Paneer Tikka Masala

2 hours


Paneer Tikka Masala Recipe
Club Noor

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For Panner Tikka:

½ cup  thick yoghurt

1 tbsp  lemon juice

1 tsp  cumin seeds + 2 cardamoms (ground to powder)

½ tsp red chili powder

¼ tsp turmeric powder

2 – 3 pinch nutmeg powder

2 tbsp besan flour

200 gms paneer

1 red/yellow bell pepper (diced)

Salt to taste

Few tsp  Noor Oil (for brushing)

For Gravy:

1 large onion (chopped)

4 garlic cloves + ½ inch ginger (combined to paste)

2 tomatoes (blanched, de-skinned and pureed)

½ tsp  red chili powder

1 tsp  coriander powder

¼ tsp  turmeric powder

½ tsp garam masala powder

1 cup beaten yogurt

1 cup water

2 tbsp butter

3 tbsp  cream

1 tsp kasurimethi

Few coriander leaves for garnishing

Salt to taste

2 tbsp Noor Oil



Paneer tikkas are light, healthy and tasty food accompaniments, great as a starter or for short eats served along with grilled vegetables.

Steps Involved:

Two-step process which involves preparation of paneer tikka and the gravy that are later combined into the dish.

Paneer tikka preparation:

Whisk yogurt until smooth. Add in the lemon juice, ground cumin seeds and cardamom, red chili, turmeric and nutmeg powders, along with besan flour and salt. Mix this mixture well.

Now add the paneer cubes, bell pepper and mix well; coating the paneer and bell pepper evenly.

Set aside and marinate for a minimum of 1 hour in the refrigerator, preferably overnight.

Alternate by placing paneer and bell pepper cube into skewers; place them on a pan that has been covered with an aluminum foil.

Brush some Noor Oil on the paneer and bell pepper cubes.

Grill the skewers in a preheated oven at 200 degrees C for 8 to 10 minutes, until well cooked and tender.

Note: During grilling, you could brush some Noor Oil on the paneer and bell pepper to retain the moisture. Once the tikkas are cooked, allow it to cool.

Gravy Preparation:

Heat Noor Oil in a pan under a medium flame, add the chopped onions, sauté them till golden brown.

Add the ginger-garlic paste to the browned onions and sauté for 1 minute.

Add in tomato puree and continue to sauté for 3 to 4 minutes.

Add turmeric powder, coriander powder, red chili powder and garam masala powder.

Keep sautéing for about 10 minutes, on low heat till Noor Oil leaves the masala paste.

Remove the pan from the fire, add yogurt and any leftover marinade of the paneer; stir well.

Bring the pan back on fire, add water and salt.

Stir well and simmer for 8 to 10 minutes on a low flame till the curry thickens a bit and a layer of Noor Oil is visible.

Now that the gravy is ready, we combine the dish together by adding the grilled paneer tikka and bell pepper cubes into the gravy. Simmer for a minute or two on a low flame. You may turn off the fire now. 

Sprinkle some crushed kasurimethi and pour some cream on top. Garnish with coriander leaves and serve hot.


Paneer tikka masala goes best with rice, naan or rotis. Enjoy!

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