Paneer Tikka Masala In Gravy

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Paneer Tikka Masala In Gravy


Cooking Time

Preparation Time :1 Hr 0 Min

Cook Time : 20 Min

Total Time : 1 Hr 20 Min


Serves : 4
  • 400 gms paneer

  • 3 nos garlic cloves

  • 2 inch fresh ginger

  • 2 nos red chilies, deseeded

  • 2 tbsp olive oil or as needed

  • 1 tsp mustard seeds

  • 1 tsp red capsicum

  • 1 tsp jeera powder

  • 2 tsp coriander seeds powder

  • 1 tbsp udupi ruchi garam masala powder

  • 100 gms curd

  • 1 tbsp butter

  • 2 nos onions,medium sliced

  • 2 tbsp tomato puree

  • 2 tbsp ground cashewnuts/almonds

  • 50 gms cream

  • 1 tbsp fresh green coriander leaves, to garnish

  • 1 tsp lemon juice

  • 1/4 tsp haldi


  • Grate the ginger and ginger and Add chopped red chillies.
  • Temper the mustard seeds in one tablespoon oil.
  • Add it to the grated ginger and garlic.
  • Add the chopped capsicum, cumin powder, coriander powder,  garam masala powder.
  • Mix well and keep half quantity aside.
  • To the rest , add curd and add salt as per taste.
  • Marinate the paneer pieces with this mixture for about 1 hour in the fridge.
  • To make the masala gravy, Take the butter in a thick bottom pan and heat on low flame.
  • Add the onions and the remaining half of the masala mix.
  • Stir so that the onions do not burn.
  • Let it turn little bit brown.
  • Add the puree and give it a stir.
  • Add haldi and  the nuts/ almonds and half a litre of water.
  • Add salt as per taste.
  • Simmer till it reduces to a thick consistency.
  • Meanwhile, shallow fry or grill the paneer pieces on a non stick pan, using oil as required.
  • Add the paneer pieces to the ready gravy.
  • Put in the whisked cream and 1 tablespoon garam masala powder.
  • Adjust all seasonings as per taste and bring it to one boil.
  • Shut off the gas.
  • Garnish with fresh coriander leaves and lime juice.
  • Serve with rotis/ Boiled basmati rice.
  • Adjust gravy consistency as desired.