Restaurant/ Dhaba Style Paneer Tikka Masala


Panner Tikka Masala rules the hearts of almost every Indian household, and not just any panner tikka masala, but the one which we eat in the restaurant or at the roadside dhaba’s. My most favorite was Raju Dhaba in Vadodara. If you are in Vadodara, its a must try!

Tikka means grilled food. Paneer Tikka Masala literally translates to Grilled Cottage Cheese in Spiced Curry. For this curry we marinate the paneer in yogurt mix of spices and freeze it for 30 mins and then grill it and is served in spiced gravy.

How to Make Paneer Tikka Masala?

The recipe has 2 stages to make delicious Paneer Tikka Masala. The first stage is to marinate the paneer in thick yogurt with Chickpea Flour and all the spices.

The second stage is to prepare the masala, that is the spiced creamy onion and tomato gravy. For this in a heavy bottom flat pan you sauté Dried Red Chillies, Onions, Ginger , Garlic , Cashews and Tomatoes.

If you are making this for the first time you might feel that the preparations are overwhelming, but trust me its not. Just give this recipe a try and I am sure you will love it.

Can you make this Vegan?

We can make this Vegan although we have to replace two most important ingredients. Replace Paneer with Firm Tofu and Yogurt with Cashew Yogurt. This curry will taste absolutely delicious, given the recipe remains the same.

Paneer Tikka Masala

Paneer Tikka Masala is a delicious Indian famous Curry prepared in two stages. The first phase is to marinate the paneer in yogurt, chickpea flour , red chili powder, coriander powder,cumin powder, turmeric powder, garam masala and salt. And the second stage is to prepare the creamy onion and tomato spiced curry. This curry goes well with parathas, chapatis, naan and rice.
Course Main Course
Cuisine Indian
Keyword Easy Dinner Recipes, Easy Lunch Recipes, Paneer Recipes, Paneer Tikka Masala, Paneer Tikka Masala Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings 3
Author Aayushi Patel

Ingredients

For the Marination

  • 1/2 Cup Yogurt
  • 2 Tbsp Chickpea Flour
  • 1 Tsp Kashmiri Red Chilli Powder
  • 1 Tsp Garam Masala
  • 1/2 Tsp Turmeric Powder
  • 1/2 Tsp Coriander Powder
  • 1/2 Tsp Cumin Powder
  • 1/2 Tsp Salt

For the Spiced Gravy/Masala

  • 8 Tbsp Oil
  • 2 Dried Red Chilies
  • 1 Medium Onion
  • 10 Cashews
  • 6 Garlic Cloves
  • 1 inch Ginger
  • 2 Medium Tomatoes
  • 2 Tsp Red Chili Powder
  • 1/2 Tsp Turmeric Powder
  • 1 Tsp Coriander Powder
  • Salt to taste
  • 1 Tsp Garam Masala
  • 1 Tbsp Kasuri Methi

Instructions

For the Marination

  • In a bowl add Yogurt and chickpea flour. Whisk it thoroughly to avoid lumps.
    Now add red chili powder, turmeric, coriander powder, cumin powder, garam masala and salt. Give it a nice mix. Now add the cubed paneer in the mixture and mix well. Now take a plastic wrap and cover the bowl. Refrigerate it for 30 mins.

For the Masala

  • In a pan of your choice, add 2 Tbsp oil, dried red chilies and roughly chopped onions. Sauté them for about 1 minute. Add cashews and sauté stir again. Now add in garlic cloves and ginger. Stir it and once done add roughly chopped tomatoes and all the spices along with salt. Let it cook until the spices are well done and tomatoes are mushy. Add a little water if you feel that masala will stick to the bottom of your pan. Set it aside to cool. Once cool in a mixer jar, blend it into a smooth curry. And your masala is done.
  • In the same pan, add about 4-5 Tbsp's of oil and once hot add the marinated paneer cubes. Flip them upside down once you think they are done. it takes about a minute and a half for them to be done on each side. For making sure they don't stick to the pan, make sure you add enough oil.
  • Once done, line a plate with paper towel and place the paneer cubes on it.
  • Again in the same pan, add a Tbsp oil. Add Cumin seeds, Bay Leaf and a small cinnamon stick. Let it sizzle.
  • Put the stove on low flame and add the leftover marination and cook it thoroughly. Stir it continuously to make sure that the yogurt doesn't split.
  • Now add that masala we made and add a little water. Let it simmer.
  • Once you see the oil separating from the masala you know its done. Check for salt and garam masala.. adjust to your taste.
  • Add in the paneer cubes and crushed kasuri methi. Give it a final mix.
  • Serve hot with Jeera Rice, Naan or Parathas
 

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