Paneer Tikka Masala Recipe

✨Ingredients:

°For Paneer Tikka:

• Paneer - 250g (cubes)

• Thick curd - 1/2 cup

• Ginger-garlic paste - 1 tsp

• Red chili powder - 1 tsp

• Turmeric powder - 1/4 tsp

• Coriander powder - 1 tsp

• Garam masala - 1/2 tsp

• Kasuri Methi (dry Fenugreek) - 1tsp

• Salt - to taste 

• Oil - 1 tsp

• Onion & capsicum - cut into cubes (optional)

° For the Gravy:

• Tomatoes - 2 medium (pureed)

• Onion - 1 large (finely chopped)

• Ginger-garlic paste - 1 tsp 

• Cashews - 8-10(soaked warm water)

• Fresh cream - 2 tbsp

• Butter or oil - 2 tbsp

• Red chili powder - 1 tsp

• Turmeric - 1/4 tsp

• Coriander powder - 1 tsp

• Kasuri Methi - 1/4 tsp

• Garam masala - 1/2 tsp

• Salt - to taste

• Water - as needed

🧑‍🍳Instructions:

✅ Step 1: Marinate & Cook Paneer Tikka

1. In a bowl, mix curd, all dry spices, Kasuri Methi, ginger-garlic paste, and oil.

2. Add paneer cubes (and onion/capsicum, if using) to the marinate and coat well.

3. Let it rest for 30 min

4. Cooking the marinated paneer on a hot tawa (grilled), pan-fry until golden, or grill in the oven for 10-12 min at 180°C

✅ Step 2: Make the Masala Gravy

1. Blend soaked cashews into a smooth paste

2. Heat butter/oil in a pan. Sauté onions and ginger-garlic paste until golden 

3. Add tomato puree and cook until oil separates

4. Add chili powder, turmeric, coriander powder, salt, and cook for 2-3 min

5. Add cashew paste and some water to make a creamy gravy. Cook for 5 more minutes

6. Sprinkle Kasuri Methi, garam masala, and stir in fresh cream

7. Finally, add cooked paneer tikka pieces and simmer for 5-6 min

🍽️ Serving Suggestions:

• Serve hot with naan, roti, or jeera rice.

• Garnish with cream and coriander leaves