Paneer tikka masala Recipe - Ingredients, Step-by-Step Guide & Nutrition info

Paneer tikka masala

Ingredients (4 servings)

Ingredient: Paneer
Quantity: 250g )
Preparation: cut into cubes

Ingredient: Yogurt
Quantity: 1/4 cup

Ingredient: Ginger-garlic paste
Quantity: 1 tablespoon

Ingredient: Turmeric powder
Quantity: 1/2 teaspoon

Ingredient: Red chili powder
Quantity: 1/2 teaspoon

Ingredient: Garam masala
Quantity: 1/2 teaspoon

Ingredient: Salt
Quantity: to taste

Ingredient: Oil
Quantity: 2 tablespoons

Ingredient: Onion
Quantity: 1 large )
Preparation: finely chopped

Ingredient: Tomato
Quantity: 2 medium )
Preparation: pureed

Ingredient: Kashmiri red chili powder
Quantity: 1 teaspoon

Ingredient: Kasuri methi (Dried fenugreek leaves)
Quantity: 1 teaspoon )
Preparation: crushed

Ingredient: Fresh cream
Quantity: 2 tablespoons

Ingredient: Coriander leaves
Quantity: for garnish )
Preparation: chopped

Nutrition / 100 g

Calories: 196
Protein: 8.2g
Carbohydrates: 7.8g
Fat: 14.7g
Cholesterol: 45mg

Preparation

In a bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.

Add paneer cubes to the marinade and toss gently to coat them evenly. Let it marinate for about 30 minutes.

Heat oil in a pan on medium heat. Add marinated paneer and cook until lightly browned from all sides. Remove paneer from the pan and set aside.

In the same pan, add chopped onions and sauté until golden brown.

Add tomato puree, Kashmiri red chili powder, and salt. Cook the mixture for 5-7 minutes until the oil separates from the masala.

Add crushed kasuri methi and mix well.

Add cooked paneer cubes to the masala and stir gently to coat them. Cook for another 2-3 minutes.

Add fresh cream and mix well. Cook for another minute.

Garnish with chopped coriander leaves.

Serve hot with roti or naan.