Paneer Tikka Masala Recipe

 Paneer tikka

Paneer tikka

Paneer tikka masala recipe – Very popular Punjabi gravy dish that is available in each every North Indian restaurants. Today I have prepared the Paneer tikka masala restaurant style. It tastes really flavorful and awesome that dear hubby just loved it. His favorite paneer gravies are shahi paneer, matar paneer and this paneer tikka from now.

How to prepare Paneer Tikka Masala gravy
Ingredients needed

For marination

Paneer -200 grams
Capsicum – 1 green (remove the seeds)
Tomato – 1 big (remove the seeds)

Hung curd – 1/2 cup (see notes below)
Red chilli powder- 3/4 -1 tsp
Ginger garlic paste -1/4 tsp
Kasoori methi -1/4 tsp
Lemon juice – 1 tbsp
Salt as required
Oil – 1 tbsp

1 – 1 1/2 tbsp of oil for shallow frying

For the gravy

Oil – 1 tbsp
Jeera seeds/ cumin seeds- 1 tsp
Finely chopped onion -1 big
Turmeric powder -a pinch
Ginger garlic paste -1 tsp
All purpose flour/maida -1/2 tsp
Tomato puree – 1 cup
Coriander powder – 2 tsp
Cumin powder -1/2 tsp
Chilli powder -1/2 tsp
Garam masala powder – 3/4 tsp
Cream – 1/4 cup (Dairy cream)


Cut paneer into cubes, capsicum and tomato into big square pieces.

In a bowl, mix hung curd, salt, chilli powder, kasoori methi, ginger garlic paste, lemon juice and oil. Then add paneer, capsicum and tomato. Mix well and keep it aside for 1 hour. Let it marinate.

Then heat oil in a non stick pan or tawa and shallow fry the marinated paneer, capsicum and tomato separately both sides till light brown. Keep it aside.


Heat oil in a pan, add jeera seeds when it splutters, add onion and saute nicely till it becomes golden brown colour.

Add ginger garlic paste, maida, turmeric powder and cook for a further few minutes.

Add tomato puree, all the spice powder (coriander powder, cumin powder and chilli powder) , needed salt and cook till the mixture oozes out oil. (add salt for the gravy alone as we have already added salt for the vegetables and paneer)

Add a cup of water, bring it to boil, add the shallow fried paneer, capsicum, tomato, garam masala and cook on low flames for 3-4 minutes.

Switch off the flame, stir in cream and garnish with coriander leaves. Serve hot with Naan, chapati or any Indian bread or pulao.

Note -I did not add cream.You can add cream to the dish to make it more rich and yummy. The color of the gravy will lighten than what you see in the picture after adding cream.

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