Paneer tikka masala

Paneer tikka masala in gravy

 For marinade

1/3 Cup hung curd

1 tsp. Ginger- garlic paste

1tsp. Garam masala

1 tsp. coriander powder

1/8 tsp. turmeric powder or 1/2 tsp. tandoori masala or 1/2 tsp. paprika powder 

½ tsp. chaat masala (optional)

Salt to taste

For tikkas

200 gm. Paneer

1 medium size capsicum

1 medium size onion

For bay leaf stock

1 Bay leaf

1 clove

1 ½ cup water

 For gravy

2 tbsp. oil

½ tsp. cumin seed

1 medium size onion

1 tsp. ginger garlic paste

2 medium size tomato

10 cashew nuts (soaked)

½ tsp. cumin powder

1 tsp. kasoori methi (dried fenugreek leaves)

½ tsp. garam masala

Salt to taste


How to make

Cut paneer, onion, capsicum into cube one-inch pieces keep in the big bowl.

Now mix all marination ingredient in a big bowl. Now add chopped paneer, onion, capsicum and coat all pieces well. make sure all pieces are coated well in marination. Cover and keep for 30 minutes.

 Now take 1 ½ cup water in a pan add clove and bay leaf bring to boil cover and simmer for 5-minute remove from fire strain and keep aside.

 For tomato paste

  Heat 1 tbsp. oil in pan adds chopped onion cook till onion turn brown and take out cool it, in a blender add tomato, cashew nut grind till smooth paste.

 To make tikkas

Heat oil in a non-stick heavy bottom pan on high heat arrange a layer of paneer and onion, capsicum cook till both side light brown. Take out on a plate.

( You can grill tikkas in grill for 20 minutes.)

Now in the same pan add 2 tbsp. Oil and heat when oil is hot add cumin seed sauté for a while add ginger-garlic paste and stir, tomato, onion paste, turmeric powder, cumin powder, salt, red chilli powder and cook till oil separates and add milk and cook another 3-4-minute paste start to change colour.

Now add bay leaf water and bring to boil simmer on low heat for 3-4 minutes reduce heat add tikkas mix carefully add kasoori methi remove from heat immediately.

Serve hot with roti, nan or cumin rice.


For hung curd take 1 cup curd and tie in muslin cloth, take a  strainer, place tied curd in it and keep a bowl under this, let the liquid drain. It’s always better to keep it in a refrigerator to keep it fresh. It can be used in many sweet and savoury dishes. The Hung curd is a great source of calcium.



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