Paneer Tikka Masala
Paneer Tikka Masala
5 from 1 vote
Prep: 15 minutes
Cook: 25 minutes
Total Time 40 minutes
Servings: 4
Awaken your tastebuds with our incredibly flavourful Paneer Tikka Masala! This dish is a divine medley of creamy, tangy, and spicy, perfect for those who love a culinary adventure.

Nutrition: per serving

Calories493kcal
Carbs17g
Fat43g
Saturates22g
Sugars9g
Protein14g
Fibre3g

Ingredients

For the Marination:

  • 250 g Paneer Cubed
  • 120 g Yoghurt
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • 1 tsp Turmeric
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Chilli Powder
  • 1 tso Salt

For the Masala Sauce:

  • 2 tbsp Oil
  • 1 Onion Finely chopped
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1 tsp Salt To taste
  • 1 tsp Cumin Seeds
  • 1 tsp Garam Masala
  • 1 tsp Paprika
  • 1/2 tsp Turmeric
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Cumin Powder
  • 400 g Canned Tomatoes
  • 200 ml Double Cream
  • Coriander Chopped (for garnish)

Instructions

For Marinated Paneer:

  • In a bowl, combine the marination ingredients – yogurt, ginger paste, garlic paste, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix thoroughly.
  • Add the paneer cubes to the marinade, ensuring an even coating. Cover the bowl and refrigerate for a minimum of 1 hour.
  • Once marinated, thread the paneer cubes onto skewers.
  • Heat a grill or grill pan over medium-high heat. Brush with oil to prevent sticking.
  • Grill the paneer skewers until they’re charred and slightly browned, approximately 10-12 minutes. Turn the skewers for even cooking. Remove from heat when done.

For the Masala Sauce:

  • Heat vegetable oil in a large pan over medium heat. Add cumin seeds and allow them to splutter.
  • Sauté chopped onions until golden brown.
  • Incorporate ginger paste and garlic paste, cooking until the raw aroma dissipates.
  • Add turmeric powder, coriander powder, cumin powder, garam masala, and paprika. Toast the spices for a couple of minutes.
  • Pour in canned tomato sauce or puree. Cook for 5-7 minutes until the oil separates from the sauce.
  • Reduce heat and pour in heavy cream. Mix thoroughly.
  • Season with salt and adjust seasoning as needed.
  • Slide the grilled paneer cubes into the sauce. Simmer for 5-7 minutes to blend flavours.
  • Once the sauce reaches the desired consistency, turn off the heat.
  • Garnish with freshly chopped coriander leaves.
  • Serve hot with naan, roti, or rice.

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