If you’re looking for a delicious, Indian-inspired meal that is hearty and easy to make, you’ll love this Paneer Tikka Masala recipe!
Tikka Masala is a popular Indian dish usually made with chicken or beef. It’s a spicy, creamy, and tomato-based dish usually served with rice. This recipe for Paneer Tikka Masala will show you how to make a vegetarian version of the dish as delicious as the traditional version.
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COOKING INFORMATION:
Preparation time: 1 hour
Cooking time: 30 minutes
Total time: 1 hour 30 minutes
Type: Curry
Cuisine: Indian
Recipe yield: 4 servings
EQUIPMENT:
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INGREDIENTS:
Paneer Tikka:
- 1/3 cup yogurt + 1 tbsp use creamy, strained plain whole milk yogurt or Greek yogurt.
- Ginger-garlic paste, 1 1/2 tsp.
- 1 teaspoon of ground coriander.
- Cumin powder, 12 tsp.
- For color, use 1 tbsp Kashmiri red chili powder.
- 1/4 tsp cayenne pepper or more.
- Half a lime’s worth of juice.
- Paneer, diced, 225 grams.
- quartered and peeled 1 medium red onion.
- 1/4-inch thick cubes of medium green pepper.
Curry:
- 1 tbsp. of cooking oil. You can use whatever oil you like.
- 2 tablespoons of butter, either salted or unsalted, cut up.
- 1/2 tsp. toasted cumin seeds.
- 1-inch long cinnamon stick.
- A medium-sized white onion, about 150 grams in weight.
- 3-4 large, minced garlic cloves.
- 1 inch of ginger, finely minced.
- Approximately 400 grams of chopped tomatoes from three large tomatoes.
- 1 and a half tsp. curry paste.
- Kashmiri red chili powder is divided into three-quarters of a teaspoon (for color, not hot).
- 3/4 tsp. Salt, or more to your preference.
- For a teaspoonful of honey, I used white sugar granules. The exact amount you require.
- 30-45 ml heavy cream, 2 to 3 tablespoons.
- 1 tbsp. of finely minced cilantro.
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DIRECTION FOR PANEER TIKKA MASALA:
- The paneer tikka is the first dish we’ll make. Make a large bowl of creamy yogurt. Ensure the yogurt is not too runny. You can either use Greek yogurt or drain regular homemade yogurt for 3-4 hours before using it in the recipe.
- Coriander and garam masala powders; red and Kashmiri chili powders; red chili powder; 1/4 teaspoon salt; and half a lime juice to the ginger-garlic paste.
- Use a spatula or a whisk to mix everything until it’s all uniformly distributed.
- Now add the paneer cubes, onion petals (quartered), and green pepper.
- Before serving, the paneer, onion, and peppers should be thoroughly coated in the marinade. It is a place where you are permitted to use your hands. Refrigerate the bowl for at least 30 minutes with the lid on.
- While we wait, let’s get started on the curry. On medium heat, melt the butter with the oil in a frying pan. Add cumin seeds and a cinnamon stick when the oil is hot.
- After the seeds begin to sizzle, add chopped white onion, chopped garlic cloves, and chopped ginger. Stir and cook for about 5 to 6 minutes, frequently stirring, until the onions turn a light golden brown color.
- On top of that, mix the roughly chopped tomatoes with the curry powder, Kashmiri red chili powder, and 3/4 teaspoon salt (or more, depending on taste). Tomatoes should be stirred and cooked for 7 to 8 minutes, or until they are soft and cooked all the way through.
- Consider it an important step, so don’t rush. When the tomatoes are done cooking, cover the pan and turn off the heat. You can use a blender to make a smooth paste out of this mixture after the cinnamon stick is removed. Take care of that.
- Return to the tikka and remove the marinated paneer from the fridge. Heat a skillet over medium heat, grill, or bake. An old grill pan was used. Pan-spray the pan with oil, and then add a layer of paneer, onion slices, and bell peppers.
- During the cooking process, turn the paneer several times to ensure even browning and cooking of the paneer, onions, and peppers. The curry is ready to be served.
- Tikka should be baked on skewers for 10 minutes at 450 degrees Fahrenheit, then broil for 2 to 3 minutes to brown it a bit (optional).
- Reheat the pan to medium and stir in the pureed paste we made earlier. If you want the curry to be a brighter red, you can add the remaining 1/4 teaspoon of Kashmiri red chili powder at this point.
- Incorporate 1 cup of water into the mixture. Add the remaining 1 tbsp. Butter, the cream, and the cilantro, and combine well—Cook for 2 minutes after mixing.
- Mix well the slow-cooked paneer, red onion, and peppers into the curry. Simmer on low heat for 2 to 3 minutes, and stir to combine to ensure even cooking. Serve paneer tikka masala with naan or paratha garnished with more cilantro.
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PRO TIPS:
- To get that beautiful red color, add the Kashmiri red chili powder when you stir in the pureed paste.
- Before cooking, add more water if you prefer a thicker gravy.
- You can also put the tikka on skewers and grill for a fun presentation.
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COOKING NOTE:
Paneer Tikka Masala Recipe
If you're looking for a delicious, Indian-inspired meal that is hearty and easy to make, you'll love this Paneer Tikka Masala recipe!
Equipment
- Large bowl
- Spatula
- Refrigerator
- Teaspoon
- Skillet
- Grill pan
- Pan-spray
- Pan
Ingredients
Paneer Tikka:
- ⅓ cup yogurt + 1 tbsp use creamy strained plain whole milk yogurt or Greek yogurt.
- Ginger-garlic paste 1 1/2 tsp.
- 1 teaspoon of ground coriander.
- Cumin powder 12 tsp.
- For color use 1 tbsp Kashmiri red chili powder.
- ¼ tsp cayenne pepper or more.
- Half a lime’s worth of juice.
- Paneer diced, 225 grams.
- quartered and peeled 1 medium red onion.
- 1/4- inch-thick cubes of medium green pepper.
Curry:
- 1-inch long cinnamon stick.
- A medium-sized white onion, about 150 grams in weight.
- 3-4 large, minced garlic cloves.
- 1 inch of ginger, finely minced.
- Approximately 400 grams of chopped tomatoes from three large tomatoes.
- 1 and a half tsp. curry paste.
- Kashmiri red chili powder is divided into three-quarters of a teaspoon (for color, not hot).
- 3/4 tsp. Salt, or more to your preference.
- For a teaspoonful of honey, I used white sugar granules. The exact amount you require.
- 30-45 ml heavy cream, 2 to 3 tablespoons.
- 1 tbsp. of finely minced cilantro.
- 1 tbsp. of cooking oil. You can use whatever oil you like.
- 2 tablespoons of butter, either salted or unsalted, cut up.
- 1/2 tsp. toasted cumin seeds
Instructions
- The paneer tikka is the first dish we'll make. Make a large bowl of creamy yogurt. Ensure the yogurt is not too runny. You can either use Greek yogurt or drain regular homemade yogurt for 3-4 hours before using it in the recipe.
- Coriander and garam masala powders; red and Kashmiri chili powders; red chili powder; 1/4 teaspoon salt; and half a lime juice to the ginger-garlic paste.
- Use a spatula or a whisk to mix everything until it's all uniformly distributed.
- Now add the paneer cubes, onion petals (quartered), and green pepper.
- Before serving, the paneer, onion, and peppers should be thoroughly coated in the marinade. It is a place where you are permitted to use your hands. Refrigerate the bowl for at least 30 minutes with the lid on.
- While we wait, let’s get started on the curry. On medium heat, melt the butter with the oil in a frying pan. Add cumin seeds and a cinnamon stick when the oil is hot.
- After the seeds begin to sizzle, add chopped white onion, chopped garlic cloves, and chopped ginger. Stir and cook for about 5 to 6 minutes, frequently stirring, until the onions turn a light golden brown color.
- On top of that, mix the roughly chopped tomatoes with the curry powder, Kashmiri red chili powder, and 3/4 teaspoon salt (or more, depending on taste). Tomatoes should be stirred and cooked for 7 to 8 minutes, or until they are soft and cooked all the way through.
- Consider it an important step, so don’t rush. When the tomatoes are done cooking, cover the pan and turn off the heat. You can use a blender to make a smooth paste out of this mixture after the cinnamon stick is removed. Take care of that.
- During the cooking process, turn the paneer several times to ensure even browning and cooking of the paneer, onions, and peppers. The curry is ready to be served.
- Tikka should be baked on skewers for 10 minutes at 450 degrees Fahrenheit, then broil for 2 to 3 minutes to brown it a bit (optional).
- Reheat the pan to medium and stir in the pureed paste we made earlier. If you want the curry to be a brighter red, you can add the remaining 1/4 teaspoon of Kashmiri red chili powder at this point.
- Incorporate 1 cup of water into the mixture. Add the remaining 1 tbsp. Butter, the cream, and the cilantro, and combine well—Cook for 2 minutes after mixing.
- Mix well the slow-cooked paneer, red onion, and peppers into the curry. Simmer on low heat for 2 to 3 minutes, stir to combine to ensure even cooking. Serve paneer tikka masala with naan or paratha garnished with more cilantro.
Notes
- To get that beautiful red color, add the Kashmiri red chili powder when you stir in the pureed paste.
- Before cooking, add more water if you prefer a thicker gravy.
- You can also put the tikka on skewers and grill for a fun presentation.
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