Meals · Punjab

Paneer Tikka Masala

Smoky, charred paneer tikka with peppers and onion, folded into a buttery tomato and cashew masala scented with kasuri methi.

Paneer Tikka Masala

Prep 20 min · Cook 35 min · Total 55 min + 30 min marinade · Serves 4

Ingredients

Tikka

  • 300 g Paneer, cut into 1 inch cubes
  • 1 Green capsicum, cut into 1 inch squares
  • 1 Onion, cut into petals
  • ½ cup Thick yoghurt (hung curd)
  • 1 tbsp Gram flour (besan), dry roasted
  • 1 tbsp Ginger-garlic paste
  • 1 ½ tsp Kashmiri chilli powder
  • ½ tsp Turmeric
  • 1 tsp Garam masala
  • ½ tsp Chaat masala
  • 1 tsp Kasuri methi
  • 1 tbsp Mustard oil
  • 1 tbsp Lemon juice
  • ½ tsp Salt

Masala

  • 2 tbsp Butter
  • 1 tbsp Oil
  • 1 tsp Cumin seeds
  • 2 Onions, finely chopped
  • 1 tbsp Ginger-garlic paste
  • 2 Green chillies, slit
  • 4 Tomatoes, puréed
  • 12 Cashews, soaked and ground to a paste
  • 1 ½ tsp Kashmiri chilli powder
  • 1 tsp Coriander powder
  • 1 tsp Garam masala
  • 1 tsp Sugar
  • ¾ tsp Salt
  • ¾ cup Water
  • ¼ cup Single cream
  • 1 tbsp Kasuri methi
  • 2 tbsp Coriander leaves, chopped

Method

  1. Marinate. Whisk the yoghurt with the roasted besan, ginger-garlic paste, spices, kasuri methi, mustard oil, lemon juice and salt. Fold in the paneer, capsicum and onion and leave for at least 30 minutes.
  2. Char the tikka. Thread onto skewers and grill under a very hot grill, or cook in a smoking-hot cast-iron pan with a little oil, turning, until charred in spots. Don't overcook or the paneer toughens.
  3. Start the masala. Heat the butter and oil in a pan, crackle the cumin and cook the onions until golden. Add the ginger-garlic paste and green chillies and cook for a minute.
  4. Cook the tomatoes. Add the tomato purée, chilli powder and coriander powder. Cook, stirring, until thick and the fat separates. Stir in the cashew paste and cook for 2 minutes more.
  5. Simmer. Add the water, sugar, salt and garam masala and simmer for 5 minutes. Stir in the cream and kasuri methi crushed between your palms.
  6. Combine. Slide the tikka and vegetables into the masala, fold gently and heat for 2 minutes. Scatter with coriander and serve with naan, kulcha or jeera rice.

Tips

For a dhaba-style smoky finish, put a small steel bowl in the curry, add a red-hot piece of charcoal, drop on 1/2 tsp ghee and cover the pan for 2 minutes.