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Paneer is my favourite way to make amazing vegetarian versions of classic Indian dishes. This paneer tikka masala recipe takes the meat out of the classic curry, while keeping the delicious flavour and satisfying tang!
For more tikka masala goodness, check out Chicken Tikka Masala, or for another meat-free option, Vegetable Tikka Masala with Potatoes and Cauliflower!
A beautiful curry has been a favourite comfort food of mine for a long time. My local Indian takeaway was on speed dial for whenever I needed food to give me a pick-me-up.
Tikka masala is an absolute classic, with all sorts of delicious flavour and lovely colour as a bonus. Even better, it is fast and fun to cook at home!
Tikka masala
I love Indian food, and often choose it for takeout when I need a little comfort. Indian cuisine has a long vegetarian tradition, which means there are always great meat-free options, and often a vegetarian version of classics like tikka masala.
There are a lot of theories about how this curry came about. Some people believe that it came from India, created fairly recently but in keeping with traditional Indian cuisine.
But the theory I have heard the most is that it was created in the UK by an Indian chef in response to a request for chicken with ‘gravy’. A mild cream sauce was added to the chicken, creating the lovely tikka masala we know today.
That same sauce also beautifully flavours paneer with it’s smokey and tangy flavours. The creamy texture and slightly sharp taste are both so satisfying!
Paneer
Paneer is a cheese from the Indian subcontinent made from cow or buffalo milk. It’s pleasantly soft, and has an amazingly satisfying chew when cooked right.
It holds its shape so well, and soaks up just enough of the curry sauce to give each piece a lovely flavour. Paneer is a convenient replacement for meat in curries, and is versatile enough to be used in a whole range of recipes.
Traditional tikka masala uses chicken that has been marinated in yoghurt and spices. Paneer benefits from marination as well, allowing it to soak up the beautiful spices.
In this recipe, the paneer is marinated in a mixture of the yoghurt and curry paste for just twenty minutes. Once marinated, the paneer is browned over medium heat and set aside. This doesn’t take long, and makes the paneer nicely golden.
How to make it
Making paneer tikka masala takes a bit of time, but it is not a difficult recipe. Start by tossing the paneer in a bowl with the yogurt and This is an affiliate link.tikka masala paste marinade and letting it sit for about 20 minutes. Once done, fry it lightly on each side until nicely golden, in batches if the pan seems crowded. Then remove to a plate and set aside.
Heat up a pan over medium heat and add oil, then chopped onion, and let it cook for 7-10 minutes. Then add ginger paste and minced garlic and let it cook together for another minute.
Add the curry paste to the pan and let it cook until everything is heated through. Now add water and chopped tomatoes. Bring it to a boil then lower the heat and add the paneer back to the pan.
Cover it with a lid and cook it all together for 20 minutes. Now pour in heavy cream, sugar and mix it together. Add a sprinkling of chopped cilantro/coriander before serving.
Recipe Tips and Notes
- You’ll want to cut the paneer into evenly sliced cubes so they cook at an even pace and fry them until they are a lovely shade of golden. Paneer can burn quickly, though, so keep an eye on it while it is in the pan.
- Ghee can also be used in place of vegetable oil. It has a higher smoking point than butter with all of the good flavour that only butter can give. It’s also easy to make your own!
- It’s habit for a lot of us to reach for Greek yogurt for everything, but it’s actually too thick for this recipe. A regular yogurt is what you want here.
- It’s possible to make your own tikka masala paste, but I’m not sure why the average home cook would be interested! It requires a lot of spices that you are not likely to use often, and a good quality This is an affiliate link.tikka masala paste from a shop will do the work for you and already comes with the right blends of spices.
- I didn’t add vegetables to my curry, but they can often be found in other versions. If you would like some, bell peppers and cauliflower to well. As does chickpeas! Add at the same time as the chopped tomatoes.
- The recipe doesn’t call for salt as the paste already has some included. Taste to make sure it is salty enough for you before serving. Add a teaspoon salt if it seems lacking.
- The cilantro/coriander isn’t essential for this recipe, but I love the added freshness. Plus it looks amazing when sprinkled over the curry!
Serving suggestions
Paneer tikka masala goes well with other curries, making an Indian feast a whole lot of fun. I love any curry with a good Indian pickle, especially lime pickle. You should be able to find very good options in any sizeable grocery store.
Tikka masala is best served with This is an affiliate link.basmati rice, or coconut rice for an elegant twist. Butter naan is also fantastically good, whether alone or with rice, as is roti.
I’m also a huge fan of adding a side dish to a meal like this. Red lentil dahl or dal makhani are both favourites, as is spiced roasted baby potatoes (aloo chat).
Storage and leftovers
Curries like this one are often even better the next day as flavours have the chance to meld. Keep it in an This is an affiliate link.airtight container for 3-4 days.
It’s possible to freeze leftover curry for up to six months, but there is the risk that the cheese will become crumbly the longer it is kept. It’s best to let it thaw in the fridge before reheating.
Whether frozen or refrigerated, paneer tikka masala can be warmed up in the microwave but is best when reheated on a stovetop. Use medium to medium-high heat, adding a splash of water if it is looking too thick.
More vegetarian curry recipes
- Coconut Lentil Curry with Butternut Squash
- Chickpea and Butternut Squash Curry
- Cauliflower and Potato Curry
- Sweet Potato and Lentil Curry
Paneer Tikka Masala
Equipment
- This is an affiliate link.Cast iron casserole dish
Ingredients
- 250g / 9oz paneer
- 1 tbsp vegetable oil
- 2 tbsp yogurt
- 1 tsp This is an affiliate link.tikka masala paste
- 1-2 tsp vegetable oil
- 1 onion
- 1 tbsp grated ginger
- 1 cloves garlic
- 125ml / 1/2 cup This is an affiliate link.tikka masala paste
- 400ml / 14oz chopped tomatoes
- 125ml / 1/2 cup double cream/heavy cream
- 3 tsp brown sugar
Instructions
- Mix yogurt and paste and marinate cubed paneer in it for 20 minutes. Brown over medium heat till golden, remove to a plate.
- Add oil to a pan and heat, then add chopped onion and cook for 7-10 minutes. Then add garlic and ginger paste and cook for 1 minute longer.
- Then add the curry paste and heat it through, then add ¼ cup/125ml water and chopped tomatoes, bring to a boil, then lower the heat and return paneer to the pan and cook for 20 minutes covered with a lid. Then pour in the double/heavy cream, brown sugar and add chopped cilantro/coriander before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is both easy to make and tasty. I did need to change one thing though. The first time I made it, the tikka masala paste overwhelmed the dish. The 2nd time, I only used a rounded tablespoon of the paste and it was great. I made the marinade as directed. I ate it with brown basmati rice, and I will definitely make again.
Thank you.
I really want to try but have a few questions, probably because I’m in the US. The recipe instructions mention ginger paste, but ingredients do not list a ginger paste. Also curry paste is mentioned, but I don’t know what that is. Thank you!
Hi Lucy there is grated ginger in the ingredients list. Ginger turns to a paste when grated. Alternatively you can use prepared ginger paste, which is sold in jars. Curry paste is a concentrated paste made of spices and oil. I’ve linked the one I use to a product sold at Walmart, so if you click on the hyperlink the ingredients list, it will take you to an example of a curry paste. I hope this helps.
More of a question than a comment…Can you recommend a good tikka masala paste?
I use the one by Patak’s but make sure to buy a paste and not a cooking sauce. They are different.