Paneer Tikka Masala (Delicious and Easy to Make)

A common Indian meal called paneer tikka masala is created with cubes of paneer, an Indian cheese, which is marinated and grilled before being cooked in a spicily creamy tomato gravy. Usually, rice or naan bread is served with the meal.

Many people in India and all around the world adore this cuisine because it is tasty and filling. It is frequently regarded as a vegetarian substitute for chicken tikka masala, a meal identical to it cooked with grilled chicken.

And as a fellow Indian foodie, I love me some Paneer Tikka Masala (…oomph just thinking about it makes my mouth water!)

About The Dish

Although its precise ancestry is unknown, paneer tikka masala is said to have started in the Punjab region of India. Paneer is a common component in many Punjabi meals, which are noted for their rich and savory cuisine.

The renowned North Indian dish chicken tikka masala, which was developed in the UK in the 1970s, is thought to have served as the meal’s inspiration. The dish’s vegetarian variation, paneer tikka masala, was developed to meet the rising demand for vegetarian meals in India and other countries.

In the 1980s and 1990s, when Indian food grew increasingly well-liked in the West, the dish became more popular. People of different ages and backgrounds like this delicacy, which is a common dish in Indian restaurants nowadays.

Here’s how to make paneer tikka masala restaurant style.

Utensils You’ll Need

• Shallow Frying Pan: To shallow fry the marinated paneer tikka.
• Wok: To cook the gravy, onion tomato masala, and the final dish.
• Big Tablespoon or Ladle: To saute and stir.
• Grinder: To grind the onion tomato gravy
• Tongs: To easily maneuver the marinaded paneer when shallow frying it.
• Glass Bowl: To marinade paneer

Tip: You can just use a big frying pan to make paneer tikka masala recipe rather than using both a wok and a shallow frying pan but it will take more time to cook the dish.

Ingredients Poured

For the Marinade and Paneer tikka:

• 1/2 tsp Red chilli powder
• 1/4 tsp Garam masala
• A pinch of asafoetida
• 1 tbsp Mustard oil
• Salt to taste
• 1 tsp Ginger Garlic paste
• 1/2 cup Hung curd
• 1/2 tsp Roasted Gram flour
• 250 gms Paneer (cut into medium size cubes)
• 1 tbsp Ghee (Clarified Butter)

For the Gravy:

• 1 tbsp Oil,
• 1 Dry red chilli (Optional)
• 1 Green cardamom,
• 2 medium-sized Tomatoes (cut into 4 halves)
• 1 tsp Ginger Garlic paste
• 1 medium size onion(cut into 4 halves)
• 1/2 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• 1 cup Water
• Salt to taste
• 3-4 Whole Cashew nut

For the Onion Tomato Masala:

• 1 tbsp Ghee (Clarified Butter)
• 1 tbsp Yellow Butter
• 1-2 Bay leaves
• 1 tsp Ginger Garlic paste
• 1/2 tsp Red chilli powder
• 1 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1 medium Tomato (finely chopped)
• 1 medium Onion (chopped)

For Garnishing:

• Coriander Sprig
• Fresh Cream
• Dried fenugreek leaves (Optional)

How to Make Paneer Tikka Masala

For the Marinade and Paneer tikka:

1. In a mixing bowl, add red chilli powder, garam masala, asafoetida, mustard oil, salt to taste, ginger garlic paste, hung curd, roasted gram flour, and paneer, and mix everything well.
2. Pour ghee into a shallow pan and once it has heated, roast the prepared paneer tikka from all sides.
3. Place the cooked tikka on a platter and save it for later use.

For the Gravy:

1. When the oil in a deep wok is heated, add the dried red chilies and green cardamom.
2. On medium heat, add tomatoes, ginger, and garlic and sauté.
3. Add the onion and cook it thoroughly.
4. For 4-5 minutes at medium heat, add the turmeric powder, red chilli powder, and coriander powder.
5. Add water and mix well.
6. When the tomatoes are mushy, simmer them for 5-7 minutes over a medium burner with salt added to taste.
7. Add cashew nut and give it a boil.
8. Once it has cooled, put it in a grinder jar and grind it into a smooth paste. Keep aside for further use.

For the Onion Tomato Masala:

1. Add butter and ghee to a pan. Add the bay leaf and onion after it’s heated, and cook until the onion is golden brown.
2. Stir in the ginger garlic paste, red pepper flakes, coriander, and turmeric powder.
3. For 4-5 minutes, add the tomato and thoroughly sauté it.

Final Steps:

1. Stir well after adding the cooked paneer tikka and sauce to the onion tomato masala.
2. Cook on low heat for 2-4 minutes. Add some fresh cream and fenugreek leaves to finish it off.
3. Serve the paneer tikka masala hot with flatbread, paratha, or naan and garnish with a sprig of coriander and fresh cream.

Tips & Tricks

• You can use fresh white butter if you don’t have cream for the gravy
• You can add coal, and butter in a small bowl on top of paneer tikka masala in the wok and cover it with the lid for a few minutes to give a nice smokey flavor to the gravy.
• If you don’t have fresh but somewhat old and smelly cashews, you can soak them in lukewarm water for about 15 mins and then add them to the gravy because smelly cashews can spoil your dish.
• You can also add chopped fenugreek leaves at the end to make your dish more aromatic.
• If you buy paneer (like I did) rather than making it yourself, soak it in lukewarm water for 15-20 mins.
• Straining your gravy after the grinding process makes the dish more silky and smooth.

Nutrition

Paneer tikka masala is a popular Indian dish that is full of critical vitamins and minerals and is high in protein. Here’s a breakdown of the nutritional content in a typical serving of paneer tikka masala:

• Calories: Depending on the recipe and the serving size, paneer tikka masala has between 300 and 400 calories per serving.
• Protein: The dish’s major component, paneer, has about 18–20 grams of protein per 100 grams, making it a healthy source of protein. 15 to 20 grams of protein are normally included in one dish of paneer tikka masala.
• Carbohydrates: The dish also contains moderate carbohydrates, mostly from the tomatoes and onions used in the gravy. A serving of paneer tikka masala may contain 20-30 grams of carbohydrates.
• Fat: Paneer tikka masala is a high-fat dish due to the use of cream or yogurt in the gravy. A single serving may contain around 20-25 grams of fat, depending on the recipe and the portion size.
• Fiber: The dish is low in fiber, as it typically does not contain any fiber-rich ingredients.
• Vitamins and minerals: Paneer tikka masala contains several essential vitamins and minerals, including vitamin C, vitamin A, calcium, and iron. Tomatoes used in gravy are an excellent source of vitamin C, while paneer is a good source of calcium.

It’s crucial to understand that the nutritional value of paneer tikka masala might change based on the recipe and cooking technique. If you’re attempting to cut calories, you might want to enjoy this meal in moderation or think about lighter alternatives made with non-dairy or reduced-fat dairy products.

FAQ

Can paneer tikka masala be made vegan?

Yes, paneer tikka masala can be made vegan by replacing the paneer with a vegan substitute, such as tofu or seitan, and using non-dairy yogurt or cream in the gravy.

What is the best way to serve paneer tikka masala?

Paneer tikka masala is typically served with naan bread or rice, but it can also be enjoyed with roti, paratha, or any other Indian bread.

How long does paneer tikka masala keep in the fridge?

Paneer tikka masala can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it in a microwave or on the stovetop before serving.

Is paneer butter masala and paneer tikka masala the same?

In essence, paneer butter masala is a meal that includes raw paneer and is cooked in butter. However, paneer tikka masala is cooked with grilled paneer, is mostly spicy, and has a little bit of texture.

Why I love Paneer Tikka Masala

• It is the perfect entree dish for any occasion.
• It is high in protein and fat (perfect for someone looking to bulk up, like me).
• Packs a flavorful punch.
• All the ingredients are already in the households or are easily available in the market.

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Paneer Tikka Masala (Delicious and Easy to Make)

A common Indian meal called paneer tikka masala is created with cubes of paneer, an Indian cheese, which is marinated and grilled before being cooked in a spicily creamy tomato gravy. Usually, rice or naan bread is served with the meal.

Many people in India and all around the world adore this cuisine because it is tasty and filling. It is frequently regarded as a vegetarian substitute for chicken tikka masala, a meal identical to it cooked with grilled chicken.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Indian

Servings 2

Calories 150 kcal

Equipment

• 1 Shallow Frying Pan:
• 1 Wok:
• 1 Big Tablespoon or Ladle:
• 1 Grinder:
• 1 Tongs:
• 1 Glass Bowl:

Ingredients

  

For the marinade and paneer tikka:

• ½ tsp Red chilli powder
• ¼ tsp Garam masala
• A pinch of asafoetida
• 1 tbsp Mustard oil
• Salt to taste
• 1 tsp Ginger Garlic paste
• ½ cup Hung curd
• ½ tsp Roasted Gram flour
• 250 grams Paneer (cut into medium size cubes)
• 1 tbsp Ghee (Clarified Butter)

For the gravy:

• 1 tbsp Oil
• 1 Dry red chilli (Optional)
• 1 Green cardamom
• 2 medium Tomatoes (cut into 4 halves)
• 1 tsp Ginger Garlic paste
• 1 medium Onion (cut into 4 halves)
• ½ tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• 1 cup Water
• Salt to taste
• 3-4 Whole Cashew nuts

For onion tomato masala:

• 1 tbsp Ghee (Clarified Butter)
• 1 tbsp Yellow Butter
• 1-2 Bay leaves
• 1 tsp Ginger Garlic paste
• ½ tsp Red chilli powder
• 1 tsp Coriander powder
• ½ tsp Turmeric powder
• 1 medium Tomato (Finely chopped)
• 1 medium Onion (Finely chopped)

For garnishing:

• Coriander Sprig
• Fresh Cream
• Dried fenugreek leaves (Optional)

Instructions

 

• In a mixing bowl, add red chilli powder, garam masala, asafoetida, mustard oil, salt to taste, ginger garlic paste, hung curd, roasted gram flour, and paneer, and mix everything well.
• Pour ghee into a shallow pan and once it has heated, roast the prepared paneer tikka from all sides.Place the cooked tikka on a platter and save it for later use.
• In a deep wok, add oil, and once the oil is hot, add dry red chillies, and green cardamom. Add tomatoes, ginger, and garlic and saute on medium flame. Add onion and saute well. Add turmeric powder, red chilli powder, and coriander powder and saute on a medium flame for 4-5 minutes. Add water and mix well.
• Add salt to taste, cover it with the lid, and cook on a medium flame for 5-7 minutes until the tomatoes get soft. Add cashew nut and give it a boil. Once it's cooldown, transfer it into a grinder jar and make a smooth paste of it. Keep aside for further use.
• In a pan, add ghee, and butter. Once it's hot, add bay leaf, and onion and saute well till onion is golden brown. Add ginger garlic paste, red chilli powder, coriander powder, and turmeric powder and saute well. Add tomato and saute it well for 4-5 minutes.
• Add prepared paneer tikka, and prepared gravy in the onion tomato masala, and give a nice stir. Cook for 2-4 minutes on low flame.
• Finish it with fresh cream and fenugreek leaves.Transfer the paneer tikka masala into a serving bowl, garnish it with coriander sprig, fresh cream, and serve hot with roti, paratha, or naan.

Notes

• • You can use fresh white butter if you don’t have cream for the gravy

• • You can add coal, and butter in a small bowl on top of paneer tikka masala in the wok and cover it with the lid for a few minutes to give a nice smokey flavor to the gravy.

• • If you don’t have fresh but somewhat old and smelly cashews, you can soak them in lukewarm water for about 15 mins and then add them to the gravy because smelly cashews can spoil your dish.

• • You can also add chopped fenugreek leaves at the end to make your dish more aromatic.

• • If you buy paneer (like I did) rather than making it yourself, soak it in lukewarm water for 15-20 mins.

• • Straining your gravy after the grinding process makes the dish more silky and smooth.

How to Store: 

Paneer tikka masala can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it in a microwave or on the stovetop before serving.