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Indian Vegetarian Recipes

Matar Paneer | Peas and Cottage Cheese Curry

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Matar Paneer is a popular Indian curry dish made with green peas and cottage cheese from the North Indian cuisine. There are many variations of making this dish and in this post I am sharing 2 such delicious variations.

  1. Matar Paneer – Easy Home Style.
  2. Dhaba Style Matar Paneer – Spicy in Taste.

Both the recipes are shared with step by step photos and taste good. You can make either of them as per your preference.

About Easy Home Style Matar Paneer

This is a family recipe to make this spiced and creamy curry with peas and cottage cheese.

I often make this tasty mutter paneer recipe. In fact matar paneer is one of the most popular paneer dishes from North India.

This is a simple recipe for matar paneer and not a restaurant-style but a simple homemade dish that tastes good. The kinds which make for a homely comforting meal.

I learned to make mutter paneer first time at my in-laws’ place. This is a classic Punjabi recipe that we make. It is simple, fuss-free and easy.

For a slightly creamier version, I add cashews. To give some citrus notes to the curry, I also add coriander leaves (cilantro).

Matar paneer goes well with parathas or naan or cumin rice and even steamed rice. At home I usually make parathas or roti to go with it. A side veg or raita also goes well with the combination of matar paneer and parathas.

In the photos are paratha and mix veg salad with nuts served with the mutter paneer.

Vegans can substitute tofu with paneer and still enjoy the deliciousness.

How to make Matar Paneer

1. Take ingredients for making the masala paste in a wet grinder – ½ cup chopped onions, ¾ cup chopped tomatoes, ½ inch ginger, 2 to 3 small to medium garlic cloves, 1 to 2 green chilies, 10 to 12 cashews (chopped), 2 tbsp coriander leaves, 4 to 5 whole black pepper, ½ inch cinnamon, 1 tsp coriander seeds & 2 to 3 cloves

 

2. Grind all the ingredients to a smooth paste. No need to add water while grinding. There should be no small bits and pieces of cashews in the paste. Keep the ground paste aside.

 

3. heat 2 to 2.5 tbsp oil or ghee. Add ½ tsp cumin seeds.

 

4. Add the ground masala paste. Stir. Take care while sautéing as the paste splutters. If there is too much spluttering, then cover partly with a lid till the spluttering stops.

 

5. Sauté for 10 to 12 minutes on a low to medium flame till the oil separates from the paste.

 

6. Add all the dry spice powders – ¼ tsp turmeric powder, ¼ to ½ tsp red chili powder and ¼ to ½ tsp garam masala powder. Stir very well. If adding cream or malai, you can add now. Stir and sauté for a minute.

 

7. Add 1 cup rinsed peas or matar.

 

8. Stir well.

 

9. Then add 1 cup to 1.25 cups water and salt. Stir again.

 

10. Pressure cook till the peas are cooked. Cook for about 2 to 3 whistles or 9 to 10 minutes. Check notes in recipe card below, on how to cook in a pan.

 

11. When the pressure drops on its own, open the lid of the pressure cooker. If the gravy appears thin, then simmer till it reaches the desired consistency. The consistency is medium and neither thick nor thin. If the gravy appears thick, then add some water and simmer. For a slight sweet taste, you can also add up to ½ tsp of sugar.

Add the paneer cubes (250 to 300 grams). Simmer on a low flame for 1 minute or till the paneer cubes are cooked. Avoid overcooking as then the paneer would become dense and rubbery. You can even shallow or pan fry the paneer pieces separately and then add these to the curry.

 

12. Garnish with chopped coriander leaves.  Serve matar paneer with parathas or naan or tandoori roti. You can also serve it with khasta roti or with steamed rice or jeera rice or saffron rice.

 

Few more Paneer curry recipes

Note: This Matar Paneer recipe is from the archives (April 2013) and has been republished and updated on 28th June 2020.

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

Matar Paneer

Matar paneer is a spiced and creamy curry made with peas and cottage cheese.

Servings (change the number to scale):4

(1 CUP = 250 ML)

making masala paste

  • In a grinder or blender take all the ingredients Mentioned under “masala paste” – ½ cup chopped onions, ¾ cup chopped tomatoes, ½ inch ginger, (2-3) garlic, (1-2) green chilies, (10-12) chopped cashews, 2 tbsp coriander leaves, (4-5) black pepper, ½ inch cinnamon, 1 tsp coriander seeds and (2-3) cloves.
  • Grind all the ingredients to a smooth paste.
  • No need to add water while grinding. There should be no small bits and pieces of cashews in the paste.
  • Keep the ground paste aside.

making matar paneer

  • Heat oil or ghee. Add 1/2 tsp cumin seeds. Saute the cumin till they splutter.
  • Then add the ground masala paste. Stir. Take care while sauteing as the paste splutters. If there is too much spluttering, then cover partly with a lid till the spluttering stops.
  • Saute for 10-12 minutes or more on a low to medium flame till the oil separates from the paste.
  • Add all the dry spice powders – turmeric powder, red chili powder, garam masala powder. Stir well.
  • If adding cream or malai, you can add now. Stir and saute for a minute.
  • Then add the peas or matar. Stir again.
  • Add water and season with salt.
  • Cover the cooker tightly and pressure cook till the peas are cooked. Cook for about 2 to 3 whistles or 9 to 10 minutes. (check notes below on how to cook in a pan.)
  • When the pressure drops on its own, open the lid of the pressure cooker.
  • If the curry appears thin, then simmer till it reaches the desired consistency. The consistency is medium and neither thick nor thin.
  • If the gravy appears thick, then add some water and simmer.
  • Add the paneer cubes. Simmer for 1 to 2 minutes on a low flame or till the paneer cubes get cooked. For a slight sweet taste, you can also add sugar just before you add the paneer cubes.
  • Don’t overcook as the paneer becomes dense and hard then.
  • Garnish it with coriander leaves and Serve matar paneer with Indian Flatbreads like roti, paratha, naan or with steamed basmati rice or cumin rice.

For making mutter paneer in a pan or pot

  1. First fry the cumin seeds in a pan.
  2. Then add the masala paste and saute till oil releases from the sides.
  3. Add the dry spice powders and stir.
  4. Add the matar, salt and about 1.5 to 2 cups water.
  5. Close the pan and cook the peas till they become soft. If the curry dries up whilst cooking, add more water. Then continue with the rest of the recipe.

Note: If the tomatoes are sour, then sweeten the gravy by adding some sugar.

Nutrition Facts

Matar Paneer

Amount Per Serving

Calories 197 Calories from Fat 109

% Daily Value*

Fat 12.1g19%

Saturated Fat 6.1g38%

Polyunsaturated Fat 0.8g

Monounsaturated Fat 3.6g

Cholesterol 31.2mg10%

Sodium 824.9mg36%

Potassium 332.4mg9%

Carbohydrates 13.7g5%

Fiber 3.4g14%

Sugar 6.2g7%

Protein 10.5g21%

Vitamin A 700IU14%

Vitamin C 32.2mg39%

Calcium 90mg9%

Iron 1.4mg8%

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

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About Dhaba Style Matar Paneer

This dhaba style matar paneer has the flavors and taste of dhaba like food in it.

Dhabas are eateries, food joints or restaurants on the highways and roads. Dhabas are frequented by folks who are travelling and the truck drivers. Dhabas usually serve local or regional food.

The food served in the Dhabas is mostly spicy and rich. They taste good too and that is why many people visit dhabas for a fulfilling soul satisfying meal.

This dhaba style matar paneer recipe is also easy and shared with step by step photos and video.

It is our favorite dish when we are looking to have a dhaba style food at home.

I have made the entire recipe in a pan. But you can even use a pressure cooker to save time.

You can pair this dhaba style mutter paneer with naan, tandoori roti or even steamed rice. It can also be had with saffron rice or cumin rice or biryani rice.

How to make Dhaba Style Matar paneer

preparing masala paste

1. In a grinder jar, add 1 teaspoon cumin seeds.

 

2. Add ⅓ cup chopped onion.

 

3. Then add 1 green chili (chopped), 1 inch ginger, (chopped) and  5 medium garlic cloves (chopped).

 

4. Add 2 tablespoons chopped coriander leaves.

 

5. Add 1 cup chopped tomatoes.

 

6. Then add 1 teaspoon coriander seeds, 1 inch cinnamon, 2 green cardamoms, 5 black peppers and 3 cloves.

 

7. Also add 12 cashews. You can even soak cashews in hot water for 30 minutes. Drain all the water and then add.

 

8. grind to a smooth paste without adding any water. If required you can add 2 to 3 tablespoons of water while grinding.

 

Making Mutter Paneer Curry

1. Heat 3 to 4 tablespoons oil in a heavy pan. Then add the ground masala paste.

 

2. On a low to medium-low flame begin to saute the paste.

 

3. Keep on sautéing and stirring often till the paste thickens and you see oil leaving the sides of the paste.

 

4. The color of masala will also change and you will clearly see the oil releasing from the paste.

 

5. Then add ¼ teaspoon turmeric powder.

 

6. Next add 1 teaspoon Kashmiri red chili powder or deghi mirch.

 

7. Mix the spice powders very well with the masala.

 

8. Add 1 cup green peas. You can use fresh or frozen green peas.

 

9. Mix the peas with the masala.

 

10. Then add 2 to 2.25 cups water or add as required.

 

11. Season with salt as required. Mix very well.

 

12. Cover the pan with its lid and simmer the peas gravy on a medium-low to medium flame till the peas are cooked.

 

13. Do check when the peas are cooking and if required add some more water.

 

14. Check the doneness of green peas by pressing them with a spoon and they should get mashed easily.

 

15. Then add ¼ teaspoon garam masala powder.

 

16. Add ½ teaspoon crushed kasuri methi (dry fenugreek leaves).

 

17. Add 200 to 250 grams paneer (cubed).

 

18. Mix and cook for a minute.

 

19. Then add ½ inch ginger (julienne).

 

20. Add 3 tablespoons low-fat cream.

 

21. Mix very well. Switch off the flame.

 

22. Then lastly add 3 tablespoons chopped coriander leaves. Mix again.

 

23. Serve dhaba style matar paneer with Indian flatbreads like chapati, tandoori roti, naan or with rice-based dish like steamed rice or cumin rice.

 

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

Dhaba Style Matar Paneer

Delicious and spicy dhaba style curry made with green peas and cottage cheese.

Cuisine:north indian,punjabi

Diet:Vegetarian

Servings (change the number to scale):4

(1 CUP = 250 ML)

making masala paste

  • In a grinder jar, add 1 teaspoon cumin seeds, ⅓ cup chopped onion,  1 green chili (chopped), 1 inch ginger, (chopped) and 5 medium garlic cloves (chopped).
  • Add 2 tablespoons chopped coriander leaves and 1 cup chopped tomatoes.
  • Then add 1 teaspoon coriander seeds, 1 inch cinnamon, 2 green cardamoms, 5 black peppers and 3 cloves.
  • Add 12 cashews. You can even soak cashews in hot water for 30 minutes. Drain all the water and then add.
  • Grind to a smooth paste without adding any water. If required you can add 2 to 3 tablespoons of water while grinding.

making dhaba style matar paneer

  • Heat 3 to 4 tablespoons oil in a heavy pan. Then add the ground masala paste.
  • On a low to medium-low flame begin to saute the paste.
  • Keep on sautéing and stirring often till the paste thickens and you see oil leaving the sides of the paste.
  • The color of masala will also change and you will clearly see the oil releasing from the paste.
  • Then add ¼ teaspoon turmeric powder, 1 teaspoon kashmiri red chili powder or deghi mirch.
  • Mix the spice powders very well with the masala.
  • Add 1 cup green peas. You can use fresh or frozen green peas. Mix the peas with the masala.
  • Then add 2 to 2.25 cups water or add as required. Season with salt as required. Mix very well.
  • Cover the pan with its lid and simmer the matar gravy on a medium-low to medium flame till the peas are cooked.
  • Do check when the peas are cooking and if required add some more water.
  • Check the doneness of peas by pressing them with a spoon and they should get mashed easily.
  • Then add ¼ teaspoon garam masala powder.
  • Add ½ teaspoon kasuri methi (crushed).
  • Add 200 to 250 grams paneer (cubed). Mix and cook for a minute.
  • Then add ½ inch ginger (julienne) and 3 tablespoons low fat cream.
  • Mix very well. Switch off the flame.
  • Then lastly add 3 tablespoons chopped coriander leaves. Mix again.
  • Serve matar paneer with chapatis, tandoori rotis, naan, lachcha paratha, pudina paratha or steamed rice or jeera rice.
  1. For a less spicy taste add ½ teaspoon kashmiri red chili powder or deghi mirch.
  2. Instead of paneer you can use tofu.
  3. For a thicker gravy, you can add less water.
  4. For cooking in a pressure cooker, add 1.5 cups water and pressure cook for 2 to 3 whistles.

Nutrition Facts

Dhaba Style Matar Paneer

Amount Per Serving

Calories 341 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 10g63%

Cholesterol 40mg13%

Sodium 655mg28%

Potassium 286mg8%

Carbohydrates 14g5%

Fiber 4g17%

Sugar 4g4%

Protein 10g20%

Vitamin A 990IU20%

Vitamin C 24.6mg30%

Calcium 277mg28%

Iron 1.6mg9%

* 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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