Paneer Tikka Masala is a delicious North Indian dish made with marinated, grilled paneer cubes simmered in a rich, spiced tomato gravy. This creamy and flavorful dish pairs perfectly with naan, roti, or steamed rice. Packed with protein and spices, Paneer Tikka Masala is a crowd-pleaser and a restaurant favorite, now easily made at home.
Health Benefits:
- Paneer is high in protein and calcium, which help in muscle development and bone strength.
- Yogurt used in the marinade aids digestion and adds probiotics to the dish.
- Spices like turmeric and cumin provide anti-inflammatory benefits.
Nutritional Highlights:
- High in Protein (from paneer)
- Rich in Calcium (from paneer)
- Good Source of Fiber (from vegetables and spices)
- Gluten-Free
Nutritional Information (Per Serving):
- Calories: 320
- Protein: 14g
- Fat: 24g
- Carbohydrates: 10g
- Fiber: 2g
- Calcium: 15% of daily value
- Iron: 6% of daily value
Ingredients:
For Paneer Tikka:
- Paneer (Cottage Cheese): 250 grams, cubed
- Thick Yogurt (Hung Curd): 1/2 cup
- Ginger-Garlic Paste: 1 tbsp
- Kashmiri Red Chili Powder: 1 tsp
- Turmeric Powder: 1/4 tsp
- Coriander Powder: 1 tsp
- Cumin Powder: 1/2 tsp
- Garam Masala: 1/2 tsp
- Lemon Juice: 1 tsp
- Oil: 1 tbsp (for grilling or pan-frying)
- Salt: To taste
For the Masala (Gravy):
- Oil or Butter: 2 tbsp
- Onions: 1 large, finely chopped
- Tomatoes: 2 medium, pureed
- Green Chilies: 1-2, slit
- Ginger-Garlic Paste: 1 tbsp
- Coriander Powder: 1 tsp
- Cumin Powder: 1/2 tsp
- Turmeric Powder: 1/4 tsp
- Kashmiri Red Chili Powder: 1 tsp
- Garam Masala: 1/2 tsp
- Kasuri Methi (Dried Fenugreek Leaves): 1 tsp, crushed
- Fresh Cream: 1/4 cup
- Water: 1/2 cup (adjust as needed)
- Salt: To taste
- Fresh Coriander: 2 tbsp, chopped (for garnish)
Recipe Instructions:
1. Marinate the Paneer
In a mixing bowl, combine thick yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, lemon juice, and salt. Add the paneer cubes and coat them well with the marinade. Cover and refrigerate for at least 1-2 hours.
2. Grill or Pan-Fry the Paneer Tikka
After marination, skewer the paneer cubes and grill them on a preheated grill until charred and golden brown (or you can pan-fry them in a little oil until crisp on the edges). Once done, set the grilled paneer aside.
3. Prepare the Masala (Gravy)
In a pan, heat 2 tbsp of oil or butter. Add finely chopped onions and sauté until golden brown. Add the ginger-garlic paste and slit green chilies. Sauté until the raw smell of the ginger-garlic disappears. Then add pureed tomatoes and cook until the oil starts to separate from the masala. Add cumin powder, coriander powder, turmeric powder, Kashmiri red chili powder, and garam masala. Stir well and cook for another 5-7 minutes until the masala is thick and fragrant.
4. Simmer the Gravy
Add water to the masala and bring it to a simmer. Stir in crushed kasuri methi and fresh cream, adjusting the consistency as desired. Simmer for another 5 minutes on low heat, allowing the flavors to blend.
5. Add Paneer Tikka to the Gravy
Gently fold in the grilled paneer tikka cubes into the simmering gravy. Let the paneer simmer in the masala for 2-3 minutes, ensuring it absorbs the rich flavors of the gravy. Turn off the heat and garnish with fresh coriander leaves.
6. Serve
Serve hot with naan, roti, or steamed rice, garnished with a drizzle of cream and more fresh coriander.
Tips and Tricks:
- Grilling the Paneer: For best results, marinate the paneer for at least 2 hours to allow it to absorb the flavors. You can grill the paneer in an oven or pan-fry it on the stovetop.
- Consistency: Adjust the consistency of the gravy by adding more or less water, depending on whether you prefer a thicker or lighter curry.
- Kasuri Methi: Crushed dried fenugreek leaves (kasuri methi) add a unique depth of flavor to the gravy, so don’t skip this ingredient.
- Cream: Adding fresh cream at the end gives the dish a rich, restaurant-style finish. You can also substitute with cashew cream for a vegan option.
