Paneer Tikka Masala (Spicy Paneer Curry)

Ingredients

• 3 tablespoons Vegetable Oil (neutral oil such as canola or sunflower)
• 1 leaf Bay Leaf (fresh or dried)
• 1 tablespoon Cumin Seeds (whole seeds)
• 2 large Onion (grated (large holes of the grater))
• 1 teaspoon Salt (adjust to taste; remember butter also contains salt)
• 2 tablespoons Garlic (grated)
• 2 tablespoons Ginger (grated)
• 3 large Tomato (peeled and grated (large holes of the grater))
• 1 tablespoon Kashmiri Red Chili Powder (mild, gives color)
• 1 tablespoon Coriander Powder
• 0.5 teaspoon Cardamom Powder (ground green cardamom)
• 1 teaspoon Sugar
• 0.5 teaspoon Garam Masala
• 1 tablespoon Kitchen King Masala (store‑brand masala blend used in the video)
• 1.5 cups Hot Water (boiling, added gradually)
• 4 tablespoons Cashew Nuts (boiled, skins removed)
• 2 tablespoons Poppy Seeds
• 2 tablespoons Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 0.25 cup Mawa (Khoya) (crumbled)
• 70 grams Paneer (grated for gravy; additional 250 g cut into sticks for tikka)
• 2 tablespoons Unsalted Butter (Amul brand used in video)
• 1 cup Plain Yogurt (tangy) (prefer slightly sour, 2‑3 day old if possible)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 3 pieces Green Chili (slit lengthwise; adjust for heat)
• 2 tablespoons Heavy Cream (for garnish)
• 0.5 teaspoon Dry Ginger Powder (Sonth)
• 1 piece Cinnamon Stick (break before adding)
• 1 teaspoon White Pepper
• 1 teaspoon Black Pepper
• 1 tablespoon Amchur (Dry Mango Powder)
• 2 tablespoons Almonds (roasted) (coarsely chopped)
• 2 tablespoons Pistachios (roasted) (coarsely chopped)
• 1 tablespoon Raisins

Instructions

1. Temper Oil and Whole Spices

   Heat 3 Tbsp oil in a large non‑stick skillet over medium heat. Add 1 bay leaf and 1 Tbsp cumin seeds. Stir for 30 seconds until fragrant.

   Time: PT5M

   Temperature: medium heat

2. Sauté Onions

   Add the grated onions and 1 tsp salt. Cook, stirring frequently, until the onions turn golden brown and the raw smell disappears.

   Time: PT7M

   Temperature: medium heat

3. Add Garlic and Ginger

   Stir in 2 Tbsp grated garlic and 2 Tbsp grated ginger. Cook for another 2 minutes until the raw aroma fades.

   Time: PT2M

   Temperature: medium heat

4. Incorporate Tomatoes

   Add the grated tomatoes (about 3 large). Cook, stirring, until the mixture thickens and the oil begins to separate from the masala.

   Time: PT5M

   Temperature: medium heat

5. Spice It Up

   Mix in 1 Tbsp Kashmiri red chili powder, 1 Tbsp coriander powder, ½ tsp ground cardamom, 1 tsp sugar, ½ tsp garam masala, and 1 Tbsp Kitchen King masala. Stir well for 2 minutes.

   Time: PT2M

   Temperature: medium heat

6. Add Hot Water Gradually

   Pour 1½ cups boiling water in two portions (first ½ cup, stir, then the remaining 1 cup). Let the gravy simmer for 2 minutes, adjusting consistency as needed.

   Time: PT5M

   Temperature: medium heat

7. Prepare Cashew‑Poppy Seed Puree

   In a blender, combine 4 Tbsp boiled cashews, 2 Tbsp poppy seeds, 2 Tbsp crushed kasuri methi, and a splash of cold water. Blend until a smooth, fine puree forms.

   Time: PT5M

8. Enrich the Gravy

   Stir the cashew‑poppy seed puree into the simmering gravy. Cook for 5 minutes, allowing the flavors to meld.

   Time: PT5M

   Temperature: medium heat

9. Finish the Gravy

   Add ¼ cup crumbled mawa, 70 g grated paneer, and 2 Tbsp butter. Season with a pinch of extra salt if needed. Cook for another 5 minutes until the butter melts and the oil separates.

   Time: PT5M

   Temperature: medium heat

10. Paneer Tikka Marinade

    In a bowl, combine 1 cup tangy yogurt, 1 Tbsp lemon juice, 1 Tbsp amchur, ½ tsp dry ginger powder, 1 tsp cinnamon (broken stick), 1 tsp white pepper, 1 tsp black pepper, 1 Tbsp kasuri methi, and a pinch of salt. Add 250 g paneer cut into sticks and coat well. Let it rest for 15 minutes.

    Time: PT15M

11. Grill the Paneer Tikka

    Heat a grill pan or non‑stick skillet with a little oil over high heat. Add the marinated paneer sticks and grill each side for about 2‑3 minutes until light char marks appear.

    Time: PT5M

    Temperature: high heat

12. Combine Tikka with Gravy

    Transfer the grilled paneer sticks into the prepared gravy. Add 2‑3 sliced green chilies. Simmer gently for 3 minutes so the tikka absorbs the sauce.

    Time: PT5M

    Temperature: low heat

13. Finish and Serve

    Stir in 2 Tbsp heavy cream for a glossy finish. Garnish with roasted almonds, pistachios, raisins, and a drizzle of cream. Serve hot with naan, roti, or steamed rice.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

20 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Vegetable Oil: ghee, clarified butter
• Instead of Bay Leaf: none
• Instead of Cumin Seeds: ground cumin (½ tsp)
• Instead of Onion: shallots (1.5 large)
• Instead of Salt: sea salt, kosher salt
• Instead of Garlic: garlic paste (1 tbsp)
• Instead of Ginger: ginger paste (1 tbsp)
• Instead of Tomato: canned crushed tomatoes (1 cup)
• Instead of Kashmiri Red Chili Powder: paprika + a pinch cayenne
• Instead of Coriander Powder: ground coriander seeds
• Instead of Cardamom Powder: ground cardamom (¼ tsp)
• Instead of Sugar: honey (½ tsp)
• Instead of Garam Masala: store‑bought garam masala
• Instead of Kitchen King Masala: any tikka masala blend
• Instead of Hot Water: vegetable broth (for richer flavor)
• Instead of Cashew Nuts: almonds (same amount)
• Instead of Poppy Seeds: sesame seeds (2 tbsp)
• Instead of Kasuri Methi (Dried Fenugreek Leaves): fenugreek powder (1 tsp)
• Instead of Mawa (Khoya): ricotta (¼ cup)
• Instead of Paneer: firm tofu (for vegan)
• Instead of Unsalted Butter: ghee (2 tbsp)
• Instead of Plain Yogurt (tangy): Greek yogurt (same amount)
• Instead of Lemon Juice: lime juice
• Instead of Green Chili: jalapeño (2 pieces)
• Instead of Heavy Cream: coconut cream (same amount)
• Instead of Dry Ginger Powder (Sonth): ground ginger (¼ tsp)
• Instead of Cinnamon Stick: ground cinnamon (¼ tsp)
• Instead of White Pepper: black pepper (½ tsp)
• Instead of Black Pepper: white pepper (½ tsp)
• Instead of Amchur (Dry Mango Powder): tamarind paste (½ tsp)
• Instead of Almonds (roasted): cashews
• Instead of Pistachios (roasted): almonds
• Instead of Raisins: golden raisins

Equipment Needed

• Large Non‑Stick Skillet
• Mixing Bowls
• Grater (large holes)
• Blender or Hand Mixer Jar
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Ladle (optional)
• Spatula or Wooden Spoon
• Grill Pan or Grill (optional)

Critical Steps — Do Not Skip

• Sauté onions until golden – builds the flavor base.
• Gradual addition of hot water – prevents a watery gravy.
• Achieving a smooth cashew‑poppy seed puree – ensures silkiness.
• Marinating paneer for at least 15 minutes – imparts tangy flavor.
• Grilling paneer quickly on high heat – gives char without drying.

Chef Tips from the Video

• Use freshly grated tomatoes for a brighter flavor; canned tomatoes can be used in a pinch.
• For extra aroma, add a pinch of smoked paprika with the Kashmiri chili.
• Roast the almonds, pistachios, and raisins briefly before garnish for added crunch.

Troubleshooting

Storage

Refrigerator: Store the gravy and grilled paneer separately in airtight containers for up to 3 days.

Freezer: Freeze the gravy in portions for up to 1 month; reheat gently.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Gravy can be prepared a day ahead; reheat gently before adding tikka.
• Marinate the paneer up to 2 hours in the refrigerator for deeper flavor.
• Cashew‑poppy seed puree keeps well refrigerated for 3 days.

Frequently Asked Questions