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Paneer Tikka Masala

Tender cubes of marinated paneer and bell peppers charred to smoky perfection and simmered in a rich, spiced tomato-cream gravy.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Marinating 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

Paneer Marinade
  • 400 g Paneer cut into 2.5 cm (1 inch) cubes
  • 1/2 cup Greek yogurt plain and thick
  • 1 tbsp Besan gram flour, uncooked
  • 1 tbsp Ginger-garlic paste freshly ground
  • 1 tsp Kashmiri red chili powder for color and mild heat
  • 1/2 tsp Garam masala ground spices
  • 1 tbsp Lemon juice freshly squeezed
  • 1 tbsp Mustard oil or any neutral oil
  • 1/2 tsp Salt to taste
Tikka Vegetables
  • 1 medium Red bell pepper seeded and cut into 2.5 cm (1 inch) squares
  • 1 medium Red onion peeled, layers separated, and cut into chunks
Masala Gravy
  • 2 tbsp Cooking oil or ghee
  • 1 tsp Cumin seeds whole
  • 1 large Onion very finely chopped
  • 1 tbsp Ginger-garlic paste freshly ground
  • 1 tbsp Kashmiri red chili powder for vibrant color
  • 1 tsp Coriander powder ground
  • 1/2 tsp Cumin powder ground
  • 1/2 tsp Turmeric powder ground
  • 1 1/2 cups Tomato puree from 3 medium fresh tomatoes or canned pureed tomatoes
  • 1/2 cup Water to adjust gravy consistency
  • 1/4 cup Heavy cream or double cream
  • 1 tbsp Kasuri methi dried fenugreek leaves, crushed between palms
  • 1/2 tsp Salt adjust to taste
  • 2 tbsp Coriander leaves finely chopped, for garnish

Equipment

  • 1 Large skillet or non-stick griddle Used for searing the marinated paneer and vegetables.
  • 1 Deep frying pan or Kadai Used for building and simmering the gravy base.

Method
 

  1. In a large mixing bowl, whisk together the Greek yogurt, besan, ginger-garlic paste, Kashmiri red chili powder, garam masala, lemon juice, mustard oil, and salt until smooth. Add the paneer cubes, red bell pepper squares, and onion chunks. Toss gently to ensure everything is evenly coated. Cover and let marinate in the refrigerator for 30 minutes.
  2. Heat one tablespoon of oil in a large skillet or griddle over medium-high heat. Place the marinated paneer cubes and vegetable chunks in a single layer, leaving space between pieces. Cook for 2 to 3 minutes per side until charred brown spots appear on all sides. Remove from the pan and set aside on a plate.
  3. In a deep frying pan or kadai, heat two tablespoons of oil or ghee over medium heat. Add the cumin seeds and let them sizzle for 30 seconds. Add the finely chopped onions and cook for 8 minutes, stirring frequently, until they turn soft and light golden brown.
  4. Add the remaining ginger-garlic paste to the onions and sauté for 1 minute until the raw smell disappears. Reduce the heat to low and add the Kashmiri red chili powder, coriander powder, cumin powder, turmeric powder, and salt. Stir constantly for 30 seconds to cook the spices without burning them.
  5. Pour in the tomato puree and mix well. Increase the heat to medium and cook the mixture for 10 minutes, stirring occasionally, until the liquid evaporates, the paste darkens to a deep red color, and small droplets of oil begin to separate from the edges of the masala.
  6. Pour in the water and stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer. Add the charred paneer, onion, and bell pepper pieces. Simmer together on low heat for 3 minutes to warm the paneer through.
  7. Lower the heat completely. Stir in the heavy cream and the crushed kasuri methi. Let it simmer gently for 1 minute to incorporate the cream, then turn off the heat. Garnish with chopped fresh coriander leaves and serve hot.

Notes

If using store-bought paneer, place the cubes in a bowl of hot water for 15 minutes, then drain and pat dry before tossing in the marinade. This step ensures the paneer stays soft.
Be careful not to boil the gravy vigorously after adding the heavy cream, as high heat can cause the cream to split.