Restaurant-Style Paneer Tikka Masala Recipe: Bring the Taste of Indian Food to Your Home

If you’ve ever craved the vibrant flavors and rich textures of Indian restaurant dishes, this Paneer Tikka Masala recipe will bring that authentic experience straight to your kitchen. This velvety, flavorful dish is perfect for pairing with naan, roti, or even rice. With simple ingredients and easy steps, you can enjoy restaurant-style Paneer Tikka Masala anytime. Let’s dive into this mouthwatering recipe and explore the magic of Indian food.

Indian Food

Ingredients For Paneer Tikka:

  • 250 grams of paneer (cottage cheese), cut into large cubes
  • 2–3 tablespoons curd (preferably homemade)
  • 1 tablespoon gram flour (besan)
  • 1/4 teaspoon carom seeds (ajwain) – optional
  • 1/3 teaspoon turmeric powder
  • 1/2 teaspoon Kashmiri red chili powder
  • 1/3 teaspoon coriander powder
  • 1/3 teaspoon cumin powder
  • A pinch of garam masala
  • 1/2 teaspoon tandoori masala (or Kitchen King masala)
  • 1 tablespoon oil
  • Salt to taste
  • 1 cup mixed vegetables (capsicum and onion, cut into cubes)

For Gravy:

  • 2 medium-sized onions, finely chopped
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/3 cup tomato puree (or 2 small tomatoes, finely chopped or grated)
  • 1.25 cups water
  • 1 teaspoon garam masala
  • 1 teaspoon dried fenugreek leaves (kasuri methi) – optional
  • 2 tablespoons oil
  • Salt to taste

Garnish:

Fresh coriander leaves, chopped

Step-by-Step Instructions 1. Prepare the Marinade for Paneer Tikka

  • In a mixing bowl, combine:

    • 2–3 tablespoons curd
    • 1 tablespoon gram flour
    • 1/4 teaspoon carom seeds
    • 1/3 teaspoon turmeric powder
    • 1/2 teaspoon Kashmiri red chili powder
    • 1/3 teaspoon coriander powder
    • 1/3 teaspoon cumin powder
    • A pinch of garam masala
    • 1/2 teaspoon tandoori masala
    • A tablespoon of oil
    • A pinch of salt

    Mix well to create a thick, lump-free batter. Add the paneer cubes and mixed vegetables (red, green, and yellow capsicum along with onion cubes). Ensure the pieces are evenly coated. Cover the bowl and refrigerate for 20 minutes to marinate.

2. Cook the Paneer Tikka

    • Heat a non-stick pan with a little oil over medium flame.
    • Place the marinated paneer and vegetables in the pan, spreading them out for even cooking.
    • Cook for 5–7 minutes, turning occasionally to ensure they don’t burn. You’ll notice a light brown crust forming, giving the tikka its characteristic texture. Once cooked, set aside.

    Tip: You can also skewer the marinated paneer and vegetables and cook them in an oven or over a grill for an authentic smoky flavor.

3. Prepare the Gravy

  • Heat 2 tablespoons of oil in a pan.
  • Add 1 teaspoon cumin seeds and let them splutter.
  • Add the finely chopped onions and sauté over medium flame until golden brown (about 3–4 minutes).
  • Stir in 1 teaspoon ginger-garlic paste and cook for another minute until aromatic.
  • Lower the flame and add the dry spices: 1/2 teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, 1/2 teaspoon coriander powder, and 1/2 teaspoon cumin powder. Cook for 30 seconds to release the flavors.
  • Add 1/3 cup tomato puree and mix well. Cover and cook on low flame for 5–7 minutes until the oil separates from the masala.

4. Assemble the Paneer Tikka Masala

  • Add 1.25 cups of water to the cooked masala and adjust salt as needed.
  • Bring the mixture to a boil, then reduce the heat to low.
  • Add the cooked paneer tikka to the gravy and mix gently to coat the pieces evenly.
  • Cover the pan and let it simmer for 10 minutes on low flame.

5. Final Touches

  • Sprinkle garam masala and crushed dried fenugreek leaves (kasuri methi) over the dish.
  • Turn off the heat and let the curry rest, covered, for 5 minutes. This allows the flavors to meld together beautifully.

Serving Suggestions

Transfer the Paneer Tikka Masala to a serving dish and garnish with fresh coriander leaves. Serve hot with your choice of Indian bread (naan, kulcha, roti, or paratha) or steamed basmati rice. This dish is perfect for family dinners, special occasions, or when you want to treat yourself to a restaurant-style meal at home.

Tips for Perfect Paneer Tikka Masala

  1. Paneer Quality: Use fresh, soft paneer for the best texture and taste.
  2. Marination: Allow sufficient time for marination to enhance the flavors.
  3. Cooking Technique: Avoid overcooking paneer as it can turn rubbery.
  4. Gravy Consistency: Adjust water to achieve your preferred gravy thickness.
  5. Spices: Use high-quality spices for an authentic flavor profile.

FAQs

Q1: Can I make this recipe vegan? Yes, you can substitute paneer with tofu and use plant-based yogurt for the marinade.

Q2: Is it necessary to use all three colors of capsicum? No, you can use only green capsicum if the others are unavailable. However, using red and yellow capsicum adds sweetness and color to the dish.

Q3: What can I use instead of kasuri methi? If kasuri methi is unavailable, you can skip it or use a small pinch of dried oregano as a substitute.

Q4: Can I make this dish ahead of time? Yes, you can prepare the gravy and tikka separately. Combine them and heat before serving for the freshest taste.

Q5: How spicy is this dish? This recipe is mildly spiced, with Kashmiri red chili powder providing color more than heat. Adjust the chili powder to your spice preference.

 

Enjoy this delightful Paneer Tikka Masala and savor the flavors of Indian cuisine right in your home! Don’t forget to share your experience and tips in the comments below.

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