Paneer Tikka Masala
By swasthi · indianhealthyrecipes.com
1 hr 15 minServes 4
Marinated paneer cubes grilled until golden, then simmered in a creamy tomato-cashew sauce with warm spices.
Adjust▾
🌐Translate
⋯
| prepPreheat oven to 430°F / 220°C for at least 15 min (if grilling in oven) | ||||||||
| prepLine a baking tray with foil (if grilling in oven) | ||||||||
| 120 ml hung curd (or Greek yogurt) | Mix marinade, coat paneer & vegetables | Grill paneer tikka 430°F / 220°C, 8–10 min (or griddle/air fry) | Transfer grilled paneer & vegetables to gravy | Stir in cream, garnish with cilantro & serve | ||||
| 1 teaspoon ginger-garlic paste | ||||||||
| ¼ to ½ teaspoon Kashmiri red chili powder (or smoked paprika) | ||||||||
| ½ teaspoon garam masala (or tandoori masala) | ||||||||
| ¼ teaspoon Kasuri Methi (dried fenugreek leaves) | ||||||||
| ⅛ teaspoon turmeric (optional) | ||||||||
| ¼ teaspoon salt | ||||||||
| 1 teaspoon lemon juice (skip if yogurt is sour) | ||||||||
| 1 teaspoon oil | ||||||||
| 250 g paneer, cubed 1 × 1 inch | ||||||||
| ½ small bell pepper, diced (optional) | ||||||||
| ½ small onion, diced & layers separated (optional) | ||||||||
| 1 tablespoon oil (for sautéing onions) | Sauté onions until golden, 5–7 min | Add tomatoes, cashews, sugar & salt; sauté until soft, 8–10 min | Stir in chili powder & garam masala; sauté 2 min | Cool, blend with water to smooth purée | Pour in tomato purée, add water & simmer covered 10 min until thick | Remove whole spices, add Kasuri Methi, taste & adjust salt | ||
| 150 g onions, cubed (2 medium) | ||||||||
| 300 g ripe tomatoes, chopped (3 large) | ||||||||
| 1½ teaspoon ginger-garlic paste | ||||||||
| 14 cashew nuts (or almonds) | ||||||||
| ¾ to 1 teaspoon red chili powder (or paprika) | ||||||||
| ¾ to 1 teaspoon garam masala | ||||||||
| ¼ teaspoon salt | ||||||||
| 1 teaspoon sugar (optional) | ||||||||
| 180 ml water (for blending) | ||||||||
| 2 green cardamoms, 1 inch cinnamon piece, 2 cloves, 1 bay leaf (all optional) | Temper whole spices in oil, sauté ginger-garlic 1–2 min | |||||||
| 1 tablespoon oil (for tempering spices) | ||||||||
| 180 ml water (for cooking sauce) | ||||||||
| 1 teaspoon Kasuri Methi (optional, dried fenugreek leaves) | ||||||||
| 45 ml heavy cream (whipping or cooking cream) | ||||||||
| 2 tablespoons coriander leaves (cilantro), chopped finely | ||||||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free