Name: Paneer Tikka Masala - Restaurant Style at Home
Prep time: 15 min
Cook time: 25 min
Total time: 70 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1 cup Dahi (Yogurt); 2 tbsp Besan (Gram Flour); 1/2 tsp Ajwain (Carom Seeds); 1/2 tsp Chaat Masala; 1 tsp Dhaniya Powder (Coriander Powder); 1/2 tsp Lal Mirch Powder (Red Chili Powder); 1/4 tsp Haldi (Turmeric Powder); 1/3 tsp Namak (Salt); 1 tsp Jeera Powder (Cumin Powder); 1 tsp Kasuri Methi (Dried Fenugreek Leaves); 1 tbsp Adrak Lahsun Paste (Ginger Garlic Paste); 1 tbsp Tel (Oil); 250g Paneer (cubed); 1 large (red and yellow) Shimla Mirch (Bell Peppers, cubed); 1 large Pyaz (Onion, cubed); 2 tbsp Tel (Oil); 1 tsp Jeera (Cumin Seeds); 1 medium Pyaz (Onion, finely chopped); 1/2 tsp Lal Mirch Powder (Red Chili Powder); 1 tsp Dhaniya Powder (Coriander Powder); 1/4 tsp Haldi Powder (Turmeric Powder); 1.5 medium Tamatar (Tomatoes, finely chopped); 1/3 tsp Namak (Salt); 1/2 cup (as needed) Water

Ready in

70 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

25 min

Serving

4 People

Calories / Serving

~400 kcal

Recipe Summary

This video demonstrates how to make Paneer Tikka Masala at home without a tandoor, achieving a restaurant-style taste. The recipe involves marinating paneer and vegetables in a spiced yogurt mixture, then cooking them in a rich tomato-onion gravy. It's an easy-to-follow recipe for a delicious Indian main course.

Adjust servings

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All Ingredients - For Marinade

Dahi (Yogurt) 1 cup
Besan (Gram Flour) 2 tbsp
Ajwain (Carom Seeds) 1/2 tsp
Chaat Masala 1/2 tsp
Dhaniya Powder (Coriander Powder) 1 tsp
Lal Mirch Powder (Red Chili Powder) 1/2 tsp
Haldi (Turmeric Powder) 1/4 tsp
Namak (Salt) 1/3 tsp
Jeera Powder (Cumin Powder) 1 tsp
Kasuri Methi (Dried Fenugreek Leaves) 1 tsp
Adrak Lahsun Paste (Ginger Garlic Paste) 1 tbsp
Tel (Oil) 1 tbsp
Paneer (cubed) 250g
Shimla Mirch (Bell Peppers, cubed) 1 large (red and yellow)
Pyaz (Onion, cubed) 1 large

All Ingredients - For Gravy

Tel (Oil) 2 tbsp
Jeera (Cumin Seeds) 1 tsp
Pyaz (Onion, finely chopped) 1 medium
Lal Mirch Powder (Red Chili Powder) 1/2 tsp
Dhaniya Powder (Coriander Powder) 1 tsp
Haldi Powder (Turmeric Powder) 1/4 tsp
Tamatar (Tomatoes, finely chopped) 1.5 medium
Namak (Salt) 1/3 tsp
Water 1/2 cup (as needed)

Tools You'll Need

Pan
Bowl

Don't have an ingredient? Try these swaps

No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)

⚠ Contains Allergens

dairy

Step-by-Step Instructions

Step 1: Prepare the Marinade

In a bowl, combine 1 cup yogurt, 2 tbsp gram flour, 1/2 tsp carom seeds, 1/2 tsp chaat masala, 1 tsp coriander powder, 1/2 tsp red chili powder, 1/4 tsp turmeric, 1/3 tsp salt, 1 tsp cumin powder, 1 tsp kasuri methi, 1 tbsp ginger garlic paste, and 1 tbsp oil. Mix well until a smooth paste forms.

Step 2: Marinate Paneer and Vegetables

Add 250g cubed paneer, 1 large cubed red and yellow bell pepper, and 1 large cubed onion to the marinade. Mix gently to ensure all pieces are coated. Cover and let it marinate for .

Step 3: Prepare the Gravy Base

Heat 2 tbsp oil in a pan. Add 1 tsp cumin seeds and let them splutter. Then add 1 medium finely chopped onion and sauté until golden brown.

Step 4: Cook Spices and Tomatoes

Add 1/2 tsp red chili powder, 1 tsp coriander powder, and 1/4 tsp turmeric powder to the sautéed onions. Stir for a few seconds, then add a splash of water to prevent burning. Add 1.5 medium finely chopped tomatoes and 1/3 tsp salt. Mix well, cover, and cook for until tomatoes soften and oil separates.

Step 5: Add Marinated Paneer and Vegetables

Once the tomatoes are cooked and mashed, add about 1/4 cup of water and bring to a boil. Then, add the marinated paneer and vegetables to the pan. Mix everything thoroughly to combine with the gravy.

Step 6: Simmer the Paneer Tikka Masala

Add another splash of water (about 1/4 cup) to prevent the marinade from sticking. Cover the pan and cook on low flame for , stirring once in between, until the paneer is cooked through and the gravy thickens to your desired consistency. Cook for another after stirring.

Step 7: Serve

Once cooked, give it a final stir. Your Paneer Tikka Masala is ready to be served hot with roti, naan, or rice.

Pro Tips

• Marinate paneer and vegetables for at least 30 minutes for best flavor.

• Cook the gravy on low flame to ensure spices are well cooked and oil separates.

• Adjust spice levels according to your preference.

Recipe Variations

• Add cream or cashew paste for a richer gravy.

• Grill the marinated paneer and vegetables before adding to the gravy for a smoky flavor.

• Serve with naan, roti, or rice.

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