PANEER TIKKA MASALA RECIPE

Paneer Tikka Masala is a popular Indian curry where marinated pieces of paneer are simmered or cooked in a tomato based creamy curry. This dish goes extremely well with naan or paratha! 

HOW TO MAKE PANEER TIKKA MASALA

There are two parts to this recipe – the paneer tikka and the masala, which is the curry part of it.

For making paneer tikka, we marinate the paneer pieces with yogurt and some spices and then pan roast them before putting them in the curry.

For the masala, onions and tomatoes are cooked and then pureed. The paneer pieces are finally added to the masala and served hot! This Paneer Tikka Masala is so creamy & so good!

 

INGREDIENTS –

Paneer Tikka -

• 250 gms paneer
• 3 tablespoons yogurt preferably hung curd or thick curd
• 1 teaspoon finely chopped ginger
• 1 teaspoon finely chopped garlic
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• ½ teaspoon paprika powder
• ¼ teaspoon red chili powder or to taste
• salt to taste

 Also Read - PANEER CHAMAN RECIPE

Masala/Curry -

• 1 large onion roughly chopped
• 3-4 medium tomatoes roughly chopped
• 1/2 teaspoon cumin seeds
• 1 cinnamon stick
• 3-4 garlic cloves crushed
• 1/2 inch ginger cut into small pieces
• 1.5 teaspoon curry powder
• 1 tablespoon sugar
• 2 tablespoons cream
• 2 tablespoon chopped cilantro leaves and some more to garnish
• 1 cup water or as required
• 1 tablespoon oil
• 1 tablespoon salted butter
• salt to taste

 

INSTRUCTIONS –

 

Paneer Tikka -

1. Cut the paneer into small cubes,
2. Put Paneer Cubes in Bowl, add chopped ginger, garlic, coriander powder, garam masala powder, paprika powder (Shimla mirch), salt and red chilli powder.
3. Add yogurt and mix till all the paneer pieces are well coated with the spices and yogurt.
4. Cover and keep this marinated paneer in the refrigerator for 30-40 minutes.

 

Masala/Curry –

1. Heat 1 tbsp of butter and 1 tbsp of oil in a pan. Once hot add cinnamon stick and cumin seeds.
2. Once the seeds crackle, add the chopped onions, crushed garlic pods and chopped ginger. Fry till onions turn golden brown in color.
3. Once onion turns golden brown, add the tomatoes and the curry powder and mix. Also add the salt and sugar (optional).
4. Cook the tomatoes on medium flame till they are soft, around 6-7 minutes.
5. Once the mixture is cooked, switch off the flame and allow it to cool a bit. Pour the mixture into a blender and make puree. Keep it aside.
6. Roast the marinated paneer till golden brown in color from both sides.
7. Add the puree in the paneer, stir it for 2-3 mins.
8. Add some water and cream and chopped coriander leaves.
9. Cover and cook for 4-5 minutes on medium-low flame.
10. Add the roasted paneer pieces, let it simmer/cook for 2-3 minutes.
11. Switch off the flame and garnish with chopped coriander leaves and cream.

 Serve hot with butter naan or any bread of your choice. 

 

NUTRITION VALUE-

• Calories: 325kcal
• Carbohydrates: 14g
• Protein: 11g
• Fat: 25g
• Saturated Fat: 13g
• Cholesterol: 61mg
• Sodium: 63mg
• Potassium: 302mg
• Fiber: 2g
• Sugar: 7g
• Vitamin A: 1155IU
• Vitamin C: 15.8mg
• Calcium: 355mg
• Iron: 0.8mg