Dhaba-Style Paneer Tikka Masala Recipe

Paneer Tikka Masala is a delicious and popular Indian dish, especially favored in North Indian cuisine. It features succulent pieces of paneer tikka cooked in a rich and creamy gravy. This recipe offers a delightful blend of spicy, tangy, and subtly sweet flavors, elevating your culinary experience. Let's learn how to make Dhaba-style Paneer Tikka Masala with ease.

Ingredients for Paneer Tikka Masala

For Paneer Tikka:

• 2 cups Paneer cubes: Use regular or fresh paneer
• 1/2 cup Onion cubes: Finely chop medium-sized onions
• 1/2 cup Tomato cubes: Chop fresh tomatoes into small pieces
• 1/2 cup Bell pepper cubes: Chop bell peppers into small pieces
• 1 tbsp Kashmiri red chili powder: For color and flavor
• 1/2 cup Hung curd (Greek yogurt): Use thick yogurt
• 1 tbsp Ginger-garlic paste: Make a paste of fresh ginger and garlic
• 1/2 tbsp Gram flour (Besan): Use besan that dissolves easily in water
• 1/2 tsp Turmeric powder: For color and flavor
• 1 tbsp Coriander-cumin powder: To enhance flavor
• 1 tsp Garam masala: Adds warmth and spice
• 1 tsp Chaat masala: For a tangy taste
• Salt to taste: Add salt according to your preference
• 1 tsp Kasuri Methi (dried fenugreek leaves): Enhances the flavor of paneer tikka
• 1 tsp Lemon juice: For freshness and tanginess
• 1 tbsp Oil: For cooking
• 1 tbsp Butter: To add richness to the paneer tikka

Ingredients for Paneer Tikka Masala

For Masala Paste:

• 1/4 cup Water: To blend the masala paste smoothly
• 1 1/2 tsp Kashmiri red chili powder: For color and flavor
• 1/2 tsp Turmeric powder: To enhance color and flavor
• 1 tbsp Coriander-cumin powder: Adds depth to the flavor
• Garam masala to taste: To enhance the flavor

For the Gravy:

• 2 tbsp Oil: For cooking the gravy
• 1 cup Chopped onion (Finely chop the onions)
• 10-12 Garlic cloves: Finely chop fresh garlic
• 2 Green chilies: Cut into strips
• 1 1/2 cups Chopped tomatoes: Chop fresh tomatoes into small pieces
• 5-6 Cashews: Sliced
• 2 Dry Kashmiri red chilies: To enhance flavor and color
• 1 tbsp Coriander stalks: Adds freshness to the flavor
• 1 tbsp Ghee (clarified butter): For flavor and aroma
• 1 tsp Cumin seeds: To enhance the flavor
• 1 tbsp Chopped garlic: To enhance the flavor
• 1/2 tbsp Chopped ginger: For flavor and aroma
• Salt to taste: According to preference
• 1/2 tbsp Kasuri Methi (dried fenugreek leaves): For flavor and aroma
• 2 tbsp Chopped cilantro (for garnish)

Method for Making Paneer Tikka Masala

Gravy Preparation:

• First, heat 1 tbsp oil and 1 tbsp ghee in a deep pan. Add chopped garlic, ginger, and onions and sauté on medium heat for 2-3 minutes until onions turn light golden.
• Now, add the prepared masala paste and remaining marinade. Mix well and cook for a minute to allow the spices to bloom.
• Add salt to taste and cook for 5-8 minutes, stirring occasionally, until the oil separates from the gravy.
• Add the paneer tikka pieces and kasuri methi. Mix well and cook for 5 minutes, allowing the paneer tikka to absorb the flavors of the masala.
• Garnish the Paneer Tikka Masala with cilantro and serve hot. Enjoy with naan, roti, or rice.

Method for Making Paneer Tikka:

Paneer Tikka is a popular and delicious Indian snack often served at parties or special occasions.

1. In a deep bowl, whisk mustard oil and Kashmiri chili powder. Add yogurt, ginger-garlic paste, roasted besan, turmeric powder, coriander-cumin powder, garam masala, chaat masala, salt, kasuri methi, and lemon juice.
2. Add paneer cubes, onions, tomatoes, and bell peppers to this spicy mixture. Mix well to coat everything evenly. Marinate for 15 minutes.
3. Heat 1 tbsp oil and 1 tbsp butter in a non-stick pan. Add the marinated paneer and vegetables and cook on medium heat for 8-10 minutes, stirring occasionally, until lightly crispy.
4. The paneer tikka is ready. Serve hot with green chutney and onion salad.

Paneer Tikka Masala is a flavorful North Indian dish where paneer pieces are cooked in a spicy gravy. To prepare it, the paneer is marinated in yogurt and spices, then cooked in the gravy. The dish has a spicy, tangy, and slightly sweet taste and is best served with naan or rice.