Paneer Tikka Masala ~ Marinated Grilled Paneer in a Creamy Tomato Sauce

Paneer Tikka Masala – The ultimate paneer cheese recipe with marinated cubes of paneer grilled, typically in a tandoor, and then cooked in a creamy tomato sauce perfumed with dried fenugreek. You have got to try this to know how heavenly it is!

You all know about some of those dishes that you have always had only in restaurants. You always order them and they are your favorites. You look forward to eating them when you plan that trip to the restaurant. But somehow the thought of making that at home never crossed your mind. Maybe you thought it was not easy. Maybe you thought it wont taste the same. Whatever the reason might be.

This Paneer Tikka Masala is that dish for me! I honestly thought I could never get it right. I thought it was going to be a difficult. But then I tried it one day and it was so easy to make that I wondered why I never made it before.

I have a little tip for you to enjoy this recipe and to split this recipe, so you can enjoy it for two different dinners and in a different way. I always make the Paneer Tikka on the grill one day and have it instead of a vegetarian patty for a burger. I always make some extra and save the rest of the grilled paneer tikka to just make the creamy tomato sauce and add the already grilled paneer to it for a quick weeknight dinner to be paired with naan or chapati or just cooked basmati rice.

Doesn’t that look all nice and creamy ? The dried fenugreek or kasuri methi is what gives it that extra oomph. The fragrance and flavor of it is what is very characteristic of this paneer dish and is something you should not miss out on in the dish.

Also, take your time to sauté the onions and the tomatoes till they are soft and mushy and the oil separates from the mixture. It is very essential for all of this to bind together and form a creamy sauce as the base!

Paneer Tikka Masala – Marinated Grilled Paneer in a Creamy Tomato Sauce

Ingredients:

For the paneer tikka:

• 8 oz paneer, cubed into 1-2 inch cubes, about 7-8 cubes
• ¼ green pepper, cut into chunks
• ¼ red bell pepper, cut into chunks
• ½ red onion, cut into chunks
• cooking spray

For the marinade:

• ½ cup whole milk yogurt
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala
• ¼ teaspoon cumin powder
• ¼ teaspoon coriander powder
• ¼ teaspoon crushed ginger
• ¼ teaspoon crushed garlic
• ¼ teaspoon cayenne (skip or reduce quantity to reduce heat)
• salt, to taste

For the Creamy Tomato Sauce:

• 2 tablespoon oil
• 1 red onion, chopped finely
• 3 cloves garlic, minced
• 1 teaspoon minced ginger
• 1 teaspoon turmeric powder
• 1 teaspoon cayenne
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• 2 roma tomatoes, chopped
• 4 tablespoon kasuri methi / dried fenugreek
• salt, to taste
• ½ cup cream + ½ cup whole milk (or use all cream)
• 3 tablespoon minced cilantro, for garnish

Directions:

Mix all the ingredients for the marinade together in a large bowl. Toss the paneer cubes, onions and peppers and mix to coat well. Chill for at least 20 mins in the refrigerator.

Preheat the grill. Skewer the paneer and the veggies alternatingly. Spray a non-stick grill pan with cooking spray and place the skewers on it. Turn them around every 5-10 mins or so and they will be done once you don't see any raw marinade on them.

See how you can serve them as paneer tikka for an appetizer, in my blog post on SweetCs .

For the creamy tomato sauce:

Heat the oil in a wide heavy bottomed pan. Add the onions, garlic and ginger to the pan and sauté well over medium high heat. Add the turmeric, cayenne, cumin, coriander to it and sauté till the onion are all soft and mushy. Now add the tomatoes and sauté till they soften and the oil separates from the side. Mix in the salt.

Toss the kasuri methi and mix well. Take out the paneer tikka from the skewers and mix it well into the masala. Lower the heat and add the cream and milk, a little at a time, mixing well into the mixture and let it get all creamy. Garnish with minced cilantro and enjoy with hot naans, rotis or basmati rice!

You can thank me later!