If you love Indian food but want a satisfying vegetarian twist, Paneer Tikka Masala is your golden ticket.
We’re talking tender cubes of golden-fried paneer bathed in a rich, spiced tomato-cream sauce — it’s cozy, indulgent, and ridiculously flavorful.
This recipe keeps the authentic smoky-tangy vibe of the classic, but swaps chicken for melt-in-your-mouth paneer. Perfect with steaming basmati rice or pillowy naan.
Recipe Overview
Prep Time: 25 minutes (plus marinating)
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 6
Difficulty: Easy
Ingredients
For the Paneer:
- 250g / 9 oz paneer, cut into even cubes
- 2 tbsp yogurt (plain, full-fat works best)
- 1 tsp tikka masala paste (store-bought or homemade)
- 1 tbsp vegetable oil (for frying)
For the Sauce:
- 1–2 tsp vegetable oil (or ghee for richer flavor)
- 1 medium onion, finely chopped
- 1 tbsp grated ginger
- 1 clove garlic, minced
- 125 ml / ½ cup tikka masala paste
- 400 ml / 14 oz chopped tomatoes (canned or fresh)
- 125 ml / ½ cup double (heavy) cream
- 3 tsp brown sugar
- Fresh cilantro/coriander, chopped (for garnish)
Instructions
1️⃣ Marinate the Paneer
- In a medium bowl, mix the yogurt and tikka masala paste.
- Add paneer cubes and coat evenly. Marinate for 20 minutes.
2️⃣ Fry Until Golden
- Heat 1 tbsp oil in a non-stick pan over medium heat.
- Fry paneer cubes until golden on all sides. Remove and set aside.
3️⃣ Build the Base
- In the same pan, heat 1–2 tsp oil.
- Add chopped onion and sauté for 7–10 minutes until soft and golden.
- Stir in ginger and garlic; cook for 1 more minute.
4️⃣ Spice It Up
- Add tikka masala paste and stir until aromatic.
- Pour in 125 ml water and chopped tomatoes. Bring to a boil.
5️⃣ Simmer with Paneer
- Return fried paneer to the pan.
- Reduce heat, cover, and simmer for 20 minutes to let flavors mingle.
6️⃣ Make It Creamy
- Stir in cream and brown sugar.
- Simmer for 2 minutes, taste, and adjust seasoning.
7️⃣ Garnish & Serve
- Sprinkle with fresh cilantro.
- Serve hot with basmati rice or naan.
Tips for the Best Paneer Tikka Masala
- Don’t skip marination: Even 20 minutes makes the paneer more flavorful.
- Use ghee instead of oil for a richer, more authentic taste.
- Avoid overcrowding the pan when frying paneer — it helps get that perfect golden crust.
- Make-ahead friendly: Tastes even better the next day as the flavors deepen.
Serving Ideas
Pair with:
- Basmati or coconut rice
- Garlic naan or roti
- A side of lime pickle or red lentil dal for a full Indian feast
