Paneer tikka Masala: How to Make Paneer tikka masala

Paneer tikka masala is a delicious and spicy paneer recipe that is prepared with smoked paneer tikka cubes drowned in rich flavored spicy gravy. To start with the procedure, you need to marinate the paneer cubes and some veggies like green capsicum and chopped tomatoes. Now, it entirely depends on you if you have a tandoori grill or just a regular non-stick pan. After that, you need to cook the smooth onion tomato gravy, and later add the paneer tikka and veggies into the gravy and cook it for about 10 minutes or so. Make sure tikkas are slightly grilled, or else in the gravy, it might not look so tempting due to its dark burnt sides.

Paneer tikka Masala: How to Make Paneer tikka masala
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In paneer tikka masala what makes the gravy so thick and smooth is the use of soaked cashew nuts and thick fresh cream. It is advised to marinate panner and other vegetables at least 5 hours before you start cooking paneer tikka masala. You can always refrigerate the marination if need be. For smoked flavor, we need a burnt charcoal that we will put over the tikkas once they are off the pan. So now let's learn how to make paneer tikka masala.
Recipe type: Main
Cuisine: North Indian
  • Ingredients
  • For Paneer tikka preparations -
  • 200gms Paneer
  • 1 capsicum (roughly chopped into cubes)
  • 2 tomatoes (roughly chopped into cubes)
  • 2 onions (roughly chopped into cubes)
  • 3-4 tbsp thick curd
  • Kashmiri red chili powder
  • kasuri methi powder
  • salt
  • ½ tsp Coriander powder
  • 1 tsp lemon juice
  • 2 tsp mustard oil
  • Optional: if you have a tandoori powder, it works better.
  • For Paneer tikka masala -
  • 2 Onions chopped
  • 3 tomatoes chopped
  • 2-3 edible oil
  • 5-6 soaked cashew nuts
  • 2 dried red chilies
  • 2 green chilies
  • Salt as per required
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp garam masala powder
  • 2 tsp Fresh cream
  • Handful chopped Coriander
  • 1 bay leaf
  • 2 cinnamon sticks
  • 2-3 cardamom pods
  1. How to make Paneer Tikka Masala:
  2. Paneer tikka preparation -
  3. Cut Paneer, green capsicum, and onions into big cubes and keep it side.
  4. In a big bowl, take some curd and blend it to a smooth consistency.
  5. Now, add all the required masalas and mustard oil and mix well. Then add all the veggies and paneer cubes into it and keep it for about 5 hours.
  6. You can do this part in the afternoon time if you are preparing this for dinner. Now, after 5 hours of rich marination take out the bowl and rest it for 10-15 minutes.
  7. If you have a grill, that's beautiful, or else you can always use a regular non-stick pan for frying tikkas. Now, take the pan and turn on the heat to high.
  8. Now, add the proper amount of edible oil and allow it to heat up nicely. If you got some skewers as well, you can put the marinated tikkas on them and fry usually, but if you do not have them handy at home, you can always put tikkas one by one, all together and cook them gently.
  9. Allow them to get grilled from each side with a perfect light golden color. Do not overburn the tikkas; it will not look good in the gravy.
  10. Once all the tikkas are grilled well, take them out on a plate and put a burnt charcoal on in the center and add ghee on it. Immediately, cover it with a lid or some other utensil so that the smoke could not get out.
  11. Keep the paneer tikkas aside now, and let's start preparing the gravy for paneer tikka masala.
  12. Paneer tikka masala preparations -
  13. Chop some onion and tomatoes and keep them aside.
  14. Take a kadai and heat some oil in it. Add the whole spices ( bay leaf, cardamom, and cinnamon stick) and dried red chilies.
  15. Now throw in the chopped onions and tomatoes and mix well. Add cashew nuts and roughly chopped green chilies.
  16. Allow it to cook till tomatoes get squishy. Add some salt to faster process.
  17. After about 5-10 minutes turn off the heat and allow it to cool down. Put all the masala in a blender and blend it into a fine smooth sauce.
  18. Heat the kadhai again and add the blended masala back in it and cook it for about ten more minutes.
  19. Add all the powdered masalas into it and mix well. You can use a little water but not too much; it has to be in a thick gravy kind of consistency.
  20. Add the paneer tikkas into the gravy and cook for next 5-10minutes.
  21. Drizzle some fresh cream, chopped coriander, and palm crushed kasuri methi.
Nutrition Information
Serving size: 4 Calories: 450


Shahi Paneer Recipe: How to Make Shahi Paneer

Shahi paneer is a famous north Indian recipe that is prepared with cottage cheese and mildly spicy, creamy and sweet onion-tomato gravy and Indian spices. Shahi paneer recipe is super easy, to begin with especially if you are a beginner at cooking or in a hurry to cook for your guest. Shahi paneer carries a fantastic aroma which drools you to attack your plate. I love cooking shahi paneer for my family.

Shahi Paneer Recipe: How to Make Shahi Paneer
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Shahi Paneer requires a tasty and perfectly cooked gravy. One reason that makes me adore shahi paneer recipe is that I do not expect to cook it like other Indian gravies, I can just quickly blend everything and cook it to perfection. So, let's learn how to make shahi paneer.
Recipe type: Main
Cuisine: North Indian
  • Ingredients
  • 500 gms Paneer
  • 3 large onions
  • 4 large tomatoes
  • 3-4 tbsp Edible oil
  • 1 tbsp
  • 1 bay leaf
  • 2-3 cardamom pods
  • 4-6 cashew nuts soaked
  • 1 tbsp ginger-garlic
  • 2 tbsp Curd
  • 2 tbsp fresh cream
  • Salt as required
  • 1 tsp red chili
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • Fresh coriander leaves
  • kasuri methi
  1. How to make shahi paneer:
  2. First of all chop big chunks of onion and tomatoes and soak some cashew nuts.
  3. Now, take a kadhai and turn on the heat. Once the pot is hot enough, add some healthy amount of oil and allow it get warm.
  4. After that, add onion and tomatoes into it and cook them till they get squishy.
  5. You can add some amount of salt as well to fasten the process. Also, because the tomatoes are larger chunked here, they will not take much time to cook. Remember, larger the chunks, faster they'll blend.
  6. Add the soaked cashew nuts as well. Blend everything together for about good 15 minutes and then switch off the heat.
  7. Now, let it cool down for 5-10minutes and then blend it well in a blender jar. Remeber, you do not need to add water here.
  8. Now in the same kadhai, add some more oil or butter, and heat it. Add whole spices and give it a proper mix. Also, add ginger-garlic paste.
  9. Here, add all the blended mixture, and give it a gentle stir. The key to a tasty and adequately cooked gravy is to cook it well, and that requires time and patience from you.
  10. So, do not hesitate to give your gravy some time to cook. And you do not need to add water at all at this stage at least.
  11. About 15minutes later, add salt, red chili powder, turmeric powder, coriander powder, garam masala and mix it well.
  12. If it looks like you need to add some water here, then go ahead.
  13. minutes later, add curd to the gravy and drizzle some fresh cream and mix. Now, this needs time now. After about 10 more minutes or so add paneer cubes and mix very carefully.
  14. Simmer the heat to medium and allow the shahi paneer to cook for about 10 more minutes.
  15. After that switch off the heat and garnish some freshly chopped coriander leaves and palm crushed kasuri methi.
  16. Plus, drizzle some fresh cream on top.
  17. Serve it with fresh hot butter naan or tandoori roti. Plain rice will also go with shahi paneer.
Nutrition Information
Serving size: 4 Calories: 370


Dal Makhani Recipe: How to Make Dal Makhani

Dal Makhani is one of the top dishes on the list, most popular in the North Indian cuisine. It is derived from Punjabi culture and loved by every north Indian in the world. We do not require second thoughts on the menu, ever. It is without a doubt the most preferred dish for us.

Dal Makhani Recipe: How to Make Dal Makhani
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Dal Makhani recipe is made of whole black lentil and kidney beans, with the tempering of onion-tomatoes, ginger, and garlic masala, later drizzled with cream and garnished with coriander leaves. Everyone has different dal makhani recipe in their cookbooks. The recipe that today I am sharing here is what I got from my mother. The key is to cook it mild spicy and creamy in taste. So, let's look at the ingredients needed and learn how to make Dal Makhani.
Recipe type: Main
Cuisine: North Indian
  • We need the following ingredients for Dal Makhani Recipe:
  • ¾th cup Whole black lentil
  • ¼th cup Kidney beans
  • 3 tbsp Edible oil
  • 2 tbsp Butter
  • 4 tbsp fresh Cream
  • 1 large chopped onion
  • 2 large diced tomatoes
  • 1 tbsp ginger-garlic chopped
  • 1 bay leaf
  • Salt per taste
  • 1 tsp Red chili powder
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • 1 tsp Garam masala powder
  • Crushed kasuri methi
  • Chopped Coriander leaves
  1. Dal Makhani Recipe:
  2. First of all, soak black lentil and kidney beans for overnight in 4-5 cups of water.
  3. Next day, take the soaked dal and beans into a pressure cooker and add some salt, chopped ginger-garlic, 1 bay leaf. Give it about 4-5 whistles, depending on the quality of the lentil and beans.
  4. Now, in another pan, add some edible oil or ghee (choice is yours here, oil is better though) let it heat for a couple of seconds.
  5. Add the chopped onion and toss well. Put some salt and stir again well, this will allow onions to get a subtle brown color faster.
  6. Now, throw in diced tomatoes and mix everything well. Try to squish the tomatoes as much as you can. Add all the masala (salt, red chili powder, turmeric powder, coriander powder) and give it a proper mix.
  7. Keep on adding little amount of water if needed.
  8. Now, to make dal makhani recipe more creamy and smooth in texture, try to mash the lentil and beans with the ladle.
  9. Take some dal into the ladle and put it into the pan and stir well. Now take this tempering into the cooker and mix everything very nice.
  10. Let it boil for 5-10 minutes and add fresh cream and kasuri methi. Turn off the heat and garnish with chopped coriander leaves.
  11. Serve it hot with Tandoori Roti and Naan on the sides.
Nutrition Information
Serving size: 4 Calories: 330