Paneer Tikka Masala Recipe
Smoky grilled paneer cubes in a rich, creamy tomato-spice sauce — the ultimate vegetarian Indian main course.
Ingredients
- 14 oz paneer, cubed into 1-inch pieces
- 1 cup plain yogurt (for marinade)
- 1 tbsp tikka masala spice blend
- 3 large tomatoes, pureed
- 1 large onion, finely diced
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/4 cup heavy cream
- 2 tbsp butter
- Fresh cilantro for garnish
Instructions
- 1
Mix yogurt with tikka masala spice blend and a pinch of salt. Coat paneer cubes evenly and marinate for at least 30 minutes (or overnight in the fridge).
- 2
Preheat broiler to high. Spread marinated paneer on a lined baking sheet. Broil for 8-10 minutes, turning once, until charred spots appear.
- 3
In a large pan, heat butter and add cumin seeds. When they splutter, add diced onion and cook until soft, about 6 minutes.
- 4
Add ginger-garlic paste and cook for 1 minute. Stir in paprika and turmeric.
- 5
Pour in pureed tomatoes. Cook on medium heat for 15 minutes, stirring occasionally, until the sauce thickens and oil separates.
- 6
Stir in heavy cream and the charred paneer cubes. Simmer for 5 minutes so the paneer absorbs the flavors.
- 7
Garnish with fresh cilantro and serve with rice or naan.
Chef's Notes
Paneer tikka masala is the vegetarian answer to chicken tikka masala — and many would argue it's even better. Cubes of firm paneer are marinated in spiced yogurt, charred until smoky, then simmered in a luscious tomato-cream sauce.
Getting the Perfect Char
The secret is high, direct heat. Whether you use a broiler, grill, or cast-iron skillet, you want the paneer to develop dark spots without melting. Paneer doesn't melt like other cheeses, so don't be afraid of high temperatures.
The Sauce Foundation
A great tikka masala sauce starts with slowly caramelizing onions, then adding ginger-garlic paste, and finally crushed tomatoes. The key is cooking the tomatoes until the oil separates — this is called "bhunao" and is the foundation of most Indian curry techniques.
Make It Your Own
Add bell peppers or spinach for extra vegetables. For a vegan version, use tofu instead of paneer and coconut cream instead of heavy cream. Visit Spice Room at any of our three Denver locations for our chef's signature paneer tikka masala.
SPICE ROOM Kitchen
Culinary Team
The SPICE ROOM culinary team collaborates on recipes inspired by generations of family cooking traditions from across India and Nepal. Every recipe we share is tested and refined in our Denver kitchens to bring you authentic flavors at home.
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