Name: Paneer Tikka Masala
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 g paneer, cut into 2.5 cm cubes; 100 g thick natural yoghurt; 1 tbsp lemon juice; 1 tsp garam masala; 1 tsp ground cumin; 1 tsp Kashmiri chilli powder or paprika; ½ tsp turmeric; 1 tbsp oil; ½ tsp salt; 2 tbsp butter or ghee; 1 large onion, finely chopped; 4 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1 tbsp garam masala; 1 tsp ground coriander; 1 tsp paprika; 2 tbsp tomato purée; 400 g tin chopped tomatoes (or passata); 150 ml double cream; 1 tsp sugar; 1 tsp dried fenugreek leaves (kasuri methi), optional but wonderful; Salt; Fresh coriander, naan and rice, to serve

Paneer Tikka Masala

Charred, marinated paneer in a silky, spiced tomato-cream sauce. Better than takeaway and ready in 40 minutes.

Vegetarian Gluten-free (117 ratings)

Prep15 min

Cook25 min

Total40 min

Serves4

DifficultyMedium

Ingredients

Serves 4
Tick ingredients off as you go.

Paneer marinade

400 g paneer, cut into 2.5 cm cubes

100 g thick natural yoghurt

1 tbsp lemon juice

1 tsp garam masala

1 tsp ground cumin

1 tsp Kashmiri chilli powder or paprika

½ tsp turmeric

1 tbsp oil

½ tsp salt

Sauce

2 tbsp butter or ghee

1 large onion, finely chopped

4 garlic cloves, minced

1 tbsp fresh ginger, grated

1 tbsp garam masala

1 tsp ground coriander

1 tsp paprika

2 tbsp tomato purée

400 g tin chopped tomatoes (or passata)

150 ml double cream

1 tsp sugar

1 tsp dried fenugreek leaves (kasuri methi), optional but wonderful

Salt

Fresh coriander, naan and rice, to serve

Method

Mix the marinade ingredients in a bowl, add the paneer and toss to coat. Leave for 15 minutes (or up to overnight in the fridge).
Heat a large frying pan over high heat and fry the paneer in a single layer for 2 minutes per side until charred in patches. Set aside.
Lower the heat to medium. Melt the butter in the same pan, add the onion and cook for 8 minutes until golden. Add the garlic and ginger and cook 1 minute, then the spices and tomato purée for 1 minute more.
Add the tomatoes and 100 ml water. Simmer for 10 minutes until thick, then blend smooth with a stick blender (optional, for a restaurant-style sauce).
Stir in the cream, sugar and fenugreek leaves. Return the paneer to the pan and simmer for 5 minutes. Season, scatter with coriander and serve with naan and rice.

💡 VeggieTip notes

Paneer is available in most supermarkets near the cheese — or use extra-firm tofu for a vegan version with coconut cream.
Add a handful of peas or spinach at the end for greenery.
Kashmiri chilli gives the classic red colour without much heat.

Nutrition (per serving, approx.)

560kcal

27g protein

18g carbs

43g fat

4g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: paneer curry indian takeaway creamy

Paneer Tikka Masala

Method

💡 VeggieTip notes

Nutrition (per serving, approx.)

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