Paneer Tikka Masala is a lively and fascinating Indian curry which is made out of marinated and flame-broiled/grilled cubes of paneer dunked in a rich and spicy onion tomato-based sauce. Paneer is a sort of fresh, delicate cheese originating from Indian subcontinent. Paneer is an item which is an essential part of cooking in India. Paneer is an adaptable dairy item and is utilized in varieties of Indian curries, snacks and numerous desserts.

The delicate and delicious Paneer pieces are marinated in a paste of yogurt (which is spiced) alongside vegetables like capsicum, tomatoes, and onions, and afterward flame-broiled/grilled which adds a special scorched and smoky kind of flavour in the recipe.

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Paneer Tikka Masala is one of the most well-known dish which is quite popular in Indian cafés and is likewise a most loved on special parties and events. The dish originated in North India and is more demanded in the Northern part, albeit now its well-known everywhere throughout the world.

Since the dish essentially contains Paneer which is produced using the whole of milk and is wealthy in calcium and proteins, making it a decent wellspring of protein particularly for the veggie lovers. The close-to-consummate blend of spices and creamy presence of the sauce combined with sautéd cubes of Paneer and veggies makes this dish extravagant.

Paneer Tikka Masala goes very well with most Indian Breads like Naan, Baked Roti, Phulkas, Paratha, and so on as well as with varieties of rice like Jeera Rice, Veg Pulao, or even plain rice.

This item of Paneer Tikka Masala can certainly be a main course dish in any kind of big or small events. There is likewise another well-known variety of this dish called Paneer Tikka, which is dry hot flame-broiled Indian Cheese and is filled in as a tidbit.

Instruction for cooking Paneer Tikka Masala:

  • Strain one cup of Yogurt in a cloth (muslin) to expel water. On the other hand, you can utilize half-a-cup of Greek Yogurt. You can then beat the Yogurt in an enormous blending bowl.
  • On the Yogurt, make an addition of a little ginger-garlic paste. Likewise include Turmeric Powder (Haldi), Garam Masala, Red Stew Powder, Chaat Masala, Cumin Powder, and Salt. You can likewise include a couple of tablespoons of simmered Besan (Chickpea Flour) to the yogurt.
  • Blend every one of the substance. Continue whisking until it gets the smoothness. Include some crisp Lemon juice and some drops of oil.
  • The Paneer should be diced into half-an-inch thick blocks. Expel the seeds from the capsicum. Alongside, the onions and capsicum (ringer peppers) should also be diced into squares of half-an-inch.
  • Blend well to cover the Paneer and vegetables with the spicy paste of yogurt. Let the bowl be covered and marinate the Paneer for about 20 minutes to half-an-hour.
  • The oil should be brushed on a hot tawa or pan. You should be placing the marinated Paneer and vegetable pieces on tawa or pan. Some more oil on the top needs to be brushed.
  • Once the Paneer has already been cooked from the bottom, you should be turning the pieces for cooking them on all sides till they are turned to golden color. The Paneer and the vegetables ought to get somewhat scorched.
  • Now, its the time to make the curry for the paneer tikka masala. Take one tablespoon of oil in a container. Make sure to add some cumin seeds alongside a very little Asafoetida.
  • When the seeds begin to snap, include the onions (chopped ones), garlic units (crushed) and cleaved ginger. Continue frying till the onions gets to golden-brown.
  • Either puree or chop some tomatoes and put them to the frying pan. Saute on the heath at medium temperature till the tomatoes are cooked, around five minutes.
  • Include the flavors like Turmeric Powder, Garam Masala, Coriander Powder, Red Stew Powder, and Salt.
  • Pour curd (one tablespoon) and cook for another two minutes or so.
  • Pour water to change the consistency of the sauce and heat up the curry for a moment. Include Kasoori Methi (Dry Fenugreek leaves) to the sauce.
  • When the Sauce turns thick, include the barbecued Paneer and vegetables in the sauce.
  • Blend everything properly and continue cooking on medium temperature for a couple of minutes.
  • Your Paneer Tikka Masala is all ready for serving. Garnish it with freshly cut coriander leaves (Hara Dhania). Serve Paneer Tikka Masala hot with plain paratha, butter naan, roti or jeera rice.

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Paneer Tikka Masala in a nutshell:

  • This is the main course from Indian Cuisine.
  • Preparation Time is about fifty minutes.
  • Cooking Time is about half-an-hour.
  • It can be served up to four people.

Ingredients for Paneer Tikka Masala Recipe:

For Marinating the Paneer & Vegetables:

  • 250 grams of Paneer (Indian Cottage Cheese)
  • Half-a-Cup Diced Onions
  • Half-a-Cup Capsicum (Bell Peppers)
  • 1/2 Cup Strained Yogurt (Curd) or Greek Yogurt
  • Half-a-Tablespoon Ginger Garlic Paste
  • One-third-Teaspoon Turmeric Powder (Haldi)
  • One Teaspoon Red Chilli Powder
  • One-Fourth Teaspoon Garam Masala
  • Half-a-Teaspoon Cumin Powder (Jeera Powder)
  • One –and-half Teaspoons Chaat Masala
  • One Teaspoon Salt, or according to taste
  • One Teaspoon Lemon Juice
  • One Tablespoon Vegetable Oil

For the Gravy:

  • One Medium Sized Onion
  • Two Large Tomatoes
  • One Tablespoon Yogurt (Dahi)
  • One Tablespoon Ginger Garlic Paste
  • One Teaspoon Cumin Seeds (Jeera)
  • One-Eighth Teaspoon Asafoetida (Heeng)
  • Half-a-Teaspoon Turmeric Powder (Haldi)
  • One Teaspoon Red Chilli Powder
  • Half-a-Teaspoon Garam Masala
  • One Teaspoon Coriander Powder (Dhania Powder)
  • One tablespoon Kasoori Methi (Dry Fenugreek leaves)
  • One Teaspoon Salt
  • One Tablespoon Cooking Oil

Nutritional Value:

  • Energy: 278 Cal (14 % of daily value)
  • Protein: 11 grams (20% of daily value)
  • Carbohydrates:7 grams (3% of daily value)
  • Fiber: 4 grams (2% of daily value)
  • Fat: 2 grams (33 % of daily value)
  • Cholesterol: 0 milligram
  • Vitamin A: 1 mcg (11 % of daily value)
  • Vitamin C: 25 milligrams (62 % of daily value)
  • Folic Acid: 4 mcg (1% of daily value)
  • Calcium: 4 milligrams (67% of daily value)
  • Iron: 2 milligrams (1 % of daily value)
  • Sodium: 6 milligrams (0% of daily value)
  • Potassium: 3 milligram (1 % of daily value)