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Paneer tikka Masala: How to Make Paneer tikka masala

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Adjust Servings:
200 gms Paneer
Onion, Bell pepper, tomatoes Veggies
2 tbsp yogurt
1 tsp Degi mirch Powder
Pinch Kasoori methi
as required Salt
1 tsp Coriander Powder
half Lemon
2 tbsp mustard Oil
For Gravy
3 Large Onions
4 Large Tomatoes
2 tbsp Edible Oil
5-6 soaked Cashew nuts
2 broken Dried Red chilies
2 chopped Green chilies
as required Salt
2 tsp Coriander Powder
1/2 tsp Turmeric Powder
1 tsp Red chili Powder
1 tsp Garam masala powder
2 tbsp Fresh cream
Handful Chopped Coriander leaves
2-3 cardamoms
2 Cinnamon

Nutritional information


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Paneer tikka Masala: How to Make Paneer tikka masala


    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.

    • 60 minutes
    • Serves 4
    • Medium




    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.

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    How to make Paneer Tikka Masala:
    Paneer tikka preparation -
    Cut Paneer, green capsicum, and onions into big cubes and keep it side.
    In a big bowl, take some curd and blend it to a smooth consistency.
    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.


    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.
    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.


    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.


    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.
    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.


    Keep the paneer tikkas aside now, and let's start preparing the gravy for paneer tikka masala.


    Paneer tikka masala preparations -
    Chop some onion and tomatoes and keep them aside.
    Take a kadai and heat some oil in it. Add the whole spices ( bay leaf, cardamom, and cinnamon stick) and dried red chilies.


    Now throw in the chopped onions and tomatoes and mix well. Add cashew nuts and roughly chopped green chilies.
    Allow it to cook till tomatoes get squishy. Add some salt to faster process.
    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.


    Heat the kadhai again and add the blended masala back in it and cook it for about ten more minutes.
    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.


    Add the paneer tikkas into the gravy and cook for next 5-10minutes.
    Drizzle some fresh cream, chopped coriander, and palm crushed kasuri methi.


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