Paneer tikka masala recipe | How to make restaurant stylepaneer tikka masala recipe

Last updated on January 3rd, 2018

Paneer tikka masala with step by step photos. Easy to make delicious restaurant style paneer tikka masala. Paneer tikka masala is one of the most  popular paneer recipes. This flavorful and popular punjabi dish is a huge favorite acroos India. Today, we will learn how to make paneer tikka masala in restaurant style easily at home. Paneer tikka masala is again a vegetarian variation for ever popular chicken tikka masala. There are also some other famous tikka masala recipes across the country.

Restaurant style paneer recipes are always on demand at home. Along with this easy paneer tikka masala I also make palak paneer, shahi paneer, paneer lababdar, kadai paneer etc.  This is such an authentic recipe for restaurant style paneer tikka masala. You will be amazed by the taste and flavor of this paneer curry once you make it. It is so flavorful and delicious, just like from your favorite Punjabi restaurant.

To make paneer tikka masala recipe, I prefer homemade paneer. I also prefer to make paneer tikka for tikka masala on stove top. I always split the work so that there is no burden when making this recipe. The paneer marination can be done before night or in the morning (if you are making paneer tikka masala for dinner). Then it is easy to make the gravy for paneer tikka masala in just 20 minutes. At the same time I have my tikkas ready too. This way you can make this restaurant style paneer curry in 30 minutes at home.

In the gravy for paneer tikka masala, I have used cashew paste and the left over marination from paneer tikka. I feel these two ingredients are important for richness and restaurant like flavor. In this recipe, I have used bell pepper cubes in the tikka along with paneer. If you want you can use just paneer cubes too for tikka. The recipe is loosely adapted from sanjeev kapoor’s paneer tikka masala recipe.

paneer tikka masala is served with butter naan, roti, jeera rice etc. You can also serve with steamed basmati rice.

Here is how to make paneer tikka masala recipe with step by step photos. If you are looking for more easy punjabi recipes do check punjabi samosa, punjabi kadhi, bhindi masala recipes.

How to make paneer tikka masala recipe

To prepare paneer tikka.

1. keep cubed paneer, onions and bell pepper ready.

2. take hung curd in a mixing bowl and whisk well. Add all the other ingredients mentioned under “to marinade” and whisk very well.

3. Add the paneer and vegetables cubes and mix well. You can even toss well to coat the masala. Cover and refrigerate for minimum 2  hours. You can even refrigerate over night. In the mean time soak 3-4 bamboo skewers in water for 2 hours.

4. After 2 hours, the marinade would have well coated the paneer cubes.

5. Arrange the paneer cubes on a greased tava and cook on high flame for 3-4 minutes. I always add everything at one go, remove paneer after 3 minutes and cook the vegetables for 2 more minutes. Once the tikka is ready, remove to a plate. Reserve the leftover marinade mixture if any.

To make paneer tikka masala or gravy

1. heat a pan with 2 tablespoons butter. Once the butter is melted and hot, add bay leaf, clove and cardamoms. Saute for a minute

2. Add chopped onions and saute till the onions turn soft. Add ginger garlic paste, slit green chilies and saute well.

3. Add tomato puree, the leftover marinade and mix well. Cover and cook till the tomato puree reduces in volume and leaves out fat from the sides.

4. Add kashmiri chili powder, turmeric powder, garam masala powder. Saute till the raw smell of spice powders go off.

5. Add cashew paste and mix well. Add 1 cup water and mix. Add 1/2 teaspoon sugar. Season with salt.

6. Mix well and cook till the paneer masala gravy reaches the desired consistency.

7. Once the gravy is thick to your preference, add fresh cream and stir. Add prepared paneer tikkas and simmer for 2 minutes. Do not cook for long time after adding cream and tgikks. Add crushed kasuri methi, mix and remove from flame. Add finely chopped cilantro leaves and serve paneer tikka masala wih naan, kulcha, roti etc.

Paneer tikka masala recipe card below:

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Paneer tikka masala recipe | How to make restaurant stylepaneer tikka masala recipe

Prep Time

2 hrs

Cook Time

30 mins

Total Time

2 hrs 30 mins

 

paneer tikka masala recipe- quick and easy to make restaurant style paneer tikka masala.

Course: Side Dish

Cuisine: Indian, north indian

Servings: 6

Calories: 499 kcal

Author: Harini

Ingredients (1 cup=250 ml)

• for panner tikka
• 200 grams paneer cubed
• 1 large onion cubed
• ½ green bellpepper cubed
• ½ red or yellow pepper cubed
• For the marinade:
• 150 grams hung curd, whisked well.
• 2-3 teaspoons oil
• 1 teaspoon garam masala powder
• ½ teaspoon cumin seeds
• ½ teaspoon chaat masala or amchur
• 2 teaspoons ginger garlic paste or crushed ginger garlic
• 2 teaspoons kashmiri chili powder
• 1 teaspoon coriander powder
• Black salt or regular salt
• 2 tablespoons lemon or lime juice
• For paneer tikka masala/ gravy
• 1 1/2 cups tomato puree from 4 large tomatoes
• 1/4 cup cashew paste
• 1 large onion sliced
• 1 teaspoon ginger garlic paste
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 2 cloves
• 2 cardamoms
• 1 bay leaf
• salt
• 2 tablespoons fresh cream
• 2 tablespoons butter
• kasuri methi
• cilantro leaves

Instructions

1. keep cubed paneer, onions and bell pepper ready.
2. take hung curd in a mixing bowl and whisk well. Add all the other ingredients mentioned under "to marinade" and whisk very well.
3. Add the paneer and vegetables cubes and mix well. You can even toss well to coat the masala. Cover and refrigerate for minimum 2 hours. You can even refrigerate over night. In the mean time soak 3-4 bamboo skewers in water for 2 hours.
4. After 2 hours, the marinade would have well coated the paneer cubes.
5. Arrange the paneer cubes on a greased tava and cook on high flame for 3-4 minutes. I always add everything at one go, remove paneer after 3 minutes and cook the vegetables for 2 more minutes. Once the tikka is ready, remove to a plate. Reserve the leftover marinade mixture if any.
6. To make paneer tikka masala or gravy
7. heat a pan with 2 tablespoons butter. Once the butter is melted and hot, add bay leaf, clove and cardamoms. Saute for a minute
8. Add chopped onions and saute till the onions turn soft. Add ginger garlic paste, slit green chilies and saute well.
9. Add tomato puree, the leftover marinade and mix well. Cover and cook till the tomato puree reduces in volume and leaves out fat from the sides.
10. Add kashmiri chili powder, turmeric powder, garam masala powder. Saute till the raw smell of spice powders go off.
11. Add cashew paste and mix well. Add 1 cup water and mix. Add 1/2 teaspoon sugar. Season with salt.
12. Mix well and cook till the paneer masala gravy reaches the desired consistency.
13. Once the gravy is thick to your preference, add fresh cream and stir. Add prepared paneer tikkas and simmer for 2 minutes. Do not cook for long time after adding cream and tgikks. Add crushed kasuri methi, mix and remove from flame. Add finely chopped cilantro leaves and serve paneer tikka masala wih naan, kulcha, roti etc.

Recipe Notes

1. You can make the marinade before night.
2 Do not cook paneer tikka fro long time in tava as it will turn rubbery

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