Paneer Tikka Masala Recipe

Recipe By Slurrp

Paneer Tikka Masala is a popular Indian dish made with marinated paneer (Indian cottage cheese) cooked in a rich and flavorful tomato-based gravy. The paneer is first marinated in a mixture of yogurt and spices, then grilled or baked until golden and smoky. It is then simmered in a creamy and tangy tomato gravy, resulting in a delicious and satisfying vegetarian curry.

4.6
30 Rating -
Rate
Vegdiet
55minstotal
30minsPrep
25minsCook
55m.total
30m.Prep
25m.Cook
Paneer Tikka Masala
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ingredients serve

Ingredients for Paneer Tikka Masala Recipe

  • 62.50 gram Paneer, Cut Into Cubes
  • 0.13 cup Yogurt
  • 1/4 tablespoon Ginger Garlic Paste
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Garam Masala
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • 1/4 Onion, Finely Chopped
  • 1/4 tablespoon Ginger Garlic Paste
  • 1/4 teaspoon Cumin Powder
  • 1/4 teaspoon Coriander Powder
  • 0.13 teaspoon Turmeric Powder
  • 1/4 cup Tomato Puree
  • as required Fresh Cream And Coriander Leaves For Garnish

Directions: Paneer Tikka Masala Recipe

Cooking Directions

  • STEP 1.In a bowl, mix yogurt, ginger-garlic paste, spices, and salt to make the marinade.
  • STEP 2.Add paneer cubes to the marinade and let them marinate for at least 30 minutes.
  • STEP 3.Grill or bake the marinated paneer until golden and slightly charred.
  • STEP 4.In a separate pan, heat oil and add onions, ginger-garlic paste, and spices for the gravy.
  • STEP 5.Add tomato puree and cook until the oil separates.
  • STEP 6.Add the grilled paneer cubes to the gravy and simmer for a few minutes.
  • STEP 7.Garnish with fresh cream and coriander leaves before serving.

Cooking Tips

  • You can use a grill pan, oven, or tandoor to grill the paneer cubes.
  • To make the gravy creamier, you can add cashew paste or almond paste.
  • Adjust the spice levels according to your taste by adding more or less chili powder.

Storage and Serving

  • Paneer tikka masala is best served hot with naan, roti, or rice.
  • You can store the leftover curry in an airtight container in the refrigerator for up to 3 days.
  • Reheat it on the stovetop or in the microwave before serving.
Nutrition
value
339
calories per serving
18 g Fat17 g Protein26 g Carbs6 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    17g
  • Carbs
    26g
  • Fiber
    6g

MacroNutrients

  • Carbs
    26g
  • Protein
    17g
  • Fiber
    6g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    378mg
  • Iron
    3mg
  • Vitamin A
    2181mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    139mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    91mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    84mg
  • Manganese
    < 1mg
  • Phosphorus
    295mg
  • Selenium
    20mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp