Paneer Tikka Masala Recipe – This classic Indian favorite is a delicious vegetarian dish made with fresh paneer cheese in a rich, creamy and flavorful tomato sauce.
Fact: You not to need Be a vegetarian to enjoy vegetarian food.
With trends like #MeatlessMonday leading the way, more and more omnivores are adding plant-based dishes to their regular menus. It is not just good for you and the planet Save meat, but there is also a fabulous range of vegetarian and vegan recipes that you might otherwise miss!
From hearty soups to classic home cooking – it’s amazing what depth of hearty and umami flavors you can enjoy – without any meat. For example, we love the classic Chicken Tikka Masala. However, this vegetarian paneer variant is just as delicious and gluten-free. In fact, it’s easy to get keto-friendly!
Authentic vegetarian paneer tikka masala
What is paneer? Paneer is a solid white Indian cheese, with a texture similar to tofu. But while tofu has a more neutral taste, paneer cheese is a bit more decadent … It’s not salty like most cheeses and has a mildly sweet and nutty taste that goes well with strong spices.
the firm and mild Cheese goes perfectly with deep Indian flavors like garam masala, turmeric, and tomatoes. Fresh paneer is marinated in a delicious mixture of yogurt and spices, then fried in the pan and gently simmered with a rich, creamy and incredibly spicy sauce. All of it Paneer Tikka Masala Kindness is cooked in just about an hour, so it’s great to prepare for Meatless Monday or each night of the week.
PS – If you’re not a vegetarian but just want a great tikka masala sauce recipe, this is it!
And if you are not a vegetarian, you can also use the yoghurt marinade on chicken or lamb and fry it just like you would prepare the paneer.
Ingredients you need
Paneer and the spices needed to make the tikka masala sauce are all sold in most major grocery chains and international markets. Often the cheese can also be found fresh in the freezer.
To make a classic paneer tikka masala marinade you will need:
- Paneer cheese
- Natural yoghurt
- garlic
- ginger
- Spices – Salt, Garam Masala, Ground Cumin, Ground Cashmere Chili, and Turmeric
For the masala sauce:
- Ghee
- onion
- garlic
- ginger
- Spices – garam masala, salt, turmeric, ground cashmere chilli
- Tomato sauce
- Whipped cream
Plus some freshly chopped coriander (cilantro) for garnish.
Pro tip: Garam Masala is sold in ready-to-use mixes, or you can easily make your own toasted Garam Masala using our great recipe!
How to Make the Best Paneer Tikka Masala
Step 1 – Marinate the paneer
The first step is to make the marinade for the paneer.
Cut the paneer in 1/2 inch cube and place in a bowl or baking dish. Add the yogurt and all the ingredients for the marinade.
Throw carefully coat the paneer in yogurt and spices. Put aside.
Step 2 – Make the Tikka Masala Sauce
You will be amazed how easy this authentic tikka masala sauce recipe is. Although it tastes like it’s simmering on the stove all day, it’s actually done in under an hour!
To prepare the vegetarian tikka masala sauce, first place a 4-6 liter saucepan and a large non-stick pan on the stove. Add the ghee, diced onion, garlic and ginger to the saucepan.
Set the heat to medium to low and sauté for 8-10 minutes to soften.
Add the garam masala, salt, turmeric and cashmere chilli.
Sear for 2 more minutes, then stir in the tomato sauce.
Partially cover and simmer the sauce for 10 minutes.
Get the full (printable) Paneer Tikka Masala recipe below. Enjoy!
As soon as the sauce is simmering and reduced a bit, put the tomato sauce in the blender. Puree until very smooth. Depending on the size of your blender jar, you may have to work in batches.
Note: When you don’t have a heavy duty blender, You need to take the sauce off the heat and let it cool down a bit before pureeing so that the heat doesn’t damage the glass.
Then pour the puree back into the saucepan and stir in the cream and ½ cup of water. Turn off the heat and let the sauce rest.
Step 3 – Fry the paneer in the pan and finish the dish
After the sauce is ready and resting, heat the pan over medium heat. Once it’s hot, place half of the paneer cubes in the pan. Fry the paneer on all sides.
Place the golden paneer cubes on a holding plate and repeat with the rest of the paneer.
Note: if you don’t have a non-stick pan, make sure you add oil to the pan to keep the paneer from sticking.
Once all of the paneers are cooked, heat the tikka masala sauce. Carefully stir the fried cheese cubes into the sauce.
Finally stir in some chopped coriander (if used).
Serving suggestions
Serve homemade tikka masala warm with a side of basmati rice and a pinch of fresh coriander.
Paneer Tikka Masala can be wonderfully spooned with homemade naan bread or roti. And we also love crispy vegetable pakora with kale!
frequently asked Questions
There are a few easy ways to turn this dish into a dairy-free dish: swap the paneer for “impossible meat” or tofu, and then swap the yogurt and cream for oat cream or homemade cashew cream. (Just note that the dairy cuts the seasoning quite a bit. So if you remove the dairy, use a smaller amount of cashmere chilli.) Use plant-based butter for the ghee / butter instead.
This recipe is keto-friendly when served with cauliflower rice!
Absolutely! In fact, like all tomato-based curries and sauces, the Tikka Masala tastes even better on the second day! So if you can, definitely do it for a day or so.
Put chilled leftovers in a sealed container and store in the refrigerator for up to 4 days. Because of the heavy cream, I don’t recommend that you freeze it.
Looking for more delicious vegetarian dinner recipes?
Authentic Paneer Tikka Masala Recipe (vegetarian)
Paneer Tikka Masala is a classic vegetarian Indian dish with fresh paneer cheese in a rich, creamy and spicy tomato sauce. Perfect with rice and naan!
Servings: 8th Servings
For paneer and marinade –
For the tikka masala sauce –
For the paneer marinade: Cut the paneer into cubes and place in a bowl or baking dish. Add the yogurt and all the ingredients for the marinade. Swirl gently to coat the paneer with yogurt and spices. Put aside.
For the tikka masala sauce: Place a 4-6 liter sauce pot (and a large non-stick pan) on the stove. Add the ghee, diced onion, garlic and ginger to the saucepan. Set the heat to medium-low and sauté for 8-10 minutes to soften.
Add the garam masala, salt, turmeric and cashmere chilli. Fry for another 2 minutes, then stir in the tomato sauce.
Partially cover the sauce and simmer for 10 minutes.
Put the tomato sauce in the blender. Puree until very smooth. Then pour the puree back into the saucepan and stir in the cream and ½ cup of water. Turn off the heat and let the sauce rest.
After the sauce is ready and resting, heat the pan over medium heat. Once hot, add half of the paneer cubes to the pan. Fry the paneer on all sides. Then place the golden paneer cubes on a holding plate and repeat with the rest of the paneer. (If you don’t have a non-stick pan, make sure you add oil to the pan to keep the paneer from sticking.)
Once all of the paneers are cooked, heat the tikka masala sauce. Mix the paneer cubes into the sauce and serve warm with a side of basmati rice and some fresh coriander
Pour chilled leftovers into a sealed container and place in the refrigerator up to 4 days. Because of the heavy cream, I don’t recommend that you freeze it.
Portion: 0.75Cup, Calories: 615kcal, Carbohydrates: 11G, Protein: 19thG, Fat: 55G, Saturated fatty acids: 34G, Polyunsaturated fat: 1G, Monounsaturated fatty acids: 8thG, Cholesterol: 170mg, Sodium: 1072mg, Potassium: 322mg, Fiber: 2G, Sugar: 4thG, Vitamin A: 1139IE, Vitamin C: 6thmg, Calcium: 639mg, Iron: 1mg
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