Paneer Tikka Masala Recipe – Creamy Tomato & Kasuri Methi Delight

Last Updated on 4 months by Neha Deshmukh

Paneer Tikka Masala Recipe – Creamy Tomato & Kasuri Methi Delight

Hello friends! If you’re anything like me, you absolutely adore a good Paneer Tikka Masala. It’s the kind of dish that just feels like a warm hug on a plate, right? I first made this when I was craving something comforting after a long week, and it quickly became a family favorite. Today, I’m so excited to share my version with you – it’s creamy, flavorful, and packed with that authentic Indian taste we all love.

Why You’ll Love This Recipe

This Paneer Tikka Masala isn’t just another recipe; it’s an experience! The paneer is beautifully charred and smoky from grilling, then simmered in a rich, creamy tomato sauce infused with aromatic spices. The secret ingredient? A generous helping of kasuri methi, which adds a unique depth of flavor you won’t find anywhere else. It’s perfect for a cozy weeknight dinner or a special occasion. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 8 oz paneer, cubed
• 1 green pepper, chopped
• 1 red bell pepper, chopped
• 1 red onion, chopped
• 1 cup whole milk yogurt
• 1 teaspoon turmeric powder (haldi)
• 1 teaspoon garam masala
• 1 teaspoon cumin powder (jeera)
• 1 teaspoon coriander powder (dhania)
• 1 teaspoon crushed ginger
• 1 teaspoon crushed garlic
• 1 teaspoon cayenne pepper (lal mirch)
• 2 tablespoons oil
• 1 red onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon minced ginger
• 1 teaspoon turmeric powder
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 2 roma tomatoes, pureed
• 4 tablespoons kasuri methi (dried fenugreek leaves)
• ½ – 1 cup cream (adjust to preference)
• ½ – 1 cup whole milk (adjust to preference)
• 3 tablespoons minced cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly special.

• Kasuri Methi: Don’t skip this! It adds an incredible aroma and flavor. You can find it at most Indian grocery stores, or online. Crush it between your palms before adding it to release its fragrance.
• Garam Masala: Every family has their favorite blend. Feel free to use yours! It’s a warm, fragrant spice mix that’s essential in Indian cooking.
• Full-Fat Yogurt: Seriously, use full-fat yogurt for the marinade. It creates a beautifully tender paneer and helps the spices cling. Low-fat yogurt just won’t give you the same results.
• Paneer: I prefer using fresh paneer, but frozen works in a pinch. Just make sure to thaw it completely and gently squeeze out any excess water.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the marinade. In a bowl, combine the yogurt, turmeric powder, garam masala, cumin powder, coriander powder, crushed ginger, crushed garlic, cayenne pepper, and salt. Give it a good mix.
2. Now, add the paneer cubes, chopped green pepper, and chopped red onion to the marinade. Make sure everything is nicely coated. Cover and refrigerate for at least 20 minutes – longer is even better!
3. While the paneer marinates, let’s start on the sauce. Heat the oil in a pan over medium heat. Add the finely chopped red onion, minced garlic, and minced ginger. Sauté until softened and fragrant, about 5-7 minutes.
4. Add the turmeric powder, cayenne pepper, cumin powder, and coriander powder to the pan. Cook for another minute, stirring constantly, until the spices are fragrant. This is where your kitchen will start to smell amazing.
5. Pour in the tomato puree and cook until the oil starts to separate from the mixture, about 10-15 minutes. Season with salt.
6. Crush the kasuri methi between your palms and add it to the sauce. Stir well.
7. Preheat your grill (or grill pan). Thread the marinated paneer and veggies onto skewers. Grill on an oiled pan, turning every 5-10 minutes, until the paneer is lightly charred and cooked through.
8. Add the grilled paneer and veggies (removed from the skewers) to the sauce. Stir to coat.
9. Gradually stir in the cream and milk, starting with ½ cup of each. Simmer until the sauce reaches your desired consistency. If you like it extra creamy, add more!
10. Garnish with fresh minced cilantro and serve hot.

Expert Tips

• Don’t overcrowd the skewers when grilling. Work in batches if necessary.
• For a smokier flavor, you can use a charcoal grill.
• Taste the sauce and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt (like cashew or soy yogurt) and the cream for coconut cream or cashew cream.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the amount of cayenne pepper to control the heat. A pinch for mild, ½ teaspoon for medium, and 1 teaspoon or more for hot.
• Festival Adaptations: This dish is perfect for celebrations like Diwali or Holi. It’s a crowd-pleaser and always disappears quickly! My aunt always makes a huge batch for Diwali.

Serving Suggestions

Serve your Paneer Tikka Masala with warm naan bread, fluffy basmati rice, or a side of raita (yogurt dip). A simple salad also makes a lovely accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of paneer works best for this recipe?

Fresh paneer is ideal, but frozen paneer works too. Just make sure to thaw it completely and squeeze out any excess water.

Can I make the marinade ahead of time?

Absolutely! You can marinate the paneer for up to 24 hours. The longer it marinates, the more flavorful it will be.

How can I adjust the thickness of the sauce?

Add more milk for a thinner sauce, or simmer for longer to reduce it and make it thicker.

What is Kasuri Methi and where can I find it?

Kasuri Methi is dried fenugreek leaves. It has a unique, slightly bitter flavor that adds depth to Indian dishes. You can find it at most Indian grocery stores or online.

Can I bake the paneer tikka instead of grilling it?

Yes, you can! Preheat your oven to 200°C (390°F) and bake the skewers for 15-20 minutes, flipping halfway through.