Restaurants serve very minimal Paneer varieties, but Paneer Tikka Masala & Butter Paneer are always on the list. Paneer Tikka Masala is one of the popular options and is loved by many. This is a simple recipe; you’ll want to make it every weekend. However, If you’re going to make Paneer at home, do check out my recipe for Homemade Paneer. The post contains Helpful Tips & Tricks to make Paneer Tikka Masala Gravy. But if you’re in a hurry, you can also click “Jump to Recipe’ under the Heading to go directly to the Recipe Card, or you can also click Recipe Card from the Table of Contents below.
WHAT IS PANEER TIKKA MASALA GRAVY?
Paneer Tikka Masala is a popular Indian Paneer recipe that is spicy and smoky in flavor. It can be served with rice or Indian flatbread like naan or roti. If you love Chicken Tikka Masalthis is the recipe’s vegetarian version. It is made by adding paneer tikka (grilled paneer pieces) instead of chicken. It is made in two parts, so it is a little lengthy in cooking compared to other paneer recipes. But the final result is definitely worth it.
HOW TO MAKE PANEER TIKKA MASALA GRAVY
Marinate Paneer:
For making Paneer Tikka, first, you need to marinate the Paneer. Then, take a bowl and add 3-4 tablespoons of Greek Yogurt or Hung Yogurt. Whisk yogurt until smooth, and add ginger-garlic paste, turmeric powder, garam masala powder, Tandoori Masala, and Kasuri Methi. Next, add big paneer pieces, onions, and bell peppers. Also, add mustard oil and lemon juice. Stir the ingredients until Paneer, onions, and bell peppers are properly coated. Cover the bowl and let it sit for marination for 30 minutes or more (if time persists).
Making Paneer Tikka:
Once the paneer pieces are marinated and then thread them in the skewer. You can use a bamboo skewer or metal skewer. Bake the paneer tikka in a preheated oven at 400 degrees F for 10 minutes. Then you can broil them for a more charred flavor. Or you can grill in an outdoor grill until they are soft & charred. You can also make it in the air fryer.
Making Curry Masala:
In a pan, add oil. When oil is hot, add onion and fry until they start to change the color. Also, add green cardamom and cloves. Then add tomatoes and cook until tomatoes turn soft & mushy. Then blend it until it is pureed. Add oil to the pan again. Add ginger, garlic, and green chili when oil is hot, and saute for 1 minute. Then add finely chopped onions and cook for 2-3 minutes until they start to change the color. Next, add chopped tomatoes and cook for 3-5 minutes until they turn soft & mushy. Then add spices and blended onion-tomato Masala. Cook for 5 minutes at low heat or until you get desired consistency. Then add paneer tikka, cream or cashew cream, and Kasuri methi. Mix and serve with rice or naan.
EXPERT TIPS
For marinating Paneer piecYogurtYogurt, you need YogurtYogurt. So I prefer marinating in Yogurtyogurt.Try to cut Paneer, Onion & Bell Pepper in about the same size. This helps in grilling everything evenly.I also add hot Mustard Oil in marination; this gives a nice color and smoky flavor to Tikkas.Always add Lemon Juice to the marination.Marinate Paneer for at least 30 minutes. This will make the Paneer soft and also helps in binding the flavors properly.I layer Paneer, Onions & Bell Peppers in a skewer. Then grill them in Conventional Oven or Air Fryer or on a stove-top using a Panini pan. You can also shallow-fry them.
STORAGE
You can store it in the refrigerator or freezer; the taste will remain the same. You can store leftover Paneer Tikka Masala Gravy in the fridge for 3-5 days. And in the freezer in a container for 1-2 months. Before using the frozen Paneer Tikka Masala, just thaw and heat it in the microwave or pan on the stove-top until hot.
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