Paneer Tikka Masala

Chunks of marinated paneer, capsicum, onions and tomatoes cooked in a spicy makhani masala. This is a Sanjeev Kapoor exclusive recipe.

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Paneer Tikka Masala

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Main Ingredients Paneer (cottage cheese), Onions
Cuisine Punjabi
Course Main Course Vegetarian
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Paneer Tikka Masala

  • 200 grams Paneer (cottage cheese) cubed
  • 3 large Onions
  • 3 large Tomatoes
  • 1/2 medium Green capsicum
  • 1/2 cup Hung yogurt
  • 1/2 cup Fresh cream
  • 1 inch piece Ginger cut into juliennes
  • 2 Green chillies slit
  • 3 tablespoons Mustard oil
  • 2 teaspoons Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • 1 1/2 teaspoons Garam masala powder
  • 1 tablespoon Coriander powder
  • 1 1/2 tablespoons Lemon juice
  • 2-3 tablespoons Oil
  • to taste Salt
  • 1 teaspoon Dried fenugreek leaves (kasoori methi)
  • 2 tablespoons Ginger garlic paste
  • 1 teaspoon Cumin seeds
  • 1/2 cup Cashewnut paste
  • for garnishing Fresh coriander Finely chopped


  1. In a bowl take yogurt, one teaspoon red chilli powder, salt, one-fourth teaspoon dried fenugreek leaves, one tablespoon ginger garlic paste, one tablespoon lime juice, half teaspoon garam masala powder and two table spoons of mustard oil. Whisk well and keep aside.
  2. Cut paneer into cubes, cut onion into one inch pieces and separate the layers, cut one tomato into half, remove the pulp and cut into cubes.
  3. Add the cut capsicum, onions and tomatoes to the yogurt mixture. Mix well. Add paneer cubes and mix gently. Keep aside to marinate.
  4. In a pan heat two tablespoons of oil. Add cumin seeds and 2 finely chopped onions to the pan. Cook for seven to eight minutes or till onions start browning.
  5. Skewer Pieces of onion, tomato, capsicum and paneer on the satay sticks.
  6. Add one tablespoon ginger garlic paste to onions. Sauté for a minute.
  7. Add two finely chopped tomatoes and cook for five minutes.
  8. Heat 2 teaspoons oil in a grill pan, place the paneer skewers on it and cook for two minutes on each side.
  9. To the onion tomato masala, add one teaspoon chilli powder, one tablespoon coriander powder, half teaspoon garam masala powder, one-fourth teaspoon turmeric powder and salt. Mix well.
  10. Add ginger juliennes, slit green chillies and cashewnut paste to the pan. Mix well.
  11. Add half cup water and mix well. Add fresh cream and mix.
  12. Add the skewered veggies to the masala.
  13. Add half teaspoon garam masala powder, one-fourth teaspoon kasoori methi and remaining lime juice. Mix.
  14. Garnish with chopped coriander and serve hot.

Nutrition Info

Calories 2369
Carbohydrates 79.1
Protein 65.4
Fat 199.1
Other Fiber Calcium- 1178.4mg