Paneer Tikka Masala Dish (Print Version)

Grilled paneer and vegetables in a creamy spiced tomato sauce, paired with steamed basmati rice.

# What You Need:

→ Paneer Tikka

01 - 14 oz paneer cheese, cut into ¾-inch cubes
02 - 5.3 oz plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp gram flour (besan)
05 - 1 tbsp ginger-garlic paste
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1 tsp garam masala
09 - ½ tsp turmeric powder
10 - ½ tsp Kashmiri chili powder or mild paprika
11 - ½ tsp salt
12 - 1 tbsp vegetable oil
13 - 1 green bell pepper, cut into chunks
14 - 1 red onion, cut into chunks

→ Masala Sauce

15 - 2 tbsp butter or ghee
16 - 2 tbsp vegetable oil
17 - 1 large onion, finely chopped
18 - 2 tbsp ginger-garlic paste
19 - 14 oz crushed tomatoes (1 can)
20 - ½ tsp turmeric powder
21 - 1 tsp ground cumin
22 - 1 tsp ground coriander
23 - 1 tsp garam masala
24 - ½ tsp chili powder
25 - 1 tsp salt
26 - 1 tsp sugar
27 - 3.4 fl oz heavy cream
28 - 2 tbsp chopped fresh cilantro

→ For Serving

29 - 10.5 oz cooked basmati rice
30 - Lemon wedges
31 - Fresh cilantro leaves

# How To Make:

01 - Combine yogurt, lemon juice, gram flour, ginger-garlic paste, ground cumin, ground coriander, garam masala, turmeric, chili powder, salt, and vegetable oil in a large bowl. Mix thoroughly to form a uniform marinade.
02 - Add paneer cubes, green bell pepper chunks, and red onion chunks to the marinade. Toss gently to coat. Cover and refrigerate for a minimum of 30 minutes.
03 - Preheat oven to 430°F or heat a grill pan over medium-high heat. Thread marinated paneer and vegetable pieces onto skewers. Grill or bake for 10–12 minutes, turning once halfway through, until lightly charred. Set aside.
04 - Heat butter and vegetable oil in a large saucepan over medium heat. Sauté finely chopped onions until golden brown. Add ginger-garlic paste and cook for 1 to 2 minutes until fragrant.
05 - Stir in crushed tomatoes, turmeric, ground cumin, ground coriander, garam masala, chili powder, salt, and sugar. Simmer uncovered for 10 to 15 minutes, stirring occasionally to prevent sticking.
06 - Incorporate heavy cream into the sauce and cook for an additional 2 to 3 minutes to combine flavors.
07 - Add the grilled paneer, bell pepper, and onion to the sauce. Simmer gently for 5 minutes to meld flavors.
08 - Sprinkle chopped cilantro over the dish. Serve hot accompanied by steamed basmati rice and lemon wedges.

# Expert Advice:

01 -
  • The paneer stays tender and almost creamy on the inside while catching beautiful charred edges that taste smoky and alive.
  • That sauce is the kind you'll want to spoon over everything—it's rich without being heavy, spiced without being aggressive, and somehow better on the second day.
  • It feels fancy enough to serve guests but honest enough to make on a Tuesday when you just want comfort food that happens to taste like a celebration.
02 -
  • Paneer will splinter and break apart if it's undercooked before grilling or too cold when it hits the heat; make sure it's been marinating at room temperature for ten minutes before cooking.
  • The sauce needs that full fifteen minutes of simmering to lose its raw tomato taste and develop depth; rushing this step leaves you with something that tastes more like tomato soup than paneer tikka masala.
  • Cream curdles if you add it to a sauce that's boiling hard; keep the heat at a gentle simmer and stir constantly once the cream is in.
03 -
  • Room temperature paneer grills more evenly and stays more tender than cold paneer straight from the fridge; pull it out ten minutes before cooking.
  • If your sauce tastes too acidic, add a tiny pinch more sugar or a few drops of cream rather than salt; this balances the brightness without making it heavy.
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