Name: Paneer Tikka Masala
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 200 gram paneer; 2 tbsp mustard oil; 2 tbsp gram flour (besan); ½ tbsp Kashmiri red chili powder; ½ tsp jeera powder; ½ tsp garam masala powder; ½ tsp black pepper powder (kali mirch); 1 tsp chaat masala; Salt to taste; ½ tsp kasoori methi (dry fenugreek leaves, crushed); 1 tsp ginger garlic paste; 4 tbsp dahi; 1 piece lemon (medium size, juice); 8 pieces bell pepper (Shimla mirch, green and yellow); 8 pieces onion (shelled, cut in cube); Water as required to adjust consistency; 1 piece charcoal (red hot); ½ tsp cooking oil (for smoking); Potato (raw, a few pieces to roast the paneer tikkas); 2 tbsp cooking oil; 1 cup onion (2 pieces, medium size, very finely chopped); Salt to taste; 1 tsp ginger garlic paste; 1 cup tomato (1 large size, very finely chopped); 2 tbsp cooking oil; 3 pods black cardamom; ½ tsp black pepper powder; 1 tsp coriander powder; ½ tsp Kashmiri red chili powder (or a few drops of food color if not using Kashmiri red chili); 3 pieces green chilies (slit)

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Paneer tikka masala is made with paneer tikkis along with a few pieces of capsicum all coated with a spicy marinade. These are then cooked to perfection in an equally spicy and tasty masala gravy. The preparation process for making paneer tikka masala at home is quite elaborate but easy. Learn them quickly from my detailed recipe.

Table of Contents

KEY TAKEAWAYS

Paneer tikka masala is a popular dish of North India but is found in every region.
Serve them hot along with plain paratha, stuffed, paratha, roti, naan, or steamed rice.

Paneer tikka masala tastes creamy, sweet, mildly spicy, tangy, and savory.
Other similar tikka recipes are Butter Paneer (Paneer Makhani), Paneer Butter Masala, Kadai Paneer, Shahi Paneer, and paneer Malai Kofta.

The Ingredients:

200 gram paneer

For marinating and making paneer tikka:

2 tbsp mustard oil
2 tbsp gram flour (besan)
½ tbsp Kashmiri red chili powder
½ tsp jeera powder
½ tsp garam masala powder
½ tsp black pepper powder (kali mirch)
1 tsp chaat masala
Salt to taste
½ tsp kasoori methi (dry fenugreek leaves, crushed)
1 tsp ginger garlic paste
4 tbsp dahi
1 piece lemon (medium size, juice)
8 pieces bell pepper (Shimla mirch, green and yellow)
8 pieces onion (shelled, cut in cube)
Water as required to adjust consistency
1 piece charcoal (red hot)
½ tsp cooking oil (for smoking)
Potato (raw, a few pieces to roast the paneer tikkas)

For making the paneer tikka masala gravy:

2 tbsp cooking oil
1 cup onion (2 pieces, medium size, very finely chopped)
Salt to taste
1 tsp ginger garlic paste
1 cup tomato (1 large size, very finely chopped)
2 tbsp cooking oil
3 pods black cardamom
½ tsp black pepper powder
1 tsp coriander powder
½ tsp Kashmiri red chili powder (or a few drops of food color if not using Kashmiri red chili)
3 pieces green chilies (slit)
3 tbsp coriander leaves (very finely chopped)
1 tsp cornstarch (dissolved with 2 tbsp water)
½ tsp sugar
2 tbsp cream

I got this wonderful recipe from the auto driver’s wife who once dropped me home when my scooter suddenly broke down one morning. The auto had a wonderful aroma of food and he said his wife packed him lunch, and I happened to compliment the aroma. He told me she cooks beautiful dishes for him every day with love.

I asked for the recipe, and he gave me her phone number. when I called, she shared it happily. I made it that Sunday. My husband said it had soul, and the boys said it felt very good. Now, it is our travel emergency dish. That day reminded me that even quick rides can bring lasting flavors into your kitchen.

How to Make Paneer Tikka Masala? (Step by Step Guide with Images)

Step 1: Heat 2 tbsp of mustard oil in a kadai nicely on a high flame until it is smoking hot. Turn off the flame and cool it for 15 to 20 seconds before adding 2 tbsp of gram flour (besan).

(Pro tip: Heating mustard oil is crucial to remove the raw pungent smell of the oil. Cooling is necessary to remove extra heat which might burn the besan and render a bitter taste).

Step 2: Stir the besan in oil continuously to fry nicely. The heat in the oil is enough to change the color of the besan to golden brown.

Step 3: Now, add ½ tbsp of Kashmiri red chili powder to it. Stir continuously to mix it thoroughly with the fried besan to achieve a vibrant red color. Cool it for 10 minutes.

Step 4: When it comes to room temperature, add ½ tsp of jeera powder, ½ tsp of garam masala powder, ½ tsp of black pepper powder (kali mirch), 1 tsp of chat masala, salt to taste, ½ tsp of kasoori methi (dry fenugreek leaves, crushed), 1 tsp ginger garlic paste, and 4 tbsp dahi. Mix everything nicely.

Step 5: Now, add 8 pieces of bell pepper (Shimla mirch, green and yellow cubes), 8 pieces onion (shelled, cut in cube), 1 piece lemon (medium size, juice only), and water as required to adjust consistency. Mix everything nicely.

Step 6: When the vegetables are coated nicely with the marinade, put 200 grams of paneer (cut in cubes) in it.

Step 7: Mix everything very gently to coat evenly. Marination of paneer and vegetables is complete. Keep it aside for 10 to 15 minutes to set.

Step 8: In the meantime, prepare the masala for the gravy. In a separate kadai, heat 2 tbsp of cooking oil. When it is hot, put 1 cup onion (2 pieces, medium size, very finely chopped) and add salt to taste.

Step 9: Continue stirring it until the onions turn light golden-brown and are fried nicely. Now, at this stage add 1 tsp ginger garlic paste to it and stir continually for 2 minutes to cook it nicely until the raw smell is gone.

(Pro tip: You can cook the onions initially on a high flame but reduce it to low for further cooking or else it will be fried from the outside and remain uncooked on the inside.)

Step 10: Then add 1 cup of tomato (1 large size, very finely chopped). Stir it nicely and cook on a high flame.

Step 11: Cover it and cook for about 5 to 6 minutes until the tomatoes turn soft and mushy. Turn off the flame and let it cool down completely.

Step 12: In the meantime, smoke the paneer. Put a piece of red-hot charcoal on a piece of foil paper in the middle and pour ½ tsp cooking oil on it.

Step 13: Cover it immediately and let it smoke for about 1 minute.

Step 14: Remove the cover and coal and prepare to make the paneer tikka. Take a few skewers and insert a piece of raw potato, the marinated vegetables and paneer and finish it with another piece of raw potato. Leave the additional marinade behind. You will need it later.

Step 15: Now, put a piece of foil paper and arrange your gas oven as shown. This will save you from cleaning the mess.

Step 16: Roast the paneer tikkas on a high flame until you can black spots.

Step 17: Let them rest for a while.

Step 18: Take them out carefully on a plate one by one using the blunt edge of a knife.

Step 19: The paneer tikkas are now ready. Keep them aside.

Step 20: Alternatively, you can fry each piece of vegetable and paneer in a tawa with a little bit of butter.

Step 21: By this time the masala for the gravy has cooled down completely. Put it in a mixer grinder and add a little bit of water.

Step 22: Make a smooth paste. Keep it aside.

Step 23: Now, heat 2 tbsp of cooking oil in a separate kadai and put 3 pods black cardamom in it. Fry for a few seconds. Pour the masala paste for the gravy. Stir it and cook it on a high flame until it becomes thick and releases oil. Cover it to expedite the process.

Step 24: Now, add ½ tsp of black pepper powder, 1 tsp coriander powder, and ½ tsp of Kashmiri red chili powder (or a few drops of food color if not using Kashmiri red chili). Mix them nicely and cook on a medium high flame for 2 minute or so until it releases oil.