Paneer Tikka Masala (Revisited)

Sruthis.Kitchen's picture

Jul. 29, 2013

Marinated Paneer is pan fried and simmered in a creamy tomato gravy. YUMMM!!!


For the marinade
Paneer cubes 1 1/2 Cup (24 tbs)
Red bell pepper 1/2 Cup (8 tbs) , cubed
Hung yogurt/Greek yogurt 1/4 Cup (4 tbs)
Onion chunks 1/4 Cup (4 tbs)
Oil 1 Tablespoon
Lemon juice 1 Teaspoon (or to taste)
Kashmiri red chilli powder 1/2 Teaspoon
Garam masala powder 1/4 Teaspoon
Salt To Taste
Ginger garlic 1/2 Tablespoon , mince
Dry fenugreek leaves 1 Teaspoon , crush
For the gravy
Oil 2 Tablespoon
Cinnamon stick piece 1 Inch
Cloves 3 Small
Ginger garlic paste 1 Tablespoon
Onion 1 Large , finely chopped
Tomato puree 1/2 Cup (8 tbs) (2 large tomato used)
Coriander powder 1 Teaspoon
Cumin powder 1/2 Teaspoon
Kashmiri red chilli powder 1 1/2 Teaspoon
Water 1/2 Cup (8 tbs) (as desired)
Heavy cream 1/4 Cup (4 tbs)
To fry paneer and vegetables
Oil 4 Teaspoon , divided



For the marinade

1. In a mixing bowl combine hung yogurt, red chili powder, garam masala powder, ginger garlic paste, salt, lemon juice, oil, fenugreek leaves.

2. Equally divide the marinade into two separate bowls, marinade one with the paneer and the other with onions and red pepper. Cover and refrigerate for 30 minutes


For the tomato gravy

3. In a wide pan pour 2 tablespoon of oil and season the cinnamon stick, cloves and sauté for 10 minutes until fragrant.

4. Add onions and sauté until they are soft, add ginger garlic paste and fry for 2 minutes or until the raw smell are gone.

5. Add the spices red chili powder, cumin powder and coriander powder, fry everything for 30 seconds, do not burn the spices.

6. Add tomato puree and cook over medium heat for 5-7 minutes or until oil oozes out from the side of the pan. Pour water and reduce the heat, continue to simmer.

7. In another skillet pour two teaspoon of oil and fry the vegetables on high heat for few minutes, reduce the flame to medium and keep stirring and cooking until the vegetables crisp tender or until partially cooked.

8. Once the vegetables are cooked turn off the heat and transfer the vegetables in a bowl, set aside.

9. In the same skillet, pour 2 teaspoon of oil and fry the marinated paneer until golden brown on all sides.

10. Once done turn off the heat and add the paneer and vegetables to the tomato gravy. Stir everything until well combined.

11. Add in the cream and salt, bring the sauce to a boil, adjust the seasoning at this point and then turn off the heat.


12. Serve the Paneer Tikka Masala with Roti or Naan.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 472Calories from Fat 300

 % Daily Value*

Total Fat 34 g52.3%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 872 mg36.33%

Total Carbohydrates 28 g9.3%

Dietary Fiber 6 g24%

Sugars 14 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet