Paneer Tikka Masala – Headbanger’s Kitchen

This paneer tikka masala is a vegetarian delight, perfect for those who love Indian spices. Whether you’re cooking for a special occasion or simply craving comfort food, this recipe is sure to impress with its depth of flavor and satisfying texture.

Step by Step Video Instructions

Ingredients

For the Paneer Tikka:

• Paneer: Firm paneer is essential for this recipe, as it holds up well during marinating and frying. The paneer cubes absorb the marinade’s flavors, ensuring each bite is rich and satisfying.
• Mustard Oil: Mustard oil adds a distinctive pungency to the marinade, which enhances the flavor of the paneer.
• Hung Curd: Hung curd is thicker than regular yogurt; you can make hung curd by draining regular yogurt in a muslin cloth for a few hours until it thickens. If you prefer you can also substitute Hung curd with full fat Greek yogurt.
• Spices: The marinade features a blend of Kashmiri red chili powder, coriander powder, cumin powder, garam masala, and chaat masala. These spices are key to creating a deeply flavored, aromatic paneer tikka.

For the Tikka Masala Gravy

• Tomato Puree: The base of the tikka masala gravy is made with tomato puree, which gives the sauce its tangy, slightly sweet flavor.
• Cashew Paste: Blended cashew nuts are used to add richness and creaminess to the gravy. You can make cashew paste by simply blending cashew nuts and water together.
• Cream: Cream is added towards the end of cooking to give the gravy its signature silky finish.
• Spices and Aromatics: The gravy is flavored with a mix of Kashmiri red chili powder, coriander powder, cumin powder, turmeric, and garam masala, along with garlic, ginger, and green chilies. These ingredients build the complex, layered flavors that make tikka masala very moreish.

Expert Tips

Frying Paneer: Ensure your pan is hot and the oil has fully heated before adding the paneer. This prevents sticking and helps achieve a golden brown, slightly crispy exterior. Handle the paneer gently with a spatula to avoid breaking it.

Smooth Gravy: For a smooth, restaurant-quality gravy, consider blending the sauce with a hand blender or food processor after simmering.

Adding Smoky Flavor with Charcoal and Ghee: To infuse the paneer with a rich, smoky flavor, you can cold smoke the marinated paneer before frying it. Here’s how:

1. Heat a small piece of charcoal until it’s red hot.
2. Place the hot charcoal in a heatproof bowl and position the bowl in the center of the marinated paneer.
3. Pour a teaspoon of ghee over the hot charcoal. This will cause it to emit smoke.
4. Quickly cover the entire setup with a lid or foil, trapping the smoke inside with the paneer.
5. Let the paneer absorb the smoky flavor for about 10-15 minutes.

Storage and Leftovers

Allow the paneer tikka masala to cool to room temperature before storing. Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, often making the dish even more flavorful the next day.

Reheat the paneer tikka masala gently in a pan over low heat, stirring occasionally until warmed through. You can also reheat it in the microwave for 2 minutes, covered, then in 30 to 60-second intervals, stirring between each interval until hot.

FAQs

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Paneer Tikka Masala

This paneer tikka masala is a vegetarian delight, perfect for those who love Indian spices. Whether you’re cooking for a special occasion or simply craving comfort food, this recipe is sure to impress with its depth of flavor and satisfying texture.

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Calories 636 kcal

For the Paneer Tikka

• 17 ½ oz firm Paneer cut into large cubes
• 1 tablespoon mustard oil
• ½ cup hung curd 6oz before hanging, 3oz after hanging
• 1 tablespoon ginger garlic paste
• 2 teaspoons Kashmiri red chili powder
• 2 teaspoons coriander powder
• 1 teaspoon chaat masala
• 1/2 teaspoon garam masala powder
• 1 teaspoon cumin powder
• 1 teaspoon roasted besan gram flour
• 1 teaspoon Kasuri Methi dried fenugreek leaves
• Salt 1/4 teaspoon

For the Tikka Masala Gravy

• 2 tablespoons ghee
• 1 teaspoon cumin seeds jeera
• 1 tablespoon garlic chopped
• 1 tablespoon ginger chopped
• 1 green chili chopped
• 2 medium onions finely chopped
• 14 oz tomato puree
• 2 tablespoons Kashmiri red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala
• ½ teaspoon roasted besan
• 7 oz capsicum chopped
• 1 teaspoon Kasuri Methi
• Salt to taste
• Fresh cilantro chopped, for garnish
• 2 oz Cream plus extra for garnish
• 1 oz cashew nuts blended with water to make a paste

Prepare the Marinade:

• In a bowl, mix mustard oil with Kashmiri red chili powder to create a red chili oil. Add hung curd, ginger garlic paste, coriander powder, chaat masala, garam masala, cumin powder, roasted besan, Kasuri Methi, and salt. Stir until smooth. Marinate the paneer cubes in this mixture and set aside.

Make the Tikka Masala Gravy:

• In the same pan used for paneer, heat ghee over medium heat. Add cumin seeds and allow them to sizzle. Add garlic, ginger, green chilies, and onions; sauté until the onions are translucent and starting to brown.

• Stir in all powdered spices and roasted besan, cook for 1-2 minutes. Add tomato puree, cashew paste, and simmer covered for 10-15 minutes, stirring occasionally. Optionally blend the sauce with a hand blender or food processor for a smoother texture.

• Add capsicum, cream and Kasuri Methi and bring to a slight simmer.

Combine and Serve:

• Return the paneer to the sauce, heating through. Adjust seasoning with salt. Serve hot, garnished with chopped cilantro and a drizzle of cream.

Calories: 636kcalCarbohydrates: 22gProtein: 23gFat: 52gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 121mgSodium: 123mgPotassium: 715mgFiber: 5gSugar: 10gVitamin A: 2317IUVitamin C: 77mgCalcium: 695mgIron: 4mg

Keyword Paneer Tikka Masala