Tandoori paneer tikka masala

    1 hour 10 min

    Paneer tikka masala is a favourite dish both in North and South India although the dish itself may have originated in North India. Traditionally, paneer is roasted in a tandoor or a clay oven, but here you use your oven. If you are not interested in making sauce, you can serve the tikka by itself on a bed of onions and lime wedges. The aroma of spices and paneer cooking in the oven is mouth watering and makes one feel hungry right away. This recipe replicates the taste of paneer tikka masala served in restaurants while eliminating cream and milk that is typically used by restaurants.

    4 people made this

    Serves: 4 

    • For the ginger-garlic paste
    • 5 cloves garlic, chopped
    • 5cm piece root ginger, chopped
    • For the kebabs
    • 125g plain yoghurt
    • 2 tablespoons mustard oil
    • 1/2 lime, juiced
    • 1 1/2 teaspoons dried fenugreek leaves
    • 1 teaspoon garam masala
    • chilli powder, to taste (optional)
    • 450g paneer, cut into 2.5cm cubes
    • 1 green pepper, cut into 2.5cm pieces
    • 1 red pepper, cut into 2.5cm pieces
    • 1/2 large onion, cut into 2.5cm pieces
    • For the sauce
    • 60g cashews
    • 2 tablespoons olive oil
    • 2 teaspoons cumin seeds
    • 1/2 onion, finely chopped
    • 1 tablespoon dried fenugreek leaves
    • 1/2 teaspoon garam masala
    • 2 large tomatoes, finely chopped
    • 1/2 lime, juiced
    • 1 tablespoon ground coriander
    • 1 teaspoon chilli powder, or to taste
    • 1/2 teaspoon turmeric
    • salt to taste

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Soak 8 to 10 wooden skewers in water while you prepare the kebabs.
    2. Make the ginger-garlic paste by processing the garlic and ginger in a food processor until smooth. (Alternatively, use a total of 2 tablespoons of shop-bought paste.)
    3. Combine the yoghurt, mustard oil, lime juice, fenugreek leaves, garam masala and chilli powder with half of the ginger-garlic paste. Whisk until smooth. Add the paneer, peppers and onion and stir till coated.
    4. Preheat the oven to 200 C / Gas 6. To make the kebabs, thread the paneer, peppers and onion onto the soaked skewers. Place in a baking dish.
    5. Bake the kebabs in the oven for 25 to 30 minutes, until paneer and vegetables are golden brown.
    6. While the kebabs are baking, make the sauce. Soak the cashews in hot water for 10 minutes, then grind till finely or coarsely ground, to your taste.
    7. Heat oil in a large saucepan or casserole over medium high heat. Add cumin seeds; once they start sputtering, add the onion and cook until translucent. Add the remaining ginger-garlic paste, fenugreek leaves and garam masala and cook for 2 minutes.
    8. Stir in the tomatoes, then cover and cook till tomatoes have broken down. Add ground cashews, lime juice, ground coriander, chilli powder, turmeric and salt. Simmer for a few minutes, adding some water if the sauce gets too dry and starts sticking to the bottom of the pan.
    9. Once kebabs are done baking, remove from oven and take the paneer and vegetables off the skewers, then add to the sauce. Stir to evenly coat in the sauce, then serve.


    Tandoori paneer tikka masala
    Tandoori paneer tikka masala

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    Wow  -  03 Jan 2019  (Review from Allrecipes US | Canada)