Paneer Tikka Masala is a spicy and delicious North Indian side dish. I have used homemade paneer / cottage cheese in this recepie .

The whole spices used in the recepie adds on more flavour. You can adjust the spiciness according to your taste buds. My personal preference is kashmiri chilli powder which gives a good bright colour as well as required spiciness to the recepie.

Recepie courtesy @ Kanaks Kitchen.

Checkout the detailed recepie below 👇

Preparation time : 10 mins

Cooking time : 20 to 25 mins

Serves: 3


  • Paneer / cottage cheese: 2 cups cubed
  • Onion: 2 large finely chopped
  • Tomato : 1 finely chopped
  • Ginger garlic paste: 2 tsp
  • Cinnamon stick: 1 small piece
  • Green cardamom: 2
  • Bay leaf: 1
  • Cumin seeds: 1 tsp
  • Kasuri methi / dry fenugreek leaves: 1 tsp
  • Turmeric powder: 1/2 tsp
  • Kashmiri chilli powder: 2 tbsp
  • Coriander powder: 1 n 1/2 tbsp
  • Cumin powder: 1/2 tsp
  • Garam masala powder: 1 tsp
  • Coriander leaves: 1 tbsp finely chopped
  • Salt: as required
  • Ghee: 1 tbsp
  • Vegetable oil: 3 tbsp


  • Add paneer cubes in a bowl, sprinkle some turmeric powder and chilli powder. Toss gently to mix.
  • Heat some ghee in a wok, add the paneer cubes and shallow fry till it turns golden. Set aside once fried.
  • Heat a wok, add ghee and oil to the wok.
  • Add the whole spices and toss, add cumin seeds; let it crackle.
  • Add onions with some salt and saute till it turns golden brown.
  • Add ginger garlic paste and saute till the raw smell goes off.
  • Lower the flame and add the dry spice powders and mix well.
  • Now add finely chopped tomatoes, cover and cook till it turns soft and mushy.
  • Add a tsp of kasuri methi and mix well.
  • Also add a cup of water and cook for another 5 mins.
  • Finally add the fried paneer cubes and let it cook in the gravy for 5 to 6 mins.
  • Switch off the flame and garnish with some chopped coriander leaves.
  • Serve hot with rice or rotis.

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