Paneer Tikka Masala

Paneer Tikka Masala
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Paneer Tikka Masala is a beloved vegetarian classic featuring marinated cubes of paneer (Indian cottage cheese) that are grilled or pan-seared, then simmered in a rich, creamy, tomato-based masala sauce. Bursting with bold spices and velvety texture, it’s perfect with naan or rice and is a showstopper at any dinner table.

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Yields4 Servings
Prep Time25 minsCook Time30 minsTotal Time55 mins
For the Paneer Tikka
 14 oz paneer, cut into 1-inch cubes
 ½ cup plain yogurt (full-fat, hung or Greek-style)
 1 tbsp lemon juice
 1 tbsp ginger-garlic paste
 1 tsp garam masala
 1 tsp ground cumin
 ½ tsp turmeric
 1 tsp Kashmiri red chili powder (or paprika)
 ½ tsp salt
 1 tbsp oil (for grilling or pan-frying)
For the Masala Sauce
 2 tbsp oil or ghee
 1 tbsp butter
 1 small onion, finely chopped
 1 tbsp ginger-garlic paste
 1 ½ cups pureed tomatoes (fresh or canned)
 1 tsp ground coriander
 1 tsp cumin
 1 tsp paprika or chili powder
 ½ tsp turmeric
 1 tsp garam masala
 Salt to taste
 ½ cup heavy cream (or cashew cream for vegan option)
 1 tsp kasuri methi (dried fenugreek leaves), crushed
 Optional: ½ tsp sugar or honey to balance acidity
Marinate the Paneer
1

  1. In a bowl, combine yogurt, lemon juice, spices, and ginger-garlic paste.

  2. Add paneer cubes, toss gently to coat. Cover and marinate for 30 minutes to 2 hours.

Cook the Paneer
2

Option A – Grill: Thread marinated paneer (and vegetables, if using) onto skewers. Grill on medium-high heat until lightly charred, 5–6 minutes.

Option B – Pan-Fry: Heat 1 tbsp oil in a nonstick or cast-iron pan. Sear paneer until golden on all sides. Set aside.

Make the Masala Sauce
3

  1. In a large pan, heat oil, butter, and sauté onion until soft and golden (8–10 minutes).

  2. Add ginger-garlic paste, cook for 1–2 minutes.

  3. Stir in tomato puree and cook until thickened and oil begins to separate (8–10 minutes).

  4. Add spices and sauté another minute.

  5. Pour in cream and simmer gently for 3–4 minutes.

  6. Add kasuri methi, sugar (if using), and adjust salt to taste.

Combine and Simmer
4

  1. Add cooked paneer tikka to the sauce.

  2. Simmer for 5–7 minutes to let the flavors meld.

  3. Garnish with a swirl of cream and fresh cilantro.

To Serve
5

Serve hot with:

  • Garlic naan or butter roti

  • Jeera rice or basmati rice

  • Pickled onions, cucumber raita, or a wedge of lime

Variations
6

  • Use tofu or mushrooms for a vegan version

  • Add roasted bell peppers or onions for more body

  • Use cashew cream instead of dairy cream for a nutty richness

Pairing Suggestions
7

  • White wine: Off-dry Riesling or Gewürztraminer

  • Beer: Indian lager or wheat ale

  • Non-alcoholic: Mango lassi or chilled masala chai

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Ingredients

For the Paneer Tikka
 14 oz paneer, cut into 1-inch cubes
 ½ cup plain yogurt (full-fat, hung or Greek-style)
 1 tbsp lemon juice
 1 tbsp ginger-garlic paste
 1 tsp garam masala
 1 tsp ground cumin
 ½ tsp turmeric
 1 tsp Kashmiri red chili powder (or paprika)
 ½ tsp salt
 1 tbsp oil (for grilling or pan-frying)
For the Masala Sauce
 2 tbsp oil or ghee
 1 tbsp butter
 1 small onion, finely chopped
 1 tbsp ginger-garlic paste
 1 ½ cups pureed tomatoes (fresh or canned)
 1 tsp ground coriander
 1 tsp cumin
 1 tsp paprika or chili powder
 ½ tsp turmeric
 1 tsp garam masala
 Salt to taste
 ½ cup heavy cream (or cashew cream for vegan option)
 1 tsp kasuri methi (dried fenugreek leaves), crushed
 Optional: ½ tsp sugar or honey to balance acidity
Paneer Tikka Masala
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