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Paneer Tikka Masala



For tikkas

Cottage cheese (Paneer)- 200 gm
Thick curd (remove maximum water ) – enough for marinating paneer cubes
Ginger paste – 1/2 tbsp
Garlic paste – 1/2 tbsp
Besan (gram flour) – 2-3 tbsp
Butter – 2-3 tbsp
Turmeric (Haldi) – ½ tsp
Red chili powder – ½ tsp
Garam masala – a pinch
Kasoori methi – 1 tsp
Mustard oil – 3-4 tbsp
Salt to taste

For gravy

Onion- one medium sized, chopped in small square pieces
Capsicum – one medium sized, chopped in small square pieces
Tomato- one big, finely diced
Ginger paste – 1/2 tbsp
Garlic paste- 1/2 tbsp
Green chili – 1-2
Turmeric (Haldi) – ½ tsp
Tomato sauce – 1 tbsp
Garam masala – one or two pinch
Coriander powder (Dhania) –  1 tsp
Kasuri Methi (These are dried methi/fenugreek leaves available in Indian Grocery Stores) – 1-2 tsp
Milk- ½ cup
Chopped coriander leaves for garnishing
Salt to taste
Cooking oil



  • Cut paneer into cubes.
  • Roast gram flour in butter.
  • Combine all the ingredients (under tikka section) in a bowl and mix well.
  • Heat mustard oil till smoke comes out. Switch off the flame and add turmeric. Add the oil to the marinate and stir  get a smooth batter. This step is done to get a smoky flavor.
  • Add paneer  and marinate for 6-7 hours or overnight in a refrigerator .
  • Fry marinated paneer on a non stick pan. Set  tikkas aside.
  • Sauté chopped onion, capsicum and green chilies. Set aside the fried vegetables.
  • Fry ginger- garlic paste till golden brown.
  • Add red chili powder, turmeric and dhania powder.
  • Add finely diced tomatoes. Cover the pan till tomato pieces completely dissolves. You can also add very little water to cook the tomatoes.
  • Carefully add salt to gravy as tikkas already consist salt.
  • Add kasuri methi when gravy is thick and homogenous.
  • Add garam masala.
  • Add pre-fried vegetables.
  • Add tikkas.
  • Add butter or cream.
  • Add milk to adjust gravy consistency.
  • Garnish with chopped coriander leaves.
  • Serve hot with naan or tandoori roti.

Serves/Makes : 2-3









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