Home
Recipes
Paneer Tikka Ma...

Paneer Tikka Masala

Name: Paneer Tikka Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-5
Cuisine: Indian
Ingredients: 9oz/250g paneer; 1/2 bell pepper; 1/2 bell pepper; 1/2 cup/120ml Greek yoghurt; 1 tsp ginger paste; 1 tsp garlic paste; 1/2 - 1 tsp chilli powder; 1 tsp tandoori masala powder; 2 tsp oil; 1/4 tsp salt; 1/2 tsp lemon juice; 2 tbsp oil; 1 medium onion; 1 inch ginger; 2 cloves garlic; 3 medium tomatoes; 1/2 tsp kashmiri chilli powder; 1/4 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp garam masala; 1/4 tsp ground turmeric; 1/2 tsp salt; 1.5 cups/360ml water; 2-3 tbsp heavy cream; 1 tsp dried fenugreek leaves; oil; 1 tbsp coriander

Save Recipe

Prep: 15 min

Cook: 30 min

Extra Time: 30 minutes for marinating the paneer

A vegetarian take on the popular chicken tikka masala, this restaurant style dish is made with marinated, grilled paneer (Indian cheese), yoghurt, tomatoes and spices.

Ingredients

To Marinade the Paneer

9oz/250g

paneer, cut into 1-inch cubes

1/2

bell pepper, (red), 1-inch cubes

1/2

bell pepper, (green), 1-inch cubes

1/2 cup/120ml

Greek yoghurt

1 tsp

ginger paste

1 tsp

garlic paste

1/2 - 1 tsp

chilli powder, or to taste

1 tsp

tandoori masala powder

2 tsp

oil

1/4 tsp

salt

1/2 tsp

lemon juice

For the Tikka Masala Gravy

2 tbsp

oil

1 medium

onion, finely chopped

1 inch

ginger, minced

2 cloves

garlic, minced

3 medium

tomatoes, (320g/11oz), chopped

1/2 tsp

kashmiri chilli powder, or paprika

1/4 tsp

ground cumin

1/2 tsp

ground coriander

1/2 tsp

garam masala

1/4 tsp

ground turmeric

1/2 tsp

salt, or to taste

1.5 cups/360ml

water, (more if needed)

2-3 tbsp

heavy cream, (double cream)

1 tsp

dried fenugreek leaves, (kasuri methi)

oil, for grilling/pan frying

For Garnish

1 tbsp

coriander, finely chopped

Method

1. To marinate the paneer: Add yoghurt to a bowl with red chilli powder, salt, oil, ginger and garlic paste, lemon juice and tandoori masala powder, mix thoroughly.
2. Add paneer, green and red peppers and toss well to combine. Marinate in the refrigerator for 30 minutes to an hour while you prepare the gravy.
3. To make the paneer tikka masala: Heat oil in a saucepan. Add the onions and sauté for 3 to 4 minutes on medium heat, or until transparent.
4. Add ginger and garlic and sauté for 1 to 2 mins, or until the raw smell disappears.
5. Add chopped tomatoes. Cook for around 8 minutes or until oil starts to separate.
6. Add Kashmiri chilli powder, ground cumin, ground coriander, turmeric and garam masala. Sauté for 2 minutes. Add the mixture to a blender with 1/2 of water and blend into a smooth puree, then pour it back into the pan.
7. Add the remaining water, cover and cook on a medium heat until the gravy thickens to your desired consistency. Stir often while it's cooking.
8. Crush the dried fenugreek leaves and sprinkle over the tikka masala.
9. To cook the paneer: preheat the grill and place the oven rack/shelf approximately 6 inches/15cm from the source of heat and soak 4-5 wooden skewers for 10-20 minutes. (See notes of you don't want to cook paneer on skewers)
10. Thread the paneer and bell peppers (alternating between the two) onto the skewers, and brush lightly with oil on all sides.
11. Rest the skewers onto the rims of a baking tray so that the paneer or peppers are not touching the base of the tray. Grill for 8-10 minutes, or until lightly browned, turn halfway between cooking.
12. Remove the grilled paneer and veggies from the skewers and add to the gravy. Add in any leftover marinade too.
13. Mix gently and heat the gravy on low for 4 to 5 minutes to allow the paneer to absorb the the gravy. To finish, add cream (if using), remove from the heat and garnish with chopped coriander. Serve with roti, paratha, naan or rice.

Notes

If you don't have wooden skewers to hand, you can cook the paneer and vegetables in a frying pan. Heat 2 tablespoons of oil in a pan over a medium heat, add the paneer and vegetables in to the pan (in a single layer) and cook for 5-6 minutes turning regularly until golden on each side.

Comments, Questions And Tips (0)

Rate this recipe:

Comment

Question

Tip

There are no comments yet.