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Paneer Tikka Masala
Grilled paneer in creamy tomato sauce - vegetarian favorite at Indian restaurants.
30 mins
35 mins
4 people
North Indian
Paneer
Cut into cubes
500g
Yogurt
200g
Tomato puree
400g
Heavy cream
150ml
Ginger-garlic paste
2 tbsp
Garam masala
1.5 tsp
Kashmiri chili
1 tbsp
Kasuri methi
1 tsp
🍽️ Tandoor for grilling
→ Oven at 450°F for 10-12 mins
Similar charring effect
🍽️ Store-bought paneer
→ Homemade paneer
Fresher and softer
Marinate paneer in yogurt, spices, and ginger-garlic paste for 20 minutes.
💡 Pro Tip: Marination helps paneer absorb flavors
Grill or roast paneer at high heat until golden with char marks.
💡 Pro Tip: Char marks indicate proper restaurant-quality cooking
Make gravy with tomato puree, onions, and spices.
💡 Pro Tip: Cook tomatoes until oil separates
Add cream and grilled paneer, simmer 5 minutes.
💡 Pro Tip: Don't overcook paneer - it becomes rubbery
- ✓Use firm paneer that's been pressed
- ✓Grill paneer pieces properly for char
- ✓Tomato sauce must be well-reduced
- ✓Add cream off heat to prevent curdling
- ✓Fresh kasuri methi makes huge difference
- →With butter naan
- →With jeera rice
- →Garnished with cream swirl