Paneer is a great way to make classic Indian dishes into delicious vegetarian options. This paneer tikka masala recipe takes the meat out of the classic curry, while keeping the delicious flavour and satisfying tang!
A beautiful curry has been a favourite comfort food of mine for a long time. My local Indian takeaway was on speed dial for whenever I needed food to give me a pick-me-up. Tikka masala is an absolute classic, with all sorts of delicious flavour and lovely colour as a bonus. Even better, it is fast and fun to cook at home!
I love Indian food, and often choose it for takeout when I need a little comfort food. Indian cuisine has a long vegetarian tradition, which means there are always great meat-free options.
Tikka masala is an absolute classic in much of the world. There are a lot of theories about its origin. Some people believe that it came from India, created fairly recently but in keeping with traditional Indian cuisine. But the theory I have heard the most is that it was created in the UK by Bangladeshi or Indian chefs.
Either way, tikka masala is a favourite in restaurants and takeouts. The creamy texture and slightly sharp taste are both so satisfying!
Paneer is a cheese from the Indian subcontinent made from cow or buffalo milk. It’s pleasantly soft, and has an amazingly satisfying chew when cooked right. It holds its shape so well, and soaks up just enough of the curry sauce to give each piece a lovely flavour. We love using paneer as a meat replacement in curries.
Traditional tikka masala uses chicken that has been marinated in yoghurt and spices. Paneer benefits from marination as well, allowing it to soak up the beautiful spices. In this recipe, the paneer is marinated in a mixture of the yoghurt and curry paste for just twenty minutes. Once marinated, the paneer is browned over medium heat and set aside. This doesn’t take long, and makes the paneer nicely golden.
How to make paneer tikka masala
Making paneer tikka masala takes a bit of time, but it is not a difficult recipe. Start by tossing the paneer in the yoghurt and tikka masala paste mixture and letting it marinate for about 20 minutes. Once done, fry it lightly on each side until nicely golden. Then remove to a plate and set aside.
Heat up a pan over medium heat and add oil, then chopped onion, and let it cook for 7-10 minutes. Then add ginger paste and minced garlic and let it cook together for another minute.
Add the curry paste to the pan and let it cook until everything is heated through. Now add water and chopped tomatoes. Bring it to a boil then lower the heat and add the paneer back to the pan. Cover it with a lid and cook it all together for 20 minutes. Now pour in heavy cream, sugar and mix it together. Add a sprinkling of chopped cilantro/coriander before serving.
What to serve with it
Paneer tikka masala goes well with other curries, making an Indian feast a whole lot of fun. I love any curry with a good Indian pickle, especially lime pickle. You should be able to find very good options in any sizeable grocery store.
Tikka masala is best served with basmati rice. Naan is also fantastically good, whether alone or with rice.
- 1 tbsp veg oil
- 250g paneer
- 2 tbsp yogurt
- 1 tsp tikka masala paste
- 1-2 tsp veg oil
- 1 onion
- 1 tbsp ground ginger
- 2 cloves garlic
- ½ cup/ jar paste
- 400ml chopped tomatoes
- ½ cup double cream
- 3 tsp brown sugar
- Mix yogurt and paste and marinate cubed paneer in it for 20 minutes. Brown over medium heat till golden, remove to a plate.
- Add oil to a pan and heat, then add chopped onion and cook for 7-10 minutes. Then add garlic and ginger paste and cook for 1 minute longer.
- Then add the curry paste and heat it through, then add ¼ cup water and chopped tomatoes, bring to a boil, then lower the heat and return paneer to the pan and cook for 20 minutes covered with a lid. Then pour in the heavy cream, sugar and add chopped cilantro/coriander before serving.
This curry goes well with other curry to make a fantastic Indian feast. I love any curry with a good Indian pickle, especially lime pickle.
Tikka masala is best served with basmati rice. Naan is also goes fantastically well, whether alone or with rice.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 384Total Fat: 32gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 78mgSodium: 499mgCarbohydrates: 12gFiber: 1gSugar: 8gProtein: 14g