Paneer Tikka Masala
by Tarla Dalal
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 paneer tikka masala recipe | dhaba style masaledar paneer tikka | paneer tikka masala restaurant style | Punjabi paneer sabzi | paneer tikka gravy |
This, the all-time favourite paneer tikka, is a delectable Indian dish that combines the flavors of succulent, grilled paneer tikka with a rich and creamy tomato-based gravy. It's a perfect blend of spicy, tangy, and sweet flavors that will tantalize your taste buds.
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.
The paneer tikka masala restaurant style is a fantastic dish to enjoy with Butter Garlic Naan or jeera rice.
Pro 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. 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 recipe - How to make Paneer Tikka Masala
Preparation Time: Cooking Time: Total Time:
Makes 5 servings
For Paneer Tikka
2 cups paneer (cottage cheese) cubes
1/2 cup onion cubes
1/2 cup tomato cubes
1/2 cup capsicum cubes
1 tbsp mustard (rai / sarson) oil
1 tbsp kashmiri red chilli powder
1/2 cup hung curds (chakka dahi)
1 tbsp ginger-garlic (adrak-lehsun) paste
1/2 tbsp roasted besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1 tsp garam masala
1 tsp chaat masala
salt and to taste
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp lemon juice
1 tbsp oil for cooking
1 tbsp butter for cooking
To Be Mixed Into A Masala Paste Using 1/4 Cup Water
1 1/2 tsp kashmiri red chilli powder
1/2 tsp turmeric powder (haldi)
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp garam masala
For The Gravy
2 tbsp oil
1 cup roughly chopped onions
10 to 12 garlic (lehsun) cloves
2 green chillies
1 1/2 cups roughly chopped tomatoes
5 to 6 cashew nuts (kaju)
2 whole dry kashmiri red chillies
1 tbsp coriander (dhania) stalks
1 tbsp ghee
1 tsp cumin seeds (jeera)
1 tbsp finely chopped garlic (lehsun)
1/2 tbsp finely chopped ginger (adrak)
1/2 cup finely chopped onions
salt to taste
1/2 tbsp dried fenugreek leaves (kasuri methi)
2 tbsp finely chopped coriander (dhania)
For paneer tikka
- For paneer tikka
- To make {span class="bold1"}paneer tikka masala recipe{/span}, in a deep bowl, combine mustard oil and kashmiri chilli powder, whisk well.
- Add hung curd, ginger garlic paste, roasted besan, turmeric powder, coriander cumin seeds powder, garam masala, chaat masala, salt and pepper powder, kasuri methi and lemon juice.
- Whisk the marinade well. Add onion, tomato, capsicum and paneer cubes.
- Gently coat the marinade well with the veggies. Keep aside for 15 minutes.
- Heat 1 tbsp oil and 1 tbsp butter in a broad non stick pan, add the marinated paneer and veggies. Keep aside the remaining marinade.
- Cook on a medium flame for 8 to 10 minutes while flipping the sides. Keep aside.
For the gravy
- For the gravy
- Heat 1 tbsp oil in a deep non-stick pan, add onions, garlic, green chillies, tomatoes, cashews, kashmiri dry red chilli and coriander stalk.
- Mix well and cook on a medium flame for 3 to 4 minutes.
- Remove in a plate and allow it to cool completely. Once cooled, transfer the mixture in a mixer jar.
- Blend into a smooth paste. Keep aside.
How to proceed
- How to proceed
- Heat 1 tbsp oil and 1 tbsp ghee in a deep pan, add garlic, ginger, onions and sauté on a medium flame for 2 to 3 minutes.
- Add the prepared masala paste and the remaining marinade. Mix well and cook on a medium flame for a minute until the oil is released.
- Add the prepared gravy and salt to taste. Cook on a medium flame for 5 to 8 minutes, while stirring occasionally.
- Add the paneer tikka, kasuri methi and mix well. Cook on a medium flame for 5 minutes.
- Serve {span class="bold1"}paneer tikka masala{/span} hot garnished with coriander.
Paneer Tikka Masala Video by Tarla Dalal
like paneer tikka masala recipe
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paneer tikka masala recipe | dhaba style masaledar paneer tikka | paneer tikka masala restaurant style | Punjabi paneer sabzi | paneer tikka gravy | then do try other paneer sabzi recipes also:
- paneer makhanwala recipe | dhaba style makhanwala paneer | instant paneer butter masala |
- kadhai paneer recipe | Punjabi style kadhai paneer | paneer kadai sabzi |
what is paneer tikka masala recipe made of?
- See the below image of list of ingredients for making paneer tikka masala.
how to make paneer tikka
- To make paneer tikka masala recipe | dhaba style masaledar paneer tikka | paneer tikka masala restaurant style | Punjabi paneer sabzi | paneer tikka gravy | in a deep bowl, combine 1 tbsp mustard oil.
- Add 1 tbsp Kashmiri chilli powder. Kashmiri chilli powder is known for its deep red hue, which adds a beautiful color to the dish, making it visually appealing.
- Whisk well.
- Add ½ cup thick curds (dahi). Hung curd adds a rich, creamy flavor to the marinade. It balances the spiciness of the other ingredients and creates a complex, delicious taste.
- Add 1 tbsp ginger garlic paste. Ginger and garlic are both known for their pungent, aromatic flavors. When combined in a paste, they add a depth that complements the neutral taste of paneer.
- Add ½ tbsp roasted besan (bengal gram flour). Besan (gram flour) plays a crucial role, it acts as the primary binding agent.
- Add ½ tsp turmeric powder (haldi). It imparts a beautiful golden-yellow color to the dish, making it visually appealing.
- Add 1 tbsp coriander cumin seeds powder. By incorporating coriander and cumin seeds powder into the marinade for the paneer and the sauce for the Tikka Masala, you can achieve a dish that is both flavorful and aromatic.
- Add ½ tsp garam masala. Garam masala is a blend of warm spices that adds depth of flavor and aroma to paneer tikka masala.
- Add 1 tsp chaat masala. Chaat masala adds a complex blend of flavors to paneer tikka masala, enhancing its taste and aroma.
- Add salt to taste.
- Add freshly ground black pepper powder.
- Add 1 tsp kasuri methi. Kasoori methi imparts a distinct earthy and slightly bitter flavor that complements the rich and creamy nature of the dish.
- Add 1 tsp lemon juice. It adds a bright, tangy flavor that complements the rich, creamy marinade.
- Whisk the marinade well.
- Add ½ cup onion cubes. By incorporating onion cubes into paneer tikka masala, you can elevate the dish to a whole new level of flavor, texture, and visual appeal.
- Add ½ cup tomato cubes.
- Add ½ cup capsicum cubes. Capsicum cubes add a vibrant color, a slightly sweet flavor, and a delightful crunch to the Paneer Tikka Masala.
- Add 2 cups paneer cubes.
- Gently coat the marinade well with the veggies. Keep aside for 15 minutes.
- Heat 1 tbsp oil in a broad non-stick pan.
- Add 1 tbsp butter.
- Add the marinated paneer and veggies.
- Keep aside the remaining marinade.
- Cook on a medium flame for 8 to 10 minutes while flipping the sides. Keep aside. Let the grilled paneer rest for a few minutes before adding it to the gravy. This will help the juices redistribute and make the paneer more tender.
how to make the gravy
- Heat 1 tbsp oil in a deep non-stick pan.
- Add 1 cup roughly chopped onions. Onions form the foundation of the rich and flavorful gravy.
- Add 10 to 12 garlic cloves. Garlic releases aromatic compounds when heated, adding a warm, pungent aroma to the dish.
- Add 2 green chillies. Green chillies add a punch of heat and flavor to paneer tikka masala. They enhance the overall taste profile of the dish by providing a spicy kick
- Add 1½ cups roughly chopped tomatoes. Tomatoes add thickness to the gravy, giving it a satisfying mouthfeel.
- Add 5 to 6 cashews. Cashews are ground into a smooth paste, which adds a creamy and luxurious texture to the gravy.
- Add 2 Kashmiri dry red chilli.
- Add 1 tbsp coriander stalk.
- Mix well and cook on a medium flame for 3 to 4 minutes.
- Remove in a plate and allow it to cool completely.
- Once cooled, transfer the mixture in a mixer jar.
- Blend into a smooth paste. Keep aside.
how to make masala paste
- In a small bowl, add 1½ tsp Kashmiri chilli powder. Kashmiri chili powder is less spicy than regular chili powder and adds a beautiful red color to the dish.
- Add ½ tsp turmeric powder.
- Add 1 tbsp coriander cumin seeds powder.
- Add ¼ tsp garam masala.
- Add ¼ cup water.
- Mix well and keep aside.
how to proceed
- Heat 1 tbsp oil in a deep pan.
- Add 1 tbsp finely chopped garlic (lehsun).
- Add ½ tbsp finely chopped ginger (adrak).
- Add ½ cup finely chopped onions.
- Sauté on a medium flame for 2 to 3 minutes.
- Add the prepared masala paste.
- Add the remaining marinade.
- Mix well and cook on a medium flame for a minute until the oil is released.
- Add the prepared gravy.
- Add salt to taste.
- Cook on a medium flame for 5 to 8 minutes, while stirring occasionally.
- Add the paneer tikka.
- Add ½ tbsp dried fenugreek leaves (kasuri methi).
- Mix well. Cook on a medium flame for 5 minutes.
pro tips to make paneer tikka masala
- The longer you marinate the paneer, the more flavorful it will be.
- Greek yogurt is thicker and creamier than regular yogurt, which helps the marinade stick well to the paneer better.
- You can add a splash of cream to the gravy can make it richer and creamier.
| Energy | 418 cal |
| Protein | 11.7 g |
| Carbohydrates | 17.9 g |
| Fiber | 2.3 g |
| Fat | 33.2 g |
| Cholesterol | 12.4 mg |
| Vitamin A | 833.9 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 47 mg |
| Folic Acid | 32.3 mcg |
| Calcium | 423.2 mg |
| Iron | 1.2 mg |
| Magnesium | 34.3 mg |
| Phosphorus | 272.2 mg |
| Sodium | 39.8 mg |
| Potassium | 270.7 mg |
| Zinc | 0.5 mg |
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.
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.