Paneer Tikka Masala

Name: Paneer Tikka Masala
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Ingredients: 500 G paneer; 1/4 tsp chili powder; 1/4 tsp dhania jeera; 1/4 tsp turmeric powder; 1/2 tsp sea salt; 1/2 tsp garlic paste; 1/2 tsp ginger paste; 1 tbsp ghee; 1/4 cup oil; 2 Bay leaves; 4 Green cardamoms; 1 Black cardamoms; 4 cloves; 7 Black peppercorns; 1 medium-sized Ceylon cinnamon stick; 1 tsp whole cumin; 2 onions; 1/4 tsp red chili powder; 1/4 tsp turmeric powder; 1/4 tsp garam masala; 1/4 tsp salt; 2 tbsp dhania jeera; 1 tbsp garlic paste; 1 tbsp ginger paste; 2 tomatoes; 1/2 cup full-fat yogurt; 1/2 cup water; 2 green chilis; Fresh methi leaves; Fresh coriander for garnish

Aamna Bawa 5th June 2024

Servings: 6 Total Time: 35 mins Difficulty: Beginner

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Paneer tikka masala is a vegetarian curry of lightly spiced paneer, pan-fried until golden, then simmered in a rich onion, tomato and yoghurt gravy with whole spices and fresh methi. It’s one even meat-eaters love.

Aamna’s version takes about 35 minutes. Frying the paneer first gives it a golden edge and stops it breaking up in the sauce.

Why this recipe works

Fried paneer. A golden crust gives it flavour and helps it hold its shape.
Whole spices in the paneer oil. Bay leaves, cardamom, cloves, peppercorns, cinnamon and cumin build a fragrant base.
Yoghurt. Stirred into the tomatoes, it makes the gravy smooth and creamy.
Fresh methi. It adds a savoury, slightly bitter note that lifts the dish.

Tips for the best paneer tikka masala

Don’t over-fry the paneer. Five minutes until golden is enough.
Cook the tomatoes down. About 10 minutes until completely soft.
Stir constantly when adding yoghurt. It stops it splitting.
Add water once the oil separates. Half a cup loosens the sauce.

What to serve with paneer tikka masala

Serve with naan, roti or rice. For more vegetarian curries, try our Dishoom-inspired black dal or Kerala mango curry.

Paneer Tikka Masala FAQs

What is paneer?

A fresh South Asian cheese that holds its shape when cooked. It’s sometimes called Indian cottage cheese.

Should I fry paneer before adding it to curry?

Yes. Frying gives it a golden crust and stops it falling apart.

Can I use frozen methi?

Yes, or use dried kasuri methi instead.

Is paneer tikka masala vegetarian?

Yes. It uses paneer, yoghurt and ghee, with no meat.

You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.

Paneer Tikka Masala

Paneer Tikka Masala is a popular Indian vegetarian dish that combines the rich flavours of marinated and fried paneer (Indian cottage cheese) with a spicy and creamy tomato-based gravy. The dish is known for its vibrant colour, smooth texture, and aromatic spices, making it a favourite in Indian cuisine

Author: Aamna Bawa Cooking Method: Curry Cuisine: Indian Courses: Dinner, Lunch, Vegetarian Recipe Keys: Vegetarian Meals

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Prep Time 5 mins Cook Time 30 mins Total Time 35 mins Difficulty: Beginner Servings: 6 Estimated Cost: £ 10 Best Season: Suitable throughout the year

Instructions

Video

Marinate the Paneer

In a large bowl, combine 500 grams of paneer with 1/4 teaspoon each of chili powder, dhania jeera, turmeric powder, and 1/2 teaspoon each of sea salt, garlic paste, and ginger paste.
Mix well to coat the paneer evenly. Let it marinate for 15 minutes.

Fry the Paneer

In a medium-heated pan, add 1 tablespoon of ghee and 1/4 cup of oil.
Add the marinated paneer tikkas to the pan. Fry until golden brown, about 5 minutes.
Remove the paneer from the pan and drain any excess oil.

Prepare the Masala

In the same spiced oil, add 2 bay leaves, 4 green cardamoms, 1 black cardamom, 4 cloves, 7 black peppercorns, 1 medium-sized Ceylon cinnamon stick, and 1 teaspoon whole cumin.
Fry for 3-5 minutes until the kitchen is filled with a delightful aroma.
Add 2 finely chopped onions and sauté until they are beautifully browned.

Add Masala Spices

Halfway through cooking the onions, add 1/4 teaspoon each of red chili powder, turmeric powder, garam masala, and sea salt.
Add 2 tablespoons of dhania jeera and 1 tablespoon each of garlic paste and ginger paste.
Continue frying until the onions are nicely browned and fragrant.

Cook the Tomatoes

Add 2 finely chopped ripe tomatoes. Cook until completely softened, about 10 minutes.
Stir constantly until the onions soften more and all the spices, tomatoes, and onions meld together beautifully.

Add Yogurt and Water

Add 1/2 cup of full-fat yogurt, stirring constantly to prevent splitting, until well blended and the curry reaches a smooth consistency, about 3 minutes.
Once the aromatic oil separates, add 1/2 cup of water to thin the curry. Mix well.

Combine and Simmer

Reintroduce the fried paneer tikka to the masala. Stir thoroughly to combine.
Add 2 whole green chilis. Cover with a lid and cook on low for 15 minutes.

Final Steps

Garnish with fresh methi leaves and a generous amount of fresh coriander. Your Paneer Tikka Masala is ready, a delightful vegetarian dish bursting with flavour.

Note

For extra crispy paneer, ensure it's well-marinated and fry it in a mix of ghee and oil at medium heat. This helps achieve a beautiful golden crust without burning the spices.

To avoid splitting the yogurt, make sure to stir constantly and add it slowly into the masala mixture.

Serve Paneer Tikka Masala with fresh naan or parathas for a complete meal experience.

Keywords: Paneer Tikka Masala, Paneer Tikka Masala Recipe, Easy Paneer Recipe,

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