Paneer Tikka Masala

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Paneer Tikka Masala

Paneer Tikka Masala is a beloved Indian dish that beautifully marries succulent, marinated paneer with a rich and creamy tomato gravy. This dish is not just a feast for the palate but a vibrant celebration of Indian culture and cuisine. The paneer is first marinated in a symphony of spices and yogurt, then grilled to achieve a delightful char, before being enveloped in a luscious sauce that boasts layers of flavor. Originating from the northern regions of India, Paneer Tikka Masala has become a staple in Indian households and restaurants across the globe. It's often served alongside warm naan or fragrant basmati rice, making it a perfect centerpiece for any meal. With its bold flavors and comforting warmth, this dish promises a culinary experience that is both satisfying and memorable.

Servings: 4

Ingredients

  • Paneer (400 grams, cut into cubes)
  • Plain yogurt (1 cup)
  • Ginger-garlic paste (1 tablespoon)
  • Turmeric powder (1/2 teaspoon)
  • Red chili powder (1 teaspoon (adjust to taste))
  • Garam masala (1 teaspoon)
  • Salt (to taste)
  • Oil (2 tablespoons)
  • Onion (1 large, finely chopped)
  • Tomato puree (1 cup)
  • Cashew nuts (1/4 cup, soaked in water)
  • Fresh cream (1/2 cup)
  • Kasuri methi (dried fenugreek leaves) (1 tablespoon)
  • Fresh cilantro (for garnish)

Instructions

  1. In a medium bowl, mix together the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt to create a rich marinade.
  2. Add the paneer cubes to the marinade, ensuring each cube is well-coated. For best results, let the paneer marinate for at least 20 minutes or refrigerate for a few hours for deeper flavor.
  3. Heat the oil in a non-stick pan over medium heat. Carefully add the marinated paneer cubes and cook until they are golden brown on all sides, about 5-7 minutes. Remove the cooked paneer from the pan and set aside.
  4. In the same pan, add the chopped onions and sauté until they turn golden brown, about 5 minutes.
  5. Stir in the tomato puree and cook, stirring occasionally, until the oil separates from the masala, about 7-10 minutes.
  6. In a blender, blend the soaked cashew nuts with a little water to create a smooth paste.
  7. Add the cashew paste to the pan and mix well to combine with the tomato gravy, enhancing its creaminess.
  8. Return the cooked paneer cubes to the pan and gently simmer for 5 minutes to allow the flavors to meld.
  9. Stir in the fresh cream and crushed kasuri methi, mixing thoroughly. Cook for an additional 2 minutes to blend the flavors.
  10. Garnish with fresh cilantro before serving. Serve hot with naan or steamed basmati rice.

Dietary Information

Servings: 4 • Dish Type: Main Course • Prep Time: 30 minutes • Cook Time: 25 minutes • Total Time: 55 minutes • Calories: 450 • Fat: 30g • Carbs: 30g • Protein: 15g • Sodium: 400mg • Sugar: 8g