Paneer Tikka Masala - Punjab Special

Punjab is a Northern state,the land of five rivers,bordered by Himachal Pradesh to East and Haryana to South.
Agriculture is is the largest in Punjab and its the largest produce of wheat in India.
Punjabi cuisine is so rich and delicious with ghee and butter and uses tandoor oven to cook naan and rotis and non-veg dishes.The cooking method varies from region to region.
Coming to the recipe paneer tikka masala is a rich and creamy preparation goes very well with roti and naan.Originally the marinated panner is cooked in tandoor oven and added to the gravy but I shallow fried in the pan.Off to the recipe.........................................

Basic Information

Preparation Time ~ 10 minutes
Cooking Time ~ 25 minutes
Serves ~ 2-3


Paneer(cubed)250 gms
Onion/ vengayam(finely chopped)1 (medium size)
Tomato(chopped)3-4 (medium size)
Ginger&Garlic paste2 tsp
Red chilly powder/milagai podi1/2 tsp
Coriander powder/dhaniya podi1 tsp
Full fat milk/paal1 cup
Kasoori methi1/4 tsp
Salt1 tsp
Oil3-4 tbs

For the Marination

Yogurt/thayir1/4 cup
Red chilly powder1/2tsp
Coriander powder1/2 tsp
Kasoori methi1/4 tsp
Garam masala powder1/2 tsp
Orange food color(optional)few drops
Salt1/2 tsp


In a bowl take the ingredients given in a bowl and mix it well.To this add the cubed panner and mix it well.Let it soak for 30-45 minutes.Grind the cashews with a tbs of milk to a fine paste,grind the tomatoes to a fine paste.
Heat a pan with 1 tbs of oil and shallow fry the paneer cubes and fry it till golden in a medium flame.Keep it aside.

Now heat the remaining oil in a pan and saute the onion with a pinch of salt till translucent.Add the ginger&garlic paste an fry it till the raw smell goes off.Once the ginger &garlic paste add in the tomato puree and cook it till the oil separates. Add in the chilly and coriander powder,garam masala powder,and cashew paste,give it a mix.Cook it until the raw smell disappears.

Now add the milk and let it boil in  medium flame for 2-3 minutes.Then add in the fried paneer and cook it for another couple of minutes.Finally sprinkle the kasoori methi and put off the flame.

Paneer Tikka Masala is ready.

Serve it with roti or naan.


  • Here I used the whole milk as  I didn't add any cream.
  • If you want you can use a tsp of butter along with the oil to get a nice flavor.


this looks so creamy and the deep orange color is inviting

Omg, wat a dish, wat a beautiful and fingerlicking paneer tikka masala, very terrific..

this is just tempting need some hot rotis to complete the kadai full of curry

Hey, Your pictures are somewhat similar to what I took for my Kadhayi Paneer recipe .. look :-

It looks amazing btw .. :)

Looks so creamy! You got lovely color on the gravy too. Panner tikka masala is a favorite at my house.

looks so much like restaurant!! wow that lovely color!!

Delicious and inviting paneer tikka masala..

very well composed and presented pics..truly I need to learn clicking from some of you..and the paneer looks so good..super!

The paneer looks amazing and so inviting..

Creamy and delicious paneer curry.

The color and texture of the curry look very inviting.

Looks rich and creamy . Can have this curry for any meal of the day. Love the color of the masala. Yummy

looks so creamy and luscious - can have some for lunch right now

Love the coclour and the flavours of the curry. Just love the paneer tikka masala.

looks so creamy and tasty. i made chicken tikka.. paneer tikka is my favourite order at restaurants.

Looks so delish! I am yet to make this and am sure my folks esp the kids would love it with roti...

It's nice to learn about the information.

It looks delectable! I am planning to make paneer tikka masala for my cousins who will be visiting me in a couple of days. I am sure they will love it. The footnotes provided might just make the whole experience more enjoyable.

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