Paneer Tikka Masala is probably the most popular vegetarian curry house style curries.
You know when you go out for a curry and you have a selection of different proteins that can be added to the different curry sauces? Well this is my version of paneer tikka masala and if you’re a fan of the curry, you are going to love it.
Paneer tikka masala can be made with fried paneer or tandoori paneer tikka. Both work really well in this curry. If in a rush, you could also add raw paneer at the end of cooking and let it heat through before serving.
About this recipe.
This paneer tikka masala is really just like curry house style chicken tikka masala but with tandoori chicken tikka instead of tandoori chicken. You cook it in exactly the same way with cooked paneer.
You can use tandoori style paneer tikka which is I recommend doing or fried paneer tikka which is also very good. If you want to add raw paneer to the sauce, you can do that too but add it just at the end of cooking to heat it through. Don’t let raw paneer simmer too long in the sauce or it will begin to fall apart.
It’s the tandoori paneer tikka and/or the fried paneer that really bring this dish together and make it taste just like the paneer tikka masala you get at restaurants. The marinade on the paneer and that delicious char you get from cooking it first adds another layer of unmissable flavour.
How do you prepare the base sauce for this recipe?
As this paneer tikka masala is made exactly like it is at curry houses, you will need to first prepare a base curry sauce. The best way to do it is to slowly stew the sauce like they do at restaurants but I also have a couple of alternatives for you. All is explained below:
- Authentic Base Curry Sauce: This sauce is slowly simmered for about 90 minutes or longer and you cook it exactly as it is done at restaurants. If you have the time and want to keep things authentic, I recommend using this version of the base sauce.
- 20 Minute Base Curry Sauce: I developed this recipe for those who don’t have a lot of time on their hands. It works really well in this paneer tikka masala and you can make it in a fraction of the time as the more authentic base sauce.
- Multi Cooker Base Curry Sauce: If you have a multi-cooker, this could be the base sauce recipe for you. Just like the others above, it will work perfectly well to make this paneer tikka masala recipe.
So there is no way around making a base curry sauce?
It’s an easy job! Really, it’s just another step to perfection when you make a base curry sauce. I did write a book called ‘The Curry Guy One Pot’ which shows that you can make curry house quality dishes without a base sauce though.
This paneer tikka masala isn’t in the book but if you look at the one pot, no base curry recipes I have for you on my blog, you will see how you can make this paneer tikka masala without a base sauce. Try using this one pot chicken tikka masala recipe but use tandoori paneer instead of chicken.
Can you work ahead?
Yes. Both the paneer and the tikka masala sauce can be prepared ahead of time if more convenient. Curry house curries were developed with economy, speed and flavour in mind. You prepare the different components of the curries ahead of time and then put them all together at the end.
Go ahead and prepare your paneer tikka a couple of days ahead of cooking. You can do the same with the tikka masala sauce. In fact, if you do make the sauce ahead of time, the flavours will develop further and it will be even better.
Then just heat up your pan and follow the recipe to finish it off.
Do you have to use red food colouring?
Nope! Many restaurants add food colouring to give the paneer tikka masala its characteristic red glow. The food colouring adds no flavour so it’s only added for presentation. Go ahead and leave it out if you like.
How long can you store paneer tikka masala in the fridge?
You can store leftovers, covered in the fridge for 3 to 4 days. Sometimes I double this paneer tikka masala recipe so that I can do just that. It’s great to have on hand for a quick lunch or snack.
Can you freeze paneer tikka masala?
In theory you can but keep in mind that paneer (or any cheese) and other dairy products like the cream you add to the sauce to freeze well. The texture of the cheese will most definitely change and could become a bit rubbery.
The flavour will still be good though.
If you are thinking about freezing this curry, I recommend just making the sauce without the cream. Then defrost it completely and heat it up in a pan before adding the cream. Make a new batch of fresh paneer tikka.
Step by step photographs.
If you like this paneer tikka masala, you might like to try some of these curry house favourites too.
Chicken Korma
Chicken Madras
Lamb Vindaloo
Chicken Dhansak
Lamb Rogan Josh
Chicken Chilli Garlic
Chicken Patia
Lamb Bhuna
Have you tried this paneer tikka masala recipe?
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Paneer Tikka Masala
Ingredients
- 3 tbsp ghee or rapeseed (canola) oil
- 1 tbsp garlic and ginger paste
- 1/2 tbsp sugar (more or less to taste)
- 1 tbsp ground almonds
- 1 tbsp coconut flour
- 70ml (1/4 cup) passata
- 1 tbsp mixed powder
- 1 tbsp tandoori masala
- 1/2 - 1 tbsp paprika
- 300ml (1 1/2 cups) base curry sauce
- 300g (11 oz) tandoori paneer tikka
- 100ml (scant 1/3 cup) single cream (more or less to taste
- 1 tsp red food colouring powder (optional)
- Juice of one lemon
- Salt to taste
- 1/2 tsp dried fenugreek leaves (kasoori methi)
- 1/2 tsp garam masala
- 2 tbsp chopped coriander (cilantro) to taste
Instructions
- Heat the ghee/oil in a frying pan over medium high heat
- When visibly hot, add the garlic and ginger paste and stir well for about 30 seconds to cook out the rawness.
- Add the coconut flour, sugar, ground almonds, mixed powder, tandoori masala and paprika and stir it into the garlic and ginger.
- Pour in the tomato puree and bring to a simmer. Then add about a ladle of base curry sauce. You will need to top this up from time to time. If the curry is looking too dry, add more base sauce. If too saucy, cook it down.
- Bring this all to a bubbling simmer and then add the paneer tikka. Stir well to coat the paneer with the sauce. Remember to add more base if it is looking dry. Scrape around the edges of the pan as the base sauce caramelises to the side. This will add a delicious flavour to your paneer tikka masala.
- Now add the kasoori methi by rubbing it between your fingers into the sauce and add the food colouring, if using.
- Continue stirring to colour the sauce adding more of the heated curry sauce when required.
- Simmer for about a minute and pour in the cream.
- Top with the butter and season with salt to taste and finish with a squeeze of lemon to taste and the garam masala.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 595Total Fat: 48gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 145mgSodium: 821mgCarbohydrates: 17gFiber: 4gSugar: 8gProtein: 28g