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Paneer tikka masala recipe, restaurant-style paneer tikka masala with pre-made paneer tikka pieces.
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When I posted the recipe for paneer tikka, a few people commented that I am quite the paneer lover. More than loving to eat paneer, I love cooking with it. It’s so versatile! Cheese that lends to grilling, frying, crumbling, and rolling has got to rank up high in any cook’s list, right?
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Anyway, I had been meaning to try Paneer Tikka Masala for ages now but just didn’t get the mojo until last weekend. I made paneer tikka in the evening and then used that for this paneer tikka masala gravy for dinner.
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The gravy for this paneer tikka masalais loosely adapted from a Sanjeev Kapoor Khana Khazana booklet called “Paneer”. I bought it many years ago but never cooked from it until this rainy Sunday evening last weekend. I have cut out some of the ingredients and steps to make it quick and easy, the way I like my recipes.
Browse all paneer recipes here. My favourites include: paneer makhani, paneer shashlik, dry chilli paneer, paneer jalfrezi.
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Paneer Tikka Masala Recipe
nags
Paneer Tikka Masala Recipe Preparation time: 1 hour Cooking time: Serves 4
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Prep Time 1 hour hr
Cook Time 20 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Paneer
Cuisine Indian
Servings 4
Ingredients
- 1-2 cups of paneer tikka cubes (
- how to make paneer tikka
- )
- 1 cup oniononion minced
- 1 cuptomato puree
- 1 tbsp of canned tomato paste or 1 pureed tomato
- 1 tsp of coriander powder
- 1/2 tsp of jeera / cumin seeds
- 1/4 tsp of turmeric powder
- 1 tsp of Kashmiri red chilli powder or 1/2 tsp regular chilli powder
- 1 tsp of minced ginger
- 1/2 tsp of crushed garlic
- 1 tbsp of kasuri methi dried fenugreek leaves
- 1/4 cup of cream
- Salt to taste
- Ginger slivers for garnish
- Coriander leaves for garnish optional
- 1 tsp of tandoori masala optional but recommended
- 1 tbsp of oil
Instructions
Heat oil in a pan and add the cumin seeds.
When they sizzle and turn aromatic (5-10 seconds), add the minced onion.
When the onions begin to turn a dark brown, add the ginger and garlic. Saute for 10 seconds.
Add all the spice powders - red chilli powder, turmeric powder, coriander powder and some salt.
Fry for 20 seconds until the mixture turns fragrant. Take care not to burn the spice powders by keeping the flame at medium low.
Now add the tomato paste and pureed tomatoes along with about 1 cup water.
Mix well and cook on low flame until the mixture thickens, about 3-4 mins.
Add the kasuri methi and the cream.
Mix well, keep flame on low and heat through. Don't boil the mixture for more than 5 seconds or so
Finally add the paneer tikka pieces, tandoori masala, coriander leaves (if using) and more salt if required and mix well.
Once the gravy and the paneer are heated through, remove from fire.
Garnish with ginger slivers before serving.
Step by Step Instructions for Paneer Tikka Masala Recipe
1. Heat oil in a pan and add the cumin seeds. When they sizzle and turn aromatic (5-10 seconds), add the minced onion.
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2. When the onions begin to turn a dark brown, add the ginger and garlic. Saute for 10 seconds.
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3. Add all the spice powders – red chilli powder, turmeric powder, coriander powder and some salt. Fry for 20 seconds until the mixture turns fragrant. Take care not to burn the spice powders by keeping the flame at medium low.
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4. Now add the tomato paste and pureed tomatoes along with 1/2 to 1 cup water. Mix well and cook on low flame until the mixture thickens – 3-4 mins.
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5, Add the kasuri methi and the cream. Mix well, keep flame on low and heat through. Don’t boil the mixture for more than 5 seconds or so (the difference in colour of the gravy is due to lighting, not the kasuri methi!)
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6. Finally add the paneer pieces, tandoori masala, coriander leaves (if using) and more salt if required and mix well. Once the gravy and the paneer are heated through, remove from fire. You can add whatever vegetables you used for the paneer tikka to the gravy too. I had used red bell pepper so added that in.
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Garnish with ginger slivers before serving.
Paneer Tikka Masala goes great with tawa naan and roti but I was too lazy to make any for dinner that night so served it with a super quick jeera rice made in rice cooker.
For paneer tikka masala recipe in Hindi, Tamil, Telugu, Kannada, Urdu, etc please use the Google translate button in the sidebar.
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Comments
AnonymousUnfortunately this turned out quite bland for me. I used cumin powder instead of seeds (didn't have them), and no tandoori masala (didn't want to spend $3.99 for a box). I also used a pureed tomato instead of the paste– which was listed as an option. It got to be very soupy so I had to cook it down to get rid of some of the liquid. The 3 medium size tomatoes alone were about 3C liquid. In the end the consistency was okay, but I think the liquid just drowned out the spices. My brother in law thought it was a good attempt so I'd like to try it again, but perhaps double the spices or use the recommended masala. We all loved the paneer which I pan fried first for crunch. Any suggestions? Michelle
Reply
- Nagalakshmi V
sorry to hear that michelle. i think the issue is with the size of the tomatoes available globally and i really must stop saying "medium-sized" etc, in my recipes. the soupiness can be countered with a thickening agent like cream or cashew paste (soaked ground cashew nuts) so that should be fine. you really need to add the tikka masala though, and also coriander powder and cumin seeds for it to be flavourful. hope the next attempt comes out nice 🙂
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