mixture.
  18. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. The gravy is ready. 

How to serve paneer tikka masala

    How to serve paneer tikka masala
  1. Just before serving the paneer tikka masala recipe | dhaba style masaledar paneer tikka | paneer tikka masala restaurant style | Punjabi paneer sabzi | paneer tikka gravy, re-heat the gravy.
  2. Slide the paneer tikkas from the skewers into the gravy. 
  3. Mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
  4. Serve the paneer tikka masala recipe | dhaba style masaledar paneer tikka | paneer tikka masala restaurant style | Punjabi paneer sabzi | paneer tikka gravy immediately.

Reviews

Paneer Tikka Masala
 on 04 Jun 17 07:39 PM
5

I made this recipe for lunch today and everyone just loved it . Thank you tarla mam and the entire tarla Dalal team for sharing such tasty and yummy recipes.
Tarla Dalal
05 Jun 17 01:59 PM
   Juhi, thanks for the feedback.
Paneer Tikka Masala
 on 17 Nov 16 01:47 PM
5

This Paneer Tikka recipe is the most popular recipe in any North Indian restaurant, Every time I order it and always wanted to make it at home, now I know how to make it and it taste great.