Paneer Tikka Masala by Tarla Dalal

Paneer Tikka Masala by Tarla Dalal

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Cottage cheese transforms into a tongue-tickling treat when marinated in spice powders and cooked crisp along with other yummy ingredients like capsicum and onions. This, the all-time favourite Paneer Tikka, tastes awesome whether it is had plain or in a masaledar gravy as shown in this recipe. A selection of whole spices and spice powders along with tomato pulp and cream give the gravy an intense flavour and lusciously creamy mouth-feel, which complement the crispy and tasty paneer cubes. The Paneer Tikka Masala is a fantastic dish to enjoy with Whole Wheat Coriander and Sesame Seeds Naan.


Recipe Description for Paneer Tikka Masala

Preparation Time: 
Cooking Time: 
Makes 3 servings
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For The Paneer Tikka
1 1/2 cups paneer (cottage cheese) cubes (1”x 1” each)
2 tbsp besan (bengal gram flour)
1/4 cup thick curds (dahi)
1/2 tsp chaat masala
1/2 tsp garam masala
1/4 tsp ginger (adrak) paste
1/2 tsp garlic (lehsun) paste
1 tsp chilli powder
1 tbsp oil
salt to taste
1/2 cup capsicum cubes (1”x 1” each)
1/4 cup onion cubes (1”x 1” each)
oil for greasing and cooking

For The Gravy
1 tbsp cornflour
3 tbsp oil
1 small stick cinnamon (dalchini)
2 cloves (laung / lavang)
1 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
1/2 cup onion paste
1 cup fresh tomato pulp
1 1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1 tbsp fresh cream
2 tbsp finely chopped coriander (dhania)


For the paneer tikka

  1. Combine the besan, curds, chaat masala, garam masala, ginger paste, garlic paste, chilli powder, oil and salt in a deep bowl and mix well using a whisk.
  2. Add the paneer, capsicum and onions and toss gently till they are evenly coated from all the sides.
  3. Thread a piece of paneer cube followed by 2 capsicum and 2 onion cubes alternatively. Again thread another piece of paneer cube followed by 2 capsicum and 2 onion cubes alternatively and finally thread a paneer cube on a skewer or a long tooth pick.
  4. Repeat with the remaining ingredients to make 3 more tikkas.
  5. Grease a non-stick tava (griddle) with oil, place the prepared tikkas over it and cook them on a medium flame, using oil till they turn golden brown in colour from all the sides.
  6. Repeat step 5 to cook the remaining 2 paneer tikkas in one more batch. Keep aside.

For the gravy

  1. Combine the cornflour and 1 cup of water in a deep bowl, mix well and keep aside.
  2. Heat the oil in a deep non-stick kadhai, add the cinnamon, cloves, garlic paste and ginger paste and sauté on a medium flame for a few seconds.
  3. Add the onion paste and salt and sauté on a medium flame for 2 to 3 minutes.
  4. Add the fresh tomato pulp, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  5. Add the chilli powder, turmeric powder, coriander-cumin seeds powder, fresh cream, coriander and cornflour-water mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

How to proceed

  1. Just before serving, re-heat the gravy and slide the paneer tikkas from the skewers into the gravy. Mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
  2. Serve immediately.
RECIPE SOURCE : Punjabi SubzisBuy this cookbook

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