Paneer Tikka Masala Recipe | Restaurant style Paneer Tikka Masala with Step by step photos. Paneer Tikka Masala is a delicious gravy that goes very well with any Indian Flatbreads or even pulao and biriyani. It is prepared by marinating Paneer/cottage cheese with yogurt and other spices and then grilled. The Grilled paneer cubes are then cooked over a tomato-based gravy and finally topped with fresh cream and dried kasoori methi. It is so creamy and delicious gravy. Now let’s see how to prepare Restaurant style Paneer Tikka Masala.
2. Next add in the Capsicum cubes and mix in the marinade. Allow it to rest for 30 mins and then heat a pan with oil. Shallow fry the marinated paneer and capsicum.
4. Heat a pan with oil once it heats up add in the in mustard seeds and cumin seeds let them crackle and then add in curry leaves and onions cook till the onions become transparent and then add in ginger garlic paste.
5. Once the raw smell leaves add in the tomato puree and mix well. To this add in Chilli powder, Coriander powder, Garam Masala, cumin powder, Turmeric powder and the required salt. Mix well.
6. Now add in the required water and let it cook for 5 mins in a medium flame. Check for the salt and spice. Add in the fresh cream.
7. And finally add in the prepared paneer tikka and mix once and switch off the flame.Cursh in dried kasoori methi. Serve with Roti or naan.
Paneer Tikka Masala
Ingredients
For Marinade:
- Thick curd/ Yogurt - ½ cup
- Paneer – 200gms
- Capsicum – 1 cubed
- Red Chilli powder – 1 tsp
- Garam Masala – 1 tsp
- Turmeric powder -¼ tsp
- Salt as needed
Other Ingredients:
- Oil – 2 tbsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Curry Leaves a spring
- Onion – 1
- Ginger garlic paste – 1 tbsp
- Tomato puree – 1 cup
- Chilli powder – 1 tbsp
- Coriander powder -1 tsp
- Cumin powder – ½ tsp
- Turmeric powder a pinch
- Water as needed
- Salt as needed
- Fresh cream – ¼ cup
- Kasoori methi – 1 tbsp
Instructions
- In a mixing bowl add thick curd, Chilli powder, Turmeric powder,garam masala, salt and beat well.to this add in the paneer cubes and mix so that the marinade evenly coats over the paneer.
- Next, add in the Capsicum cubes and mix them in the marinade. Allow it to rest for 30 mins and then heat a pan with oil. Shallow fry the marinated paneer and capsicum.
- Once a side is cooked flip and cook the other side so that the paneer and capsicum is grilled evenly on all the sides. Once they are cooked remove and set aside. I have used the stovetop method to grill the paneer, you can also use your oven. Click here to see how to prepare grilled paneer in the oven.
- Heat a pan with oil once it heats up add in the in mustard seeds and cumin seeds let them crackle and then add-in curry leaves and onions cook till the onions become transparent and then add in ginger garlic paste.
- Once the raw smell leaves add in the tomato puree and mix well. To this add in Chilli powder, Coriander powder, Garam Masala, cumin powder, Turmeric powder, and the required salt. Mix well.
- Now add in the required water and let it cook for 5 mins in a medium flame. Check for the salt and spice. Add in the fresh cream.
- And finally, add in the prepared paneer tikka and mix once and switch off the flame. Crush in dried kasoori methi. Serve with Roti or naan.
Notes
· I served it with Paneer tikka biriyani and Onion Raita.
· Don’t cook after adding cream, it may curdle, so add it just before you switch off the flame.
· Instead of the stovetop method, you can also use the oven for preparing the Paneer tikka. It is good in both ways.
· Cubed onions can also be grilled and added to the gravy.
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