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