Try this Paneer Tikka Masala Gravy Recipe step by step recipe
- cumin seeds - 1/2 tsp
- turmeric powder - 1/2 tsp
- green coriander – 2 to 3 tbsp (finely chopped)
- garam masala - 1/4 tsp
- salt – 1 tsp or to taste
- coriander powder – 1.5 tsp
- paneer – 250 grams
- curd – 2 tbsp
- chickpea flour – 2 tbsp
- oil – 2 to 3 tbsp
- tomatoes – 3 (300 grams)
- butter – 2 tbsp
- asafoetida - 1/2 pinch
- dry fenugreek leaves – 1 tsp
- red chilly powder – 1 tsp
- ginger paste – 1/2 tsp
- sugar - 1/2 tsp (optional)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Cut the paneer into 1 to ¾ cm thick chunks. Chop the tomatoes roughly and put them in a mixer jar. Now grind them into fine paste and transfer it to a bowl.
- Take a big mixing bowl and to it add following ingredients - curd, chickpea flour, red chilly powder, coriander powder, turmeric powder and less than ½ tsp of salt. Stir to mix everything really well. Now put the paneer pieces in the masala and mix until they get nicely coated with the masala. Place these coated paneer chunks in refrigerator for 20 minutes to set.
- minutes later, paneer will get marinated. Heat a non-stick pan with 1 to 2 tsp of oil and place the tikka on it. Now roast the chunks until they become golden brown from beneath.
- When the tikka gets roasted from beneath, flip their sides and continue roasting until they turn golden brown from this side as well. When the chunks are roasted well from each side, turn off the flame.
- Heat another pan with 2 tbsp of oil. When the oil gets heated sufficiently, splutter cumin seeds first. After this rest of the spices as well. Start with adding asafoetida,followed by turmeric powder, coriander powder, dry fenugreek leaves and ginger paste. Saute the masala for a while, keeping the flame low to prevent them from browning. Now add tomato paste in the pan along with red chilly powder and saute the masala until the oil starts separating from its edges. Adjust the quantity of red chilly powder according to taste.
- Meanwhile, roast the chickpea flour. For this, heat a small pan with 1 tsp of oil. When the oil gets heated well, add chickpea flour and roast the flour for a while until its colour changes slightly.
- Once the colour of chickpea flour changes slightly, turn off the flame and add it to the masala and then roast everything for few more minutes. When the oil starts leaving the sides of the masala, add less than ½ cup of water to it and mix well. Then add ½ tsp of salt, ½ tsp sugar, ¼ tsp garam masala and some green coriander in the masala and mix everything properly.
- Now add the roasted paneer tikka in the masala and mix really well. Cover and cook them for 4 minutes on low flame. After 4 minutes, add 2 tbsp of butter in the pan and mix thoroughly. You can decrease the quantity of butter as desired.
- Paneer tikka masala is ready, turn off the flame and transfer it in a bowl.
- Garnish this delectable and lip-smacking paneer tikka masala with some green coriander sprigs and serve it steaming hot with any Indian bread like chapatti, parantha, naan. In fact you can also serve this delectable masala tikka curry with plain or jeera rice.
Allowing the paneer chunks to rest in the refrigerator for the full 20 minutes is critical; rushing this marinading step prevents the curd and chickpea flour coating from adhering properly during the pan-searing phase. When searing the dairy chunks in the non-stick skillet, maintain medium heat and wait for a distinct golden-brown crust to form underneath before attempting to flip them. Moving the pieces too early will tear the spiced coating away from the cheese.
Traditional gravies rely heavily on dairy fats for richness, but dairy-free alternatives perform remarkably well here. Substitute firm pressed tofu for paneer at a one-to-one ratio, and swap the curd and butter for a rich cashew cream and neutral vegetable oil without altering the foundational spice proportions. The chickpea flour acts as a vital thickening agent for the sauce, so ensure it is roasted until aromatic in a separate pan before incorporating it into the tomato base to eliminate any raw legume taste.
For meal planning, this curry holds exceptionally well in an airtight container in the refrigerator for up to three days, though freezing is not recommended due to the high likelihood of the dairy curdling upon thawing. Reheat individual portions gently on the stovetop over low heat, splashing in two tablespoons of water to restore the glossy consistency of the sauce.
