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Indian Vegetarian Recipes

easy dal palak (creamy lentils with spinach)

https://www.vegrecipesofindia.com/palak-dal-spinach-dal/

Dal Palak is an easy and nutritious recipe of spinach with pigeon pea lentils.

It is also one of the popular Indian lentil recipes as it combines the goodness of the pigeon pea lentils (known as arhar dal or tuvar dal in Hindi) as well as spinach (called as palak in Hindi).

In this post, I am sharing 2 delicious variations of dal palak.

  • Dal Palak – No Onion No Garlic Version. Made in a stovetop pressure cooker.
  • Vegan Dal Palak – Made with onions and garlic in an Instant pot.

Both the recipes are shared with step by step photos and taste good. So you can make either of them depending upon the gadgets you have. My personal favorite is the no onion no garlic version.

About Dal Palak  (No Onion No Garlic Version)

There are many ways of making Palak ki dal. This delicious recipe is a very simple and easy one and won’t take much of your time.

Palak and dal go very well together. In India we do add veggies to dal and spinach dal is one of those recipes. I have adapted this dal palak recipe from a friend who would make sumptuous food.

Being a meditator, he would never add onion, garlic and chilies to his food. Whilst once at his home, he made this dal for us. I thought the dal would be very bland without onions and no garlic, but I was wrong.

The dal palak was so good. It had the subtle aroma of ghee tempered with cumin and a gingery taste plus creamy and soft. Onions and garlic have a strong flavor and taste. I am sure this dal would also taste great with onions and garlic added to it.

There are no heavy spices like garam masala added to this dal. It goes well with basmati rice and even soft roti or chapatis.

Our friend used to make this dal palak with basically 2 lentils:

  1. Tuvar dal (split pigeon peas or arhar dal) and
  2. Masoor dal (pink lentil).

You can use both these lentils or use only tuvar dal. I have also added some chopped green chilies and red chili powder to the dal. The chilies just enhance the flavor and taste of the dal without making it spicy or hot.

For tempering, you could use oil, but for better taste and flavor use ghee.

How to make dal palak (no onion no garlic)

1: Pick and rinse the dal. Pressure cook the lentils with turmeric for 5 to 6 whistles till the lentils become soft and mushy.

2: Wash 2 cups chopped spinach leaves. Chop them finely and keep aside.

3: In a pan or kadai, heat 2 or 3 tbsp ghee or oil. Fry 1 tsp cumin seeds. For a vegan spinach dal use oil. You can use any neutral tasting oil.

4: When the cumin seeds sizzle, add 1 inch chopped ginger. Fry for a few seconds until the raw aroma of ginger goes away.

5: Add 1 to 2 chopped green chilies and fry for few seconds.

6: Add 2 cups chopped spinach leaves. Apart from spinach, you can also add amaranth leaves or fenugreek leaves and even kale.

7: Now add ½ tsp red chili powder and ¼ tsp asafoetida (hing). Mix these with the spinach and saute the spinach for some minutes stirring in between till the spinach leaves wilt. Skip asafoetida if you don’t have.

8: Now add the mashed lentils. The green you see in the lentils is the spinach. I was using the same spoon for sauteing the spinach and mashing the lentils….. One spoon less for me to wash 🙂

9: When the spinach softens and becomes dry like shown in the pic below.

10: Then its time to add the mashed lentils.

11: Mix the cooked lentils with the spinach. If you want a very thick dal with roti, you will stop at this stage. If you want to stop here at this step then add salt as per your taste. Mix well and simmer the dal for 1-2 minutes. Keep stirring continuously.

However, if you want a creamy, smooth dal then continue to the further steps below and don’t add the salt now.

12: Add water to the dal. The quantity of water will depend on how much thick or thin you want the dal palak to be.

13: Add salt and mix. Simmer for 5 to 6 minutes.

14: Serve the dal palak hot with rice or roti and a side vegetable dish or salad or raita.

Few more dal recipes for you

This recipe post is from the archives (Feb 2012) and has been republished and updated on 6th June 2020.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Easy Dal Palak

Dal palak is easy and simple to make recipe of spinach with pigeon pea lentils.

Servings (change the number to scale):4

(1 CUP = 250 ML)

pressure cooking dal

  • Pick and wash the lentils. Take the lentils in a pressure cooker with turmeric powder.
  • Add 2 to 2.5 cups of water and pressure cook for 5 to 6 whistles or till the dals become soft and mushy.
  • Mash the dals and keep aside.

making dal palak

  • In a pan, heat ghee. Fry the cumin and then add the chopped ginger and fry till the raw aroma of ginger goes away.
  • Now add the chopped chili and fry for half a minute. Fry for a minute.
  • Now add the chopped spinach. Add red chili powder and asafoetida (hing).
  • Saute for some minutes till the spinach becomes soft and stops releasing water on a medium flame.
  • Now add the mashed lentils now. Mix the lentils with the spinach.
  • Add water around ½ cup to 1 cup depending on how thick or thin you want the dal to be.
  • Finally, add salt and simmer the dal for 5 to 6 minutes.
  • Serve dal palak hot with rice and a side vegetable dish or salad or raita.

About Instant Pot Dal Palak

It is an easy and nutritious vegan recipe of spinach with pigeon pea lentils made in an Instant Pot.

Spinach has a high nutritional value and is extremely rich in antioxidants, iron, calcium, vitamin A, vitamin C, vitamin E and vitamin K.

Many people are not fond of greens like spinach, fenugreek leaves, amaranth leaves and that is especially true for kids. But when we mix the greens with dals or legumes then the dish not only becomes tasty but also nutritious.

In this recipe, you can substitute spinach (palak) with amaranth leaves (chaulai) or fenugreek leaves (methi) and even kale. I have made a kale dal too.

You can also use moong lentils or a combination of moong+pigeon pea lentils or red lentils (masoor dal)+pigeon pea lentils.

Serve Palak Dal with roti, paratha or steamed basmati rice. It will also go well with cumin rice or ghee rice.

How to make Instant Pot Dal Palak

1. Pick and then rinse ½ cup pigeon pea lentils (tuvar dal or arhar dal) a couple of times in water. Drain all the water. Keep aside. Also chop onions, tomatoes, crush ginger and garlic and slit green chillies.

2. Press the sauté switch on normal on the Instant Pot and set the timer to 10 or 12 minutes.

3. Add 2 tablespoons oil and let the oil become hot. Sprinkle ½ teaspoon cumin seeds. Fry them till splutter and become fragrant.

4. Add ⅓ cup chopped onions. You can also use ⅓ cup sliced shallots instead.

5. Stirring often sauté the onions till they turn translucent or light golden.

6. Now add 1 teaspoon crushed ginger or ginger paste, 2 medium crushed garlic (with or without their peels) and 1 to 2 green chillies (sliced or chopped). Sauté for 4 to 5 seconds till the raw aroma of ginger and garlic goes away. You can use the less mode while sautéing.

7. Next, add ⅓ cup chopped tomatoes. Mix very well.

8. Sauté till the tomatoes soften and become pulpy. Stir often when sautéing tomatoes.

9. Next add a pinch of asafoetida (hing), ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder or cayenne pepper and ½ teaspoon coriander powder. For a spicy dal, you can increase the number of green chilies and red chili powder.

10. Mix very well.

11. Add the rinsed pigeon pea lentils.

12. Mix very well and deglaze removing any bits or pieces of ingredients stuck to the bottom of the pot.

13. Pour 1.5 cups of water. Mix very well and deglaze if required.

14. Use the pressure cooking mode and set the timer to 15 minutes on high pressure.

15. Meanwhile, when the lentils are getting pressure cooked,  rinse 75 to 100 grams spinach leaves in a colander. Chop them finely and keep aside. You will need 1.5 cups of chopped spinach. Use tender spinach leaves. You can use the stems if they are tender. If the spinach leaves are too large and the stems are fibrous and dense, then only use the leaves and do not add the stems.

16. When the pressure cooking is complete, allow a natural pressure release (NPR) for 10 to 12 minutes. If there is still pressure in the Instant Pot, then lift the valve for the steam to be released. Open the lid and check if the lentils have cooked and softened. They should be mushy.

17. Mash the lentils with a spoon.

18. Add the chopped spinach, ¼ teaspoon garam masala powder, ½ teaspoon kasuri methi (dried fenugreek leaves) and salt as per taste to the cooked lentils. Both garam masala and kasuri methi are optional and you can skip these.

19. Stir and mix again.

20. Press the sauté button on normal and set the time to 6 or 7 minutes.

21. Begin to simmer the lentils. Simmer till the spinach leaves wilt. This takes about 6 to 7 minutes. Stir often.

22. Once the spinach leaves have wilted, the dal is ready to be served. Check the consistency. Add ¼ to ½ cup hot water if the dal becomes thick. If you prefer a thicker dal, simmer for a few more minutes. For a thin dal, you can add some hot water. This recipe yields a palak dal having a medium consistency. At this step, you can even drizzle  ½ to 1 teaspoon lemon juice in the dal.

23. Serve Palak Dal with roti or lachha paratha or basmati rice or cumin rice.

This recipe post is from the archives and has been recently updated. 

More Instant Pot Recipes:

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Instant Pot Dal Palak

Instant Pot Palak Dal is an easy to prepare delicious and healthy pigeon pea lentils (tuvar dal) with spinach (palak), onions, tomatoes and spices.

Servings (change the number to scale):4

(1 CUP = 250 ML)

  • Pick and rinse pigeon pea lentils (tuvar dal or arhar dal) a couple of times in water. Drain all the water. Keep aside.
  • Press the sauté switch on normal on the Instant Pot and set the timer to 10 or 12 minutes.
 Add oil and let it become hot. You can also use ghee or butter instead of oil.
  • Add cumin seeds and fry them till splutter and become fragrant.
  • Add chopped onions or sliced shallots and stirring often sauté till translucent or light brown.
  • Now add crushed ginger or ginger paste, crushed garlic and green chilies (sliced or chopped).
  • Saute for 4 to 5 seconds till the raw aroma of ginger and garlic goes away. You can also use the less mode of the IP while sautéing.
  • Next, add ⅓ cup chopped tomatoes and sauté till they soften and become pulpy. Stir often when sauteing tomatoes.
  • Then add a pinch of asafoetida, turmeric powder, red chilli powder and coriander powder. For a spicy dal, you can increase the quantity of green chillies and red chilli powder.
  • Mix very well.
  • Add the rinsed pigeon pea lentils and mix them very well. Deglaze removing any bits or pieces of ingredients stuck to the bottom of the pot.
  • Pour 1.5 cups water. Mix very well. Deglaze if required.
  • Use the pressure cooking mode and set the timer to 15 minutes on high pressure.
  • Meanwhile, when the lentils are getting pressure cooked, rinse the spinach leaves in a colander. Drain all the water. Chop them finely and keep aside.
  • When the pressure cooking is complete, allow a natural pressure release for 10 to 12 minutes. If there is still pressure in the Instant Pot, then lift the valve for the steam to be released. Open the lid and check if the lentils have cooked and softened. They should be mushy.
  • Mash the lentils with a spoon.
  • Add the chopped spinach, garam masala powder, kasuri methi (dry fenugreek leaves) and salt as per taste to the cooked lentils. Kasuri methi is optional and you can skip it.
  • Stir and mix again.
  • Press the sauté button on normal and set the timer to 6 or 7 minutes.
  • Begin to simmer the lentils till the spinach leaves wilt. This takes about 6 to 7 minutes. Stir often.
  • Once the spinach leaves have wilted, the dal is ready to be served. Check the consistency. Add ¼ to ½ cup hot water if the dal becomes thick. If you prefer a thicker dal, simmer for a few more minutes. For a thin dal, you can add some hot water. This recipe yields a palak dal having a medium consistency. At this step, you can even drizzle ½ to 1 teaspoon lemon juice in the dal.
  • Serve Dal Palak with steamed rice, cumin rice, roti or bread.
  1. On Spinach: You can use the stems if they are tender. If the spinach leaves are too large and the stems are fibrous and dense, then only use the leaves and do not add the stems.
  2. Frozen Spinach: When fresh spinach is not available, replace with frozen spinach.
  3. Cooking Lentils: When cooking lentils, always use lentils which are fresh and in their shelf period. Aged or old lentils will take more time too cook. In this case, if the lentils are undercooked, then add some more water and continue to pressure cook in the Instant Pot for 10 or 15 minutes more.
  4. Different Lentils: The same recipe can be made wholly or in a half-half ratio with lentils like – mung lentils, red lentils and split chickpeas. For split chickpeas, soak them in water for 30 minutes before pressure cooking.
  5. Consistency: You can make the dal thin or thick by adding less or more water once the dal is cooked. When pressure cooking the dal, add the 1.5 cups water as mentioned in the recipe.
  6. Taste & Flavor: Increase the green chillies, garam masala powder and red chilli powder for a spicy dal. For a less spicy version you can decrease these spices. A bit if lemon juice added to the dal gives a nice tang.

Nutrition Facts

Instant Pot Dal Palak

Amount Per Serving

Calories 167 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 347mg15%

Potassium 341mg10%

Carbohydrates 19g6%

Fiber 8g33%

Sugar 2g2%

Protein 7g14%

Vitamin A 1195IU24%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 9mg11%

Vitamin E 3mg20%

Vitamin K 57µg54%

Calcium 33mg3%

Vitamin B9 (Folate) 141µg35%

Iron 2mg11%

Magnesium 41mg10%

Phosphorus 121mg12%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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Indian Vegetarian Recipes

Paneer Tikka Masala

paneer curry served in a white bowl garnished with cilantro with naan in the background

Paneer Tikka Masala is a popular Indian curry where cubes of paneer (Indian cottage cheese), onions and peppers are marinated with yogurt and spices, grilled and then tossed in a creamy tomato based curry. This dish goes extremely well with butter naan or paratha or basmati rice.

paneer curry served in a white bowl garnished with cilantro with naan in the background

About This Recipe

You know the most famous Indian food in the world? It is Chicken Tikka Masala, at least that’s what I think. You talk to anyone in the UK or USA and even if they don’t know much about Indian food they definitely know about chicken tikka masala. I think the dish is synonyms with Indian food in the west. The vegetarian version of it is of course Paneer Tikka Masala which is also quite popular and you would find it on the menu of most Indian restaurants.

Growing up in India, I had never heard of paneer tikka masala. Sure, we had paneer tikka but adding it to a curry was unknown, at least to me. I remember watching a MasterChef India episode some 10 years back which had chef Vikas Khanna and chef Kunal Kapoor talking about the origin of this dish. They also shared a recipe and so this recipe is inspired from their version.

They of course shared the recipe for chicken tikka masala but I changed it to paneer tikka masala and also made few changes depending on my preferences and availability. This recipe uses curry powder which is a common spice mix in the west (again this spice mix doesn’t even exist in India) and it makes sense since this dish originated in the UK. There are stories of how a chef added cream sauce to chicken tikka to please the taste buds of British people and that’s where it originated from.

There are 2 parts to this recipe- the tikka part where paneer, onions and peppers are marinated with yogurt and spices and then grilled. You can cook the tikka in tandoor, oven or in your pan. The other part of the recipe is the curry which is a smooth curry made with onions, tomatoes, cream and butter. The grilled tikka is added to the curry and then served as a main course with side of bread.

This Paneer Tikka Masala

  • is super creamy, smooth.
  • goes well with naan, paratha.
  • makes a comforting meal.
  • leftovers are great as well!

Ingredients

There are 2 parts to this recipe- the paneer tikka and the curry.

ingredients for paneer tikka masala arranged on a board

Paneer Tikka

Paneer: you can use either homemade or store bought paneer but whatever paneer you use, it should be firm and be able to hold it’s shape. You can find paneer at Indian grocery stores or make it at home.

Yogurt: for the marinade, it is best to use thick yogurt. Either use Greek yogurt or if using regular yogurt, use store bought yogurt which tends to be thicker than homemade yogurt. If using homemade yogurt, strain it using a muslin cloth for at least 3 to 4 hours to get rid of all the excess water.

Spices: the marinade uses coriander powder, garam masala, two types of chili powder, ginger-garlic and lime juice. You can also use fresh herbs like cilantro, mint.

The Masala/Curry

Curry base: the base is made with onions, tomatoes, ginger and garlic which is quite a staple for most creamy Indian curries. I like using white onion for that sweet, subtle flavor.

Spices: this paneer tikka masala recipe uses curry powder which is a mix of spices and is popular in the western world. It’s not so much popular in India actually, in fact I didn’t even know it existed until I moved out of India. If you don’t have it, you can use a blend of coriander, cumin, turmeric and ginger.

Flavor enhancers: to make the curry creamy, we finish the recipe with butter, cream and cilantro!

Step by Step Instructions

1- We will start by making the paneer tikka. To a large bowl, add yogurt (1/3 cup + 1 tablespoon), make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe). To that add the following:

  • 1 & 1/2 teaspoon ginger-garlic paste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon Kashmiri red chili powder
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon salt
  • juice of 1/2 lime

2- Using a spatula or whisk, mix until all the ingredients are well combined.

3- Now add 225 grams paneer (cubed into big cubes), 1 medium red onion (quartered and separated into petals) and 1 medium green pepper (cut into 1 inch cubes).

4- Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.

step by step picture collage of making paneer tikka masala

5- Meanwhile, let’s work the curry part of this recipe. Heat 1 tablespoon oil and 1 tablespoon butter in a pan on medium heat. Once hot, add 1/2 teaspoon cumin seeds and 1-inch cinnamon stick.

6- Let the seeds sizzle and then add 1 large white onion (roughly chopped), 3 to 4 large garlic cloves, chopped and 1-inch chopped ginger.

7- Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.

8- Then add 3 large tomatoes (chopped) along with the following:

  • 1& 1/2 teaspoon curry powder
  • 1/2 teaspoon Kashmiri red chili powder
  • 3/4 teaspoon salt, or to taste
  • 1 tablespoon sugar
step by step picture collage of making paneer tikka masala

9- Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.

10- Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.

11- Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.

12- Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.

Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).

step by step picture collage of making paneer tikka masala

13- Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.

14- Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, 2 to 3 tablespoons cream and 1 to 2 tablespoons chopped cilantro. Mix and let it cook for 2 minutes.

15- Add the roasted paneer, onions and peppers into the curry.

16- Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.

step by step picture collage of making paneer tikka masala

Serving Suggestions

You can serve paneer tikka masala with the following:

  • Butter Naan: nothing like fluffy, soft homemade naan to dip into the curry.
  • Jeera rice: rice seasoned with cumin seeds makes the perfect pairing.
  • Roti: you can never go wrong with the classic Indian everyday bread.
  • Tandoori roti: another great bread to serve the curry with.
bowl of paneer tikka masala garnished with cilantro and spoons of spices placed on the side

Vegan Variation

For a vegan version of this recipe you can do the following substitutions:

  • use extra-firm tofu in place of paneer.
  • marinate the tofu with thick coconut milk (use the top part from the can) or vegan yogurt (plain almond milk works well).
  • replace butter with vegan butter.
  • replace heavy cream with coconut milk.

Tips & Notes

  • I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
  • Kasuri methi (dried fenugreek leaves) can definitely be added toward the end for that nice aroma.
  • If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
  • You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
plate with naan and a paneer curry

Frequently Asked Questions

Is Paneer Tikka same as Paneer Tikka Masala?

No they are different. Paneer Tikka is served as an appetizer and has cubes of grilled paneer where for paneer tikka masala the grilled paneer is added to a creamy curry and served as a main dish.

What can I substitute the curry powder with?

Go for a mix of coriander powder, turmeric, cumin and ginger. For replacing 1 u0026 1/2 teaspoon curry powder in this recipe, I would probably use 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon turmeric and 1/8 teaspoon ground ginger.

Is Paneer Tikka Masala same as Paneer Makhani?

They are both popular paneer recipes but the way you make them is different. For the tikka masala, we first marinate the paneer, grill it and then add to the curry. For the paneer makhani, the sauce is made with nuts, onions, tomatoes and then paneer pieces are added to it directly.

This post has been updated from the recipe archives, first published in April 2014. I have updated the recipe with better photos, videos and made slight modifications to make it better. The curry part of the recipe is same but I have added onions and peppers to the tikka part. If you wish to make it like the old recipe, just skip on the onions and peppers.

If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.

paneer curry served in a white bowl garnished with cilantro with naan in the background

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Paneer Tikka Masala

Paneer Tikka Masala is a popular Indian curry where spiced and grilled paneer tikka is added to a creamy curry. It is best enjoyed with warm naan!
Course Entree
Cuisine Indian
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 367kcal
Author Manali

Ingredients

Paneer Tikka

  • 1/3 cup + 1 tbsp yogurt use thick plain whole milk yogurt which has been strained or Greek yogurt
  • 1 & 1/2 teaspoon ginger-garlic paste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon Kashmiri red chili powder for color
  • 1/4 teaspoon red chili powder or to taste
  • 1/2 lime juice of
  • 225 grams paneer cut into cubes
  • 1 medium red onion quartered and separated into petals
  • 1 medium green pepper cut into 1-inch cubes

Curry

  • 1 tablespoon oil I used avocado oil, use oil of choice
  • 2 tablespoons butter divided, unsalted or salted either works
  • 1/2 teaspoon cumin seeds
  • 1 inch cinnamon stick
  • 1 large white onion roughly chopped, around 150 grams
  • 3-4 large garlic cloves chopped
  • 1 inch ginger chopped
  • 3 large tomatoes roughly chopped, around 400 grams
  • 1 & 1/2 teaspoon curry powder
  • 3/4 teaspoon Kashmiri red chili powder divided (for color, not hot)
  • 3/4 teaspoon salt or to taste
  • 1 tablespoon sugar I used granulated white sugar
  • 1 cup water or more as needed
  • 2-3 tablespoons heavy cream 30-45 ml
  • 1 tablespoon chopped cilantro

Instructions

  • We will start by making the paneer tikka. To a large bowl, add thick yogurt, make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe or use Greek yogurt).
  • To that add ginger-garlic paste, coriander powder, garam masala, Kashmiri red chili powder, red chili powder, 1/4 teaspoon salt and juice of 1/2 lime.

    Using a spatula or whisk, mix until all the ingredients are well combined.

  • Now add cubed paneer, onion (quartered and separated into petals) and green pepper

    Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.

  • Meanwhile, let’s work the curry part of this recipe. Heat oil and 1 tablespoon butter in a pan on medium heat. Once hot, add cumin seeds and cinnamon stick.
  • Let the seeds sizzle and then add white onion (roughly chopped), chopped garlic cloves and chopped ginger. Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
  • Then add the roughly chopped tomatoes along with curry powder, Kashmiri red chili powder, 3/4 teaspoon salt (or to taste) and sugar. Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
  • Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
  • Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.

    Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.

    Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).

  • Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
  • Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, cream and chopped cilantro. Mix and let it cook for 2 minutes.
  • Add the roasted paneer, onions and peppers into the curry. Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.

Video

Notes

  1. I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
  2. Kasuri methi (dried fenugreek leaves) can definitely be added towards the end for that nice aroma.
  3. If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
  4. You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
  5. Older recipe: I have updated the recipe to make it better. The older recipe didn’t have onions and pepper added to the marinade and had a tablespoon of less butter in the curry. You can definitely use the old recipe, it’s almost same except these minor changes.

Nutrition

Calories: 367kcal | Carbohydrates: 21g | Protein: 12g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 536mg | Potassium: 574mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1803IU | Vitamin C: 51mg | Calcium: 357mg | Iron: 1mg
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