Paneer Tikka Masala

By: Manjula Jain

May 23, 2010

Serving : 4 people
Total Time :30 minutes

Rate this recipe:

5 from 1 vote

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Paneer Tikka Masala

Paneer Tikka Masala is a gourmet main course dish that is simple to cook but very flavorful. Marinated paneer with tomato gravy makes a delightful dish for a formal dinner.

Paneer Tikka Masala

Ingredients

  • 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

Instructions

  • 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.

Notes

Serving suggestions
Serve hot with Tandoori Roti, Aloo Naan.

Paneer Tikka Masala

Paneer Tikka Masala is a gourmet main course dish that is simple to cook but very flavorful. Marinated paneer with tomato gravy makes a delightful dish for a formal dinner.

  • 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

  1. Slice the paneer in about 1/8-inch-thick and about in one inch squares.

  2. 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.
  3. Blend tomatoes and green chilies to make a puree and keep aside.
  4. Dissolve the corn starch in 2 tablespoons of water and keep aside. Corn starch is used to give thickness to gravy.
  5. Heat 1 tablespoon of oil in flat frying pan on medium heat, making sure to oil the entire surface of the pan.
  6. 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.
  7. 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.
  8. Add the tomato puree, coriander powder, turmeric, red chili powder, sugar, and cook for about 4 minutes on medium heat.
  9. Add the corn starch mix stir for few minutes till the sauce thickens.
  10. Add the stir-fry paneer in the tomato gravy and let it cook for 3 to 4 minutes on low medium heat.
  11. 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.

Main Course
Indian
Homemade Cheese, Marinated Paneer, Party Food

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

Comments

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    Veg Dishes – Shanthi's Space …
    August 9, 2020 at 7:43 pm

    […] Paneer tikka masala […]

    Sarah
    December 17, 2018 at 8:58 am

    5 stars
    Delicious as always! I used soft tofu instead of paneer by coating the tofu bites in the yoghurt mixture and baking for 20 minutes.

      Manjula Jain
      December 21, 2018 at 7:59 am

      Sarah, good idea

      Usha Ghiya
      October 23, 2019 at 9:20 pm

      Can I make this a day before for a party

    Miami Mia
    October 18, 2018 at 2:57 am

    Hi, I tried out this recipe yesterday. Modified it by onions, garlic . Also used tandoori masala for marinating. It turned out super awesome.

    Yashdeep Singh
    September 24, 2018 at 1:23 am

    Well, we try to make exactly the way its shown in the video, really its taste good

    Siddhant Gupta
    August 7, 2018 at 4:16 am

    This looks delicious, gonna try it

    Siddhant Gupta
    August 7, 2018 at 4:14 am

    Thanks for sharing the dish. My mom is going to make this today 🙂

    Snuby
    November 4, 2017 at 10:05 am

    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. 🙂

    Heema
    July 26, 2017 at 3:10 pm

    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.??

      Manjula Jain
      July 28, 2017 at 10:49 pm

      Heema, Thank you

    Remya
    April 5, 2017 at 8:03 am

    Hi aunty can I replace yogurt with curd?? Is yogurt must?

      Manjula Jain
      April 6, 2017 at 9:44 pm

      Remya, they both are same

    Shubhi Jain
    January 19, 2017 at 6:18 am

    WE tried this recipe and its taste is somewhat like restaurant.

    Indian Food Recipes
    January 2, 2016 at 10:42 am

    Excellent recipe. Thank you so much, I going to try. look like nice.

    Apoorva Solanki
    July 3, 2015 at 2:27 am

    Hello Mam

    I just wanted to knw is it compulsory to add cornstarch
    And onion should be used in which form i mean chopped or puree.

      Manjula Jain
      July 3, 2015 at 4:26 pm

      Apoorva Solanki, corn starch I use to make gravy little thick and also gives a nice color. Onion I don’t use so I am not sure

    Vaishali Kansara
    June 29, 2015 at 1:31 am

    If we wish to add onion garlic at what stage can I add and how

      Manjula Jain
      June 30, 2015 at 10:17 am

      Vaishali Kansara, personally I don’t cook onion garlic but it should be added before tomatoes

    Manasi
    June 24, 2015 at 9:16 am

    Thanks for the Recipe Aunty, Can I substitue constarch with something else?

    -Manasi

      Manjula Jain
      June 27, 2015 at 9:37 pm

      Manasi, In this recipe I am using corn starch for thickening the gravy, do without.

    Sandra .gounden
    February 15, 2015 at 3:45 am

    i always look forward to ur receipes,easy and simply to follow.Thank you.
    U r very famous here in South Africa too.mwahz

    aanchal aneja
    June 12, 2014 at 3:27 am

    helo auntie

    can i add onions in it??

      Manjula Jain
      June 12, 2014 at 4:32 pm

      Aanchal,
      Your choice

    troll
    March 1, 2014 at 4:39 pm

    Half a POND full of paneer ?!!!

    Ronda
    January 27, 2014 at 1:12 pm

    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!

      Manjula Jain
      January 27, 2014 at 1:54 pm

      Ronda, you can use any brand of red pepper powder

    dimple kesaria
    January 8, 2014 at 11:21 am

    Paneer Tikka Masala was too fabulous…absolutely finger licking…added onions and garlic to the gravy and it worked wonders…thanks 🙂

    Bhavani
    December 15, 2013 at 10:37 am

    We tried it, its really really superb…thanks for it

      mansi
      December 24, 2013 at 3:36 am

      try with putting chopped or pureed onions cook till brown before tomato puree and curd in the final stage

    vineeta
    November 17, 2013 at 3:21 am

    it looks good cant wait to try it out yay!

    kishan
    October 22, 2013 at 9:07 am

    Enjayed the recipe taste awesome

    Priti
    October 6, 2013 at 9:01 am

    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!!!

      pp
      December 19, 2013 at 12:01 pm

      priti, when did you add the onion? Before the tomato? How many onions?

        pp
        December 19, 2013 at 12:02 pm

        Also when did you add the garlic, and how many cloves of garlic? Thanks.

    Vani
    August 16, 2013 at 7:08 am

    Enjoyed this tasty recipe. Especially the gravy was tasty but paneers were very hard to chew. Did not understand the reason why!!

      Manjula Jain
      August 23, 2013 at 11:31 pm

      Vani,
      It should not happend, but next time before using the paneer soak the paneer cubes in hot water for about 10 minutes or more.

    Paneer Tikka Masala | In My Active Kitchen
    April 30, 2013 at 10:56 am

    […] of my favorite online resources is Manjula’s Kitchen.  Her website specializes in vegetarian and vegan Indian cuisine and boasts so many tips, tricks […]

    An Indian Meal | Sunday Dinner Club
    March 25, 2013 at 8:49 pm

    […] Manjula mentions on her website that she uses light spices as to not distract from the fresh ingredients. We found that this recipe needed double the spice and a little extra salt. After the kick we loved it! Heres a link to this recipe https://manjulalive.wpenginepowered.com/2010/05/23/paneer-tikka-masala/ . […]

    Jessica
    January 27, 2013 at 10:16 am

    I enjoyed this video! This dish looks delicious and I can’t wait to try it.

    Abi
    November 26, 2012 at 7:43 pm

    Hi aunti Manjula, it look yummy. My mom is making this for dinner tonight. Thank you for this recipe

    renga
    October 25, 2012 at 5:18 am

    panner tika is very taste and colourful receipe

    nisha
    October 23, 2012 at 12:12 am

    nice recipe thanks

    rupali dnyaneshwar chavan
    September 5, 2012 at 10:09 am

    i like this recipes.

    GRISHMA
    July 27, 2012 at 9:18 pm

    IT TURNED OUT REALLY NICE… THANK YOU FOR THE HELP…
    I HAVE TRIED RASGULLA N DAL MAKHANI TOO… THEY WERE AWESOME TOO…
    THANK U VERY MUCH,..!

    Jiten H. Doshi
    July 13, 2012 at 11:10 am

    Always very good recipe am very happy to make
    Food from mankulaskitchens recipe

    naima
    July 8, 2012 at 7:35 am

    can i use tofu instead?

      Manjula Jain
      July 8, 2012 at 3:21 pm

      naima
      Use firm tofu

        Swapna
        December 20, 2012 at 4:41 am

        Can i add onion also

    Mukta
    May 22, 2012 at 5:43 am

    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 🙂

    Priya
    March 24, 2012 at 2:26 pm

    Great recipe, thank you Ms.Manjula, you are doing a social service for all is novice cooks or there!U have saved me so many times! God bless

    shubham
    March 12, 2012 at 11:44 pm

    aunty, is there any substitute for yogurt?..

    Jenny
    January 29, 2012 at 12:04 pm

    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!

    shradha manchanda
    January 12, 2012 at 7:16 pm

    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?

      Jenny
      January 29, 2012 at 11:54 am

      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!

    Ron
    December 28, 2011 at 2:01 pm

    Next time mix the yogurt and spices First, then add the paneer…

    dinesh
    December 11, 2011 at 11:29 am

    very very very nice recipe my mom makes now every day evening

    komal bhatia
    December 7, 2011 at 8:53 pm

    its a very simple dish .i really loved it .surely try it

    meatless monday: paneer tikki masala | the talking kitchen
    November 14, 2011 at 5:11 am

    […] paneer tikki masala inspired by this recipe and this recipe […]

      Jaya
      November 25, 2011 at 1:30 pm

      hmm, well, it’s not tikki but tikka. Tikki is another Indian dish made of potato mostly.

    Nitiksha
    October 13, 2011 at 2:46 am

    Aunty what to do of the marinated mixture???
    Plz explain…
    And why is it compulsory to marinate??
    Plz rply my both questions..

      Jaya
      October 13, 2011 at 5:56 pm

      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.

        002002
        March 12, 2012 at 8:53 am

        no its not what she was asking she was asking that can we do it without marinating to save the time

          sasha5555
          April 22, 2012 at 6:22 pm

          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.

    geeta vallecha
    August 21, 2011 at 6:41 am

    thanks mam fr yr lovely receipes

    Jarad and Sarah
    August 18, 2011 at 2:27 am

    youre fantastic!

    NLX
    June 10, 2011 at 7:17 pm

    Good recipe BTW..

    » New Levels of Culinary Mastery!!! Eat In
    May 31, 2011 at 5:38 pm

    […] Paneer Tikka Masala […]

    Akhila
    May 21, 2011 at 7:37 am

    i made this dish for my family.. they all loved it 🙂 thank you..

    Linda
    May 15, 2011 at 5:20 pm

    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

      Manjula Jain
      May 16, 2011 at 4:34 pm

      Linda,
      Paneer is unaged cheese and doesn’t melt while cooking. You can buy this in Indian grocery store.

    kumari
    May 14, 2011 at 5:01 am

    can you please tell how to make paneer 65

    Dhanya
    May 10, 2011 at 3:54 pm

    Thanks for the recipe Auntie…
    Made it today…came out very goood….

    daksina
    April 16, 2011 at 6:29 am

    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!

    shekhar sharma
    April 14, 2011 at 11:38 pm

    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
    shekhar

    Swapnil
    March 25, 2011 at 7:38 pm

    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,
    Swapnil

    Mona
    March 14, 2011 at 2:34 am

    Hi Aunty, i did try paneer tikka masala, however it turned to be bit sour..what is the best way not to turn it sour?

    shama
    March 11, 2011 at 5:15 am

    Hi Manjula aunty….

    all your recipes have wonderful taste……..please add more recipes….nice to watch all recipes……..

    Pravina
    March 7, 2011 at 10:05 am

    Hello Manjulaben, I like your all the receipes..its all Yummy!!!!!!!
    They are all simple and easy to follow. Thank you so much.

    Pravina

    SHEENA
    February 16, 2011 at 7:56 am

    THNK YOU IT WAS AWESUM !

    Moumita
    February 15, 2011 at 6:12 am

    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,
    Moumita

    sujatha umesh
    January 27, 2011 at 4:40 am

    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…

    Shanta From Harrow
    January 24, 2011 at 1:46 pm

    I love this recipe, thank you so much!!! 🙂

    Hima
    December 28, 2010 at 1:15 pm

    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!

    shweta
    December 13, 2010 at 11:44 pm

    Hello aunty,

    I love your receipes…..aunty my inlaws are jain can you please post the receipe of Dal Bhati and more of jain food.

    Thanks
    shweta

    Sabah Balouch
    December 8, 2010 at 1:53 pm

    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..!!

    Sabah

    Raji
    November 23, 2010 at 6:14 pm

    Just want to know if you used home made paneer or store bought for paneer tikka Masala recipe.

    DR. GOURAV SHARMA
    October 30, 2010 at 4:19 am

    Hi , Dear Aunty ji ,
    I am DR. GOURAV SHARMA FROM GURDASPUR (PUNJAB).
    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.
    THANK YOU .

    Cook: Paneer Tikka Masala | Full Stop India
    October 26, 2010 at 8:37 am

    […] video below from one of my favorite cooking sites shows simple step by step preparation for paneer tikka masala.  As with the marinade, the gravy spiciness can be adjusted. You can always serve with a side of […]

    Tanu Jain
    October 25, 2010 at 4:26 am

    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. 🙂

    arockiya
    September 18, 2010 at 1:06 pm

    dear mam,
    plz clarify that u said marinate 10hrs in video and in written just 1hr…which one is correct plz tell…..

      Manjula Jain
      September 21, 2010 at 8:04 am

      Arockiya,
      Just 1 hour

    javnika patel
    September 10, 2010 at 10:22 am

    I want khari biscuit (puff pastry) recipes. please send me.

    Thank you.

    Jaya
    August 21, 2010 at 2:57 pm

    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.

    kiran
    August 21, 2010 at 2:13 pm

    hi,

    it didnt turned out as expected. because of yoghurt marinade the paneer didnt fry properly…it was sticking to the pan..any tips for that?

    deepika
    August 20, 2010 at 5:57 am

    hi manjulaji i want to no howmake panir bhurji bcz my like very much

    Vidya
    August 3, 2010 at 10:44 am

    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

    Payal
    July 19, 2010 at 12:35 pm

    Hi Aunty,

    Yesterday i made Vadapav by seeing your reciepe.It was made very nice.my 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.

    Thanks,
    Payal

    Baz
    July 4, 2010 at 7:49 pm

    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?

      Baz
      July 4, 2010 at 7:51 pm

      You don’t use garlic in your recipes so It wouldn’t matter, but if its true everyone else might benefit.

    Ewan
    July 2, 2010 at 4:33 pm

    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!!
    Ewan.

    Ewan
    July 2, 2010 at 4:18 pm

    Hi Manjula
    I made this tonight for the first time and it was out of this world!!!
    Love Ewan.
    Your dedicated Scottish fan.

    Biryani Recipes
    July 1, 2010 at 6:39 am

    This is one of the best recipe. Paneer Tika is one of my favorite. I hope this is delicious recipe.

    hema
    June 20, 2010 at 6:16 am

    can we use rice flour,besan or cornflour for thickness?

      binny matharoo
      June 26, 2010 at 5:31 am

      cornstarch is also known as cornflour.

    Sharmi
    June 9, 2010 at 4:07 am

    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 .

      Manjula Jain
      June 9, 2010 at 11:09 pm

      Hi sharmi,
      You can use tofu just one thing before marinating the tofu slices grill it on lightly greased skillet un till tofu is light brown.

        binny matharoo
        June 26, 2010 at 5:34 am

        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.

    Naina Pandey
    June 4, 2010 at 6:36 am

    Aunty, please you writeingredients in Gram also. i am living in India so it help me.
    Tankyou.

    Monika
    May 30, 2010 at 10:48 pm

    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 !

    parshottam mathur
    May 30, 2010 at 10:25 pm

    Thank you so much, I going to try. look like nice. By

    Nannu
    May 27, 2010 at 9:38 pm

    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

    Nannu

      Manjula Jain
      May 28, 2010 at 8:49 am

      Hi Nannu,
      Yes this will work for appetizer I nrmally will serve over fresh spinach leaves.

    Sandhya
    May 27, 2010 at 9:07 am

    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.

    Cooking Passion
    May 26, 2010 at 11:40 am

    Excellent recipe. Well done.

    R
    May 26, 2010 at 11:16 am

    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.
    Thanks,
    R

    Laura
    May 25, 2010 at 2:49 pm

    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.

    raquel
    May 25, 2010 at 8:48 am

    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

    Dimpi
    May 25, 2010 at 7:55 am

    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.

    JaiRadhe
    May 24, 2010 at 9:35 pm

    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.}

    Tanvi
    May 24, 2010 at 3:04 pm

    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.

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