Paneer Tikka Masala is a true gem in the world of vegetarian Indian cuisine, combining the soft, creamy goodness of paneer with the rich, aromatic flavors of tikka masala sauce. Trust me, it’s a love story written in spices and flavors that you absolutely don’t want to miss!
Get ready to be transported to the vibrant streets of India with this vegetarian Paneer Tikka Masala recipe that boasts authentic flavors. It’s a celebrated dish from the Indian culinary world, offering a scrumptious vegetarian alternative to Chicken Tikka Masala. Here, paneer, an Indian cottage cheese, is marinated in a yogurt-spice blend and then seared to spicy perfection.
This paneer then finds its home in a fiery, flavorful Indian sauce! This curry is often garnished with cilantro and traditionally served with rice or naan bread as a main dish.
Paneer Tikka Masala is deliciously spicy, creamy, and fiery. For those who prefer a milder version or are cooking for the family, simply skip the cayenne pepper and consider reducing the amounts of garlic and ginger used.
The standout flavor of this dish primarily comes from Garam Masala, an Indian spice mix. You can follow this recipe to make your own Garam Masala or find it ready-made at the supermarket, though it’s usually available in larger stores or spice shops.
Let me show you how to bring the taste of India into your home with this Paneer Tikka Masala recipe!
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Ingredients
See recipe card for quantities.
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!
- Paneer: Mix yogurt, garlic, ginger, and the remaining spices in a bowl. Cut paneer into large cubes, add to the bowl, and mix well.
- Heat a frying pan with 1 tablespoon of oil. Add paneer and sear on both sides until golden brown. Set aside.
- Tikka Masala: Heat another pan with 1 tablespoon of oil. Sauté onion over medium heat for 3 minutes. Add garlic and ginger, sauté for another 30 seconds. Add spices, and cook for another 30 seconds.
- Add crushed tomatoes and water, simmer on low heat for 10 minutes.
- Season with cream and sugar. Stir in the paneer and warm through.
- Serve in a bowl, optionally garnished with cilantro. Pairs well with Jasmine rice, Basmati rice, roti, or warm naan bread.
Storage Instructions
Store leftovers in an airtight container in the refrigerator. Stays fresh for up to 2 days.
Reheat in the microwave or in a frying pan with a little water!
More Indian Recipes
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📖 Recipe
Indian Paneer Tikka Masala
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
Paneer
- 1 tablespoon oil
- 14 oz paneer
- 4 tablespoon Greek yogurt
- 2 cloves garlic, grated
- 1 tablespoon ginger, grated
- 2 teaspoon garam masala spice mix, see notes
- ½ teaspoon smoked paprika, or paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
Tikka Masala
- 1 tablespoon oil
- 1 onion, minced
- 2 cloves garlic, grated
- 1 tablespoon ginger, grated
- 2 tablespoon garam masala spice mix, remaining mix, if homemade according to the notes section
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper
- 1 x 14 oz can tomato passata
- ½ cup water
- ⅓ cup heavy cream, Vegan: soy or oat cream
- 1 teaspoon sugar
Instructions
- Paneer: Mix yogurt, garlic, ginger, and the remaining spices for the paneer in a bowl. Cut the paneer into large cubes, add to the bowl, and mix well.
- Heat a frying pan with 1 tablespoon of oil. Add the paneer and fry on both sides for a few minutes until golden brown. Set aside.
- Tikka Masala: Heat a pan with 1 tablespoon of oil. Add onion and sauté over medium heat for 3 minutes. Add garlic and ginger, sauté for another 30 seconds. Add the spices, and sauté for another 30 seconds.
- Add tomato passata and water, let it simmer on low heat for 10 minutes.
- Season with cream and sugar. Stir in the paneer and let it warm up again.
- Serve Paneer Tikka Masala in a bowl and garnish with cilantro if desired. It pairs well with Jasmine rice, Basmati rice, or warm naan bread.
Notes
- 1 tablespoon ground cumin
- 1 ½ teaspoon ground coriander
- 1 ½ teaspoon ground cardamom
- 1 ½ teaspoon black pepper
- 1 teaspoon ground cinnamon
- ½ teaspoon clove powder
- ½ teaspoon ground nutmeg
Equipment
Nutrition
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This recipe is excellent! My whole family loved it!
Happy to hear, Sandra! ❤️