Paneer Tikka Masala

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﷽


 Paneer tikka masala

Paneer Tikka Masala is a cozy, flavorful curry made with soft paneer pieces cooked in a creamy tomato-based sauce. The paneer is first marinated with yogurt and spices, then grilled or pan-fried until golden, giving it a lovely smoky taste.

It’s the perfect dish for a weekend meal or a special dinner — rich, comforting, and full of Indian flavors. Enjoy it hot with naan, chapathi, or even a bowl of ghee rice.

🧀 Ingredients


For Paneer Tikka

  • 200 g paneer, cubed
  • 1 tbsp labneh or hung curd
  • Salt to taste
  • 1–2 tsp tikka seasoning
  • 1 tsp rice flour (for crispness)
  • 1 tbsp tomato paste (optional, for color and tang)
  • 1 small onion, roughly chopped
  • ½ capsicum (bell pepper), roughly chopped
  • 1 tsp oil

For the Curry Base

  • 1 onion, roughly chopped
  • 1-inch piece of ginger
  • 3–4 garlic cloves
  • 2–3 tomatoes, chopped
  • 1 tsp vinegar
  • 1 tbsp jaggery (or sugar)
  • Few cashews (about 8–10)
  • A little water

To Finish

  • 1 tbsp ghee (or butter)
  • 1 tsp tikka seasoning
  • 1 tbsp tomato paste
  • Fresh cream & coriander leaves — for garnish

🔥 Method

Step 1: Marinate the Paneer

  • In a bowl, mix paneer cubes with labneh, salt, tikka seasoning, rice flour, tomato paste (if using), and oil.
  • Add chopped onion and capsicum; toss gently to coat.
  • Marinate for at least 15–20 minutes (or up to 2 hours in the fridge for deeper flavor).

Step 2: Cook the Tikka

  • Option 1 – Air Fryer:

    • Air fry at 205°C for 5 minutes, flip the paneer, and cook another 3–5 minutes until golden and slightly charred.

  • Option 2 – Pan Fry:

    • Heat 1–2 tsp oil in a non-stick pan; fry the paneer and veggies on medium-high heat until golden on all sides.

  • Option 3 – BBQ or Grill:

    • Skewer the marinated paneer and vegetables, and grill until lightly charred for a classic smoky flavor.


Step 3: Prepare the Curry Base

  • In a pan, add a little oil and combine onion, ginger, garlic, tomatoes, vinegar, jaggery, cashews, and a splash of water.
  • Cook covered on low heat for 25–30 minutes, until everything softens and the tomatoes break down.
  • Let it cool, then blend to a smooth paste.


Step 4: Combine and Simmer

  • In a clean pan, heat 1 tbsp ghee.
  • Add 1-2 tsp tikka seasoning and 1 tbsp tomato paste, and sauté for 30 seconds until fragrant.
  • Add the blended curry base and mix well. Adjust consistency with a little water.
  • Add the cooked paneer tikka and simmer for 3–5 minutes so the flavors combine.


Step 5: Finish & Serve

  • Stir in a spoonful of cream for richness.
  • Garnish with fresh coriander.
  • Serve hot with naan, chapathi, or ghee rice.


💡 Tips & Variations

  • Adjust spice level: Add more chili powder or paprika for a spicier curry.
  • Smoky flavor (Dhungar method): Place a hot charcoal piece in a small bowl inside the curry, drizzle with a little oil/ghee, cover for 2–3 minutes, then remove.
  • Creamy twist: Stir in more cream or a bit of butter at the end for restaurant-style richness.





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