Paneer Tikka Masala Recipe
Paneer Tikka Masala is a spicy, super flavorful and tastes delicious just like in restaurants. Paneer Tikka gravy is made by marinating paneer with hung curd, herbs, spices grilling it then cooking it in onion, tomato based gravy. Paneer Tikka Masala is a great combo with roti, naan, chapati & rice meal and is liked by all for its taste. Learn to make Paneer Tikka Masala with step by step pictures.
Servings2 people
Ingredients
- 1 medium sized onion (cubed)
- 1 medium sized tomato (cubed)
- 1 medium sized capsicum (cubed)
For the marinade:
- 100 grams paneer (cubed)
- 1/4 cup hung curd
- 1 teaspoon chilli powder
- a pinch turmeric powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon chat masala powder or tandoori masala powder
- 1 teaspoon lemon juice
- 1/4 teaspoon pepper powder
- 1/2 tablespoon ginger garlic paste
- 1/2 teaspoon dried kasoori methi
- 1 tablespoon oil
- salt to taste
For tikka masala:
- 1 cup tomato puree
- 1/4 cup fresh cream
- 1 medium sized onion (finely chopped)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ginger garlic paste
- 1 teaspoon chilli powder
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 1 teaspoon kasoori methi
- 1 tablespoon coriander leaves
- 1 tablespoon oil
Instructions
- If you don't have thick yogurt then hang 1/2 cup curd in a muslin cloth and keep aside for 30 minutes, Your hung curd is ready. Mix all the ingredients listed under 'For the paneer tikka marination' so the paneer is coated well with the hung curd spice mixture. Marinate it for an hour. Then toast the marinated paneer.
- Toast it until golden brown, drain in tissue and set aside. Heat oil add jeera allow it to crackle. Add ginger garlic paste and onion, sauté till slightly browned.
- Then add the tomato puree, add chili, garam masala, coriander powders and required salt and mix well. Sprinkle little water and bring to a boil.
- Once the raw smell of tomato leaves and the gravy becomes thick add fresh cream, then toasted paneer.
- Add little water if its too thick, simmer it for minutes until oil separates. Then add dried kasoori methi and coriander leaves, give a quick stir and switch off.
- Paneer tikka masala is ready! Enjoy hot with phulkas / naan or rotis!
Notes
- You can even toast the marinated paneer when the gravy is about to complete may be you can start roasting them in parallel when the tomato puree gets cooked.
- Make sure oil separates and raw smell of tomatoes leaves before adding the cream.
- For a low fat version add 1/4 cup milk and a tablespoon of cream.
- You can skip tomatoes if you don't like them and add different color capsicums for the tikkas. You can use skewers too for making the tikkas in oven.
- Make sure to turn over to toast it evenly on all sides.
Nutrition Facts
Paneer Tikka Masala Recipe
Amount Per Serving (100 g)
Calories 416
Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 11g69%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Cholesterol 42mg14%
Sodium 146mg6%
Potassium 1160mg33%
Carbohydrates 34g11%
Fiber 9g38%
Sugar 18g20%
Protein 9g18%
Vitamin A 4251IU85%
Vitamin C 109mg132%
Calcium 183mg18%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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