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a bowl of Paneer masala restaurant style with greek yogurt and bell peppers

Paneer Tikka Masala

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How to make paneer tikka masala step by step. An easy version of restaurant-style paneer masala made with simple ingredients at home!
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 6 servings
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Ingredients
  

For the Paneer Tikka:

  • 12 ounces paneer* cut into 3/4-inch cubes (see note)
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons minced garlic about 1 large clove
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala** (see note)
  • 1 teaspoon ground cumin
  • ¾ teaspoon kosher salt
  • 5 tablespoons 2% plain Greek yogurt*** (see note)

For the Masala (Sauce):

  • 2 tablespoons coconut oil or canola oil
  • 1 large red bell pepper cored and thinly sliced
  • ½ medium head cauliflower cut into florets
  • ½ medium yellow onion very finely chopped
  • 1 tablespoon fresh ginger minced
  • 1 tablespoon minced garlic about 3 garlic cloves
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon tomato paste
  • 1 ½ teaspoons  garam masala**
  • 1 ½ teaspoons turmeric
  • ⅛ teaspoon cayenne pepper
  • 1 can crushed tomatoes (28 ounces)
  • 1 package frozen peas (10 ounces)
  • ½ cup 2% plain Greek yogurt*** (see note)
  • ¼ cup fresh cilantro roughly chopped
  • For serving: Homemade Naan or prepared brown rice

Instructions
 

  • Place the paneer in a bowl and toss with the ginger, garlic, coriander, garam masala, cumin, and salt.
    cubes of panner in a bowl with masala powder and spices
  • Add the 5 tablespoons of yogurt and stir until the paneer pieces are evenly coated. Let marinate at room temperature for 20 minutes or refrigerate and marinate overnight. Preheat the oven to 400°F.
    a mixture of marinating paneer, Greek yogurt, and spices
  • Line a large baking sheet with aluminum foil and coat with nonstick spray. Arrange the paneer cubes on top in an even layer, discarding any excess marinade.
    cubes of marinated paneer cheese on a foil-lined sheet pan ready to bake
  • Bake for 12 to 15 minutes, until the paneer is lightly golden at the edges. Remove from the oven and set aside.
    a sheet pan of baked paneer cheese for paneer tikka masala without coconut milk
  • While the paneer bakes, prepare the masala. Heat the coconut oil over medium-low in a large, sturdy skillet. Once hot, add the bell pepper, cauliflower, onion, ginger, garlic, salt, and pepper. Cook, stirring occasionally, for 1 minute, then increase the heat to medium and continue cooking until the vegetables are tender and the onion is translucent; about 12 to 15 minutes. Do not let the onion brown—if it starts to turn brown, reduce the heat and continue cooking until soft.
    a skillet of sautéed cauliflower and bell peppers
  • Add the tomato paste, garam masala, turmeric, and cayenne. Cook and stir constantly for 30 seconds, until very fragrant.
    curry and garam masala powder spinkled over a skillet of sautéed vegetables
  • Add crushed tomatoes and cook, stirring occasionally, until hot, about 2 minutes.
    paneer tikka masala with fire roasted tomatoes in a skillet
  • Add the paneer and peas, and cook, stirring occasionally, until warmed through, about 2 minutes more.
    adding baked paneer cheese and frozen peas to a skillet of paneer tikka masala with tomato sauce
  • Remove from heat and let cool for 1 minute. Stir in the 1/2 cup yogurt. Taste and add additional salt and pepper as desired. Sprinkle with cilantro and serve warm with naan bread or brown rice.
    a skillet of greek yogurt with paneer tikka masala without cream

Notes

  • *ABOUT PANEER: Paneer is an Indian cheese that is high in protein, mild in flavor, and delicious! There are not any direct substitutes, so I recommend seeking it out. Try Indian grocery stores or delis or a specialty foods store. Otherwise, you can substitute diced boneless, skinless chicken, though you will need to adjust the cooking time accordingly. It could also work to swap extra firm tofu that has as much moisture pressed out as possible, though I have not tried either of these swaps myself.
  • **ABOUT GARAM MASALA: Garam masala is an Indian spice blend that can be found in most grocery stores. You can also purchase it online here.
  • ***ABOUT YOGURT: Do not use nonfat yogurt, as it is likely to curdle. Whole milk yogurt is fine. If you do not have Greek yogurt, you can also substitute regular yogurt.
  • TO STORE: Leftover paneer tikka masala can be stored for 3-5 days in the refrigerator. 
  • TO FREEZE: Stored in a freezer-safe container, paneer tikka masala can be frozen for up to 3 months. Thaw overnight in the fridge before warming.
  • TO REHEAT: Gently warm paneer tikka masala on the stovetop over low heat until heated through. Do not warm too quickly or the sauce may separate.

Nutrition

Serving: 1(of 6), about 1 1/2 cups, without naan or riceCalories: 324kcalCarbohydrates: 22gProtein: 17gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.5gTrans Fat: 0.002gCholesterol: 39mgPotassium: 648mgFiber: 7gSugar: 10gVitamin A: 1476IUVitamin C: 86mgCalcium: 368mgIron: 3mg
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