Fusion Platter

A blend of tasty food and culture

Paneer Tikka Masala

Paneer Tikka masala is a well known tomato based thick gravy that is quite popular in India. Paneer, also known as the Indian cottage cheese is marinated with the very famous tandoori masala and then grilled on charcoal for the smoky flavour. This dish on its own can be eaten as an appetizer but when added to a creamy tomato sauce the beauty if this gravy increases. Well, I have my very own version of this dish that I’m used to preparing and it’s quite close to what you would eat outside. I hope you like it!

Paneer Tikka Masala


Tandoori Masala

  1. 1 tsp cumin seeds
  2. 1.5 tsp of coriander seeds
  3. 1 inch cinnamon stick
  4. 1/2 tsp cloves
  5. 1.5 tsp red chilli powder
  6. 1 tsp turmeric powder
  7. 1/2 a strand of mace
  8. 1/2 tsp salt

For Marinating the Paneer

  1. 250g cubed paneer
  2. 125g thick yoghurt/curd
  3. 1 tsp ginger garlic paste
  4. 3 tsps of tandoori masala
  5. Salt to taste

For the gravy

  1. 2 large tomatoes
  2. 2 smail onions
  3. 1 tsp ginger garlic paste
  4. 2 finely chopped green chillies
  5. 1 tsp red chilli powder
  6. 1.5 tsp cumin powder
  7. 1 tsp garam masala
  8. 2 bay leaves
  9. 2-3 pods of cardamom
  10. 1 tsp coriander powder
  11. 5-6 pepper corns
  12. 3-4 cloves
  13. 1/2 inch cinnamom stick
  14. 3 tbsp olive oil
Prep Time : 20 minsTotal time : 35 minsServes : 4-5

Procedure to make paneer tikka masala

Tandoori Masala

Dry roast all the spices under tandoori masala until smoky and grind to a fine powder

Marinating & Grilling the Paneer

Marinate the paneer with the above ingredients under mariantion for about 30 mins or over night if you’d like and roast on a flat tawa until golden brown. I grilled them in oven at 200° for 15 mins.


  1. Heat oil in a deep bottomed pan and add all the whole spice and fry for about 2-3 mins

  2. When the spices turn aromatic put the onions and saute till the onions turn translucent

  3. Now add in the ginger garlic paste, chopped green chillies and fry until the raw smell goes away

  4. Put the tomatoes, coriander powder, cumin powder, garam masala, red chilli powder, salt and cover and cook until soft and mushy

  5. Once the tomatoes are well cooked turn off the flame and let the mixture cool down

  6. After the mixture cools down, fish out all the whole spices and grind the mixture to a smooth paste with one glass of water

  7. Drizzle a lit of bit oil in the same vessel that you used earlier, pour in this gravy mix and heat on medium flame

  8. Add in the roasted paneer chunks, some fresh cream and bring to boil

  9. Garnish with freshly chopped coriander and serve with hot phulkas or fried rice