Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Lunch

Paneer Tikka Masala

Tandoor-charred paneer cubes and smoky capsicum in a spiced tomato-yoghurt gravy — the grilled version that adds a distinctive smoky char to the classic paneer curry.

🧺 Ingredients

• 300g paneer, 3cm cubes
• 1 green capsicum (100g), 3cm chunks
• 1 onion (100g), petals
• 100g yoghurt
• 1 tbsp ginger-garlic paste
• 1 tbsp Kashmiri chilli powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp garam masala
• 1 tbsp mustard oil
• Salt to taste
• Same as Paneer Butter Masala (recipe 8 gravy)
• 2 tbsp cream
• Kasuri methi
• Mustard oil in marinade gives authentic tandoor smokiness.

👩‍🍳 How to make Paneer Tikka Masala

1. Mix all marinade ingredients.
2. Toss paneer, capsicum, onion in marinade.
3. Coat well.
4. Refrigerate minimum 1 hour (overnight best).
5. Heat grill pan or tawa on HIGH until smoking hot.
6. Brush with oil.
7. Place marinated paneer and veggies — grill 2–3 min per side until char marks appear.
8. Paneer should have blackened edges but remain soft inside.
9. Follow Paneer Butter Masala gravy steps 1–3.
10. Add grilled paneer and veggies to finished gravy.
11. Simmer LOW 3 min.
12. Add cream, kasuri methi.
13. Serve immediately while tikka retains some smokiness.

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