Paneer Tikka Masala

Paneer is an Indian Ricotta marinated in a fragrant spicy tomato gravy.

Serves 4


For the marinade
  • 350g paneer (1 cup thick cubes of paneer)
  • 1 small onion, cubed
  • 1 medium green capsicum, cubed
  • 1 cup (250ml) plain yogurt
  • 1 tsp (5ml) crushed garlic
  • 1 tsp (5ml) crushed ginger
  • 1 tsp (5ml) cilantro, chopped
  • 1 tbsp (15ml) tandoori masala paste
  • 1 tsp (5ml) garam masala powder (optional)
  • pinch nutmeg
  • Salt to taste
  • 1 tbsp (15ml) butter
For the gravy
  • 2 small onions, grinded to paste
  • 2 small tomatoes, grinded to paste
  • 1 tsp (5ml) each of ginger and garlic paste
  • 1 tbsp (15ml) cashew paste
  • 2 tbsp (15ml) plain yogurt
  • 1 tbsp (15ml) butter
  • 1/2 tsp (5ml) cumin seeds (Jeera)
  • 1.5 tsp (5ml) coriander powder (sukha dhaniya)
  • 1.5 tbsp (15ml) tandoori masala paste
  • 1/2 tsp (5ml) red chili powder
  • 2 tsp (5ml) cilantro, chopped
  • Salt to taste
  • 1 tbsp (15ml) oil
  • 1 tbsp (15ml) cream (optional)


For the marinade

  • Clean and cube paneer pieces.
  • Wash and clean veggies. Cut into cubes.
  • Soak wooden skewers in water for 30- 40 minutes. Preheat oven at 180ºC.
  • In a large bowl, whisk up yogurt and make it smooth with no lumps. Mix in crushed ginger-garlic paste…
  • Add in kastoori methi, tandoori masala, nutmeg powder and salt. Whisk and mix till all the spices are well blended.
  • Toss cubed paneer and veggies in the marinade and rub the marinade all over the paneer and coat it well. Marinate it for 2-3 hours.
  • Put paneer and veggies on skewers, alternating the veggies and paneer pieces.
  • Put skewers on a wire rack and place a tray underneath the skewers.
  • Place in preheated oven and bake, turning occasionally for 20-30 minutes or until golden on both sides.
  • Once grilled, allow to cool down completely.
  • Remove from skewers..
  • If you prefer small pieces of paneer in the gravy then cut it into smaller pieces.

For the Masala

  • Assemble ingredients for the gravy.
  • And the spices.
  • Heat oil in a pan,add cumin seeds and as they start to sputter add in ginger garlic paste and saute for a minute. Add in onion paste and cook till all the liquid has evaporated and masala is reduced in half (4 minutes). Mix in tomato puree.
  • Mix and stir in all the spices, yogurt and cashew paste. Sauté for 5-6 minutes on medium heat.
  • Add butter and cook for another 4-6 minutes. This part is OPTIONAL.
  • When the butter separates from the masala, pour in 1/4 cup of water. If you prefer a thick gravy, pour in less water.
  • Bring it to a boil (2 minutes) and adjust seasonings.
  • Add cream and mix until well blended.
  • Add kastoori methi or chopped cilantro leaves and mix.
  • Add grilled paneer pieces along with grilled onions and capsicum/bell pepper.
  • Mix and take the kadhai off the flame. Cover and let the paneer pieces soak in all the flavors.
  • When ready to serve sprinkle it with few drops of cream and…
  • Serve hot with warm rotis.

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