Paneer Tikka Masala
Indulge in the rich, smoky flavors of Paneer Tikka Masala, a classic Indian vegetarian dish that's as vibrant as it is delicious. This recipe features succulent cubes of marinated paneer, bell peppers, and onions, grilled to perfection and simmered in a creamy, spiced tomato curry. The marinade, infused with yogurt, ginger-garlic paste, and aromatic spices like garam masala and chaat masala, brings a burst of tangy and earthy flavors. Finished with a luxurious touch of cream and kasuri methi, this dish strikes the perfect balance between smoky char and creamy decadence. Whether served with buttery naan or fluffy basmati rice, Paneer Tikka Masala is an irresistible crowd-pleaser that's easy to make and perfect for special occasions or weeknight dinners.
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Recipe Information
Ingredients
- 400 grams Paneer
- 1 cup Yogurt (thick, plain)
- 2 tablespoons Ginger-garlic paste
- 0.5 teaspoons Turmeric powder
- 1.5 teaspoons Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoons Chaat masala
- 1 tablespoon Lemon juice
- 1 cup Bell peppers (cubed, any color)
- 1 medium Onion (cubed for skewering)
- 2 tablespoons Oil (for grilling)
- 3 medium Tomatoes (pureed)
- 0.25 cup Cream
- 2 tablespoons Butter
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 1 teaspoon Cumin seeds
- 2 tablespoons Coriander leaves (chopped for garnishing)
- 1 to taste Salt
- 1 cup Water
Instructions
Cut the paneer into bite-sized cubes and set aside.
In a large mixing bowl, whisk together the yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, chaat masala, lemon juice, and salt to make the marinade.
Add the paneer cubes, bell peppers, and cubed onions to the marinade. Mix gently to coat all pieces evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours for better flavor.
Thread the marinated paneer, bell peppers, and onions alternately on skewers.
Heat a grill pan or tawa over medium-high heat and grease it with 1 tablespoon of oil. Grill the skewered paneer and vegetables on all sides until slightly charred. Remove and set aside.
In a large pan, melt 2 tablespoons of butter over medium heat. Add cumin seeds and sauté until aromatic.
Add the tomato puree, salt, and remaining red chili powder. Cook the mixture until the oil starts to separate from the sides, about 7-8 minutes.
Stir in 1 cup of water and simmer for 5 minutes to create a smooth curry base.
Add the grilled paneer and vegetables to the pan. Simmer for another 5 minutes, allowing the flavors to meld.
Stir in the cream and crushed kasuri methi. Cook for 2 minutes, then turn off the heat.
Garnish with chopped coriander leaves and serve hot with naan or steamed rice.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 619 mg | 27% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 11.2 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 390 mg | 30% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 895 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
