Paneer Tikka Masala

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Paneer Tikka Masala is a beloved North Indian dish that brings together the richness of a creamy tomato-based curry with the bold, smoky flavors of grilled paneer cubes. The dish is both comforting and indulgent, often served with warm naan or a bed of fragrant basmati rice. Its vibrant orange hue and velvety texture make it as visually appealing as it is delicious, perfect for both everyday meals and festive gatherings.

What makes Paneer Tikka Masala special is its balance of flavor—spices like garam masala, cumin, and chili blend seamlessly with the creamy base of yogurt and cream, creating a dish that’s savory with a hint of heat. Whether you’re a long-time lover of Indian cuisine or just diving in, this recipe captures the essence of Indian home cooking with restaurant-style flair.

Why You’ll Love This Paneer Tikka Masala

• Bold and authentic Indian flavors.
• Restaurant-style dish made easily at home.
• Rich, creamy, and satisfying.
• Great for vegetarians and can be made vegan.
• Perfect for weeknight dinners or dinner parties.

Preparation Phase & Tools to Use

To make Paneer Tikka Masala, you’ll need a few essential tools: a mixing bowl for marinating the paneer, skewers or a grill pan for that authentic tikka char, a heavy-bottomed pan for the curry, and a blender for the smooth, creamy gravy.

• Mixing Bowl: For coating the paneer evenly in the spice and yogurt marinade.
• Grill Pan or Skewers: To achieve the smoky, charred edges that give paneer tikka its signature flavor.
• Blender: Crucial for pureeing the tomato-based sauce to a silky consistency.
• Heavy-bottomed Pan: Ensures even cooking and prevents the creamy sauce from burning.

Preparation Tips

To get the most flavor out of your Paneer Tikka Masala, marinate the paneer for at least 30 minutes—overnight is even better. Use fresh, high-quality paneer for best texture, and avoid overcooking it to keep it tender. When grilling the paneer, allow it to slightly char for that irresistible smoky flavor. While preparing the curry, sauté the spices until aromatic to build a deep flavor base. Finish the dish with a splash of cream or a knob of butter to round off the richness.

Ingredients for this Paneer Tikka Masala

For the Paneer Tikka Marinade:

• 250g paneer, cut into cubes
• 1/2 cup thick yogurt (Greek yogurt or hung curd)
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 tsp cumin powder
• 1 tbsp lemon juice
• 1 tbsp oil
• Salt to taste

For the Gravy:

• 2 tbsp oil or butter
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 3 large tomatoes, pureed
• 1 tsp red chili powder (adjust to taste)
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 cup fresh cream (or cashew cream for vegan option)
• Salt to taste
• 1 tsp sugar (optional, to balance acidity)
• 2 tbsp chopped fresh coriander (for garnish)

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Step 1: Marinate the Paneer

In a large mixing bowl, combine the yogurt, ginger-garlic paste, lemon juice, chili powder, turmeric, cumin, garam masala, salt, and oil. Mix until well blended. Gently fold in the paneer cubes, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.

Step 2: Cook or Grill the Paneer

Heat a grill pan or skillet over medium-high heat. Lightly grease it with oil. Arrange the marinated paneer cubes on the pan or skewers and grill until golden and slightly charred on all sides, about 2–3 minutes per side. Remove and set aside.

Step 3: Prepare the Base Masala

In a heavy-bottomed pan, heat oil or butter. Add cumin seeds and let them sizzle. Add chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for 1–2 minutes until aromatic.

Step 4: Add Tomato Puree and Spices

Pour in the tomato puree and cook on medium heat for 8–10 minutes until the oil starts to separate. Add chili powder, turmeric, coriander powder, garam masala, and salt. Stir well to combine.

Step 5: Blend for a Smooth Gravy

Once the mixture has cooked and thickened, let it cool slightly and transfer to a blender. Blend until smooth and return it to the pan. (This step ensures a restaurant-style creamy texture.)

Step 6: Add Cream and Finish the Sauce

Stir in the cream and mix well. If needed, add a bit of water to adjust the consistency. Let the curry simmer for 5 more minutes. Taste and add sugar to balance the acidity, if desired.

Step 7: Add Grilled Paneer to the Gravy

Gently fold the grilled paneer into the creamy sauce. Simmer for another 3–5 minutes so the flavors meld together. Garnish with chopped coriander before serving.

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Notes

Paneer Tikka Masala tastes best when made with fresh paneer, but you can also use store-bought paneer—just soak it in warm water for 10 minutes to soften before marinating. For an extra depth of flavor, roast your spices lightly before adding them to the gravy. You can also experiment by adding bell peppers or onions along with paneer while grilling to introduce extra texture and taste.

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Watch Out for These Mistakes While Cooking

• Skipping the marination time: Don’t rush the marinade—give it at least 30 minutes to let the flavors soak into the paneer.
• Overcooking paneer: Paneer gets rubbery if cooked too long. Grill or sauté just until golden.
• Burning the masala: Always cook your tomato base on medium heat and stir frequently to avoid sticking or burning.
• Adding cream too early: Cream should be added after the tomatoes are fully cooked, or it can curdle.
• Not blending the gravy: Skipping this step leaves the sauce chunky and less appealing.

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Storage Instructions

Paneer Tikka Masala can be stored in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen and improve over time. Reheat gently over low heat on the stovetop, adding a splash of water or cream to bring back its creamy consistency. If you’re planning to freeze it, store the grilled paneer and the gravy separately for best texture when reheated.

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Estimated Nutrition

(Per serving, approx.)

• Calories: 350 kcal
• Protein: 14g
• Carbohydrates: 18g
• Fat: 25g
• Saturated Fat: 12g
• Fiber: 3g
• Sugar: 6g
• Sodium: 450mg

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Frequently Asked Questions

How can I make this vegan?

Use tofu instead of paneer and swap yogurt and cream for dairy-free alternatives like coconut yogurt and cashew cream.

Can I use canned tomatoes?

Yes, you can replace fresh tomatoes with canned puree, but make sure to cook them down thoroughly to eliminate the raw taste.

Is it necessary to grill the paneer?

Grilling enhances flavor and texture but if you’re in a hurry, pan-searing works just fine.

What can I serve this with?

Paneer Tikka Masala goes well with naan, roti, paratha, or steamed basmati rice.

Can I make this ahead of time?

Absolutely! It tastes even better the next day after the flavors have developed.

Why is my gravy not smooth?

Make sure to blend the tomato-onion mixture thoroughly and strain it if needed for an ultra-smooth texture.

Can I make this without onion and garlic?

Yes, substitute with asafoetida (hing) and use more ginger and tomatoes for a no-onion-garlic version.

What’s the best paneer for this dish?

Homemade paneer is ideal, but store-bought works well if soaked in warm water to soften before use.

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Conclusion

Paneer Tikka Masala is a satisfying, crowd-pleasing dish that combines bold spices with a creamy, luxurious curry. Whether you’re preparing it for a weekday meal or a festive occasion, it delivers restaurant-quality taste with home-cooked warmth. With the right preparation and a few tricks, this classic Indian favorite is surprisingly easy to make in your own kitchen.

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