Creamy Paneer Tikka Masala
Creamy Paneer Tikka Masala
Ingredients
For the Paneer Marinade
- 300 grams paneer, cubed
- 1 capsicum, chopped
- 1 onion, chopped
- 1/2 cup yoghurt
- 1 tablespoon ginger garlic paste
- 1 tablespoon lime juice
- 1 teaspoon kasuri methi
- 1 tablespoon gram flour, (besan)
- 1/2 teaspoon turmeric powder
- 1 teaspoon chilli powder
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chaat masala
- 1 teaspoon garam masala
- to taste salt
- 1 tablespoon mustard oil
For the Gravy
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- to taste salt
- 1/2 cup tomato puree
- as needed water
- 2 tablespoons fresh cream
- as needed fresh coriander, chopped, for garnish
Instructions
- 1
In a large bowl, combine the yoghurt, ginger garlic paste, lime juice, kasuri methi, gram flour, turmeric powder, chilli powder, Kashmiri chilli powder, cumin powder, coriander powder, chaat masala, garam masala, and salt to taste. Mix well with a spoon until a smooth paste forms.
⏱️ 5 min
- 2
Add the cubed paneer, chopped capsicum, and chopped onion to the bowl with the marinade. Pour in the mustard oil. Coat the paneer and vegetables evenly by mixing thoroughly with a spoon. Set aside to marinate while you prepare the gravy.
⏱️ 5 min
- 3
Heat a pan (a cast iron pan is ideal) over medium-high heat. Add the marinated paneer mixture and cook, stirring occasionally, for 5–7 minutes until the paneer and vegetables are lightly charred. Set the cooked mixture aside.
⏱️ 7 min
- 4
In another pan (a stainless steel wok-style pan works well) or a large pot, heat 2 tablespoons of oil over medium heat. Add the cumin seeds and let them splutter.
⏱️ 2 min
- 5
Add the finely chopped onion to the pan and cook, stirring with a slotted spoon, until it becomes soft and slightly pink, about 5-7 minutes.
⏱️ 7 min
- 6
Add the ginger garlic paste to the pan and cook, continuing to stir, until fragrant, about 1-2 minutes.
⏱️ 2 min
- 7
Add the 1/2 teaspoon turmeric powder, salt to taste, 1 teaspoon Kashmiri chilli powder, 1 teaspoon coriander powder, and 1 teaspoon garam masala to the pan. Mix well to combine with the onion and ginger garlic paste.
⏱️ 1 min
- 8
Add a little water (about 1/4 cup) to the pan and cook, stirring, to help the spices bloom and prevent them from burning.
⏱️ 2 min
- 9
Stir in the tomato purée and continue to cook, stirring occasionally, until the oil separates from the mixture, indicating the tomato is well cooked, about 5-7 minutes.
⏱️ 7 min
- 10
Add the cooked paneer mixture (from step 3) to the gravy. Stir to combine and simmer for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 11
Stir in the fresh cream gently until fully incorporated.
⏱️ 1 min
- 12
Garnish with fresh chopped coriander and serve hot with rice or naan.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Paneer Tikka Masala
For the Paneer Marinade
- 300 grams paneer, cubed
- 1 capsicum, chopped
- 1 onion, chopped
- 1/2 cup yoghurt
- 1 tablespoon ginger garlic paste
- 1 tablespoon lime juice
- 1 teaspoon kasuri methi
- 1 tablespoon gram flour, (besan)
- 1/2 teaspoon turmeric powder
- 1 teaspoon chilli powder
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chaat masala
- 1 teaspoon garam masala
- to taste salt
- 1 tablespoon mustard oil
For the Gravy
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- to taste salt
- 1/2 cup tomato puree
- as needed water
- 2 tablespoons fresh cream
- as needed fresh coriander, chopped, for garnish
Instructions
- 1
In a large bowl, combine the yoghurt, ginger garlic paste, lime juice, kasuri methi, gram flour, turmeric powder, chilli powder, Kashmiri chilli powder, cumin powder, coriander powder, chaat masala, garam masala, and salt to taste. Mix well with a spoon until a smooth paste forms.
⏱️ 5 min - 2
Add the cubed paneer, chopped capsicum, and chopped onion to the bowl with the marinade. Pour in the mustard oil. Coat the paneer and vegetables evenly by mixing thoroughly with a spoon. Set aside to marinate while you prepare the gravy.
⏱️ 5 min - 3
Heat a pan (a cast iron pan is ideal) over medium-high heat. Add the marinated paneer mixture and cook, stirring occasionally, for 5–7 minutes until the paneer and vegetables are lightly charred. Set the cooked mixture aside.
⏱️ 7 min - 4
In another pan (a stainless steel wok-style pan works well) or a large pot, heat 2 tablespoons of oil over medium heat. Add the cumin seeds and let them splutter.
⏱️ 2 min - 5
Add the finely chopped onion to the pan and cook, stirring with a slotted spoon, until it becomes soft and slightly pink, about 5-7 minutes.
⏱️ 7 min - 6
Add the ginger garlic paste to the pan and cook, continuing to stir, until fragrant, about 1-2 minutes.
⏱️ 2 min - 7
Add the 1/2 teaspoon turmeric powder, salt to taste, 1 teaspoon Kashmiri chilli powder, 1 teaspoon coriander powder, and 1 teaspoon garam masala to the pan. Mix well to combine with the onion and ginger garlic paste.
⏱️ 1 min - 8
Add a little water (about 1/4 cup) to the pan and cook, stirring, to help the spices bloom and prevent them from burning.
⏱️ 2 min - 9
Stir in the tomato purée and continue to cook, stirring occasionally, until the oil separates from the mixture, indicating the tomato is well cooked, about 5-7 minutes.
⏱️ 7 min - 10
Add the cooked paneer mixture (from step 3) to the gravy. Stir to combine and simmer for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 11
Stir in the fresh cream gently until fully incorporated.
⏱️ 1 min - 12
Garnish with fresh chopped coriander and serve hot with rice or naan.
⏱️ 1 min