Paneer Tikka Masala – Most demanded Paneer Recipe

Paneer Tikka Masala is a delicious north Indian Punjabi cuisine. In this recipe, we grill the Paneer cubes marinated in yogurt, mustard oil, and spice mix. Then cook it in tomato and onion gravy along with capsicum. The sauteed Paneer cubes taste delish in this recipe.

When I got married, I cooked many different Paneer recipes at home to impress my husband and in-laws. After experimenting with many Paneer recipes like – Paneer Butter Masala, Mattar Paneer, Shahi Paneer, Paneer do Pyaza, Paneer Bhurji, etc. Finally, this Paneer Tikka Masala and Palak Paneer recipe became the most demanded paneer recipes at my home.

What is Paneer Tikka Masala?

Paneer Tikka Masala is an extension of the Paneer Tikka recipe which we serve as an appetizer. Paneer Tikka means grilled cubes of paneer. In Paneer Tikka Masala recipe, Masala – comes for the spicy gravy in which we cook it. This way it becomes a new recipe – Paneer Tikka Masala. Thus Paneer Tikka Masala turns into the main course dish that we serve with Indian bread.

In restaurant style Paneer Tikka Malasa, they roast the paneer cubes in an oven. Similarly, as they do in preparation of Paneer Tikka recipe. Thus, restaurants firstly prepare Paneer Tikka then cook it in gravy, to prepare Paneer Tikka Malasa recipe. In this post, we will roast the paneer cubes, on a nonstick pan. Swinging paneer cubes on the nonstick pan helps in even cooking it from all the sides. You can also use Tava for this, which is easily available in any Indian home.

The technique shared by me results in a very delicious Paneer Tikka Malasa recipe. You will never feel that you are eating Paneer Tikka that has an additional taste of the extra gravy. The recipe is also very easy to prepare. As we will cook a pure Paneer Tikka Malasa recipe and not Paneer Tikka + Malasa recipe. Thus, this recipe tastes much delicious than restaurant-style Paneer Tikka Malasa.

paneer tikka masala

Tips to cook  this delicious Paneer Recipe at Home

Here is the easy Paneer Tikka Masala recipe – that will surely become the most demanded recipe of your home. Prior to proceeding with this recipe, you should take care of the below things:

  • Always use bright red and sweet tomatoes and never use tomatoes that have a sour taste. As paneer itself has a slightly sweet taste – we want to keep this sweetness in our recipe. Tangy tomatoes spoil the taste of the whole recipe.
  • Similarly, use fresh curd and never use curd that has turned sour even slightly.
  • For preparing this recipe, I always recommend preparing paneer at home. Fresh homemade paneer from full cream milk is pure and delicious. It is very easy to prepare fresh Paneer at home. To know how to prepare fresh paneer at home click here.

So, without waiting any further let’s begin cooking this delicious Paneer Recipe.

paneer tikka masala
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5 from 6 votes

Paneer Tikka Masala Recipe

Paneer Tikka Masala is a popular Punjabi dish from North India. Paneer Tikka Masala is a spicy and delicious dish that is preferred by most of the families. Paneer Tikka Masala has a special taste compared to other paneer dishes which makes it very unique and flavourful. Your family and friends will just fall in love with marinated paneer cooked with tomato, onion, and capsicum.
Prep Time1 hr 30 mins
Cook Time30 mins
Total Time2 hrs
Course: Main Course
Cuisine: North Indian, Punjabi
Servings: 4 people
Calories: 201kcal
Author: Punam Paul


  • 250 grams of Indian cottage cheese (पनीर)
  • 1 piece capsicum (शिमला मिर्च) medium size
  • 2 pieces of onion (प्याज) big size
  • 2 pieces of tomato (टमाटर) big size

for Marination

  • 2 tablespoon curd (दही)
  • 1/4 teaspoon dry fenugreek leaves (कसूरी मेथी)
  • 1/2 teaspoon salt (नमक)
  • 1/2 teaspoon turmeric powder (हल्दी पाउडर)
  • 1 teaspoon red chili powder (लाल मिर्च पाउडर)
  • 1/2 teaspoon garam masala powder (गरम मसाला पाउडर)
  • 1 teaspoon ginger paste (अदरक का पेस्ट)
  • 1 teaspoon garlic paste (लहसुन का पेस्ट)
  • 2 tablespoon mustard oil (सरसों का तेल)
  • 1/2 teaspoon lemon juice (नींबू का रस)

for frying

  • 4 tablespoon refined oil (रिफाइंड तेल)

Whole Garam Masala for Paneer Tikka Masala Gravy

  • 2 pieces of Indian bay leaf (तेज पत्ता)
  • 1 piece black cardamom (बड़ी इलायची)
  • 4 pieces of green cardamom (छोटी इलायची)
  • 1.5 inch piece of cinnamon (दालचीनी)

For preparing gravy of Paneer Tikka Masala

  • 2 pieces of onion (प्याज) medium size
  • 1 piece chopped tomato (कटा हुआ टमाटर) finely chopped
  • 4 tablespoon refined oil (रिफाइंड तेल)
  • turmeric powder (हल्दी पाउडर)
  • 1/2 teaspoon red chili powder (लाल मिर्च पाउडर)
  • 1/2 teaspoon Kashmiri red chili powder (कश्मीरी लाल मिर्च पाउडर)
  • 1/2 teaspoon garam masala powder (गरम मसाला पाउडर)
  • 1/2 teaspoon coriander powder (धनिया पाउडर)
  • 1/2 teaspoon ginger paste (अदरक का पेस्ट)
  • 1/2 teaspoon garlic paste (लहसुन का पेस्ट)
  • 3 pinch dry fenugreek leaves (कसूरी मेथी)
  • 1 inch crushed ginger (कुचला हुआ अदरक)
  • 1/2 cup water (पानी)
  • 2 tablespoon chopped fresh coriander leaves (ताजा काटा हुआ धनिया पत्ती)
  • 2-3 drops lemon juice (नींबू का रस)
  • salt to taste (नमक स्वाद अनुसार)


How to prepare Paneer Tikka Masala

  • First wash the capsicum, tomato and clean it. Peel the onion skin and do wash it well, then keep it in a vessel.
  • Now cut paneer into 1.5 "cube and put it in a separate bowl.
  • Also, cut Capsicum into 1.5 "cubes and keep it separately.
  • Now cut the onion half and then cut these half-pieces into the center and cut into 4 equal pieces. Now, separate each layer of onion from each other.
  • Then cut the tomatoes into four equal parts, then remove its pulp. Now cut these four pieces from the middle. Cutting it in this way will make a total of 8 equal pieces of the tomato. Do not throw away the tomato pulp. We will use it to make tomato puree later.

Method of Marination

  • In a mixing bowl put 2 tablespoons of curd then add 1/4 teaspoon dry fenugreek leaves, half teaspoon salt, half teaspoon turmeric powder, 1 teaspoon red chili powder, half teaspoon garam masala powder, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 2 tablespoon mustard oil, 1 teaspoon lemon juice and mix it well.
  • Then add chopped onion, tomatoes and capsicum pieces and whisk well.
  • Put the Paneer cubes later and mix them with gentle hands. So that the Paneer cubes do not get broken as they are very soft.
  • Keep it covered for half an hour for marinating. Preferably in the refrigerator.

Method for frying -

  • After half an hour, heat 1 tablespoon of oil over a high flame in a nonstick pan.
  • When the oil becomes hot and starts smoking, firstly pick the marinated paneer cubes and directly transfer them to this pan. Sauté the paneer from all the sides. Just sauté a little to turn paneer cubes light golden from all the sides. It takes 1 to 2 minutes max.
  • When done, remove these paneer cubes and transfer them in a bowl.
  • Now add 1 more tablespoon of oil in the same pan, let it get warmed up properly. Then pick and add the marinated onion, capsicum, and tomato pieces in parts. Fry them till they turn a little soft. It takes about 2-3 minutes to fry each round of onion, capsicum, and tomato.
  • Discard the leftover marinade juice.

Method of making gravy -

  • To prepare the gravy for Paneer Tikka Masala, firstly roughly chop a medium-sized onion and transfer it into a mixer jar and make onion paste from it. Transfer it in a bowl.
  • Similarly roughly cut a tomato and make a fine paste in the mixer and put it in a bowl.
  • Finely chop another medium-size onion and keep it aside in a bowl.
  • Now heat oil in a pan, add 1 piece black cardamom, 4 pieces of green cardamom, one and a half-inch piece of cinnamon stick, and 2 pieces bay leaf into this pan. After a second, add finely chopped onion and fry until it becomes translucent. Now add onion paste and fry until it turns golden brown.
  • When the onions become golden, add turmeric powder, half teaspoon red chili, half teaspoon Kashmiri red chili, half teaspoon coriander powder, half teaspoon ginger paste, half teaspoon garlic paste, and salt to taste. Then add a little water to it and stir continuously to stop spices from burning.
  • After frying it for 2 to 3 minutes, add the tomatoes puree and mix it well with the spices and then leave it covered for 3 to 4 minutes over low flame.
  • After 3 to 4 minutes open the lid and add half teaspoon garam masala, finely chopped ginger, and crushed dry fenugreek leaves.
  • Then add previously fried capsicum, tomatoes, onions, and paneer into it. Mix well, then add half a cup of water in it. Cover the lid and let it boil for 5 minutes over low flame.
  • After it gets boiled well, add lemon juice and freshly chopped coriander leaves and close the flame.
  • Your delicious Paneer tikka masala is ready to serve hot with any Indian bread like naan, butter naan, plain paratha, Laccha Paratha, etc.

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