Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Paneer Tikka Masala

Paneer Tikka Masala is one of the popular dishes you can find in most of the Indian restaurant menu. This is one of those dishes that I always prefer to order when I go out. This is a restaurant style recipe which will definitely satisfy all the paneer lovers. Part of this recipe is adapted from Chef Harpal Sokhi and I tweaked it a bit with my style of cooking. In this dish paneer is marinated in a yogurt mixture and then cooked in a spicy and creamy sauce. It is a big hit in my house and I am sure you will enjoy this dish. Make it for a party or a family get together and win everyone’s heart.

Preparation and resting time: 1 hr and 20 mins

Cooking time: 60 minutes

No. of servings: 5

Spice level: 3.5 out of 5

Ingredients:

  • Fresh paneer cubes – 250 gram
  • Green bell peppers or capsicum – 1 cup (diced into big cubes)
  • Onion diced into big pieces – 1/2 cup
  • One tomato diced into big pieces
  • Oil – 2 tsp
  • Butter – 1 tbsp
  • Cumin seeds – 1 tsp
  • Half mace or javetri (or a small piece)
  • Chopped onion – 1 to 1 1/4 cups (or one big onion)
  • Roma tomatoes – 3 (medium size)
  • Ginger garlic paste – 1 tbsp
  • Red chili powder – 1 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – 1/2 tsp
  • Garam masala – 1/2 tsp
  • Kasoori methi or dried fenugreek leaves – 1 tsp
  • Heavy cream – 3/4 cup (or 1 cup of half and half)
  • Salt to taste
  • Few chopped cilantro for garnishing

For marination:

  • Thick yogurt – 1/3 cup
  • Mustard oil – 2 tbsp
  • Turmeric powder – 1/4 tsp
  • Red chili powder – 1 tsp (preferably Kashmiri  red chili powder)
  • Coriander powder – 1/2 tsp
  • Garam masala – 1/2 tsp
  • Ginger garlic paste – 1 tsp
  • Lemon juice – 2 tsp
  • Besan or gram flour or roasted chickpea flour or kadalai mavu – 2 tbsp
  • Butter – 1 tbsp
  • Carom seeds or ajwain or omam – 1/4 tsp
  • Salt – 3/4 tsp

 Method of Preparation:

Marination of paneer and vegetables:

  1. Heat 1 tbsp of butter in a pan and add ajwain or carom seeds.
  2. When  it splutters add besan or gram flour and stir constantly with a whisker until a smooth paste is formed. Remove from heat.
  3. Add a tablespoon of this mixture in a bowl followed by yogurt, chili powder, coriander powder, garam masala, ginger garlic paste, lemon juice and salt. Mix well.
  4. Clean the used pan and heat mustard oil, remove from heat and add turmeric powder to it. Add this to the yogurt mixture and mix well. Marinade is ready.
  5. Add paneer cubes and other vegetables to the marinade and mix well so that everything is coated well.
  6. Leave it for an hour.

Preparation of the gravy:

  1. Heat oil and butter in a pan and cumin seeds and javetri or mace. When cumin splutters add onion and saute until it becomes soft.
  2. Add ginger garlic paste and saute for a minute and then add chili powder, coriander powder, turmeric powder, garam masala. Saute for a couple of minutes.
  3. Add finely chopped tomatoes and cook till it is mashed. Remove from heat and let it cool. Grind it to a coarse paste not so fine.
  4. Add it back to the pan over medium heat and add crushed kasoori methi and mix well (you can crush it between your palms before adding).
  5. When the onion tomato gravy starts boiling add heavy cream and simmer the heat and let it cook until a thick gravy is obtained. This may take around 15 minutes. Stir every 5 minutes to avoid burning the bottom of the pan.
  6. Heat a wide pan or a griddle or an electric griddle and spread the marinated paneer and vegetables and cook both the sides until golden brown. You can use a tandoor oven if you have one.
  7. There will some remaining marinade mix at the bottom of the bowl, you can add it to the cooking gravy.
  8. Now add the paneer and vegetables to the gravy along with a cup and half of water. Cover and cook for 10 minutes over medium heat stirring every 5 minutes.
  9. A nice gravy is obtained with the right consistency. Cook a little longer if the gravy is too thin.
  10. Transfer it to a serving bowl and garnish with chopped cilantro.
  11. Serve hot with roti or paratha.


Note:

Mustard oil gives a nice flavor to the dish. If you don’t have mustard oil and don’t want to buy just for this dish, then heat 2 tbsp of cooking oil in a pan and add 1 tbsp of powdered mustard seeds or mustard paste and remove from heat and add turmeric powder. Add this to the marinade.

13 Comments

  1. My all time favorite….looks delicious!

  2. looks lip-smacking and hey loved the polka dotted serving dish too !

  3. Nice presentation, love the dish and the clicks. Paneer looks so yummy!

  4. delicious recipe. love the way you charred the ingredients. perfect.

  5. Looks absolutely delicious. And nice pictures too!

  6. Thank u for all the lovely comments…

  7. Umm. Curry looks so delicious,,,

  8. Sounds delicious, will try soon…..I am a regular follower of this blog.. Love all the recipes bcoz it can all be tried at home with simple and day to day ingredients……

  9. Can u please , Waht do sugesting here when you say use heavy cream ?

    Thank You

    • Hi Shrutika, I don’t understand your question. can you be more specific?

      • can u please specify which cream should i use

      • You can use the heavy whipping cream also known as fresh cream.

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