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Paneer tikka masala

Chicken tikka masala is one of the most popular Indian recipes. This creamy vegetarian version adds cheesy goodness for a rich and hearty meal.

Paneer tikka masala

This paneer tikka masala has been simplified for those who are new to preparing Indian cuisine, but it most certainly does not skimp on flavor!

Paneer tikka masala recipe

Adapted from Cooking and Me

Serves 4


  • 2 cups paneer, cubed
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1 large yellow onion, diced small
  • 1 teaspoon ginger, minced
  • 1 small clove garlic, minced
  • 1 teaspoon coriander powder
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 2 tomatoes, pureed
  • 1 tablespoon tomato paste
  • 3/4 cup water
  • 1/4 cup heavy cream
  • 1 tablespoon dried fenugreek leaves
  • Salt to taste
  • Slivered almonds for garnish


  1. Heat 2 tablespoons of oil in a large skillet and, on medium heat, lightly brown the paneer on several sides. Remove the paneer and set aside.
  2. In the same pan, add the cumin seeds and toast for 5-10 seconds, then add the onion. When the onion starts to caramelize, add the ginger and garlic. Saute briefly. On medium-low heat, add the coriander, turmeric, chili powder and some salt. Allow the spices to cook for 20-30 seconds and then add the pureed tomatoes, tomato paste and 3/4 cup water. Stir well and cook on low heat until the sauce thickens, 3-4 minutes. Add the cream, dried fenugreek leaves and paneer. Mix well. Keep the heat on low and stir until the sauce is heated through.
  3. Garnish with slivered almonds and serve with basmati rice.

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