Indian Vegetarian Recipes

French Onion Soup

https://www.vegrecipesofindia.com/french-onion-soup/

French Onion Soup is our favorite soup. I had got so many requests for this classic French soup. In fact, it is one of those recipes for which I have got maximum requests.

French onion soup is made with caramelizing onions in butter which are then deglazed with dry white wine and further cooked with meat stock or veggie stock. Then finished with toasted bread or croutons with melted cheese. There are many variants of this soup though. I am sharing the recipe for a much-loved soup dish in my home after our favorites Tomato soup and Sweet Corn soup.

About this French Onion Soup

Onions: Any variety of onions can be added like red, yellow, white onions or shallots. Depending on the type of onions the flavors will vary. I prefer this soup with red onions. Just make sure to slice the onions evenly so that they get cooked uniformly.
Caramelizing onions: The most important technique to get this dish right and bang on the flavors is caramelizing the onions. They have to be done perfectly and right. The time that is taken to caramelize the onions will be about 40 to 45 minutes depending on the pan thickness and size. It took me an exact 44 minutes to caramelize the onions. So go slow and steady when sautéing the onions. Do not rush.
Stock: Both meat-based stock and vegetable broth (veggie stock) work well. The stock has to be really good as apart from the caramelized flavor of the onions, a flavorful stock also makes the soup tasty. But I would suggest to make your own homemade stock and add in the soup. I have added a really flavorful vegetable stock ( i will share the recipe soon).
Bread or croutons (croute): Either can be added. Both work well in the recipe. You can use a couple of days of leftover bread or even use a baguette or french bread.
 Cheese: To get the authentic taste and flavor, I would definitely recommend using Gruyere cheese (vegetarian). If you do not have Gruyere cheese, then use Swiss cheese instead.
Broiling (grilling) or toasting bread separately: You have the option to do either. Usually, I place the toasted bread topped with cheese on the soup and broil in the oven till cheese melts. You can even bake cheese toasts separately and then place it on the soup while serving. I have shared both the methods below. Choose what is easy for you.

Vegan options

Butter: Replace with a neutral-flavored oil or olive oil or vegan butter.
Cheese: Substitute with vegan cheese.
Stock: Use a stock made completely with vegetables.

Serve french onion soup as a starter to your meal. You can even have this soup as a light dinner meal.

How to make French Onion Soup

Preparation
1. Peel, rinse and thinly slice 4 medium-sized onions (300 grams). You will need 3 cups of thinly sliced onions. Sometimes there are some black spots or marks on the onions and these need to be completely rinsed before slicing the onions. Finely chop or mince two small to medium-sized garlic cloves and keep aside.

Cooking onions
2. Take a heavy pan or pot. Place on the stovetop. Add 3 tablespoons butter and let the butter melt.

3. When the butter starts melting, add the sliced onions.

4. Mix the onions with the butter really well.

5. Add a pinch of salt and stir.

6. Stirring often continue to sauté the onions on a low or medium-low flame.

7. First, the onions will become translucent. Continue to stir at intervals of 2 to 3 minutes.

8. After some minutes the onions will start to become light golden.

9. The onions need to be cooked more till they reach the caramelized state. So stirring often sauté them till they become golden. After the onions reach a light golden stage, they have to be stirred continuously so that they are evenly cooked and browned.

Deglazing
10. When the onions have caramelized and have a nice golden color to them, add 2 tablespoons dry white wine. If you do not have white wine, then add ½ to 1 tablespoon apple cider vinegar or white wine vinegar or red wine vinegar or sherry.

11. Deglaze and scrape, remove all the stuck bits of browned onions from the bottom. Sauté for 1 to 2 minutes on a low to medium-low flame.

Adding flour
12. Add 2 tablespoons whole wheat flour or all-purpose flour.

13. Mix very well and sauté for 2 minutes on a low to medium-low flame.

14. Add ½ teaspoon finely chopped garlic and 1 bay leaf. Stir and sauté for a minute. If the onions start sticking to the pan, then sprinkle some water or stock.

15. Add 3.5 cups of vegetable stock.

16. Place 1 sprig of rosemary on the stock.

Cooking French Onion Soup

17. Season with salt as per taste. If the stock has salt in it, then you can skip adding salt or add less salt. The homemade vegetable stock which I had used did not have any salt.

18. Add ¼ to ½ teaspoon freshly crushed black pepper. Mix again.

19. Cover the pan. Simmer onion soup for 30 minutes on a low flame. You can check the soup while it is simmering after an interval of 10 to 15 minutes.

20. In this stepwise photo, the french onion soup is done and ready to be served.

Toasting Bread
21. When the soup is simmering, toast the slices of bread or baguette or french bread. Slice a french bread.

22. Place the bread slices on a baking tray. Brush with some melted butter or olive oil.

23. In a preheated oven toast the slices at 230 degrees Celsius or 450 degrees Fahrenheit. Preheat the oven for 15 minutes at the same temperature of 230 degrees celsius. Halfway through remove the tray and turn each slice.

24. Remove and keep aside when the slices become light golden or lightly toasted.

Broiling (Grilling)
25. Now you can use baking safe soup bowls for individual servings or use a baking safe pot or pan. Pour the soup in these bowls. If you have used a dutch oven for making the soup, then you can place the croutons or toasted bread slices directly in it.

26. Place toasted bread slices on the onion soup.

27. Sprinkle grated gruyere cheese (vegetarian) all over the toasted bread slices.

28. Place the bowls on a baking tray. Then keep in a preheated oven and broil at 230 degrees Celsius till the cheese melts. Broiling means keeping the pan or tray beneath the top heating element of the oven. The top heating element should be used when baking. The heat emanating from the top heating element melts the cheese. You can preheat the oven for 15 minutes.

29. Let cheese melt or become golden.  Remove and serve hot. You can garnish with some chives or parsley while serving.

Baking Cheese toasts separately

30. For baking the cheese toasts separately , sprinkle grated gruyere cheese (vegetarian) on the toasted bread slices.

31. Bake at 230 degrees Celsius in a preheated oven till the cheese melts. Keep the tray near the top heating element so that the cheese melts quickly.

32. Bake till the cheese melts.

33. Pour steaming hot french onion soup in soup bowls. Place the cheese toasts on the onion soup. Garnish with some parsley or chives while serving.

Tips & Suggestions

Herbs: You can skip adding herbs like rosemary or parsley in the recipe completely. Fresh thyme can also be added instead of rosemary.
Vegetable stock: Avoid using packaged stock having a high sodium content. It is better to make vegetable stock and use it in the recipe.
Flour: You can either whole wheat flour or all-purpose flour.
On caramelizing onions: For the soup to have a truly authentic and great flavor, it is important to caramelize the onions really well. So use a heavy pan or pot. Stir often when sauteing the onions. Toward the end stage when the onions become light golden, you have to stir often so that the onions get an even golden color and do not burn or darken. So stirring and cooking onions on a low to medium-low flame is the key. Even a slight burning of the onions will ruin the entire soup.
Wine: You can use sherry wine or dry white wine. You can even use red wine. If you do not plan to add wine, then use vinegar. I suggest ½ to 1 tablespoon of white wine vinegar, red wine vinegar or apple cider vinegar.
Gluten-free option: For the bread, use a gluten-free bread like a rice flour bread.
Cheese: Apart from Gruyere cheese, you can also add a vegetarian Parmesan cheese.

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

French Onion Soup

Our favorite French Onion Soup made vegetarian with the classic recipe.

Course: appetizers,starters

Diet:vegetarian

Servings (change the number to scale):3

(1 CUP = 250 ML)

3 cups thinly sliced onions or 300 grams (0.66 pounds) or 4 medium-sized onions
3 tablespoons butter – can use either salted or unsalted butter
2 tablespoons dry white wine or ½ to 1 tablespoon apple cider vinegar
2 tablespoons whole wheat flour or all-purpose flour
1 bay leaf – tejpatta (indian bay leaf) can also be added
½ teaspoon finely chopped garlic or 2 small to medium garlic cloves, finely chopped or minced
3.5 cups vegetable stock – preferably a flavorful homemade stock
salt as required – optional
¼ to ½ teaspoon freshly crushed black pepper
1 sprig of rosemary or thyme – optional
½ a loaf of french bread or baguette or sandwich bread
6 tablespoons grated gruyere cheese (vegetarian) or add as required
few parsley or chives for garnish – optional

Cooking onions

Place a heavy pan on the stovetop. Add butter.
When butter states melting, add the sliced onions with a pinch of salt.
Mix the onions with the butter really well.
Stirring often continue to sauté the onions on a low or medium-low flame till the onions caramelize.
Initially stir the onions after an interval of 2 to 3 minutes till they become light golden. When the onions turn light golden, then stir the onions continuously for even cooking and browning.

Deglazing

Once the onions have caramelized and have a nice golden color to them, add 2 tablespoons dry white wine.
Deglaze and remove all the stuck bits of caramelized onions from the bottom of the pan. Sauté for 1 to 2 minutes.

Adding flour

Now add flour.  Mix very well and sauté for 2 minutes.
Then add the garlic and bay leaf. Mix well and sauté for a minute. If the onions start sticking to the pan, then sprinkle some water or stock.
Add the vegetable stock, 1 rosemary sprig. Also, season with salt and freshly crushed black pepper. stir and mix.
Salt is added as the veggie stock I had made, did not have any salt. If using stock with salt in it, then you can skip adding salt or add less of it.

Toasting Bread or Baguette slices

When the soup is simmering, toast the slices of french bread or baguette or regular wheat bread or white bread. Slice the french bread.
Place the baguette slices on a baking tray. Brush with some melted butter or olive oil.
In a preheated oven toast bread slices at 230 degrees Celsius (450 degrees Fahrenheit) till light golden.

Broiling (Grilling)

Pour soup in a baking safe soup bowls for individual servings or use a baking safe pot or pan.
Place toasted bread slices on the onion soup.
Sprinkle grated gruyere cheese all over the toasted bread slices.
Place the bowls in a baking tray. Keep the tray in a preheated oven and broil at 230 degrees Celsius (450 degrees Fahrenheit) till the cheese melts. Broiling means keeping the pan or tray beneath the top heating element of the oven. The top heating element should be used when baking.
Let cheese melt or become golden.  Remove and serve hot garnished with some parsley or chives.

Baking Cheese toasts separately

For baking the cheese toasts separately  top grated gruyere cheese on the toasted baguette slices.
Bake at 230 degrees Celsius (450 degrees Fahrenheit) in a preheated oven till the cheese melts.
Place the cheese toasts on the soup.
Serve hot. Garnish with some parsley or chives while serving.

Herbs: Herbs like rosemary or parsley can be skipped completely. Fresh thyme can also be added instead of rosemary.
Onions: Slice the onions thinly and evenly. You can use any variety of onions like red onions, white onions, yellow onions or shallots.
Vegetable stock: Avoid using packaged stock having a high sodium content. It is better to make vegetable stock and use it in the recipe.
Flour: You can either whole wheat flour or all-purpose flour.
On caramelizing onions: For the soup to have a truly authentic and great flavor, it is important to caramelize the onions really well. So use a heavy pan or pot. Stir often when sauteing the onions. Toward the end stage when the onions become light golden, you have to stir often so that the onions get an even golden color and do not burn or darken. So stirring and cooking onions on a low to medium-low flame is the key. Even a slight burning of the onions will ruin the entire soup.
Wine: You can use sherry wine or dry white wine. You can even use red wine. If you do not plan to add wine, then use vinegar. I suggest ½ to 1 tablespoon (depending on your taste) of white wine vinegar, red wine vinegar or apple cider vinegar.
Gluten-free option: For the bread, use a gluten-free bread.
Cheese: Apart from Gruyere cheese, you can also add a vegetarian Parmesan cheese.
Vegan option: Replace with a vegan butter or olive oil or neutral flavored oil and vegan cheese.

Nutrition Facts

French Onion Soup

Amount Per Serving

Calories 519 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g81%

Cholesterol 63mg21%

Sodium 1645mg72%

Potassium 360mg10%

Carbohydrates 60g20%

Fiber 5g21%

Sugar 11g12%

Protein 19g38%

Vitamin A 1214IU24%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 4mg20%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 12mg15%

Vitamin D 1µg7%

Vitamin E 1mg7%

Vitamin K 4µg4%

Calcium 368mg37%

Vitamin B9 (Folate) 134µg34%

Iron 3mg17%

Magnesium 52mg13%

Phosphorus 321mg32%

Zinc 2mg13%

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

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.

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.

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

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).

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.

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.

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 Facebook, Instagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.

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

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

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 towards 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.
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.