Paneer Tikka Masala

  • Author: Kavitha
  • Prep Time: 1 hour
  • Cook Time: 45 mins
  • Total Time: 1 hour 45 mins
  • Yield: 4 1x


For the Paneer Tikka

  • 250 grams Fresh Paneer
  • 1 Medium Bell Pepper / Capsicum (optional)
  • 45 Tablespoons of thick Curd (plain Yogurt)
  • 1/2 teaspoon Salt (adjust per taste)
  • a pinch of Sugar
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • 1/4 teaspoon Turmeric Powder (Haldi)
  • 1 teaspoon Garam Masala Powder (homemade or store bought)
  • 1 teaspoon Red Chilli Powder (mirchi powder) – adjust per spice required
  • 1 teaspoon Dhania powder (Coriander Seeds Powder)
  • 1/4 teaspoon Nutmeg powder, freshly grated
  • 1/2 teaspoon Cornstarch / All purpose Flour
  • 23 teaspoons Vegetable Oil
  • Freshly chopped coriander or cilantro leaves for garnish

For the Gravy

  • 2 Medium Onions, chopped finely
  • 23 Medium Tomatoes, chopped (adjust per tartness you like – 2 should be ideal)
  • 1 Tablespoon Garam Masala Powder
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Dhania Powder (coriander seeds powder)
  • a pinch of Dry Fenugreek Leaves (Kasoori Methi)
  • 1/4 to 1/2 cup Water or Vegetable Stock
  • Fresh Coriander or Cilantro leaves, for garnish


  • Preferably use store bought Paneer / Cottage Cheese, for it holds shape better
  • You can use capsicum along with paneer to make the tikka and add to the gravy or make it without as well.


For the Paneer Tikka

  1. Cut Paneer and Bell Peppers (if using) into 1 inch cubes.
  2. Mix all ingredients mentioned under “for paneer tikka” except oil, paneer and bell peppers with the yogurt. Taste and adjust for seasoning if required
  3. Add the paneer and capsicum cubes and mix to coat the mixture. Make sure you are gentle and don’t break the paneer cubes.
  4. Cover and refrigerate for a minimum of 1 hour (you can also do this overnight)

Grilling / Frying Paneer Tikka

  1. If you have an oven or grill pan, pass the paneer and capsicum cubes through a skewer, brish with oil and grill until the paneer is golden brown. It will take around 12-20 minutes depending on the oven you’re using.
  2. If you don’t have an oven / grill pan – heat the oil and add the pieces separately into the oil and fry on each side for 4-5 minutes until they are golden brown. Remove and set aside.

Making the gravy

  1. In the same pan (if you are frying the paneer), add the oil and ginger garlic paste and fry for a minute.
  2. Add onions and tomatoes and fry on medium heat for 8-10 minutes until the raw smell of th veggies disappear and you have a mushy mixture
  3. Add all the spices and mix well. Keep sauteing for another 5-6 minutes on medium heat or until the raw smell of spices disappear and the oil starts to come out of the sides of the gravy.
  4. Add a splash of water or stock and mix well.
  5. Add the paneer & bell pepper pieces and the leftover spiced yogurt mixture (if any) and mix well. Let the mixture come to a boil.
  6. Garnish with freshly chopped coriander leaves and serve

What to serve this with?

  1. Naan , Roti, Pulao, Jeera Rice, Biryaani, Kulcha, Parathe, Poori, Bread etc.