Paneer Tikka Masala

Paneer Tikka Masala

Paneer Tikka Masala

Paneer Tikka Masala is a gourmet dish which is simple to cook but very flavorful. Marinated paneer with tomato gravy makes a delightful dish for a formal dinner.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 people


  • 1/2 ld paneer
  • 1/2 tsp salt 1/4
  • 1/4 tsp red chili powder
  • 1 tbsp ginger paste
  • 1/2 tsp coriander powder
  • 1 tbsp yogurt dahi, curd
  • 1 tbsp oil

For Gravy

  • 3 medium tomatoes
  • 1 green chili
  • 1 tbsp oil
  • 1/2 tsp cumin seeds jeera
  • 1/8 tsp asafetida hing
  • 2 bay leaves taj pat
  • 1 tbsp coriander powder dhania
  • 1/2 tsp paprika dagi or kashmiri mirch
  • 1/4 tsp turmeric haldi
  • 1/2 tsp sugar
  • 1 tsp corn starch
  • 2 tbsp cilantro finely chopped hara dhania
  • 1/4 tsp garam masala


  • Slice the paneer in about 1/8-inch-thick and about in one inch squares.
  • Mix ginger, salt, pepper, coriander, and yogurt with sliced paneer in a bowl, cover it and let the mixture marinate for at least an hour. It is better to have the paneer marinate in a refrigerator.
  • Blend tomatoes and green chilies to make a puree and keep aside.
  • Dissolve the corn starch in 2 tablespoons of water and keep aside. Corn starch is used to give thickness to gravy.
  • Heat 1 tablespoon of oil in flat frying pan on medium heat, making sure to oil the entire surface of the pan.
  • Next put the marinated paneer in frying pan and gently stir-fry for about 3 to 4 minutes until paneer becomes light brown. Take out the paneer in a bowl and use the same frying pan to make the gravy.
  • To prepare the gravy, add 1 table spoon of oil in a frying pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and asafetida after seeds crack add bay leaves and stir for a few seconds.
  • Add the tomato puree, coriander powder, turmeric, red chili powder, sugar, and cook for about 4 minutes on medium heat.
  • Add the corn starch mix stir for few minutes till the sauce thickens.
  • Add the stir-fry paneer in the tomato gravy and let it cook for 3 to 4 minutes on low medium heat.
  • Turn off the heat and add cilantro and garam masala stir slowly and cover the pan for few minutes.


Serving suggestions
Serve hot with Tandoori Roti, Aloo Naan.
Keyword Homemade Cheese, Marinated Paneer, Party Food
Tried this recipe?Let us know how it was!

How To Make Paneer Tikka Masala – Manjula’s Kitchen

Paneer Tikka Masala, a gluten-free delight, is a delectable gravy-based dish known for its simplicity in preparation and remarkable flavor profile. The essence of this culinary masterpiece lies in marinated paneer cubes immersed in a flavorful tomato-based gravy. The straightforward cooking process belies the rich and complex taste it imparts, making Paneer Tikka Masala an ideal choice for those seeking a straightforward yet exquisite dish. It is best served with Roti, Naan, Jeera Rice and Lacha Paratha

1. Preparing the Jain Paneer Tikka for the Ultimate Flavor: 

The meticulous process of How To Make Paneer Tikka Masala recipe involves slicing the paneer into 1/8-inch-thick squares, each measuring approximately one inch. This precise cutting ensures that the paneer absorbs the myriad flavors during marination, contributing to the dish’s overall richness. In a mixing bowl, the amalgamation of ginger, salt, pepper, coriander, and yogurt transforms the paneer into a delightful canvas for the forthcoming culinary masterpiece. It is imperative to cover and refrigerate the marinated paneer for at least an hour, allowing time for the ingredients to harmonize and elevate the essence of Jain Paneer Tikka Masala.

  1. Perfecting the Tomato Puree for the Heart of the Dish: 

The soul of the Jain Paneer Tikka Masala recipe lies in the sumptuous tomato puree. To concoct this essential element, a harmonious blend of tomatoes and green chilies is created, resulting in a smooth and vibrant puree. This puree serves as the foundation upon which the entire paneer tikka masala recipe thrives. It encapsulates the essence of freshness and spice, complementing the marinated paneer and enhancing the overall gastronomic experience.

  1. Elevating the Texture with Corn Starch Elegance: 

To achieve the desired thickness in the gravy, dissolve cornstarch in two tablespoons of water, a crucial step in perfecting the Jain Paneer Tikka Masala recipe. This corn starch infusion contributes not only to the visual appeal of the dish but also imparts a luxurious texture to the gravy. The meticulous attention to this detail ensures that every bite of the paneer tikka masala is a symphony of flavors and textures.

  1. Transformative Sautéing of Marinated Paneer: 

The journey to create the perfect Jain Paneer Tikka Masala takes a transformative turn as the marinated paneer meets the heat of a well-oiled frying pan. The sizzle and aroma that fill the kitchen during the 3 to 4 minutes of gentle stir-frying mark the inception of the dish’s visual and aromatic allure. The light browning of the paneer adds a subtle crunch, creating a delightful contrast to the impending velvety tomato gravy.

  1. Crafting an Aromatic Gravy Symphony:

The artistry of making Jain Paneer Tikka Masala reaches its zenith with the crafting of the aromatic gravy. In the sizzling oil, cumin seeds, asafetida, and bay leaves engage in a flavorful dance, infusing the base with a tantalizing aroma. The introduction of the tomato puree, combined with coriander powder, turmeric, red chili powder, and a hint of sugar, creates a symphony of flavors that defines the essence of paneer tikka masala.

  1. Culminating in Jain Paneer Tikka Masala Perfection: 

As the final act in the culinary saga, the integration of the corn starch mix imparts the desired thickness to the gravy, harmonizing all elements of the Jain Paneer Tikka Masala. The reunion of the stir-fried paneer with the flavorful tomato gravy is a moment of gastronomic alchemy. The careful simmering over low-medium heat for 3 to 4 minutes allows the paneer to absorb the essence of the gravy, resulting in a dish that is the epitome of Jain paneer tikka perfection. Concluding with the gentle addition of cilantro and garam masala, the pan is covered, giving the flavors a moment to intertwine before presenting the masterpiece – a delectable Jain Paneer Tikka Masala ready to captivate the palate.

If you’re new to Indian food, this easy paneer tikka masala is the ideal place to start and you may also try Paneer Pasanda, Paneer Methi, Paneer Bhurji, Paneer Makhani & Mutter Paneer

Please Subscribe to my YouTube channel

121 thoughts on “Paneer Tikka Masala

  1. Hi Manjula aunty, i had kind of given up on paneer because it used to turn hard and did not absorb flavours. I tried this recipe today, and i am back to paneer again!! It came out beautifully… Was very tasty. I also added garlic to the marinade. Thank you for your recipes. I know I can trust them. 🙂

  2. Aunty your recipe is so easy and superb…
    Never thought of myself that I would be such a good cook???? Your recipes are making our dinner time awesome:) Thank you so much.
    And ya I was wondering is there any other option for corn strach.??

  3. Can you please tell me what brand of chili powder to buy or a recipe for it? I assume it is not Mexican chili powder that I can purchase in American stores. Namaste

    PS. My favorite recipe is Vegetable korma with garbanzo beans! Delicious!

  4. Hi Manjula Aunty, I tried out this recipe yesterday. Modified it by uding onions, garlic . Also used tandoori masala for marinating. It turned out super awesome. I love your efforts, simplicity and website!!!


  6. Manjula aunty u r doing a great job, maine aaj tak cooking try nahi ki thi , lekin aap itna accha samjhate ho ki it was really simple nd mere ghar par everybody was shocked ki maine itni acchi recipe kaise banai. Thanks a lot 🙂

  7. Hi!

    Thank you so much for posting these recipes and videos up. I’m really excited to try these recipes. My question is, are the measurements on the recipe accurate to the amount you used for each ingredient in the video? It’s just that in the video, it looks like for some ingredients you used more than just a teaspoon.

    Thank you!

  8. hello aunty,
    I have tried some of your recipes and they have got me appreciation all the time..
    Thankyou soo much.
    I am trying Paneer tikka masala and wondering is there a substitute for corn startch? If not, is it very important to use it?

    1. Hey!

      You can use flour as a substitute for cornstarch. Cornstarch doesn’t really add to the flavor of dishes, it’s more for thickening sauces. Flour would do the same!

    1. Nitiksha, marinating is just the process of soaking something in a sauce to give more flavor. The longer you let it soak, or marinate, the more sauce and flavor that gets absorbed into whatever it is your using – like paneer in this case.

      Google “marinate” for more info if you like.

        1. Nikitasha was right. She gave the answers to the lady asking. If the lady had watched she would know “what to do OF the marinating.” And yes, it heightens the flavor, but if you don’t want to marinate then you don’t have to. But having made this recipe a few times it definetly helps to marinate, bc it adds depth to the flavor.

  9. I want to try making this. Is the paneer same as cheese? Where is a good place to buy the ingredients? I live in Manchester, New Hampshire. Thank you

  10. hi, i love all your recipes! thank you!

    for the gravy in this recipe, how much salt do i use as you use it in the video but there is none listed in the ingredients.

    many thanks!

  11. aunty charan sparsh aapmee mamta daya and prem hai aap sach mein ek pure vegetarian follower hai and pure jainii hai joo desh koo jeeoo and jeenee doo kee liyee prerit karti hai yeh ek sandesh hai kii dekhoo kitni majedar chizee hai hamare desh mein jinkoo kha kee hum balwan and swastha reh sakte hai
    aapkaa beta

  12. Hello Aunty,

    I am from Rajasthan, now in US. I have made samosas, pedas and paneer tikka … all taste awesome … Thank you so much for awesome recipes.

    Thanks and Regards,

  13. Hi Manjula Aunty,

    Thanks a ton for this delicious reciepe.. I made it today for lunch and my husband loved it so much ! You make cooking so easy and interesting. Really appreciate your effort in making these cooking videos which is helping thousands of women like me across the world.. God bless you always !

    Thanks again …
    warm regards,

  14. Hello Manjulaji……I made this recipe yesterday and my family simply loved it….I am a great fan of ur recipes….They are all so simple and easy to follow….thankyou so much…

  15. Hello aunty,
    I like your receipes a lot.. whenever i want to make something different i will browse your site 🙂 your site is really a great help for me!
    and one more thing you look like my mom who is in India 🙂

    Thanks so much for all your receipes!

  16. Dear Manjula Aunty
    Asalam Alaikum

    I live in Pakistan and I have a special interest towards indian vegetarian cooking.
    I once tried making homemade paneer as U had taught in one of your videos,but I failed to take out the aroma of lemon from the paneer which ruined the taste of the entire dish. Otherwise paneer was perfect. Can U gve me any suggestions in this regard..!!


  17. Hi , Dear Aunty ji ,
    I would like to express my deep sense of gratitude to the MANJULAS KITCHEN and congratulate to you for bringing out such a user friendly kitchen site which motivates an average recipe maker like me. I would also like to say that your recipes making method is so simple and easy that it is the most preferable methods .But Aunty ji I would like to suggest one thing that when you introduce ingredients in your recipes videos please also used hindi name of every item so that every person catch it easily every item name , if you doing such a way then yours recipes is beneficial for every indian person , If you read this message then please take action for this in yours next upcoming recipes videos.

  18. Hi Manjula ji,
    Thanks a lot for such a nice website. I am also jain and do not eat onion and garlic.
    Whenever I search any receipe on net there will be always onion garlic. I am really happy I found this link and currys made this way is actually taste we like. ( without onion garlic ). Thanks a lot. 🙂

  19. Kiran, it sounds like the problem is with the pan that you used. Use a good quality non-stick pan for the best results…OR…possibly the problem is the pan was too hot. Hope this helps.

  20. Hello Manjulaji,

    Panner Tikka is looking so yummy.. Waiting badly to try it. Can you suggest an alternate for yoghurt and corn starch?? Can I replace this with thick curd and gram flour? Also my aunt suggested me to use few pieces of coconut/ badam. How far is this good?

    Thanks in advance

  21. Hi Aunty,

    Yesterday i made Vadapav by seeing your reciepe.It was made very husband loved it.I tried to make two times before as well.but couldn’t make nice like yesterday.Nice recipe.I really liked it.


  22. I can’t find him where I liveso what can I use instead? I heard I can use garlic. Also in my recent readings I found if you mix garlic and asafoetida( hing ) Garlic neutralizes it. Is this true?

  23. Hi Manjula
    I was about ask a question that everyone must be asking about onions and garlic but I saw your respone in the FAQs as FAQ No.1. That reply makes so much sense. Now I undersatand. You are a genius!!

  24. Hi aunty,

    can we alter this with TOFU instead of paneer.if so,wat is the procedure? or else please suggest me any dish using Tofu.
    Thank u .

      1. you can also freeze the tofu first and defrost it. By doing that the texture of tofu will be changed just like paneer and then proceed the rest of the recipe.

  25. Hello Manjulaji

    My husband is food lover. . I could not able to make him happy by my hand taste. But when i tried your recipes , husband likes very much. You are now my teacher in cooking ! !

    Thank you very much !

  26. Hello Aunty,
    I have a quick question, can I make this recipe a day before the party, as an appetizer without the gravy and then heat it in the oven.

    Please guide me.

    Thanks & Regards


  27. Hi Aunty,

    You are great. My husband not eat garlic and onions and I had problem how to make vegitables but when I vist your site my problem solved. Thank you very much.

  28. Hello Manjula-ji,
    I watch your cooking videos often. They are really good. Your instructions are easy to follow.
    I am hoping to prepare paneer tikka masala this weekend. It looks simple to make.

  29. Again, LOVE this site! If anyone is looking for a good alternative to paneer, try extra firm tofu. I have used it successfully in making palak paneer, and I think it would definitely work here as well. Just make sure to dry the tofu thoroughly between two paper towels with a weight of some sort on top.

  30. You read my mind! I was looking for a tikkea masala recipe, but all of them have heavy cream as thickener agent (and we are trying to reduce fat in this household!), so your recipe is perfect. Thank you and I’ll let you know the results.
    Raquel from Florida

  31. Hello aunty,
    Amazing,it teally came out good. Whenever you cook something it looks like my mum is doing it. Bfore marriage she use to be after me to learn cooking and I never did that. But after marriage she taught me the same way as you do. Sometimes you are my life saver.
    Thanks and take care.

  32. Hi Aunty,

    We like to follow Ekadashi days without grains, beans and lentils. Do you have any recipe for these? {For example buckwheat is not a grain. So instead of rice or wheat we cook buckwheat.}

  33. Hello aunty,
    Your site is my rescue those days when i fall short of onions and garlic in my house.Though my family loves these two indgredients, we quite like your preparations too.
    Thanks a lot.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.