Tuesday, March 15, 2016

Paneer Tikka Masala

Paneer Tikka Masala Recipe without using tandoor

Paneer Tikka Masala Recipe without tandoor - Paneer Tikka masala is a popular recipe of North India made from paneer (cottage cheese). The paneer is grilled or baked or placed in tandoor first then added to the creamy tomato gravy. Making paneer tikka masala is little lengthy process. So to reduce the time I am not using skewer which usually we do while making tikka. Here I am not using tandoor or oven. Instead, I am making it on the top of stove using griddle/tawa in single layer. It saves little time and then I added tikka into the gravy. Tikka made on stove top are good to use for gravy and are soft. The taste of this recipe is just fabulous. This paneer tikka masala goes great with roti, butter naan, kulcha, jeera rice or plain rice.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Marinating Time: 30 minutes
Serves: 4

  • Paneer (cut into cubes) - 250 grams
  • Onion (cut into cubes) - 1 large
  • Green Capsicum (cubed) - 1
  • Tomatoes (cubed and seeds removed) - 2
  • Oil - 1 tbsp

For Marination:
  • Curd (Thick and unsour) - 1 cup
  • Kashmiri red Chilli Powder - 1 tbsp
  • Cumin Powder - 1 tsp
  • Turmeric Powder - 1/2 tsp
  • Kasoori Methi (crushed) - 2 tsp
  • Ginger garlic paste- 1 tbsp
  • Garam Masala Powder - 1 tsp
  • Lemon Juice - 1 tsp or to taste
  • Oil - 2 tbsp
  • Salt - to taste

For Gravy:
  • Oil - 3 tbsp
  • Onion (finally chopped) - 2 medium
  • Tomato purée - 1/4 cup
  • Cumin seeds - 1 tsp
  • Ginger (finally chopped) - 1/2 inch
  • Ginger garlic paste - 2 tbsp
  • Kashmiri red chili powder - 1 tbsp
  • Coriander powder - 1 tbsp
  • Cumin powder - 1 tsp
  • Turmeric powder - 1 tsp
  • Garam masala powder- 1 tsp
  • Salt - to taste
  • Cashews - 10-12 (make it paste)
  • Cream or Milk - 1/2 cup
  • Kasoori methi (crushed) 4 - 2 tsp
  • Butter - 1 tbsp
  • Coriander leaves/Cilantro (finely chopped) - 3 tbsp


1. In a bowl add thick curd, salt, ginger garlic paste, Kashmiri red chili powder, garam masala powder, turmeric powder, oil, lemon juice, crushed kasoori methi and whisk well. Add cubed paneer, capsicum, tomato, onion and set aside for marination for about half an hour in refrigerator.

2. In a non stick pan or tawa heat 1 tbsp of oil and add marinated paneer and vegetables and cook both the sides till golden brown. Once done keep it aside.

3. In a pan heat 3 tbsp oil, Add cumin seeds when it splutters add ginger sauté for 30 seconds. Add chopped onions and sauté till browned.

4. Add ginger garlic paste and sauté for another one minute.

5. Add tomato purée, salt, cumin powder, coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder mix well and cook it until masala leaves the oil. Add cashew paste and mix well.

6. Add water and bring it to boil. Add paneer tikka and cover it, cook for 5 to 6 mins.

7. Now add crushed kasoori methi and gently mix it well. Add cream and mix well.

8. Turn of the heat. Add butter and garnish with coriander leaves.

9. Serve hot with pulao, fried rice, jeera rice, roti or naan.

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