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To make Paneer Tikka Masala, you will need: - 400g paneer, cut into cubes - 1 bell pepper (capsicum), chopped - 1 onion, cubed - 1 cup yogurt - 2 tablespoons tandoori masala - 1 tablespoon ginger-garlic paste - 2 tomatoes, puréed - 1 teaspoon cumin seeds - 1 teaspoon coriander powder - 1/2 teaspoon turmeric - 1/2 teaspoon chili powder (adjust to taste) - 1/2 teaspoon garam masala - 2 tablespoons cooking oil - Salt to taste - Fresh coriander leaves for garnish For a lovely touch, serve your Paneer Tikka Masala with: - Lemon wedges - Extra fresh coriander leaves - Naan or rice These add flavor and color to your dish. One serving of Paneer Tikka Masala offers: - Calories: Approximately 280 - Protein: 15g - Carbohydrates: 10g - Fat: 20g - Fiber: 2g This dish is rich in protein and flavor, making it a great choice for any meal. Enjoy! {{ingredient_image_1}} To start, you need to make the marinade. In a mixing bowl, combine the following ingredients: - 1 cup yogurt - 2 tablespoons tandoori masala - 1 tablespoon ginger-garlic paste - 1/2 teaspoon turmeric - 1/2 teaspoon chili powder - Salt to taste Mix these well until smooth. This mixture will coat the paneer and veggies, giving them great flavor. Next, it’s time to marinate the paneer and veggies. Add the paneer cubes, chopped bell pepper, and onion to the marinade. Make sure to mix well so everything is coated. Cover the bowl and let it marinate for at least 30 minutes. This step is key to infusing flavors into your dish. After marinating, preheat your oven to 200°C (392°F). Place the marinated paneer and vegetables on a baking tray lined with parchment paper. Bake for about 15-20 minutes, or until they turn golden. If you want a smoky flavor, you can also grill them on skewers. In a large pan, heat 2 tablespoons of cooking oil over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle for a moment. Then, add the tomato purée, 1 teaspoon of coriander powder, and salt. Cook this mixture for about 5-7 minutes, until the oil separates from the sauce. Now, add your baked paneer and vegetables to the pan. Mix well to combine everything. Sprinkle 1/2 teaspoon of garam masala over the top and stir gently. Let it cook for another 5 minutes, allowing the flavors to meld beautifully. Adjust the seasoning if needed, then remove from heat. Garnish with fresh coriander leaves before serving. Enjoy your delightful Paneer Tikka Masala! Marinating makes paneer juicy and full of flavor. Use fresh yogurt for the best taste. Combine yogurt, tandoori masala, and ginger-garlic paste in a bowl. Add salt and spices like turmeric and chili powder. Mix well, then add the paneer, bell pepper, and onion. Ensure every piece gets coated evenly. Cover the bowl and let it sit for at least 30 minutes. For deeper flavors, marinate for a few hours or overnight. Cooking time matters for the best paneer tikka. If you bake, set your oven to 200°C (392°F). Bake for 15-20 minutes until golden. If you grill, cook until the edges char slightly. Check for doneness by cutting a piece. It should be soft yet firm. If you prefer softer paneer, reduce the cooking time slightly. Keep an eye on it to avoid overcooking. Paneer tikka masala shines with the right sides. Serve it hot with naan, rice, or parathas. A fresh salad with cucumber, tomatoes, and onion adds crunch. You can also offer a side of yogurt or raita for creaminess. Squeeze fresh lemon over the dish for a zesty kick. Garnish with coriander leaves to brighten the plate. Pro Tips Marinate Longer for Flavor: For the best flavor, marinate the paneer and vegetables for at least 2 hours or overnight if possible. This allows the spices to penetrate deeply. Use Fresh Spices: Freshly ground spices can enhance the flavor of your dish. Consider grinding whole spices like cumin and coriander just before use. Adjust the Heat: Feel free to adjust the amount of chili powder based on your spice tolerance. You can also add a pinch of sugar to balance the heat. Serve with a Side: Pair the paneer tikka masala with cool yogurt raita or a mint chutney to complement the spiciness of the dish. {{image_2}} You can easily make a vegan version of Paneer Tikka Masala. Replace paneer with tofu or chickpeas. Firm tofu works best. Press it to remove extra water before marinating. For chickpeas, use canned ones for convenience. Adjust the cooking time. Tofu needs about 15-20 minutes in the oven. Chickpeas can go directly into the sauce. This option keeps the dish tasty and plant-based. To make this dish gluten-free, ensure your tandoori masala is certified gluten-free. Most spices are naturally gluten-free. You can use gluten-free naan or rice for serving. This way, everyone can enjoy the rich flavors without worry. It’s a great option for those with gluten sensitivity. You can also adjust the spice level to suit your taste. For a spicy kick, add more chili powder or fresh green chilies. If you prefer a milder taste, reduce the chili powder. You can also add cream or coconut milk to balance the heat. This makes the sauce richer and creamier, perfect for those who like it smooth. Feel free to experiment with these variations to create your perfect Paneer Tikka Masala! To store leftover Paneer Tikka Masala, first let it cool. Place it in an airtight container. Make sure to cover it well. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you are ready to enjoy your leftovers, take them out. If frozen, let it thaw in the fridge overnight. To reheat, use a microwave or a pan. If using a microwave, heat in short intervals. Stir in between to ensure even heating. If using a pan, add a splash of water to keep it moist. Heat until hot throughout. For long-term storage, freeze Paneer Tikka Masala in portions. Use freezer-safe containers or bags. This keeps it fresh for up to three months. When ready to eat, thaw it in the fridge overnight. This method helps lock in flavor and texture. You can enjoy Paneer Tikka Masala with several tasty sides. Here are some great options: - Naan bread - Steamed basmati rice - Jeera rice (cumin rice) - Raita (yogurt with herbs) - Salad with fresh veggies These sides balance the rich flavors of the dish. They also help cool the spices. Yes, you can prepare Paneer Tikka Masala ahead of time. Here’s how: - Marinate the paneer and veggies a day in advance. - Cook the sauce and combine everything when you’re ready to serve. - Store the cooked dish in the fridge for up to two days. Reheating is easy. Just warm it on the stove or in the microwave. To make Paneer Tikka Masala less spicy, follow these tips: - Reduce or omit the chili powder in the marinade. - Use less tandoori masala. - Add extra yogurt to balance the spice. - Serve with cooling sides like raita or plain yogurt. These changes will make the dish milder for those who prefer less heat. This blog post covered all aspects of making Paneer Tikka Masala. We explored the key ingredients, from the paneer to optional garnishes. I shared simple, step-by-step instructions to guide you through marinating and cooking. You learned tips for the best texture and tasty variations to suit your diet. Don't forget about storage for leftovers and reheating tips. Now you can easily prepare this dish at home and impress family and friends. Enjoy cooking delicious meals and experimenting with flavors!

Paneer Tikka Masala

A flavorful Indian dish made with marinated paneer and vegetables in a rich tomato-based sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

Ingredients
  

  • 400 g paneer, cut into cubes
  • 1 piece bell pepper (capsicum), chopped
  • 1 piece onion, cubed
  • 1 cup yogurt
  • 2 tablespoons tandoori masala
  • 1 tablespoon ginger-garlic paste
  • 2 pieces tomatoes, puréed
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon garam masala
  • 2 tablespoons cooking oil
  • to taste salt
  • for garnish fresh coriander leaves

Instructions
 

  • In a mixing bowl, combine yogurt, tandoori masala, ginger-garlic paste, turmeric, chili powder, and salt to create a marinade for the paneer.
  • Add the paneer cubes, chopped bell pepper, and onion to the marinade. Mix well to coat all ingredients. Cover and let marinate for at least 30 minutes.
  • Preheat your oven to 200°C (392°F). Place the marinated paneer and vegetables on a baking tray lined with parchment paper. Bake for about 15-20 minutes or until golden. You can also grill them on skewers for that smoky flavor.
  • In a large pan, heat the cooking oil over medium heat. Add cumin seeds and let them sizzle.
  • Add the tomato purée, coriander powder, and salt. Cook for about 5-7 minutes until the oil begins to separate from the mixture.
  • Add the baked paneer and vegetables to the pan. Mix well to combine.
  • Sprinkle garam masala over the top and stir gently. Cook for an additional 5 minutes, allowing the flavors to meld.
  • Adjust seasoning as needed, and remove from heat.
  • Garnish with fresh coriander leaves before serving.

Notes

Serve hot with naan or rice, and garnish with a sprinkle of extra coriander and a wedge of lemon on the side for a fresh touch.
Keyword Indian cuisine, masala, paneer, tikka, vegetarian