Go Back
+ servings
close up paneer tikka recipe sprinkled with parsley
Print Recipe
5 from 1 vote

Paneer Curry Recipe (Tikka Masala)

Easy paneer curry recipe in a spicy masala sauce, a super delicious vegetarian twist on the famous chicken tikka masala.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Vegetarian
Cuisine: Indian
Servings: 4 people
Calories: 510kcal
Author: Adina

Ingredients

Paneer Tikka

  • 14 oz paneer 400 g
  • 1 green or red bell pepper
  • 1 medium red onion
  • 6 tablespoons Greek yogurt
  • 1 ½ teaspoons fresh ginger grated (about 2 cm/ 0.8 inches ginger)
  • 2 large garlic cloves
  • 1 ½ teaspoons garam masala
  • ¾ teaspoon turmeric
  • ¼ – ½ teaspoon chili powder more or less to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons lemon juice
  • ½ teaspoon fine sea salt

Masala sauce:

  • 2 tablespoons ghee OR 1 tablespoon vegetable oil and 1 tablespoon butter
  • 4 green cardamom pods
  • 1 cinnamon stick
  • 1 teaspoon whole cumin seeds
  • 1 large onion
  • 4 garlic cloves
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon turmeric
  • ¼ teaspoon chili powder more or less to taste
  • 1 teaspoon ground coriander
  • teaspoon fenugreek optional (leave it out if you don't have it)
  • 1 teaspoon sweet paprika powder
  • 1 can tomatoes 14 oz/ 400 g
  • 1 cup water 230 ml
  • 1 teaspoon sugar
  • ½ teaspoon fine sea salt
  • 4-5 tablespoons heavy cream
  • small bunch of fresh coriander

Instructions

Paneer tikka:

  • Make the marinade: Place the yogurt, grated ginger, grated garlic cloves, garam masala, turmeric, chili powder, ground cumin and coriander, lemon juice, and salt in a bowl large enough to hold the paneer and vegetable cubes as well.
  • Chop ingredients: Cut the paneer into 3 cm/ 1.2 inches. Cut the bell pepper into cubes about as large as the paneer cubes. Cut the red onion into similar-sized chunks and separate the layers of the onion, so that you only have a single layer onion pieces.
  • Marinate paneer: Place the paneer, peppers, and onions into the marinade. Stir well but carefully, taking care not to break the paneer pieces. All cheese and vegetable pieces should be coated with the marinade.
    Cover the bowl with cling film, place it in the fridge, and leave to marinate for 30 minutes to 1 hour.
  • When ready to cook the marinated paneer you have several options.

Oven:

  • Preheat the oven to 400°F/ 200°C. Line a baking tray with aluminum foil. Bake the paneer cubes in the oven for about 20 minutes or until browned at the edges.

Grill:

  • Preheat the grill. Place the paneer and vegetable cubes on the baking tray lined with aluminum foil as well (baking paper would catch fire under the grill) and grill for about 15 minutes, checking often to make sure that the paneer and the marinade don't burn. Use tongs to turn the paneer pieces around.

Pan:

  • To cook the paneer tikka in the pan, pour a little oil into a non-stick pan and cook, turning often, on all sides, until nicely browned at the edges.

Masala sauce:

  • Chop the onion finely.
  • Fry spices: Heat the ghee or oil and butter mixture in a large saucepan, large enough to hold the paneer as well later. Add the green cardamom pods, cinnamon stick, and cumin seeds to the pan and cook, stirring often for about 2-3 minutes or until fragrant.
  • Saute vegetables: Add the chopped onions, grated ginger, and garlic and cook on medium-low heat, stirring often, for 3-4 minutes or until the onion is softer.
  • Add the turmeric, chili, ground coriander, fenugreek, and sweet paprika, and stir for about 2 minutes.
  • Simmer: Pour in the chopped tomatoes and their juices, the water, sugar, and salt. Stir well. Bring to a boil, turn down the heat, and simmer for about 15 minutes or until the sauce loses the raw tomato taste and thickens slightly.
  • Add paneer: Stir in the heavy cream. Add the roasted paneer and vegetable pieces to the pan and stir very carefully until they are coated with the masala sauce.
  • Leave the pan on the heat source until heated through, but don't let the sauce come to a boil again.
  • Sprinkle with coriander and serve immediately with naan bread, rotis, or rice.

Nutrition

Serving: 1/4 of the curry | Calories: 510kcal | Carbohydrates: 21g | Protein: 24g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1320mg | Fiber: 4g | Sugar: 11g