Indian Vegetarian Recipes
Kadai Mushroom Dry & Gravy
https://www.vegrecipesofindia.com/kadai-mushroom-recipe/




Mushrooms, spices, onions, tomatoes and bell peppers – their combination never goes wrong.
There are mainly 2 variations of making this dish.
- Kadai Mushroom Dry or Semi-Dry Gravy – Stove top recipe made in the kadai (wok).
- Kadai Mushroom Gravy – Quick version made in the Instant Pot. But you can also make it on the stovetop.
In this post, I am sharing both these variations with step by step photos. You can make either of them as per your preference or the gadgets you have. Both the recipes are easy and taste good.
What is Kadai Mushroom
Kadai Mushroom as the name implies is made of two words Kadai and Mushroom. In Hindi language the word “Kadai” or “Kadhai” refers to a dish resembling the Chinese wok. The Indian kadai does look like the Chinese wok but is much deeper than the wok.
As the entire mushroom dish is made in the kadai and hence the name Kadai Mushroom.
In India the kadai (kadhai, karahi) is used for sautéing veggies, for making Indian sweets and also for deep frying. It is one multi purpose pan which is found in every Indian kitchen.
Additional ingredients like onions, tomatoes and green bell peppers are also added in the dish. A special and unique spice blend called as “kadai masala” is also added. The kadai masala is freshly pounded and added in the dish.
Whenever you make any kadai recipe from any veggie or paneer or tofu, then always always freshly pound or powder the spices. They add such an aroma and flavor to the food that is not possible when you use readymade or store-brought spice powders.
About Kadai Mushroom Dry
This is a semi-dry version of Kadai Mushroom. In the dish, as mentioned above, freshly roasted and pounded spices called as kadai masala is added.
The spices that I add in the kadai masala are coriander seeds, cumin seeds, dry red chilies, cloves, cinnamon, green cardamom, black pepper and mace (optional).
The lemony citrus notes of ground coriander seeds is distinctly felt in the dish. The red chillies impart a bright orange-red color as well as some heat and spice. The acidity and tang comes from the tomatoes.
Generally kadai mushroom is not a hot or spicy dish as the dried red chillies added to it are not of the pungent kind.
I have used dried byadagi chillies in the recipe which are less hot and give a deep color. Byadagi chillies are an Indian variety of red chillies that are grown in Karnataka.
You can also easily add dried kashmiri red chillies. Dried kashmiri red chillis give a good color and spice to the dish without making it too hot or pungent.
This Kadai Mushroom recipe can be made spicy and hot depending on the kind of dried red chillies you add. So if you use hot chilies, the curry will be hot. If you use less hot and pungent chilies, the gravy will not be hot.
So depending on the heat in the chilies, you can decrease or increase their amount.
This delicious Kadai Mushroom has been adapted from the popular restaurant style Kadai Paneer Recipe on the blog. To make this dish satvik & onion-garlic free, you can easily skip onion and garlic. It will still taste delicious.
You can serve it with some roti or naan or paratha and accompanied by a salad.
How to make Kadai Mushroom Dry
Making Kadai Masala
1. First dry roast all the spices for the kadai masala on a low flame in a kadai or pan till fragrant. The spices are – 1 tbsp coriander seeds, ½ tsp cumin seeds, 3 to 4 dry red chilies, 2 cloves, ½ inch cinnamon, 1 green cardamom, 3 to 4 black pepper and 1 single strand of mace (optional).
2. Once the spices cool down, add them to a grinder jar.
3. Grind to a semi fine powder. You can also grind to a fine powder.
4. Keep the ground kadai masala aside.
5. In the same jar, add chopped tomatoes (2 medium to large tomatoes, pureed, about ¾ cup tomato puree. Use tomatoes which are ripe, red and not too tangy).
6. Blend the tomatoes to a smooth puree. Keep aside. No need to add water while making the puree.
7. Slice 200-250 grams button mushrooms. Slice 1 medium to large capsicum (bell pepper) thinly. Chop the onions (1 medium onion, about ½ cup finely chopped onion). Keep aside.
Sauteing mushrooms
8. Heat 3 tbsp oil in a kadai/wok or pan. Add the sliced mushrooms.
9. Stir & saute the sliced mushrooms. First you will see the mushrooms releasing a lot of water.
10. After some minutes, the water evaporates. Saute till the mushrooms get browned from the edges.
11. Remove the mushrooms and keep aside.
Making kadai mushroom dry
12. In the same oil, add finely chopped onions.
13. Saute the onions till they turn translucent or light golden.
14. Add ginger-garlic paste (½ inch ginger + 3 to 4 medium garlic, crushed in a mortar-pestle or 1 tsp ginger-garlic paste). Stir and saute till the raw aroma of ginger-garlic goes away.
15. Add the tomato puree (about ¾ cup).
16. Stir and saute.
17. Saute till you see some oil releasing from the sides.
18. Add the sliced capsicum/bell pepper (1 medium to large capsicum). You can even green bell pepper or red or yellow bell pepper.
19. Stir and saute for 5 to 6 minutes on a low flame.
20. Add the ground kadai masala which we made. You can also add ¼ tsp turmeric powder at this step. Adding turmeric powder is optional though.
21. Stir very well.
22. Then add ½ cup of water.
23. Season with salt.
24. Bring the gravy to a simmer on a low flame till you see a few specks of oil floating on top.
25. Add the sauteed mushrooms (200-250 grams).
26. Stir again.
27. Lastly add 1 tsp crushed kasuri methi (dry fenugreek leaves) to kadai mushroom. Switch off the stove. If you want you can also add 1 or 2 tbsp cream to tone down the tang. You can also add about ¼ tsp of garam masala powder.
28. Stir and then Serve dry Kadai Mushroom hot with roti, paratha or naan. While serving you can garnish with ginger julienne and chopped coriander leaves (cilantro).
Kadai Mushroom
Kadai mushroom is cooked button mushrooms in a semi dry gravy of spiced and tangy tomato sauce along with juliennes of green bell pepper.
(1 CUP = 250 ML)
Making kadai masala
- First dry roast all the spices mentioned above for the kadai masala, on a low flame in a kadai/wok or a pan till fragrant. Don’t burn them.
- Once the spices cool down, add them to a grinder jar.
- Grind to a semi fine powder. You can also grind to a fine powder. Keep the ground kadai masala aside.
- In the same jar, add chopped tomatoes. Blend the tomatoes to a smooth puree. Keep aside.
- Rinse, wipe and then slice the mushrooms. Also thinly slice the bell pepper & chop the onions etc. Keep the veggies aside.
Sautéing mushrooms
- Heat 3 tbsp oil in a kadai or pan. Add the sliced mushrooms.
- Stir & saute the sliced mushrooms. First you will see the mushrooms releasing a lot of water.
- Then later the water evaporates. Saute till the mushrooms get browned from the edges.
- Remove the mushrooms and keep aside.
Making dry kadai mushroom
- In the same oil, add finely chopped onions. Saute the onions till translucent or light golden.
- Now add the ginger-garlic paste and saute till their raw aroma disappears.
- Add the tomato puree. Stir and saute till you see some oil releasing from the sides.
- Then add the sliced capsicum (bell pepper). Stir and saute for 5 to 6 minutes on a low flame
- Add the ground kadai masala which we made. You can also add ¼ tsp turmeric powder at this step. Adding turmeric powder is optional though.
- Then add ½ cup water. Season with salt.
- Stir & bring the gravy to a simmer on a low flame till you see a few specks of oil on top.
- Add the sauteed mushrooms. stir the gravy again.
- Lastly add crushed kasuri methi (dry fenugreek leaves). Switch off the stove.
- Stir and then serve kadai mushroom dry hot with rotis, parathas or naan. While serving you can garnish with ginger julienne and chopped coriander leaves.
- Other varieties of mushrooms can also be used instead of button mushrooms.
- You can increase or decrease the amount of red chilies as per their heat & pungency.
Nutrition Facts
Kadai Mushroom
Amount Per Serving
Calories 195 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 2341mg102%
Potassium 574mg16%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 6g7%
Protein 4g8%
Vitamin A 885IU18%
Vitamin C 105.4mg128%
Calcium 32mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
About Kadai Mushroom Gravy
This is a delicious dish of white button mushrooms and bell peppers cooked in a spiced onion-tomato based gravy. The recipe is also vegan and gluten-free.
Kadai mushroom as the name suggests is a dish made in the Indian kadai or wok. This recipe is a delicious variation of the popular Kadai Paneer, where button mushrooms replace paneer (cottage cheese) and are cooked in the instant pot.
About Instant Pot Kadai Mushroom Curry
-
- What’s in a name: In this recipe though, the kadai is replaced with the instant pot. Hence the recipe gets done in less time and quickly. Even though I have used an instant pot, I have kept the name as Instant pot kadai mushroom, just so that readers can identify the recipe easily.
- Special kadai masala: In this recipe too, the unique blend of ground spices called kadai masala is made and added. This kadai masala gives a distinct taste, aroma and flavor to the dish.
- Mushrooms: I have used white button mushrooms, but you can use any variety of fresh edible mushrooms.
- Ease of cooking: I have kept this recipe and the cooking process really simple so that the recipes take less time. The recipe tastes exceptionally good if you add fried or sautéed mushrooms to the gravy. But sautéing mushrooms till golden takes quite some time, so I have sautéed them for a few minutes and then pressure cooked in the instant pot.
- On dry red chillies: Since dried red chilies are used in the recipe, the color, spice, pungency and heat factor in the dish depends on the type of red chilies.
- Add chillies which are low in heat quotient in the recipe, so that you don’t end up with a very spicy dish.
- Dry red chillies like Kashmiri chillies or byadagi chillies, which are low in heat and which impart a deep orange to red color dish, goes well in this dish. Of course, if you like a spicy dish, then you can use medium-hot red chilies – just reduce their quantity.
- On bell pepper: Apart from dry red chilies, the recipe also uses capsicum or green bell pepper, which is a must and an essential ingredient. You can even use red or yellow bell peppers.
This Kadai Mushroom gravy serves as an excellent main course dish coupled with cumin rice or with some tandoori roti, naan, bread, paratha or chapati. You can even make this recipe when you are having guests.
How to make Instant Pot Kadai Mushroom Gravy
Making kadai masala
1. First we need to make the kadai masala. Heat a small kadai or a pan. Add the whole spices – 1 tablespoon coriander seeds, ½ teaspoon cumin seeds, 1-inch cinnamon, 2 cloves, 2 green cardamoms, 3 to 4 Kashmiri red chilies or 2 to 3 dry red chillies.
2. Dry roast all the whole spices on a low flame till they become aromatic. Stir them often while roasting. Roasting the masala takes about 1 to 2 minutes. In a thick bottomed kadai or pan, roasting takes about 2 minutes on a low flame.
3. Once they cool down, add them to a grinder jar or a spice or coffee grinder.
4. Grind to a semi-fine or a slightly coarse powder.
5. Remove in a plate and keep the kadai masala aside.
Sautéing
1. Switch on the instant pot. Press the sauté button for 15 to 20 minutes on the normal mode.
2. Add 3 tablespoons oil in the steel insert of the instant pot. When the oil becomes hot, add ⅓ cup chopped onions. The oil should just be hot and not sizzling hot or smoking hot.
3. Sauté stirring often, till the onions soften and become translucent.
4. Then add ½ teaspoon garlic paste, 1 teaspoon finely chopped ginger, 1 slit green chilli or serrano pepper.
5. Mix and sauté for 3 to 4 seconds.
6. Add 1 cup finely chopped tomatoes.
7. Sauté till tomatoes soften and become pulpy.
8. Add sliced button mushrooms (200 to 250 grams).
9. Mix very well and deglaze the pot. Scrap any stuck bits of ingredients from the bottom of the pot. The moisture from the mushrooms helps in deglazing.
10. Sauté for a couple of minutes.
11. Add ¼ teaspoon turmeric powder and salt as required. Mix again well.
12. Add ½ cup of water. Deglaze if required.
Pressure cooking
13. Press cancel and press the pressure cook or manual button. Set the timer to pressure cook for 3 minutes on high pressure.
14. Then do a quick pressure release by lifting the valve. Open the lid.
15. Then add capsicum and ground kadai masala and 1 teaspoon kasuri methi (crushed). You can reserve ½ teaspoon of kadai masala for garnish. Kasuri methi is dried fenugreek leaves. If you do not have kasuri methi then skip it.
16. Mix very well.
17. Press the sauté button for 5 to 6 minutes on normal mode.
18. Sauté for 5 to 6 minutes. Stir often. You can reduce to the low setting if the masala sticks to the pan or heat becomes too much.
19. Sauté till the capsicum is half-cooked. There should be some crunch in the capsicum. If the consistency looks very dry, then you can add some hot water.
20. Add 1 to 2 tablespoon chopped coriander leaves. Mix well.
21. Serve Kadai Mushroom Curry garnished with few coriander leaves and ginger julienne (optional). Serve with chapati, tandoori roti, naan or dinner rolls or bread. Also sprinkle the kadai masala, if you have reserved it while serving.
More instant pot recipes
This recipe is from the archives and has been recently updated to the instant pot version on 08 January 2020.
This post contains amazon affiliate links. As an amazon associate, I earn from qualifying purchases.
Kadai Mushroom Gravy (Instant Pot)
In this delicious instant pot kadai mushroom gravy, white button mushrooms & bell peppers are cooked in a spiced onion-tomato based gravy in the instant pot.
(1 CUP = 250 ML)
making kadai masala
- Heat a pan or kadai. Take all the whole spices mentioned under the “whole spices for kadai masala’ list in the pan.
- Dry roast all the whole spices on a low flame till they become aromatic. Stir them often while roasting.
- Once the spices cool down, add them to a grinder jar or a spice or coffee grinder. Grind to a fine powder.
- Remove in a plate and keep the kadai masala aside.
sautéing
- Switch on the instant pot. Press the sauté button for 15 to 20 minutes on the normal mode. Add oil in the steel insert of the instant pot.
- When the oil becomes hot, add the chopped onions. Saute stirring often, till the onions soften and become translucent.
- Then add ½ teaspoon garlic paste, 1 teaspoon finely chopped ginger, 1 slit green chilli or serrano pepper.
- Mix and sauté for 3 to 4 seconds.
- Add 1 cup finely chopped tomatoes and sauté till the tomatoes soften and become pulpy.
- Add sliced button mushrooms.
- Mix very well and deglaze the pot. Scrap any stuck bits of ingredients from the bottom of the pot. The moisture from the mushrooms help in deglazing.
- Sauté for about 3 minutes.
- Add turmeric powder and salt as required. Mix again well.
- Add ½ cup water. Deglaze if required.
pressure cooking
- Press cancel and press the pressure cook or manual button. Set the timer to pressure cook for 3 minutes on high pressure.
- Then do a quick pressure release by lifting the valve. Open the lid.
- Then add capsicum and ground kadai masala and 1 teaspoon kasuri methi (crushed). Mix very well. You can reserve ½ teaspoon of kadai masala for garnish. Kasuri methi is dried fenugreek leaves. If you do not have kasuri methi then skip it.
- Press the sauté button for 5 to 6 minutes on the normal mode.
- Sauté for 5 to 6 minutes. Stir often. You can reduce to the low setting if the masala sticks to the pan or heat becomes too much.
- Sauté till the capsicum is half cooked. The capsicum should have some crunch in them.
- Add 1 to 2 tablespoon chopped coriander leaves. Mix well.
- Serve instant pot kadai mushroom garnished with some coriander leaves and ginger julienne (optional). Serve with chapati, tandoori roti, naan or dinner rolls or bread. Also sprinkle the kadai masala, if you have reserved it while serving the dish.
- Cleaning mushrooms: Rinse or wipe dry or simply wipe the mushrooms with a clean kitchen towel. Then slice or chop them.
- Use less red chillies if they are too spicy and hot.
- Fresh edible mushrooms of any variety can be added.
- If the dish looks too dry after cooking, then add some hot water.
- Kasuri methi (dried fenugreek leaves) can be skipped if you do not have it.
- Reduce to low sauté setting if while sautéing the ingredients stick to the pot.
- Any bell pepper variety can be added in the recipe.
Nutrition Facts
Kadai Mushroom Gravy (Instant Pot)
Amount Per Serving
Calories 196 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 66mg3%
Potassium 580mg17%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 7g8%
Protein 4g8%
Vitamin A 934IU19%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 97mg118%
Vitamin D 1µg7%
Vitamin E 6mg40%
Vitamin K 13µg12%
Calcium 32mg3%
Vitamin B9 (Folate) 35µg9%
Iron 2mg11%
Magnesium 35mg9%
Phosphorus 106mg11%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
For Making Kadai Mushroom Gravy on Stovetop
Ingredients Required
to be ground to a paste
- 135 grams onions OR 2 medium to large onions OR 1 cup heaped roughly chopped onions
- ½ inch ginger OR 2 to 2.5 grams ginger OR 1 teaspoon chopped ginger
- 5 to 6 garlic OR 4 grams garlic OR 1 teaspoon chopped garlic
- 250 grams tomatoes OR 3 medium to large tomatoes OR 1.5 cup chopped tomatoes
whole spices for kadai masala
- 1 tablespoon coriander seeds
- ½ teaspoon cumin seeds
- 1 inch cinnamon
- 2 cloves
- 2 green cardamoms
- 6 to 7 whole black pepper
- 4 to 5 dry red chilies or kashmiri red chilies
for gravy
- 3 tablespoon oil
- 1 tej patta (indian bay leaf)
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder or deghi mirch or kashmiri red chili powder
- 200 to 250 grams white button mushrooms – chopped or sliced
- 90 to 100 grams capsicum OR 1 medium to large capsicum or 1 cup thinly sliced capsicum (green bell pepper)
- ¾ to 1 cup water or add as required
- ½ to 1 teaspoon crushed kasuri methi (dry fenugreek leaves)
- 2 tablespoon chopped coriander leaves (cilantro leaves)
- ½ inch ginger – julienne
- 2 tablespoon cream (optional)
- salt as required
INSTRUCTIONS
Making kadai masala
- Heat a pan or kadai. Take all the whole spices mentioned under the “whole spices for kadai masala’ list in the pan.
- Dry roast all the whole spices on a low flame till they become aromatic. Stir them often while roasting.
- Once the spices cool down, add them to a grinder jar or a spice or coffee grinder. Grind to a fine powder.
- Remove in a plate and keep the kadai masala aside.
Preparing onion and tomato paste
- in the same grinder jar, add 1 cup heaped roughly chopped onions. grind to a smooth paste. Remove and keep the onion paste in a bowl.
- to the same jar, now add 1.5 cup chopped tomatoes, 1 tsp chopped ginger and 1 tsp chopped garlic.
- grind to a smooth paste. keep aside.
Making kadai mushroom gravy
- Heat 3 tbsp oil in a kadai or wok. add 1 tej patta and saute for two to three seconds.
- Add the ground onion paste. saute stirring at intervals, till the onion paste becomes golden. For a quick cooking of the onion paste, add a pinch of salt.
- Once the onion paste turns golden, then add the tomato paste.
- Saute the tomato paste till you see oil specks on top or leaving the sides of the paste.
- The masala will also thicken and leave the sides of the pan.
- Then add ½ tsp turmeric powder and ½ tsp red chili powder or deghi mirch or kashmiri red chili powder. mix very well.
- Add sliced or chopped mushrooms.
- Mix the mushrooms very well with the masala and saute for 2 to 3 minutes on a medium flame.
- Add the ground kadai masala along with salt.
- Add ¾ to 1 cup water. mix again very well.
- Cover the kadai or pan with a lid and simmer on a low to medium flame for 6 to 7 minutes.
- Then add 1 cup thinly sliced capsicum.
- Simmer without a lid, till the capsicum is half cooked and still have their crunch. cook for about 6 to 7 minutes. you can also cook for some more time if you want.
- Then add 1/2 to 1 tsp crushed kasuri methi. At this step you can also add 2 to 3 tbsp cream, if you prefer.
- Lastly add 2 tbsp chopped coriander leaves and ½ tsp ginger julienne.
- Stir and then serve kadai mushroom gravy hot with chapatis, tandoori rotis, naan or bread. You can also serve with steamed rice or cumin rice or peas pulao.
Indian Vegetarian Recipes
Paneer Tikka Masala




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.


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.


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
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.
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.
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.
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Paneer Tikka Masala
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
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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).
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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.
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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.
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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.
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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.
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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.
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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.
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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).
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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.
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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.
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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.
Nutrition
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