Paneer Tikka Masala
Before cooking
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Steps as written in the recipe card.
21 stepsTiming varies by step
Ingredient prep checklist
- Ginger Garlic Paste: 1 teaspoon ginger garlic paste (or crushed ginger garlic)
- Turmeric: ⅛ teaspoon turmeric ((optional))
- Salt: ¼ teaspoon salt ((adjust to taste))
- Bell Pepper: ½ small bell pepper ((diced capsicum, optional))
- Onion: ½ small onion ((diced & layers separated, optional))
- Oil: 2 tablespoons oil ((divided 1 tbsp. + 1 tbsp.))
- Green Cardamoms: 2 green cardamoms ( +1 inch cinnamon piece + 2 cloves + 1 bay leaf (all optional))
- Tomatoes: 1½ cup tomatoes (ripe chopped (3 large))
- Ginger Garlic Paste: 1½ teaspoon ginger garlic paste (or crushed ginger garlic)
- Garam Masala: ¾ to 1 teaspoon garam masala ((adjust to taste))
- Salt: ¼ teaspoon salt ((adjust to taste))
- Sugar: 1 teaspoon sugar ((optional))
- Kasuri Methi: 1 teaspoon kasuri methi ((optional) (dried fenugreek leaves))
- Coriander Leaves: 2 tablespoons coriander leaves ((cilantro chopped finely))
To a mixing bowl, add the following ingredients: ½ cup greek yogurt (hung curd, refer notes) 1 teaspoon ginger garlic paste (or ¾ teaspoon each grated ginger and garlic) ¼ to ½ teaspoon red chili powder ½ teaspoon garam masala 1/8 teaspoon turmeric ¼ teaspoon kasuri methi 1 teaspoon oil ¼ teaspoon salt 1 teaspoon lemon juice (optional)
References
This step uses
- ½ cup Hung curd ((or Greek Yogurt, Refer notes))
- 1 teaspoon ginger garlic paste (or crushed ginger garlic)
- ¼ to ½ teaspoon Kashmiri red chili powder (or smoked paprika (less spicy kind))
- ½ teaspoon garam masala (or tandoori masala)
- ¼ teaspoon Kasuri Methi ((dried fenugreek leaves))
- ⅛ teaspoon turmeric ((optional))
- ¼ teaspoon salt ((adjust to taste))
- 1 teaspoon lemon juice ((skip if your yogurt is sour))
- 1 teaspoon oil
- 2 tablespoons oil ((divided 1 tbsp. + 1 tbsp.))
- 1½ teaspoon ginger garlic paste (or crushed ginger garlic)
- ¾ to 1 teaspoon red chili powder ((or paprika) less spicy kind)
- ¾ to 1 teaspoon garam masala ((adjust to taste))
- ¼ teaspoon salt ((adjust to taste))
- 1 teaspoon kasuri methi ((optional) (dried fenugreek leaves))
Full ingredient reference
- 250 grams paneer ((cubed to 1 by 1 inch pieces))
- ½ cup Hung curd ((or Greek Yogurt, Refer notes))
- 1 teaspoon ginger garlic paste (or crushed ginger garlic)
- ¼ to ½ teaspoon Kashmiri red chili powder (or smoked paprika (less spicy kind))
- ½ teaspoon garam masala (or tandoori masala)
- ¼ teaspoon Kasuri Methi ((dried fenugreek leaves))
- ⅛ teaspoon turmeric ((optional))
- ¼ teaspoon salt ((adjust to taste))
- 1 teaspoon lemon juice ((skip if your yogurt is sour))
- 1 teaspoon oil
- ½ small bell pepper ((diced capsicum, optional))
- ½ small onion ((diced & layers separated, optional))
- 2 tablespoons oil ((divided 1 tbsp. + 1 tbsp.))
- 2 green cardamoms ( +1 inch cinnamon piece + 2 cloves + 1 bay leaf (all optional))
- 1 cup onions (cubed (2 medium))
- 1½ cup tomatoes (ripe chopped (3 large))
- 1½ teaspoon ginger garlic paste (or crushed ginger garlic)
- 14 cashew nuts (or almonds (For a nut-free option refer notes))
- ¾ to 1 teaspoon red chili powder ((or paprika) less spicy kind)
- ¾ to 1 teaspoon garam masala ((adjust to taste))
- ¼ teaspoon salt ((adjust to taste))
- 1 teaspoon sugar ((optional))
- ¾ + ¾ cup water ((to blend + cook the sauce))
- 1 teaspoon kasuri methi ((optional) (dried fenugreek leaves))
- 3 tablespoons Heavy cream ((Whipping cream or cooking cream))
- 2 tablespoons coriander leaves ((cilantro chopped finely))