Discover the rich and flavorful taste of Paneer Tikka Masala, a beloved Indian curry made with tender cubes of paneer (Indian cheese) cooked in a creamy, spiced tomato sauce. This vegetarian dish is perfect for anyone looking to enjoy a comforting, hearty meal. Made with aromatic spices like garam masala, ginger, garlic, and turmeric, this dish is a fantastic addition to any Indian recipe collection. With simple ingredients and easy steps, it’s the perfect option for dinner or even a special occasion. Whether you serve it with steamed basmati rice, naan bread, or cauliflower rice, Paneer Tikka Masala is a sure crowd-pleaser. Try this easy vegetarian curry today and experience the authentic taste of India!

Ingredients:
For the Paneer:
- 3 tablespoons neutral oil (such as avocado or refined coconut oil)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon turmeric powder
- ¼ teaspoon cayenne powder
- 16 ounces paneer (cubed)
- 1 pinch salt
For the Tikka Masala Sauce:
- 2 tablespoons ghee
- ½ medium white onion (diced, approximately ½ cup)
- 1 serrano chile (minced, seeds and stem removed)
- 3 cloves garlic (minced)
- 1 tablespoon grated fresh ginger
- 1 ½ teaspoons garam masala
- ½ teaspoon paprika
- 1 8-ounce can tomato sauce
- 1 medium green bell pepper (sliced into strips)
- 1 tablespoon dried fenugreek leaves
- 1 teaspoon salt (plus more to taste)
- 1 tablespoon neutral oil
- 1 ¼ to 1 ¾ cups heavy cream (at room temperature)
- 1 medium lemon (quartered)
Serving Suggestions (Optional):
- Steamed basmati rice (or cauliflower rice)
- Warm naan
- Fresh cilantro (chopped)
Instructions:
- In a large bowl, combine the neutral oil, salt, turmeric powder, and cayenne powder. Whisk until smooth.
- Add the cubed paneer to the bowl and gently toss to coat evenly with the spice mixture. Cover and set aside.
- Heat a large skillet over medium heat and melt ghee, tilting the pan to coat the surface.
- Add the diced onion and sauté until soft, about 5 minutes.
- Add the minced serrano chile, garlic, and grated ginger. Cook over medium-low heat for about 20 minutes until the mixture turns golden brown. Stir occasionally and add small amounts of water if needed.
- Stir in garam masala and paprika, cooking for 3-5 minutes until fragrant.
- Add the tomato sauce, then remove the skillet from the heat and let it cool slightly. Transfer the mixture to a blender and blend until smooth.
- Return the smooth sauce to the skillet and place it back over medium-low heat. Add the bell pepper strips, fenugreek leaves, and salt. Stir well and simmer for 5-10 minutes, until the mixture thickens and the peppers soften.
- In a separate skillet, heat 1 tablespoon of neutral oil over medium heat. Once hot, add the seasoned paneer and cook until golden brown on 2-3 sides, approximately 3-5 minutes.
- Once the sauce has simmered and thickened, add the cream and stir to combine. Taste and adjust seasoning if needed.
- Return the paneer to the sauce and squeeze fresh lemon juice over it. Stir gently to coat the paneer in the sauce.
- Serve the paneer tikka masala with rice, naan, and chopped cilantro. Enjoy!
Why You’ll Love This Recipe
Paneer Tikka Masala is a flavorful and creamy Indian dish that’s perfect for both beginners and seasoned home cooks. The combination of golden-brown paneer and a rich, spiced sauce makes for an irresistible meal. Whether you’re a vegetarian or just looking to try something new, this dish is sure to become a favorite. It’s packed with bold flavors from garam masala, fresh ginger, and fenugreek, while the cream creates a smooth, indulgent sauce that coats the paneer perfectly.

Tips
- Fresh Paneer: Homemade paneer cooks faster than store-bought. If using store-bought, ensure you cook it slightly longer to get a nice golden color.
- Spice Levels: Adjust the heat by adding more or less cayenne pepper and serrano chile based on your preference.
- Make Ahead: The tikka masala sauce can be made in advance and stored in the fridge for up to 3 days. Just heat it and add fresh paneer when ready to serve.
Variations and Substitutions
- Paneer Substitution: If you can’t find paneer, try substituting with tofu or another firm cheese that holds up well in curry.
- Vegan Version: Substitute ghee with oil, and use coconut cream or cashew cream instead of heavy cream for a vegan-friendly option.
- Add Vegetables: You can add vegetables like spinach, peas, or cauliflower to enhance the dish.
FAQs
Can I make this dish spicier?
Yes! You can add more cayenne or another serrano chile to increase the heat.
Can I freeze Paneer Tikka Masala?
Yes, you can freeze the curry sauce (without the paneer) for up to a month. When you’re ready to eat, simply thaw and reheat, adding freshly cooked paneer.
Can I use a different type of cream?
Yes! You can substitute heavy cream with coconut cream or cashew cream for a different flavor profile.
Serving
Serve Paneer Tikka Masala with fluffy basmati rice or low-carb cauliflower rice for a perfect meal. Pair it with warm naan or roti to scoop up the sauce and enjoy every bite. Top with fresh cilantro for added flavor and color!
Suggestions
For a more filling meal, add a side of chana masala or dal to round out your Indian-inspired dinner. If you prefer a lighter version, pair it with a simple cucumber salad or raita.
Paneer Tikka Masala Recipe
6
servings15
minutes1
hour10
minutesIngredients
For the Paneer:
3 tablespoons neutral oil (such as avocado or refined coconut oil)
1 teaspoon salt (adjust to taste)
½ teaspoon turmeric powder
¼ teaspoon cayenne powder
16 ounces paneer (cubed)
1 pinch salt
For the Tikka Masala Sauce:
2 tablespoons ghee
½ medium white onion (diced, approximately ½ cup)
1 serrano chile (minced, seeds and stem removed)
3 cloves garlic (minced)
1 tablespoon grated fresh ginger
1 ½ teaspoons garam masala
½ teaspoon paprika
1 8-ounce can tomato sauce
1 medium green bell pepper (sliced into strips)
1 tablespoon dried fenugreek leaves
1 teaspoon salt (plus more to taste)
1 tablespoon neutral oil
1 ¼ to 1 ¾ cups heavy cream (at room temperature)
1 medium lemon (quartered)
Serving Suggestions (Optional):
Steamed basmati rice (or cauliflower rice)
Warm naan
Fresh cilantro (chopped)
Directions
- In a large bowl, combine the neutral oil, salt, turmeric powder, and cayenne powder. Whisk until smooth.
- Add the cubed paneer to the bowl and gently toss to coat evenly with the spice mixture. Cover and set aside.
- Heat a large skillet over medium heat and melt ghee, tilting the pan to coat the surface.
- Add the diced onion and sauté until soft, about 5 minutes.
- Add the minced serrano chile, garlic, and grated ginger. Cook over medium-low heat for about 20 minutes until the mixture turns golden brown. Stir occasionally and add small amounts of water if needed.
- Stir in garam masala and paprika, cooking for 3-5 minutes until fragrant.
- Add the tomato sauce, then remove the skillet from the heat and let it cool slightly. Transfer the mixture to a blender and blend until smooth.
- Return the smooth sauce to the skillet and place it back over medium-low heat. Add the bell pepper strips, fenugreek leaves, and salt. Stir well and simmer for 5-10 minutes, until the mixture thickens and the peppers soften.
- In a separate skillet, heat 1 tablespoon of neutral oil over medium heat. Once hot, add the seasoned paneer and cook until golden brown on 2-3 sides, approximately 3-5 minutes.
- Once the sauce has simmered and thickened, add the cream and stir to combine. Taste and adjust seasoning if needed.
- Return the paneer to the sauce and squeeze fresh lemon juice over it. Stir gently to coat the paneer in the sauce.
- Serve the paneer tikka masala with rice, naan, and chopped cilantro. Enjoy!

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