paneer tikka masala recipe (sanjeev kapoor), how to make paneer tikka masala recipe

paneer tikka masala recipe, Learn to make one of the most popular paneer recipes in a restaurant style.
I truly treasure some of sanjeev kapoor’s recipes and have been enjoying them for years and two of them are paneer butter masala, and this paneer tikka masala recipe. This paneer gravy dish that pairs great with roti, naan, kulcha or jeera rice or plain biryani.
 
paneer tikka masala recipe
 
Over the years, the original recipe has been slightly modified by me, to make it easier and convenient for a home preparation without having to compromise the taste, which turns out to be like the restaurant style paneer tikka masala.
 
to make paneer tikka masala gravy , paneer tikka is made on tawa on stove top to cut down the cooking time. I see no point in threading them to the skewers, if I have to use them for making the gravy. These paneer tikka is good to use for gravy and are soft.
 
If you are interested to make these paneer tikka in an oven you can very well proceed with the same marination ingredients. If you want your gravy to look like the restaurant style, can try using a good Kashmiri or byadgi red chilli powder. I would not prefer to use food colors.
 
how to make tawa paneer tikka on stove top without oven
 
1. marinate paneer with all the marination ingredients and set aside for 30 mins.
make paneer tikka on stove
2. Heat 1 tbsp oil in a wide tawa on a high flame, remove off the excess marination and drop these in the tawa and toss them on a high flame till all the marinade dries up and the paneer turn golden. This takes only 2 to 3 mins. set aside. do not over fry them, they can turn harder.
3. While you fry the paneer at step 2. marinate the veggies with the left over marinade. once you finish paneer tikka, set them aside and in the same pan, remove excess marinade and toss the veggies on the pan till the marinade dries up and the veggies look partially charred. do not overdo else they lose the crunch. set aside paneer tikka.

making tawa paneer tikka on stove

how to make paneer tikka masala gravy with step by step pictures

1. Heat butter or oil in a pan, add cumin. If desired you can use bay leaf, small cinnamon stick, cloves, few pepper corn. Saute till you get an aroma.
saute spices for paneer tikka masala
2. add onions ,green chili , fry till they turn golden. while the onions fry, add tomatoes and cashews to a blender jar and puree to very smooth.keep this aside
fry onions for paneer tikka masala
3. add ginger garlic paste, fry for 2 to 3 minutes or till you get a good aroma. do not burn it will make the gravy bitter.
frying ginger garlic paste for paneer tikka masala recipe
4. add the tomato puree, red chili powder and cook till it begins to leave the sides of the pan. takes around 3 to 5 mins.
how to make paneer tikka masala
5. pour ¼ to ½ cup water.
Add water to make paneer tikka masala gravy
6. add kasuri methi, garam masala powder, bring it to a boil.
add kasuri methi and spices for paneer tikka
7. add paneer and cook for 2 mins on a medium flame, overcooking can break your paneer cubes and can make them harder too.
cooking paneer tikka masala
8. add veggies and cook for 1 min, overcooking can make your veggies soggy.
Add veggies for paneer tikka masala
9. pour the cream of your choice, adjust salt, add coriander leaves. mix and off the heat
cream restaurant style paneer tikka masala
Garnish with fresh coriander and green chilies. Serve paneer tikka masala hot with roti, paratha or jeera rice.
Garnishing chilli on paneer tikka masala recipe sanjeev kapoor
more restaurant style paneer recipes,
shahi paneer
paneer butter masala
kadai paneer
chilli paneer
 

find delicious and easy paneer tikka masala recipe below

4.9 from 30 reviews
paneer tikka masala recipe, how to make paneer tikka masala recipe
 
Prep time
Cook time
Total time
 
paneer tikka masala gravy prepared in a North Indian Restaurant style. Indian cottage cheese is cooked in onion tomato based gravy and as a final touch milk cream or almond milk or cashew milk is added to make it more rich and delicious.
Author:
Recipe type: Main
Cuisine: North Indian
Yield: 2 to 3
Ingredients (240 ml cup used)
  • 1cup of paneer cubes
  • 1 cup of veggies (onions cubed and layers separated, red bell pepper (capsicum) and green bell pepper, all cubed to equal size)
  • marination for making paneer tikka
  • ⅓ to ½ cup of hung yogurt (refer notes how to make hung curd)
  • 1 tbsp ginger garlic paste
  • ¾ tsp chili powder
  • ¾ tsp garam masala
  • ⅛ tsp turmeric
  • salt to taste
  • Gravy ingredients
  • ¼ tsp cumin (I use bay leaf, few pepper corn, small cinnamon stick, cloves and cardamom, all are optional except cumin)
  • ¾ cup of finely chopped onions
  • 1 green chili slit (optional)
  • ½ cup of tomatoes chopped (pureed)
  • 1 tsp ginger garlic paste
  • 1 tsp red chili powder
  • 1 tsp basic garam masala (coriander, cumin , clove, cinnamon and cardamom powders)
  • 1 tsp kasuri methi
  • ¼ cup of milk cream (can use cashew milk or almond milk for healthier option)
  • 12 to 15 cashew nuts or 2 tbsp. cashew paste (kaju paste) (optional, but use to get restaurant style)
  • few coriander leaves chopped
  • oil or butter as needed
Instructions
  1. Firstly, marinate paneer with the marination ingredients mentioned above and set aside for 30 mins.
  2. Add chopped tomatoes, cashews or cashew paste to a blender and make a smooth puree, Set this aside
  3. Heat a tbsp oil or butter in a wide pan on a high flame, remove off the excess marination drippings and drop the paneer in the tawa and toss them on a high flame till the marinade dries up and the paneer turns golden. This takes only 2 to 3 mins. Over frying can make paneer harder and rubbery.
  4. While the paneer is getting fried, marinate the veggies with the left over marinade. when the paneer tikkas are done, transfer them to a plate and set aside
  5. Now in the same pan, remove excess marinade & toss the veggies on the pan till the marinade sticks up to the veggies and the veggies look partially charred. Overfrying will make them lose the crunch. set these aside.
  6. Heat butter or oil in a pan, add cumin, other dry spices if you wish like cinnamon, cloves, cardamom, bay leaf. sauté till they begin to emit a good aroma
  7. Add onions ,green chili , fry till onions turn a good golden
  8. Add ginger garlic paste, sauté till it gets fragrant
  9. Add the tomato puree, red chili powder and fry for about 5 mins or till you see the oil begins to separate.
  10. Add ¼ to ½ cup water , add garam masala powder and kasuri methi. Bring it to a boil and cook till you see a thick gravy for about 3 to 5 minutes on a medium flame
  11. Add paneer tikka and cook for 2 mins on a medium heat, overcooking can break your paneer cubes and can make them rubbery too.
  12. Add vegetables and cook for 1 min, overcooking can make the veggies soggy
  13. Pour the milk cream of your choice, check salt, add coriander leaves. mix and off the stove. Serve paneer tikka masala with roti, naan or veg pulao.
Notes
1. the original paneer tikka masala recipe calls for coriander and cumin powder for the gravy, but since I do not keep them separate in my kitchen, I use the basic garam masala powder
2. the original recipe calls for tomato puree and chopped tomato too, but that becomes too sour, so I only use chopped tomatoes but in pureed form
3. using cashews adds taste to the gravy, use if desired, this is optional
4.if you are looking for the restaurant style paneer tikka masala gravy use milkcream at the last step and cashew to the tomato puree
5. To make the hung curd, add around 1½ cups yogurt / curd to a thin muslin cloth or a clean handkerchief and tie it up and hang it in the refrigerator for about 2 to 4 hours. use only ½ to ⅓ cup of the hung yogurt

 

Share Your Comments & Feedback:

Rate this recipe:  

Comments

  1. Gangadhar S Suryavanshi says

    can you send me the recipe paneer tikka masala recipe, how to make paneer tikka masala recipe I will be thank full to you

    Awaiting for you reply very anxiously and more then that the mouth is watering for the dish

  2. Sanga Chakraborty says

    Thank you for the detailed instructions. It was easy to understand and the dish turned out to be amazing.

  3. rikshita says

    thank u so much swasthi …
    because of this recipe i was saved..
    my friends love it ..it was yummy..

  4. Chandu Siddi says

    Being a vegetarian I love paneer dishes very much and I really enjoyed the weekend while relishing your recipe . Thank you so much and I wish you share much more recipe’s ofpaneer and mushroom.

    • swasthi says

      Welcome Chandu,
      Iam glad you enjoyed paneer tikka masala. Will surely share more paneer and mushroom recipes in future

  5. kumkum srivastava says

    Thanx swasti ji
    I have learn recipe paneer tikka masala & cook it very well.
    Indeed its amazing in tast with restaurant style

  6. snehal arate says

    I like this recipes. l trying to good on my level. I like your restaurant style. thank you so much. I’ll trying .y best.

  7. shalini says

    Delicious ———— exactly tasted like a restaurant. The stars given here (5 star) is very less for this recipe.

  8. renu says

    swasthi,i suggest making this paneer tikka masala with the hyderabadi biryani on your blog. They are a match made for each other, yum and royal combo. Thanks for all the yummy , mess free recipes

    • swasthi says

      Heloo Renu,
      Never thought of making this tikka masala with biryani. loved the idea. will surely try this.Thank you so much for the feedback and those lovely words. you made me happy
      :smile: