Restaurant-Style Paneer Tikka Masala Recipe – Rich & Smoky Vegetarian Curry

Learn how to make an authentic, restaurant-style vegetarian Paneer Tikka Masala recipe with smoky grilled paneer, aromatic spices and creamy tomato gravy. Perfect for lunch, dinner or festive occasions.

The moment the smoky aroma of grilled paneer mingles with a rich tomato‐onion gravy spiced to perfection, you know the journey of the “Paneer Tikka Masala” has begun. In this recipe, we’ll bring the restaurant-style charm of Paneer Tikka Masala into your home kitchen: soft cubes of paneer marinated in yogurt and spices, charred to golden perfection, then immersed in a creamy, aromatic curry. This dish is firmly rooted in Northern Indian vegetarian cuisine, yet its indulgent flavour and texture give it a universal appeal.

As more Indian households embrace vegetarian and plant-based cuisine, dishes like this — combining protein-rich paneer with vibrant spices and comforting sauces — are climbing the trend charts. Indian home-cooking platforms report a surge in vegetarian dinner ideas for 2025. Meanwhile, food-culture outlets highlight how vegetarian versions of classics (once meat-based) are gaining mainstream momentum.

Whether you’re cooking for a family feast, a special occasion, or simply elevating your weekday meal, this dish ticks all boxes: flavour, texture, visual appeal, and vegetarian-friendly credentials. Let’s dive into the full recipe.

Quick Facts

• Cuisine: North Indian vegetarian

• Dish type: Main course curry

• Prep time: ~30 minutes (plus 30 minutes marination)

• Cook time: ~30 minutes

• Serves: 4

• Suitable for: Lactose-vegetarians (can be adapted vegan with tofu/coconut cream)

• Why you’ll love it: Charred paneer gives smoky depth; tomato-cream gravy brings richness; vibrant spices deliver a restaurant feel.

Ingredients

For the Paneer Tikka (Marination)

• 250 g paneer, cubed (~1 inches)

• ½ cup thick yogurt (hung curd or Greek yogurt)

• 1 tsp ginger-garlic paste

• ¼-½ tsp Kashmiri red chilli powder (for colour, moderate heat)

• ½ tsp garam masala

• ⅛ tsp turmeric powder

• ¼ tsp kasuri methi (dried fenugreek leaves)

• 1 tsp lemon juice

• 1 tsp oil

• Salt: ¼ tsp (adjust)

• Optional: ½ red onion, cubed & ½ capsicum (bell pepper) to skewer with paneer

For the Gravy

• 1 tbsp oil (or 1 tbsp butter + oil)

• 1 cup chopped onion

• 1½ cups chopped tomato

• 14 cashews (optional for richness)

• 1 tsp sugar

• ¼ tsp salt (or to taste)

• ¼ tsp turmeric powder

• ¾-1 tsp red chilli powder (adjust heat)

• ¾-1 tsp garam masala

• ½ cup water (or more for consistency)

• 3 tbsp cream (or substitute cashew paste for vegan)

• Garnish: chopped coriander leaves, slit green chilli

Recipe Instructions

 Marinate & Grill the Paneer

Marination Step

1. In a bowl, combine thick yogurt, ginger-garlic paste, red chilli powder, garam masala, turmeric, kasuri methi, lemon juice, oil and salt.

2. Add the cubed paneer (and optionally onion & capsicum) and gently toss to coat evenly. Chill/marinate for at least 30 minutes.

3. Preheat your grill/oven/tray or pan.

Prepare the Curry Gravy

1. In a pan, heat oil/butter. Add onions and sauté until transparent/light golden.

2. Add chopped tomatoes, cashews (if using), sugar, salt; sauté till tomatoes are soft and mixture rousts slightly.

3. Add turmeric, red chilli powder, garam masala; sauté for 1-2 minutes until fragrant.

4. Let the mixture cool slightly then transfer to a blender/food-processor; add ~½ to ¾ cup water; blend into a smooth puree.

5. Return puree to pan, bring to medium heat, adjust consistency with additional water if needed; simmer ~10 minutes until sauce thickens and oil starts separating on the surface.

6. Add the grilled paneer cubes (and vegetables), stir gently. Cook 2-3 minutes to let flavours combine.

7. Pour in cream (or cashew paste for vegan), stir once. Garnish with coriander and slit green chilli.

 Serving, Plating & Storage

• Serve hot with butter naan, roti, garlic naan or jeera rice.

• For plating: use a shallow white bowl, spoon the curry, place a few paneer cubes visibly on top, sprinkle fresh coriander.

• Storage: Keep leftover gravy/paneer in an airtight container in refrigerator up to 2 days; reheat gently on low flame, add a splash of water/cream if thickened.

• Tip: Grill paneer just before serving for best texture; pre-grilled paneer can turn rubbery if reh-eated too much.

Health & Nutrition Insights

• Paneer offers a good dose of vegetarian protein and calcium — ideal in a vegetarian diet.

• Tomato and onion base provide vitamins A, C, and minerals; spices like turmeric and garam masala have antioxidant and digestive benefits.

• To lighten the dish: reduce cream and use light yogurt or cashew-nut paste; add more vegetables (capsicum, mushrooms, peas) to boost fibre.

• Especially relevant in the rising vegetarian/vegan market in India as noted in recent industry reports.

Tips & Variations

• For a smoky authentic tandoori flavour: after grilling, place a piece of hot charcoal in a small bowl inside the covered pan, drop a few drops of ghee on it to emit smoke, cover lid for 2-3 minutes. (Handle with care!)

• Vegan variation: replace paneer with firm tofu; use plant-based yogurt for marination; substitute cream with soaked cashew paste blended with water.

• Spice level: Adjust red chilli powder based on preference; use Kashmiri chilli for colour with milder heat.

• Gravel thickness: If gravy becomes too thick, add warm water/vegetable stock to adjust; if too thin, simmer uncovered for longer.

• Internal links for your blog: link to previous posts like to improve site SEO.

• External authority link: you may link to a reliable source such as BBC Good Food’s Indian Vegetarian Recipes for extra credibility.

Conclusion

If you’ve been searching for a vegetarian curry that ticks all the boxes — flavour-packed, visually appealing, protein-rich, and restaurant-style — this Paneer Tikka Masala recipe is your answer. From marinating the paneer to creating the creamy tomato-onion gravy, every step is crafted to deliver maximum taste. Try it this week, serve with naan or jeera rice, and watch it become a favourite in your home cooking repertoire. Don’t forget to bookmark this page and share your results!
Enjoy cooking the Paneer Tikka Masala Recipe and happy vegetarian feasting!

FAQs

1. What makes this Paneer Tikka Masala recipe stand out?
This version combines marinated grilled paneer for smoky depth and a smooth tomato-onion cashew-cream gravy for richness. It brings restaurant style into your home kitchen.

2. Can I use store-bought paneer or should I make fresh paneer?
You can absolutely use good quality store-bought paneer. If making fresh, ensure it’s firm and pressed well so it holds shape during grilling and simmering.

3. How can I make this recipe vegan?
Swap paneer with firm tofu or soy cubes, use plant-based yogurt for marination, and replace the cream with blended soaked cashews or coconut cream.

4. Can I skip grilling and just cook paneer directly in the gravy?
Yes — but the grilling step adds a charred flavour and firmer texture that elevates the dish. If skipped, consider lightly pan-frying the paneer to firm up.

5. How do I prevent the paneer from getting rubbery when reheated?
Store the gravy and paneer separately if possible. Reheat the gravy gently, then add paneer at the end and warm just long enough to combine flavours (1-2 minutes). Avoid prolonged boiling.

6. Is this dish suitable for a festive meal or dinner party?
Absolutely — the vibrant colour, rich texture and appealing aroma make it perfect for special occasions, festive menus or entertaining.

Useful Links

• Paneer Jamun in Rose Syrup – Crispy Tangy Indian Cottage Cheese Dessert

• How to Grill Paneer at Home Without a Tandoor

• Easy Indian Vegetarian Okra Curry Recipe | Bhimascook

• How to Make Fresh Paneer at Home

• Top 10 Indian Vegetarian Dinner Ideas