Balanced Meal

Paneer Tikka Masala Hi friends! Same recognizable dish here, but I switched up …

✨Paneer Tikka Masala✨

Hi friends! Same recognizable dish here, but I switched up the method a bit. I also cut down the spices a bit to make it more approachable to make! I’m excited to see what you guys think!

As always, tutorial available on my highlight!


12 oz paneer
1 medium red onion
2 Roma tomatoes (puréed)
1/2 tsp pink salt + more to taste
1 tsp turmeric
1 tsp paprika
1/2 tsp ground coriander
1/4 tsp garam masala
1/4 tsp ground cinnamon
2 tbsp plain yogurt
2-3 tbsp fry fenugreek leaves
1/2 tsp cumin seeds
2-3 garlic cloves (minced)
1/2 tsp grated ginger
3 cups water (divided)
Heavy cream (optional)
Cilantro (for garnish)


Cut paneer into small bite size cubes. Combine yogurt with paprika, turmeric, coriander, cinnamon, garam masala, and 1/3 tsp pink salt. Coat the paneer evenly and let it marinate for at least 1 hour.

Add some oil to a large pan. Bring heat to medium and add in chopped onions. Cook for 8-10 min or until onions are brown and soft. Remove from stove and let cool. Combine onions with 1 cup of water and purée until smooth.

Heat the same pan back on medium. Add in additional cooking oil. Add in cumin seeds and stir for 30 seconds until fragrant. Add in minced garlic and grated ginger. Stir for 30-60 seconds.

Add in puréed Roma tomatoes. Stir for 3-5 min until the tomato purée starts to thicken. Add in the puréed onion. Stir to combine.

Mix in the marinated paneer and stir to coat. Add in 2 cups of water.

Let the curry simmer on medium heat with the top off for 25-30 min. Water will evaporate and curry will thicken.

Salt to taste. Turn off the heat and stir in the fenugreek leaves. Add in cream to taste or add cream when ready to serve.

Garnish with cilantro. Enjoy with chapati, naan, or rice.

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