paneer tikka masala recipe | paneer tikka gravy sabji restaurant style

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this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

paneer tikka masala recipe | paneer tikka gravy sabji restaurant style with detailed photo and video recipe. perhaps one of the favourite and popular north indian or punjabi paneer gravy recipes. it is a unique curry recipe that is known for its tikka sauce and roasted flavour derived from the roasting of paneer skewers. it is a versatile curry recipe and is ideally served with roti or naan, but can also be served with a choice of flavoured rice like pulao and jeer rice.
paneer tikka masala recipe



paneer tikka masala recipe | paneer tikka gravy sabji restaurant style with step by step photo and video recipe. tikka based recipes or tikka masala recipes are generally made with meat skewers. but this recipe has been adapted and made as vegetarian friendly recipes too using popular vegetables. out of all the vegetarian options, paneer tikka masala is the most famous and popular choice for its meat-like texture and the ability to absorb the flavours in it.

as i was explaining this recipe was started as a meat alternative for vegetarian lovers or for those who do not eat meat on certain days. but this quickly gained a lot of attention for its taste, colour and more importantly for the ability of paneer to absorb all the tikka flavour in it. as matter of fact, it is not just popular in india, but is quite popular across the globe. moreover, it has given birth to so many variations to its gravy base and also to the additional ingredients added on top of the paneer. some even prepare it with a smoky flavour by having burnt charcoal placed inside the marination bowl. i particularly avoided this step, as it may turn into a disaster if you place it for more time and hence used only the roasting with skewers.

paneer tikka gravy sabji restaurant style

furthermore, some more additional tips, suggestions and variations to the paneer tikka masala recipe. firstly, this recipe is not just dedicated to paneer and you may use other veggies like mushroom, potatoes and even soya chunks. in addition, you may mix all these ingredients to make a combination of these ingredients. secondly, i always recommend using moist and fresh paneer for any paneer recipes including this paneer tikka. i have used homemade fresh paneer, but you can use fresh store-bought paneer too. in addition, i have made these tikkas on tawa which should be handy for those who do not have an oven or traditional tandoor. but if you have a baking oven, you can bake these in the oven at 180 degrees celcius for 15 minutes using a skewer. lastly, while marinating, you can keep it either at room temperature or even refrigerate it. i would heavily recommend refrigerating it for a better result.

finally, i request you to check my other related paneer recipes collection with this post of paneer tikka masala recipe. it mainly includes my other related recipes like shahi paratha, paneer bhurji gravy – dhaba style, paneer masala dhaba style, paneer butter masala, kadai paneer, paneer tikka frankie, suji roll, homemade paneer – 2 ways, bread paneer pakora, matar paneer. it mainly includes my other related recipe categories like,

paneer tikka masala video recipe:

recipe card for paneer tikka gravy sabji restaurant style recipe:

paneer tikka masala recipe

paneer tikka masala recipe | paneer tikka gravy sabji restaurant style

HEBBARS KITCHEN
easy paneer tikka masala recipe | paneer tikka gravy sabji restaurant style
4.67 from 3 votes
Prep Time 10 mins
Cook Time 1 hr
Resting Time 1 hr
Total Time 2 hrs 10 mins
Course curry
Cuisine north indian
Servings 5 Servings
Calories 189 kcal


Ingredients
 

for marination:

  • ¾ cup curd (thick)
  • ¼ tsp turmeric
  • ¾ tsp chilli powder
  • ¼ tsp cumin powder
  • ½ tsp coriander powder
  • ¼ tsp pepper powder
  • ½ tsp garam masala
  • ¼ tsp ajwain / carom seeds
  • ½ tsp salt
  • 1 tsp kasuri methi
  • 2 tbsp besan / gram flour (roasted)
  • 2 tsp oil
  • 2 tsp lemon juice
  • 1 tbsp ginger garlic paste
  • ½ capsicum (cubed)
  • ½ onion (petals)
  • 14 cubes paneer

for curry:

  • 2 tbsp oil
  • 1 bay leaf
  • ½ inch cinnamon
  • 2 pods cardamom
  • 3 cloves
  • 1 tsp cumin
  • 2 onion (finely chopped)
  • 1 tsp ginger garlic paste
  • ¼ tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp salt
  • 2 cup tomato puree
  • 1 cup water
  • ¼ tsp garam masala
  • 1 tsp kasuri methi (crushed)
  • 2 tbsp coriander (finely chopped)

Instructions
 

how to marinate paneer:

  • firstly, in a large bowl take ¾ cup curd, ¼ tsp turmeric, ¾ tsp chilli powder, ¼ tsp cumin powder, ½ tsp coriander powder, ¼ tsp pepper powder and ½ tsp garam masala.
  • also add ¼ tsp ajwain, ½ tsp salt, 1 tsp kasuri methi, 2 tbsp besan and 2 tsp oil.
  • further, add 2 tsp lemon juice and 1 tbsp ginger garlic paste. mix well making sure everything is well combined.
  • now add ½ capsicum, ½ onion and 14 cubes paneer.
  • mix well making sure everything is well combined.
  • cover and refrigerate for 1 hour to marinate.
  • after 1 hour, insert into skewer and grill until golden brown.

how to prepare curry for paneer tikka:

  • firstly, in a large kadai heat 2 tbsp oil. add 1 bay leaf, ½ inch cinnamon, 2 pods cardamom, 3 cloves and 1 tsp cumin. saute until the spices turn aromatic.
  • add 2 onion and 1 tsp ginger garlic paste. saute until the onions turn golden brown.
  • keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and 1 tsp salt.
  • saute until the spices turn aromatic.
  • further, add 2 cup tomato puree and cook well.
  • cook until the oil separates from the sides.
  • now add leftover marination mixture and cook on low flame.
  • make sure to stir continuously and cook until the oil separates from the sides.
  • further, add 1 cup water and mix adjusting the consistency as required.
  • add in prepared paneer tikka and mix gently.
  • cover and simmer for 2 minutes, or until the flavours are absorbed well.
  • now add ¼ tsp garam masala, 1 tsp kasuri methi and 2 tbsp coriander. mix well.
  • finally, enjoy paneer tikka masala with tandoori roti or naan.

Nutrition

Calories: 189kcalCarbohydrates: 20gProtein: 7gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 752mgPotassium: 676mgFiber: 5gSugar: 9gVitamin A: 1216IUVitamin C: 36mgCalcium: 109mgIron: 4mg


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how to make paneer tikka masala with step by step photo:

how to marinate paneer:

  1. firstly, in a large bowl take ¾ cup curd, ¼ tsp turmeric, ¾ tsp chilli powder, ¼ tsp cumin powder, ½ tsp coriander powder, ¼ tsp pepper powder and ½ tsp garam masala.
  2. also add ¼ tsp ajwain, ½ tsp salt, 1 tsp kasuri methi, 2 tbsp besan and 2 tsp oil.
  3. further, add 2 tsp lemon juice and 1 tbsp ginger garlic paste. mix well making sure everything is well combined.
  4. now add ½ capsicum, ½ onion and 14 cubes paneer.
  5. mix well making sure everything is well combined.
  6. cover and refrigerate for 1 hour to marinate.
  7. after 1 hour, insert into skewer and grill until golden brown.

how to prepare curry for paneer tikka:

  1. firstly, in a large kadai heat 2 tbsp oil. add 1 bay leaf, ½ inch cinnamon, 2 pods cardamom, 3 cloves and 1 tsp cumin. saute until the spices turn aromatic.
  2. add 2 onion and 1 tsp ginger garlic paste. saute until the onions turn golden brown.
  3. keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and 1 tsp salt.
  4. saute until the spices turn aromatic.
  5. further, add 2 cup tomato puree and cook well.
  6. cook until the oil separates from the sides.
  7. now add leftover marination mixture and cook on low flame.
  8. make sure to stir continuously and cook until the oil separates from the sides.
  9. further, add 1 cup water and mix adjusting the consistency as required.
  10. add in prepared paneer tikka and mix gently.
  11. cover and simmer for 2 minutes, or until the flavours are absorbed well.
  12. now add ¼ tsp garam masala, 1 tsp kasuri methi and 2 tbsp coriander. mix well.
  13. finally, enjoy paneer tikka masala with tandoori roti or naan.
    paneer tikka gravy sabji restaurant style

notes:

  • firstly, make sure to marinate the paneer well, else the paneer will not be flavourful.
  • also, i have not used any food colour, the colour is due to the addition of kashmiri red chilli powder.
  • additionally, cook the tomato base really well else the gravy will taste raw.
  • finally, paneer tikka masala can also be flavoured by preparing paneer tikka in tandoor.

this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)