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"Savor the rich and smoky flavors of this homemade Paneer Tikka Masala – a creamy, indulgent dish that’ll steal the show at any dinner table!"

Ingredients:

For the Paneer Marinade:

  • 250g Paneer (Indian cottage cheese), cut into cubes
  • 1/2 cup Thick Yogurt (for marinating)
  • 1 tbsp Lemon Juice
  • 1 tbsp Ginger-Garlic Paste
  • 1 tbsp Red Chili Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Garam Masala
  • Salt to taste
  • 1 tbsp Kasuri Methi (dried fenugreek leaves)
  • 1 tbsp Cornflour or Gram Flour (for binding)
  • 1-2 tbsp Oil (for grilling or frying)

For the Gravy:

  • 2 tbsp Oil or Ghee
  • 1 large Onion, finely chopped
  • 1 tbsp Ginger-Garlic Paste
  • 2 large Tomatoes, pureed (or use canned tomato puree)
  • 1/2 cup Fresh Cream (optional for extra richness)
  • 1/2 tsp Red Chili Powder (adjust to your heat preference)
  • 1/2 tsp Garam Masala
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Cumin Seeds
  • Salt to taste
  • 1 tbsp Sugar (to balance acidity)
  • Fresh coriander leaves for garnish

Instructions:

1. Marinate the Paneer:

  • In a bowl, combine the yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric powder, garam masala, kasuri methi, and salt.
  • Add the paneer cubes to the marinade and gently coat them.
  • Let it marinate for at least 30 minutes (or overnight in the fridge for best results).

2. Grill or Fry the Paneer:

  • You can grill or pan-fry the marinated paneer cubes.
  • For grilling: Preheat your grill or oven to 200°C (400°F). Skewer the paneer cubes and grill for 15-20 minutes, brushing with oil or ghee occasionally.
  • For pan-frying: Heat a tablespoon of oil in a non-stick pan and shallow fry the marinated paneer until they are golden and crisp on the outside. Set them aside.

3. Prepare the Gravy:

  • Heat oil or ghee in a large pan over medium heat. Add cumin seeds and let them splutter.
  • Add chopped onions and sauté until golden brown.
  • Stir in ginger-garlic paste and cook for another 2 minutes, until fragrant.
  • Add the pureed tomatoes, red chili powder, turmeric powder, and salt. Cook the tomato mixture for 10-12 minutes, stirring occasionally, until the oil begins to separate from the masala.
  • If you want a smoother gravy, you can blend the cooked tomato-onion mixture after this step.

4. Combine the Paneer with the Gravy:

  • Add the grilled/fried paneer cubes to the tomato gravy.
  • Stir gently to coat the paneer in the masala.
  • If you like a creamier gravy, add fresh cream and mix well.
  • Add sugar to balance the acidity of the tomatoes. Simmer for 5-7 minutes, allowing the paneer to absorb the flavors of the gravy.

5. Garnish and Serve:

  • Garnish the paneer tikka masala with fresh coriander leaves and serve hot with naan, roti, or steamed rice.

Why You’ll Love It:

  • Rich & Creamy: The combination of paneer, creamy tomato gravy, and aromatic spices creates an indulgent dish.
  • Vegetarian Delight: This is a great option for vegetarians who love flavorful and satisfying meals.
  • Perfect for Any Occasion: Whether it’s a weeknight dinner or a special gathering, this dish is sure to impress.