Paneer tikka masala recipe

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Paneer tikka masala recipe – Very popular Punjabi gravy dish that is available in each every North Indian or Punjabi restaurants.

Paneer tikka is nothing but marinated paneer cubes and veggie pieces are grilled on stovetop or in the oven. I have shared both the method here in dry paneer tikka recipe. Let’s take this little further and make delicious gravy and add this paneer tikka in it. Now it is called paneer tikka masala.

Paneer tikka masala recipe | Restaurant style paneer tikka masala

Today I have shared the Paneer tikka masala restaurant style. It tastes really flavorful and awesome that you won’t believe that you made restaurant quality dish at home.

The gravy or sauce or masala whatever you call it is typical Punjabi onion-tomato gravy. It is flavored with different spices. Lastly heavy cream or malai is added which makes it creamy and

Making this dish is little lengthy process. So to cut down the time and make it easy, I have not skewer the paneer and veggie pieces like we usually do while making tikka. Instead I cooked them in the non stick pan in single layer. It saves our little time. And we are going to add in the gravy, so we don’t worry for good looking tikka.

While making the tikka I have not added kashmiri chili powder like I do add while making dry paneer tikka. It is added to get the nice bright red color of the tikka.

The reason is that dry paneer tikka is served as such as starter, so it should looks appetizing (not dull) and bright. While in this recipe, as I said earlier, eventually we are going to add tikka in the gravy, so no need to make good looking tikka but of course they are flavorful. Still if you want you can add kashmiri chili powder in this recipe.

Check out other restaurant style paneer curries
Paneer butter masala  //  Paneer makhani  //  Paneer bhurji gravy  //  Malai kofta


How to make paneer tikka masala recipe (Step by Step Photos):


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1) Let’s start by make paneer tikka first. For that strain the yogurt. Take ¾ cup of yogurt in a cheesecloth or muslin cloth or cotton handkerchief, put it in the strainer. Keep bowl or jug under the strainer to collect excess water. Keep it in the fridge for about 1 hour and let it drain out.

2) You will get very thick yogurt, take it into a bowl.
Strained thick yogurt

3) Add ginger paste, garlic paste, all the spice powders (red chili powder, garam masala, chaat masala, kasoori methi, coriander powder), salt and lemon juice.

4) Mix well.
Paneer tikka masala recipe | Restaurant style paneer tikka masala

5) Add cubed paneer and veggie pieces.

6) Mix very gently using your hand, marinade should coat all the pieces. Cover it and keep refrigerated for at least 30-45 minutes and let it marinate. More marination time does not harm.
Paneer tikka masala recipe | Restaurant style paneer tikka masala

7) Now to grill the tikkas, I go ahead for stove top method without using the skewers for this curry to make it quick.

8) Heat the non stick pan on medium heat. add generous amount of oil. oil should coat bottom surface of the pan. Once hot add marinated paneer and veggie in a single layer, in a single layer, in a single layer. You may have to do in batches.
Paneer tikka masala recipe | Restaurant style paneer tikka masala

9) Once cooked on bottom, gently flip them and let it get brown on other side as well. Once done remove it to a plate and keep it aside. You are allowed to snack on while gravy is cooking, 🙂

10) Now let’s make the gravy. Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
Paneer tikka masala recipe | Restaurant style paneer tikka masala

11) Then add chopped onion and sprinkle some salt.

12) Let it get soft and light brown in color.
Paneer tikka masala recipe | Restaurant style paneer tikka masala

13) Add ginger paste and garlic paste.

14) Mix and cook for a minute or till the raw smell of ginger garlic goes away.
Paneer tikka masala recipe | Restaurant style paneer tikka masala

15) Mix in tomato puree.

16) Cook till all the moisture evaporates and oil starts to leave the sides of the pan. do stir in between.
Paneer tikka masala recipe | Restaurant style paneer tikka masala

17) Add cumin powder, coriander powder, red chili powder and turmeric powder.

18) Mix and cook for a minute.
Paneer tikka masala recipe | Restaurant style paneer tikka masala

19) Add 1 cup of water and let the gravy come to a boil. and simmer for 4-5 minutes. Adjust the water quantity as per your liking gravy consistency.

20) Stir in garam masala and kasoori methi.
Paneer tikka masala recipe | Restaurant style paneer tikka masala

21) Add prepared tikka

22) Mix well and simmer for 2-3 minutes.
Paneer tikka masala recipe | Restaurant style paneer tikka masala

23) Lastly add cream.

24) Stir well and it is ready to serve.
Paneer tikka masala recipe | Restaurant style paneer tikka masala

Remove paneer tikka masala to a serving bowl and you can garnish with more cream or coriander leaves. Garnishing is optional though.

If making a big batch for guests, you can prepare the tikka and gravy ahead of time and keep them separate. At the time of serving, re-heat the gravy, add tikkas in it and serve hot.

Serving suggestion: Serve with tandoori roti or paratha or naan. Serve onion laccha and chaas or salted lassi on side. It can be served with plain rice or jeera rice as well.

Paneer tikka masala recipe | Restaurant style paneer tikka masala

Paneer tikka masala recipe | Restaurant style paneer tikka masala
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Paneer tikka masala recipe (How to make paneer tikka masala recipe)

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine North Indian, Punjabi
Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Yield 2 servings
Author Kanan

Ingredients (1 cup = 240 ml)

For marinating the paneer:

  • 5 oz or 150 grams Paneer cubed into 1 inch pieces
  • cup Capsicum (Green bell pepper) cubed into 1 inch pieces
  • cup Red pepper cubed into 1 inch pieces
  • ½ cup Onion cubed into 1 inch pieces
  • cup Hung or thick curd ¾ cups of yogurt kept in muslin cloth in the strainer will give ⅓ cup of thick yogurt
  • 1 ½ teaspoon Ginger paste or freshly grated or crushed
  • 1 ½ teaspoon Garlic paste or freshly grated
  • 1 teaspoon Red chili powder
  • ½ teaspoon Garam masala
  • 1 teaspoon Chaat masala
  • 1 teaspoon Kasoori methi (Dried fenugreek leaves)
  • ½ teaspoon Coriander powder
  • Salt to taste
  • 1 tablespoon Lemon juice
  • 2 tablespoons Oil for cooking the tikkas

For paneer tikka masala recipe:

  • 2 tablespoons Oil
  • ½ teaspoon Cumin seeds
  • 1 cup Onion finely chopped or food processed
  • ½ teaspoon Ginger paste or freshly grated or crushed
  • ½ teaspoon Garlic paste or freshly grated
  • 2 medium or 1 ½ cups Tomato pureed
  • 1 ½ teaspoons Red chili powder
  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Coriander powder
  • ½ teaspoon Cumin powder
  • 1 cup Water
  • 1 teaspoon Kasoori methi (dried fenugreek leaves)
  • ½ teaspoon Garam masala
  • 2 tablespoons Heavy whipping cream or fresh cream or malai

Instructions

Marinating and Grilling the paneer:

  1. To get thick, hung curd, strain the yogurt. Take ¾ cup of yogurt in a cheesecloth or muslin cloth or cotton handkerchief, put it in the strainer. Keep bowl or jug under the strainer to collect excess water. Keep it in the fridge for about 1 hour and let it drain out.
  2. You will get very thick yogurt, take it into a bowl.
  3. Add ginger paste, garlic paste, all the spice powders, salt and lemon juice. Mix well.
  4. Add cubed paneer and veggie pieces.
  5. Mix very gently using your hand, marinade should coat all the pieces.
  6. Cover it and keep refrigerated for at least 30-45 minutes and let it marinate. More marination time does not harm.
  7. Now to grill the tikkas, I have used for stove top method without using the skewers. Heat generous amount of oil in a non stick pan. Once hot arrange the marinated paneer and veggies in the single layer.
  8. Once browned from on side, filp and cook other sides.
  9. Once done remove it to a plate.
  10. Alternately you can make in the oven as well.

Making paneer tikka masala recipe:

  1. Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
  2. Then add chopped onion and sprinkle some salt. Let it get soft and light brown in color.
  3. Then saute ginger paste and garlic paste for a minute.
  4. Mix in tomato puree. Cook till all the moisture evaporates and oil starts to leave the sides of the pan. do stir in between.
  5. Add cumin powder, coriander powder, red chili powder and turmeric powder. Mix and cook for a minute.
  6. Add 1 cup of water and let the gravy come to a boil. and simmer for 4-5 minutes.
  7. Stir in garam masala and kasoori methi.
  8. Add prepared paneer tikka
  9. Mix well and simmer for 2-3 minutes.
  10. Lastly add cream and simmer for a minute.
  11. Turn off the stove.

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