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Monday, June 28, 2010

Paneer Tikka Masala

For Marination:


3/4 lb Paneer (12oz)
2tbsp plain Yogurt
1tbsp grated Ginger
1 1/2tsp Coriander Powder
1tsp Chilli powder
1tbsp Oil

How to:

  • In a bowl, mix together the paneer with yogurt, ginger, coriander powder, chilli powder and salt.

  • Let it marinate for an hour in the refrigerator.

  • Heat a skillet with oil coated evenly and fry the marinated paneer for a min on each side or until brown.

  •  Transfer'em to a plate and keep it aside.

For gravy:


6 Roma Tomatoes
3 green chilli

2tsp Coriander powder
1/4tsp Turmeric powder
1/2tsp Garam masala powder
1/4tsp Sugar

1/2tsp Paprika
1/2tsp Cumin seeds

Pinch Asafoetida
2 Bay leaves

1 1/2tbsp plain Yogurt
1tbsp Oil

How to:

  • Puree the tomatoes and green chilli together and keep aside.

  • Heat oil in the same skillet, add cumin seeds, when it splutters, add asafoetida and bay leaves.

  • Now pour the tomato-green chilli puree and cook until raw smell disappears.

  • Then add coriander powder, paprika (gives nice color & flavor), turmeric powder, sugar and required salt and cook for 3-4 mins.

  • When the masala is all cooked, add yogurt, stir well and cook until the gravy thickens. 

  • When you get the desired consistency, add the fried paneer pieces, mix well and cook in a medium-low flame for couple of mins.

  • Now add the garam masala powder and cook for another min.

  • Check salt for taste, switch off and garnish with cilantro.

Serve hot with chapathi or naan or pulao.

Sending this dish to " Letz Relishh – Paneer" hosted by Jay.


  1. I suddenly gone crazy for this tikka masala ... urs make mah mouth water ;)

  2. Thanks Pavithra.Glad you liked it.

  3. Like to give a try today !


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