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My restaurant-style paneer tikka masala recipe features lightly fried paneer pieces simmered in a creamy tomato gravy. It’s deeply spiced and perfect for vegetarians!
Love Indian cuisine? Try my chicken tikka masala, dahl, or vegetable korma next.
Whenever my family and I entertain some of our vegetarian friends, I always make Indian food. It’s one of the few cuisines that lends itself perfectly to be meat-free.
Of all my meatless Indian recipes, my paneer tikka is the one my family enjoys most. Perhaps it’s the unique balance of spices or the tender pan-fried paneer cubes. Either way, I’ll take the win! Quick note- Thank you, Chef Joshveena, for teaching me this authentic dish in Bombay!
What is paneer tikka masala?
Paneer tikka (also known as paneer makhani) is an Indian dish featuring paneer cheese that’s marinated in yogurt and pan-fried until crisp. It’s then simmered in a rich, aromatic tomato gravy.
Table of Contents
Why I love this recipe
- Layered with flavor. The tikka masala curry paste adds savoriness, the chili adds heat, and the paneer balances the dish with a subtle creamy flavor.
- Not too spicy. Paneer is a mild cheese that soaks up the spices and makes the finished dish less spicy. But don’t worry, you can always add more chili!
- Super forgiving. Unlike other curries or stews that rely on specific cooking times to ensure the protein is perfectly cooked, this recipe has much more wiggle room.
- Perfect for vegetarians. It has plenty of protein and makes for a satisfying meat free dish!
Ingredients needed
- Paneer. Nowadays, you’re able to find paneer at almost any grocery store. I find mine in the cheese section (near the feta cheese). Cut it into 2-inch pieces.
- Yogurt. Plain Greek yogurt to marinate the paneer. Plain coconut yogurt also works.
- Tikka masala curry paste. A flavorful paste made up of coriander powder, garam masala, cumin, ginger, turmeric, and an assortment of other spices. You can make your own, but I find the store-bought kind to be a simple shortcut that yields tremendous flavor.
- Curry leaves. For additional curry flavor.
- Onion and garlic. Finely chopped.
- Chili pepper. Chopped and seeded. Adjust the number of chilis you use depending on the level of spiciness you like. I like mine more on the spicier side, so I add more. Alternatively, use red chilli powder.
- Vegetable broth. The base for the sauce. Choose a good quality, low-sodium broth.
- Tomatoes. Use canned diced tomatoes or fresh tomatoes.
- Tomato paste. To add a concentrated tomato flavor without thinning the sauce.
- Heavy cream. To make the sauce silky smooth.
- Lemon juice. For brightness.
- Olive oil. To sauté the vegetables and pan-fry the paneer. Any neutral cooking oil will work.
How to make paneer tikka masala
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Marinade. Combine the paneer, yogurt, and half the curry paste in a large bowl. Cover and refrigerate.
Step 2- Build the sauce. Add curry leaves to a well-oiled, hot skillet. Cook until fragrant, add the onion, chili, and garlic, and cook briefly. Add the remaining paste, broth, tomatoes, and tomato paste. Simmer until thickened.
Step 3- Pan-fry. Add oil to a separate pan and pan-fry the paneer cubes. Add them to the sauce and continue simmering.
Step 4- Combine. Add the paneer to the sauce and continue simmering before serving.
Arman’s recipe tips
- Soak the paneer in hot water. It’s common for store-bought paneer to be slightly hard or rubbery. If this is the case, slice the cheese and soak it in hot water for 10 minutes.
- Strain or blend the gravy for an extra smooth sauce.
- Avoid adding salt until right before serving. I find the curry pastes vary in how salty they are, so give it a taste and add salt as needed.
- Serve it with my 2-ingredient naan or roti and basmati rice for a more complete dish.
Variations
- Vegan. Swap the paneer for extra-firm tofu, use coconut yogurt, and swap the heavy cream for canned coconut cream.
- Extra veggies. Stir fry bell pepper, potatoes, or cauliflower.
- Grill the paneer. For a minimal oil option, place the paneer on a baking sheet and bake it in the oven at 425F/218C for 10-12 minutes.
- Enhance the aroma. Add a few dried fenugreek leaves or minced ginger to the curry as it simmers.
Storage instructions
To store: Leftovers should be kept in an airtight container in the refrigerator for 3-4 days.
To freeze: Let the paneer cool completely, then freeze it in a freezer-friendly container for up to 6 months.
Reheating: Microwave leftovers or reheat them on a stovetop over medium heat until warm.
Frequently asked questions
Tikka masala refers to a curry made with creamy tomato sauce, whereas paneer is a type of Indian cottage cheese. When you pair the two together, you get paneer tikka.
More vegetarian recipes to try
- Eggplant rollatini
- Stuffed tomatoes
- Butternut squash casserole
- Eggplant meatballs
- Or any of these vegetarian mains
Paneer Tikka Masala
Video
Ingredients
- 1/2 pound paneer sliced into 2-inch cubes
- 1/4 cup plain yogurt
- 2 tablespoons tikka masala paste divided
- 2 tablespoons olive oil
- 2 curry leaves
- 1/2 large brown onion chopped
- 1/2 small chili seeded and chopped
- 1 clove garlic minced
- 1/2 cup vegetable broth
- 6 ounces diced tomatoes canned
- 1/1 tablespoon tomato paste
- 1/4 cup heavy cream
- 1/2 tablespoon lemon juice
Instructions
- Add the sliced paneer, yogurt, and half the tikka masala curry paste in a large bowl and mix well. Cover the bowl and refrigerate for at least 10 minutes, or up to 4 hours, to marinate.
- Heat one tablespoon of the oil in a non-stick pan and place over medium heat. Once hot, add the curry leaves and cook until fragrant. Add the onion, chili, and garlic and cook for two minutes or until translucent. Add the remaining tikka masala curry paste, broth, diced tomatoes, and tomato paste. Reduce the heat to low and let everything simmer until the sauce has thickened.
- In a separate pan, add the remaining oil. Cook the paneer until slightly charred. Add the paneer to the sauce and simmer everything together until the sauce thickens even more.
- Stir through heavy cream and lemon juice and serve immediately.
Notes
Nutrition
Originally published January 2023, updated and republished November 2024
Loved this!
Tastes amazing and definitely one I ll make again
The sauce is delicious. Will make again using a couple more curry leaves. I used chicken instead of paneer to reduce the sodium.
What can I use if I can’t find paneer or curry leaves?