Paneer Tikka Masala Recipe in Bengali |পানির টিক্কা মাসালা রেসিপি

Ingredients

• 400 gpaneer
• 2 tspmustard oil
• 1 tspgram flour
• 1 tspKashmiri chilli powder
• 4 tspstrained yoghurt
• 2 tsproasted gram flour
• to tastesalt
• ½ tspblack salt
• ½ tspturmeric
• 1 tspground coriander
• 1 tspground cumin
• ½ tspground black pepper
• 1 tspdried kasuri methi
• ½ tspgaram masala
• 2 tspginger, garlic and green chilli paste
• ½ eachred, yellow and green capsicums
• ½onion
• 1 tspneutral oil
• 4dried red chillies
• 1 tspKashmiri chilli powder
• 3tomatoes
• 1onion
• to tastesalt
• 10cashew nuts
• 1 tspchar magaz (mixed melon seeds)
• 1 tspsugar
• 1 tspdried kasuri methi
• as neededwater
• 100 mlneutral oil
• 4cardamom pods
• 3cloves
• 1cinnamon stick
• 2 mediumonions, chopped
• 1 tspginger, garlic and green chilli paste
• 1 tspground coriander
• 1 tspground cumin
• 2tomatoes, chopped
• to tastesalt
• ½ tspbutter
• ½ tspneutral oil
• 1 tspcream
• to tastefresh coriander leaves
• ½ tspbutter

Instructions

1. 1

   Cut the paneer

   Cut the 400 g paneer into fairly thick, even cubes; the recipe should yield about 13–15 pieces.

2. 2

   Make the besan

   Heat 2 tsp mustard oil in a pan over a high flame. Turn off the heat, wait 10–15 seconds, then quickly stir in 1 tsp gram flour until smooth. Mix in 1 tsp Kashmiri chilli powder.

3. 3

   Mix the marinade

   In a bowl, combine 4 tsp strained yoghurt and 2 tsp of the roasted gram-flour mixture with salt to taste, ½ tsp black salt, ½ tsp turmeric, 1 tsp ground coriander, 1 tsp ground cumin, ½ tsp black pepper, ½ tsp dried kasuri methi, ½ tsp garam masala and 2 tsp ginger, garlic and green chilli paste.

4. 4

   Add the vegetables

   Cut the red, yellow and green capsicums and ½ onion into cubes. Stir them into the marinade.

5. 5

   Marinate the paneer

   Move the vegetables to one side of the bowl, coat the paneer in the marinade, then mix everything together. A little lemon juice can be added if desired. Leave for 15–20 minutes.

6. 6

   Start the tomato base

   Heat 2 tsp neutral oil in a pan. Add 4 dried red chillies and 1 tsp Kashmiri chilli powder, then stir in 3 diced large tomatoes and 1 onion. Season with salt and cook, stirring, until the tomatoes begin to release their liquid.

7. 7

   Cook the sauce ingredients

   Add 10 cashews and 1 tsp char magaz, and cook for 2–3 minutes. Stir in 1 tsp sugar and 1 tsp dried kasuri methi.

8. 8

   Blend the tomato mixture

   Add a little water and cook until the tomatoes are soft. Let the mixture cool, then blend it into a paste.

9. 9

   Smoke the paneer

   If you want a smoky flavour, heat a small piece of charcoal over a gas flame until it is glowing. Put foil in the marinating bowl, set the charcoal and a cardamom pod on it, add a little ghee to the charcoal, then cover the bowl for 2 minutes.

10. 10

    Thread the skewers

    Remove the charcoal with tongs. Thread the vegetables and paneer alternately onto skewers, beginning with a vegetable piece and finishing with one turned the opposite way to help hold the pieces in place.

11. 11

    Pan-fry the tikka

    If you are not using skewers, heat ½ tsp butter and ½ tsp neutral oil in a non-stick pan. Cook the paneer and vegetables over a medium flame for about 1–1½ minutes, until fragrant and lightly charred, then turn and brown the other side. Set aside.

12. 12

    Char the skewers

    To cook the skewered paneer and vegetables, shield the area around a gas burner with foil and turn the flame high. Rotate the skewers over the flame until the pieces are cooked and lightly charred. For paneer tikka without the masala, use a medium flame and cook the vegetables for longer.

13. 13

    Remove the skewers

    Take the paneer and vegetables off the skewers. Cut the paneer into triangles if you prefer.

14. 14

    Fry the spices

    Heat 100 ml neutral oil with 4 cardamom pods, 3 cloves and 1 cinnamon stick. When fragrant, add 2 medium chopped onions.

15. 15

    Cook the masala

    When the onions are lightly fried, add 1 tsp ginger, garlic and green chilli paste, 1 tsp Kashmiri chilli powder, 1 tsp ground coriander and 1 tsp ground cumin. Stir well to combine.

16. 16

    Simmer the gravy

    When the raw smell of the spices has gone, add 2 chopped tomatoes. Once the onion and tomatoes are cooked and the oil begins to separate, stir in the blended tomato paste. Cook for 7–8 minutes, until the gravy reduces and oil appears at the edges.

17. 17

    Add the tikka

    Add the cooked paneer and vegetables to the gravy and fold them in gently so the paneer does not break.

18. 18

    Finish and serve

    Top with 1 tsp cream, chopped fresh coriander and ½ tsp butter. Serve hot.

What is paneer tikka masala?

Paneer tikka masala brings together paneer tikka—Indian cheese marinated with spices and charred—with a spiced tomato-based gravy. Its restaurant-style character comes from the contrast between smoky, browned pieces and a smooth, aromatic sauce.

This version builds flavour in separate stages: the paneer is marinated, the vegetables and cheese are charred, and a cashew-enriched tomato mixture is blended before being simmered into the final gravy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 710 calories, 24g protein, 26g carbs, 57g fat.

Paneer supplies much of the protein and fat, while the tomatoes, onions and a little sugar contribute most of the carbohydrates; the cooking oil, cashews, cream and butter also add fat. Serve a moderate portion with rice or flatbread and add vegetables or salad to round out the plate.

The marinade and its colour

Roasted besan: whisking the gram flour into hot mustard oil helps it blend into the marinade rather than clumping. Kashmiri chilli powder adds colour and a gentle chilli note.

Strained yoghurt: its thicker texture clings to the paneer and vegetables. Coat everything evenly, but handle the paneer carefully so the cubes keep their shape.

Build a smooth tomato base

Cashews and seeds: cooking them with the tomatoes before blending gives the sauce a fuller texture. Add only a little water at first; the mixture should soften enough to blend without becoming too thin.

Blending: allow the cooked mixture to cool before processing it into a paste. This separate base is added to the onion masala later, giving the gravy time to reduce and develop flavour.

Getting the char right

Pan method: cook the paneer and vegetables in a single layer over medium heat, turning when the first side is fragrant and marked. Work in batches if needed so they brown rather than steam.

Skewer method: rotate the skewers over the flame so the pieces colour evenly. The charcoal-and-cardamom smoke is optional; cover the bowl for 2 minutes and take care when handling hot charcoal.

Keep the paneer intact

Even pieces: cut the paneer into sturdy cubes rather than very thin pieces, which are more likely to break as they are turned or threaded.

Gentle folding: once the tikka goes into the reduced gravy, use a light hand. Stirring vigorously can crumble the paneer and dislodge the charred vegetables.

When the gravy is ready

Cook the onions and spices until the raw aroma fades before adding the chopped tomatoes. After the blended tomato paste goes in, allow 7–8 minutes for it to reduce.

Look for a thicker gravy and oil beginning to show at the edges. If it becomes too thick before the paneer is added, loosen it with a small splash of water.

What to serve with it

Roti or naan is a handy choice for scooping up the creamy tomato gravy. Steamed rice also works well if you want something to soak up the sauce.

For a more balanced plate, add a simple salad or lightly cooked vegetables alongside the curry. Serve the dish hot, while the paneer is tender and the charred edges are still noticeable.

Recipe notes & tips

• Use thick, even paneer cubes so they are easier to marinate and turn.
• Stir the gram flour into the warm oil promptly to help prevent lumps.
• Keep the vegetables and paneer in contact with the marinade for the full 15–20 minutes.
• Let the tomato mixture cool before blending it into a paste.
• Fold the charred paneer into the gravy gently to help it stay in pieces.
• The charcoal smoke is optional; the dish still works without it.

Variations

• Green capsicum: use only green capsicum if that is what you have.
• Skip the smoke: leave out the charcoal step for a simpler preparation.
• More heat: add extra green chilli to the ginger, garlic and chilli paste.
• More tang: add a little lemon juice to the paneer marinade, as suggested in the method.
• Adjust the cream: use a smaller finishing drizzle for a less creamy finish.

Common mistakes to avoid

• Lumpy besan: stir it into the warm oil straight away and mix until smooth.
• Thin paneer pieces: cut sturdy cubes so they are less likely to break during cooking.
• Crowded pan: cook in batches so the paneer and vegetables can brown instead of steaming.
• Over-blending while hot: cool the tomato mixture before processing it.
• Rough stirring: fold the paneer into the gravy gently to keep it intact.
• Watery gravy: simmer the blended tomato base for the stated 7–8 minutes so it can reduce.

How to store

Cool leftovers promptly, then store in a covered container in the fridge for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the gravy has thickened; avoid vigorous stirring.

Frequently asked questions