Paneer tikka masala is a popular Indian vegetarian food that is available all over the world in Punjabi restaurants. Easy Paneer Tikka Masala Recipe is a delicious dish prepared with marinade paneer cubes and then cooked in gravy. Bland of spices gives it a sophisticated taste.
The bright orange colored, velvety smooth sauce make it heavenly delicious. This recipe consists of two parts. First marinade paneer fried in a little oil (or grill it) then cook in spicy gravy. Use of butter and cream make this dish delightful.
Paneer tikka masala gravy recipe needs a bit long time in preparation. I will suggest you to do some work before. You can marinade paneer night before, it will not only safe your time, but overnight marination enhance the taste.
You can serve paneer tikka with tandoori roti, paratha, butter naan or plain naan.
Enjoy Paneer Masala with full taste by making it at home. Must try this restaurant style paneer tikka masala recipe. It will be your family favorite.
Paneer Tikka Masala Recipe
- For Tikka
- Paneer (Cottage Cheese) 200g (cubes)
- Ginger garlic Paste 1 tsp
- Hung curd or thick curd 1/4 cup
- Tandoori masala 1/2 tsp (optional)
- Cumin powder 1/2 tsp
- Coriander powder 1/2 tsp
- Red chili powder 1 tsp
- Kasuri methi (dried fenugreek leaves) 1/2 tsp
- Lemon juice 1 tsp
- Oil 2 tbsp
- Salt to taste
- For Gravy
- Butter/oil 1 1/2 tbsp
- Black cardamom 1
- Whole dry coriander seeds 1 tbsp
- Cinnamon 1 stick
- Dry red Kashmiri Chili 1
- Onion 2 (sliced)
- Tomato 2 (finally chopped)
- Red chili powder 1/2 tsp
- Turmeric powder 1/4 tsp
- Garam masala powder 1/2 tsp
- Salt to taste
- Kasuri methi (dried fenugreek leaves) 1/2 tsp
- Fresh cream 1/4 cup
- Water 1/2 cup
- Green coriander 2 tbsp (finally chopped)
- Prepare marinade by mixing tikka ingredients. Add paneer and gently coat with marinade and leave for 2 hours.
- Soak wooden skewers in water for 10 minutes then put cubes on skewers and grease them with oil.
- Heat oil in a non-stick pan and cook paneer tikka from both sides until cooked.
- Line a baking tray with butter paper or brown paper.
- Thread paneer on bamboo skewers or metal skewers and grill in preheated oven at 200 degree C for 15-25 minutes. After 10 minutes brush with oil.
- Keep an eye while grilling the paneer. Remove as it gets a brown color.
- Heat butter/oil in pan and saute black cardamom, dry coriander seeds, cinnamon, dry red kashmiri chilli and sauté for a minute. Then add chopped onion and cook until onion light brown.
- Add tomatoes and salt and mix well. Cook until tomato soft.
- Add red chili powder, turmeric powder and garam masala powder, mix well and cook for a minute. Turn off flame and let cool it.
- Now transfer mixture in grinder and grind it in puree.
- Add ground masala in same pan again, add 1/2 cup water and cook gravy on slow flame. When it starts boiling add kasuri methi and cook for a minute.
- Now add paneer and cook until gravy turns thick over low flame. Add cream and mix gently. Turn off flame.
- Dish out in serving bowl, garnish with green coriander and serve.
Tips
- If you have frozen paneer then first defrost it then put on skewers.
- If you are making it in pan then carefully hold skewer on 20 seconds over stove flame for getting the burnt taste.
- You can also use capsicum, potato and mashroom with paneer and get some extra taste.