Saturday, March 29, 2014

Paneer Tikka Masala

Here is a recipe for paneer tikka masala that I make quite often. I have to admit that I have not been posting lately. I have many excuses reasons for not posting, like I have been busy, I have not cooked anything worthy of posting, or am not happy with the pictures, my computer crashed etc.  I had been promising my family and friends who frequent my blog that I will be back soon.. My cousin, who shares my passion for food has been motivating me for the last several months by sending a guest blog post (that I have yet to post!), sending me some delicious recipes to inspire me and  several gentle and not so gently reminders. Finally, yesterday she asked for this recipe that has been sitting my drafts for more than a year. Happy to post it finally.   


250 grams paneer
4 fresh tomatoes
6-7 garlic cloves
2 teaspoons garam masala
3-4 black cardamom
2 bay leaves
kasoori methi
1/4 teaspoon turmeric powder
1/2 teaspoon red chilli powder 
1 tablespoon coriander-cumin powder
1/4 teaspoon black pepper
1/4 teaspoon fennel powder
1 tablespoon sugar
1 red onion thinly sliced
1 green capsicum sliced
7-8  cashews broken and soaked in water


Cut the paneer into cubes and marinate it with  red chilli powder, coriander-cumin powder, salt, garam masala, 3-4 grated garlic cloves and kasoori methi. Add about a tablespoon of oil just to coat all the spices.

Blanch and peel the tomatoes. Puree the tomatoes along with the remaining garlic, turmeric, chilli powder, fennel powder, garam masala, sugar, salt and kasoori methi.
Heat oil and add jeera, black cardamom, and bay leaf. Now add the pureed tomatoes. Cook till oil separates.

Grill the marinated paneer in a non-stick pan or your oven, add a little ghee for flavor.  Once it is grilled add the paneer to the cooked gravy. Thinly slice some onions and capsicums and saute them on high flame till slightly charred. Add these to the gravy too. Grind the soaked cashews to a smooth paste and mix everything well. Adjust salt as required. Sprinkle chaat masala before serving.

Charcoal smoke can be given to it to give a restaurant style smoky flavor.  Light a charcoal and carefully place it in a small metal bowl. Place the bowl directly on your paneer, pour a teaspoon of melted ghee on the charcoal and immediately cover the bowl. The charcoal will smoke due to the ghee and add flavor to your gravy.
P.S. The charcoal should not touch the gravy.


  1. What are the breads called that you're serving with this dish? Do you have a recipe?

    1. Hi Ben,
      I have served it with Indian flat bread, we call Roti or Chapati. I have not posted a recipe for it on my blog but you can read about it here

  2. Very nice combnation with roti,naun and chapati. Easy to prepare. Its really tasty.

  3. Impressive work my friend..... Very very impressive!