Paneer Tikka Masala – without oven

Paneer tikka masala is one of the most ordered paneer dish in restaurants, and in our house also it is everyone’s favourite. Paneer tikka is marinated paneer cubes with capsicum and onion which are roasted in tandoor, and when these tikka are added in rich onion tomato gravy it becomes Paneer Tikka Masala.

Most of us don’t have tandoor at home and many people don’t have oven also, so today on vegflavors I am sharing paneer tikka masala made on tawa/pan without oven. It comes out smoky and creamy same like restaurant and can be made easily at home with ingredients available in kitchen.

There are 2 parts in this recipe, first is making paneer tikka and second is making masala gravy. Paneer needs at least 30 minutes for marination, so marinate paneer first and prepare gravy in that time.

let’s see ingredients and method to make paneer tikka masala.

Ingredients for Paneer Tikka Masala

For paneer tikka (marination)

• Paneer 250 gram, cut in 1 inch cubes
• Capsicum/shimla mirch 1 medium, cut in square pieces
• Onion 1 medium, cut in square pieces and layers separated
• Thick curd/hung curd 1/2 cup
• Besan/gram flour 1 tbsp (dry roasted)
• Ginger garlic paste 1 tsp (garlic optional)
• Kashmiri red chilli powder 1 tsp
• Turmeric powder 1/4 tsp
• Coriander powder 1 tsp
• Garam masala 1/2 tsp
• Chaat masala 1/2 tsp
• Kasoori methi 1/2 tsp
• Lemon juice 1 tsp
• Mustard oil or any oil 1 tbsp
• Salt to taste

For masala gravy

• Oil 2 tbsp
• Butter 1 tbsp
• Cumin seeds 1 tsp
• Bay leaf 1
• Green cardamom 2
• Clove 2
• Cinnamon 1 inch stick
• Onion 2 medium, finely chopped
• Tomato 3 medium, make puree
• Cashews 10-12, soaked in warm water for 15 minutes
• Ginger garlic paste 1 tsp
• Green chilli 1, slit
• Kashmiri red chilli powder 1 and 1/2 tsp
• Turmeric powder 1/2 tsp
• Coriander powder 1 and 1/2 tsp
• Garam masala 1/2 tsp
• Kasoori methi 1 tsp
• Sugar 1/2 tsp
• Fresh cream 2-3 tbsp
• Water 1 cup
• Salt to taste
• Coriander leaves for garnishing

Method to Make Paneer Tikka Masala

Marination

• In a big bowl add curd, besan, ginger garlic paste, all the dry spices, kasoori methi, lemon juice, oil and salt. Mix well to make smooth marinade without any lumps.
• Add paneer cubes, capsicum and onion pieces in marinade and mix gently with hand or spoon so paneer won’t break and all pieces get coated well.
• Cover the bowl and keep aside for 30 minutes. If you have time keep it in fridge for 1-2 hours, more it marinate more tasty tikka will be.

Roasting tikka on tawa

• Heat 1 tbsp oil on a flat pan or tawa on medium flame.
• Place marinated paneer cubes, capsicum and onion on tawa, don’t overlap them. Keep the leftover marinade in bowl, we will use it in gravy.
• Roast for 1-2 minutes and turn the sides, cook all sides till light brown/charred spots come on paneer. It will take 5-6 minutes in total. Do not overcook paneer, it will become hard and rubbery.
• Take out paneer tikka in a plate and keep aside.
• For smoky flavour (optional): heat a small piece of charcoal on gas flame till red hot. Place tikka in a deep pan, keep a small steel bowl in center, put hot charcoal in bowl and pour few drops of ghee on it. Immediately cover the pan with lid for 2 minutes and then remove the bowl. This gives tandoori smoky taste like restaurant.

Masala gravy

• Blend soaked cashews with 2-3 tbsp water to make smooth paste.
• In a deep pan or kadai heat oil and butter, add bay leaf, cardamom, clove, cinnamon stick and roast a bit. Add cumin seeds and let them crackle for few seconds.
• Add chopped onions and cook on medium flame till they turn golden brown. It will take 8-10 minutes, don’t rush this step as onions give sweetness and thickness to gravy.
• Add ginger garlic paste and green chilli and cook for 1 minute till raw smell goes away.
• Add turmeric, coriander powder and kashmiri red chilli powder with 2 tbsp water so spices won’t burn, and cook for few seconds.
• Add tomato puree and cook for 5-6 minutes till tomato puree is cooked well and oil starts leaving corners of pan.
• Add cashew paste and leftover marinade from bowl (1-2 tbsp), mix well and cook for 2 minutes on low flame. Keep stirring otherwise it will stick at bottom.
• Add 1 cup water, salt and sugar, mix well and let it boil for 3-4 minutes. Adjust water if you like thin or thick gravy.
• Add roasted paneer tikka, capsicum and onion in gravy and mix gently. Cover and cook on low flame for 2-3 minutes only so paneer absorb flavours of gravy.
• Crush kasoori methi between palms and add to gravy, add garam masala and fresh cream. Mix gently and switch off the flame.
• Take out bay leaf, clove and cinnamon stick from gravy, gravy already incorporated flavour of these.
• Garnish with coriander leaves and little cream on top.
• Serve hot with roti/naan or rice.

Notes

• Use thick curd for marination, if curd is watery hang it in muslin cloth for 30 minutes. Watery curd will not stick on paneer.
• If paneer is hard, soak paneer cubes in warm salted water for 10 minutes before marination, it will become soft.
• Kashmiri red chilli gives nice red colour and it is less spicy, if you like more spicy add some regular red chilli powder also.
• For no onion no garlic version skip onion and garlic, and add little more cashew paste in gravy for thickness.

Check out more paneer recipes on vegflavors like palak paneer and matar paneer.