Paneer Tikka Masala


Paneer lovers have so many options to spoil themselves and this recipe adds to the list.  I feel guilty if I make so rich food at home, so to cut down my guilt little bit, I am using evaporated milk instead of cream. Of course you can go ahead and add cream. So lets have a look at the recipe.



* Paneer cubes – 1 cup

* Capsicum – 1 small (diced)

* Onion – 1 small (diced)

* Onion paste – of 1 big onion

* Ginger,garlic, chilli paste or grated – 1/2 tbsp

* Turmeric powder – 1/4 tsp

* Coriander powder – 1/2 tbsp

* Cumin powder – 1/4 tsp

* Black pepper powder – 1 pinch

* Salt – to taste

* Oil – 2 tbsp

* Cumin seed – 1/4 tsp

* Curd –  3 tbsp (if used for marinating onion and capsicum also, else 2 tbsp)

* Garam masala – 1/2 tsp

* Tomato puree – 1 tbsp

* Red chilli powder – 1/4 tsp (or as per your liking)

* Tandoori masala – 2-3 tsp

* Chat masala – 1/4 tsp

* Lemon juice – 1/4 tsp

* Butter – 1/2 tbsp

* Cream – 1 tbsp

* Cashewnut paste – 1-2 tbsp

* Kasuri methi – 1/2-1 tbsp



collage 1


* Take curd in a bowl and add tandoori powder, chat masala, lemon juice and little salt.

* Mix well and then add paneer in the bowl.

* Cover the bowl and let the paneer marinate for 15-20 minutes minimum.

* You can also marinate onion and capsicum.


collage 2

* If you are not marinating onion and capsicum (like me), then heat up little oil in a pan and put in capsicum and onion.

* Do not cook for more than 2 minutes. Add little salt and take them out on a plate.

* Now in the same pan, take marinated paneer (no need to take oil etc).

* You can very well grill the paneer, capsicum and onion, but I like it this way better.

* Now let the paneer marinaton become dry. Keep tossing at regular interval.


collage 3

* While the paneer marination is cooking, you can start making gravy.

* Heat up oil in a pan and add butter.

* Now add cumin seeds. When it starts crackling, add ginger, garlic, chilli paste.

* After the raw smell of ginger-garlic fades, add the onion paste.

* Cook till brown.

* Now add dry masala-turmeric powder, cumin seeds powder, black pepper powder, red chilli powder, coriander seeds powder and salt.


collage 4

* Let the masala cook little bit. Now add tomato puree.

* After it leaves oil, add cashewnut paste.

* Cook for 2 minutes and then add kasuri methi and garam masala.

* Now add little water.



* Put in the veggies, mix well and then add cream/evaporated milk.


Garnish with coriander leaves and serve hot with roti of your choice! Enjoy 🙂

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