Silky & Smoky Paneer Tikka Masala | Ultimate Vegetarian Indian Curry
Learn how to make restaurant-style paneer tikka masala at home — marinated grilled paneer cubes in a creamy tomato-onion gravy. Vegan option too!
The classic Paneer Tikka Masala embodies everything we love about Indian vegetarian cuisine: bold marinade flavours, grilled paneer with a slight char, and a rich tomato-onion cream gravy to sink into. In 2025, vegetarian staples are ranked among India’s most-loved dishes, reflecting growing demand for elevated veggie comfort food.
In this recipe from Bhimascook, we’ll walk you through a step-by-step method to recreate that smoky, restaurant-style taste at home— while keeping it fully vegetarian (and vegan-adaptable). Whether you’re cooking for family or serving guests, this paneer tikka masala recipe delivers on flavour, tradition, and ease.
Quick Facts:
Prep + cook time: approx 1 hr 30 mins
Serves: 4 people
Key Techniques: Marination, Skillet/oven grilling, Slow-simmered gravy
Trending Insight: Plant-based, grilled formats & rich Indian vegetarian curries are on-trend for 2025.
Why This Paneer Tikka Masala Stands Out
From Classic to Trending
In India’s 2025 culinary landscape, vegetarian staples like flatbreads and curries are leading the charts. Meanwhile, plant-based innovation such as grilled veggie proteins and smoky tikka-style preparations are rising fast.
By marinating paneer (or tofu for a vegan swap), grilling it for texture and char, then combining it with a creamy, spiced tomato–onion gravy, we capture both tradition and trend.
Ingredients & Flavour Profile
The paneer tikka marinade
250–300 g paneer (cubed)
1 bell pepper + 1 onion (cubed)
6 tbsp Greek/hung yogurt
1 tsp ginger-garlic paste
¼ tsp turmeric, ½ tsp Kashmiri chilli, ½ tsp garam masala, 1 tbsp gram flour, 1 tbsp lemon juice
This marinade allows the paneer to absorb flavour and grill to a slightly smoky texture. See the detailed method from VegRecipesOfIndia for reference.
The gravy
- 1 large onion (finely chopped)
- 2 cups ripe tomatoes (pureed)
- 1 tbsp garlic & ginger minced
- Whole spices: 4 cloves, 1 cinnamon stick, 1 bay leaf, 4 green cardamoms, 2 dry red chillies
- 1 tsp each: cumin seeds, Kashmiri chilli, turmeric, tandoori masala
- ⅓ cup cream (or coconut/cashew cream for vegan)
- 1 tbsp kasuri methi (dried fenugreek)
- Fresh coriander (for garnish)
The creamy, spiced gravy offers richness, while grilled paneer adds texture and depth. For a lighter version, you can substitute cream with cashew-puree as shown by AP in their lighter tikka masala adaptation.
Step-by-Step Recipe
Preparation & Marination
Cut paneer into approx 2 cm cubes. Gently soak in hot water for 2–3 mins (optional, ensures softness).
Prepare marinade: In a bowl, whisk yogurt + ginger-garlic paste + spices + gram flour + lemon juice + salt.
Add paneer cubes, onion and bell pepper. Coat evenly. Cover and refrigerate at least 30 mins (or up to 1 hr).
Grilling / Cooking the Tikka
Pre-heat grill/oven to 220 °C (425 °F). Thread paneer, onion & peppers on skewers.
Grill for ~15–18 mins until paneer is lightly charred. If no oven: pan-fry on tawa over medium-high heat 2–3 mins each side.
Remove skewers, set aside.
Making the Gravy
Heat 1 tbsp oil/ghee in a heavy pan. Add whole spices + cumin seeds. Sauté until fragrant.
Add chopped onion; sauté till golden-brown. Add garlic & ginger; sauté 30 secs.
Add tomato puree; cook till oil separates from the masala. Add Kashmiri chili, turmeric, tandoori masala; stir.
Add water (about ½ cup) + salt; simmer 5–6 mins. Add cream (or cashew/coconut cream) + kasuri methi; mix.
Add the grilled paneer & vegetables into the gravy; simmer slowly for 2–3 mins so flavours merge.
Serving, Plating & Storage
Garnish with fresh coriander and a drizzle of cream (optional). Serve hot with garlic naan, roti or jeera rice.
Storage: Cool completely, refrigerate in airtight container up to 2 days. Reheat gently adding a splash of water if thickened.
Vegan Tip: Use firm tofu instead of paneer; swap yogurt with plant-based yogurt; use coconut cream instead of dairy cream.
Health & Nutrition Insights
Paneer provides quality vegetarian protein and calcium.
Grilling reduces excess oil vs deep-frying.
Use of spices like turmeric and cumin supports digestion and immunity.
Substituting cream with cashew/coconut lowers saturated fat while retaining creaminess.
Tips for Success
Always use ripe red tomatoes for vibrant colour and natural sweetness.
Marinate paneer at least 30 mins – this ensures flavour penetration and better texture.
For restaurant-like char: finish paneer under a hot flame or use a kitchen torch.
Don’t overcook paneer in gravy – it can turn rubbery. Add it last and simmer briefly.
For extra smoky flavour: place a small piece of burning charcoal in foil, drop into the marinated paneer bowl, cover 1-2 mins, then continue.
Internal Links
For more great vegetarian curry recipes, check out our guides:
- Shahi Paneer – creamy royal curry
- Palak Paneer – spinach cheese delight
- For the original recipe methodology of paneer tikka masala, visit this detailed guide by VegRecipesOfIndia
FAQs
Q1: What is the difference between paneer tikka masala and paneer butter masala?
A: Paneer tikka masala involves marinated, grilled paneer cubes in a spiced tomato-onion gravy, often a bit smoky and robust. In contrast, paneer butter masala tends to skip grilling, uses more butter/cream, yields a milder, creamier flavour.
Q2: Can I make paneer tikka masala ahead for a party?
A: Yes — you can prepare the gravy a day ahead and refrigerate. Marinate the paneer ahead and grill just before serving for best texture. Reheat gently.
Q3: How can I make a vegan version of this dish?
A: Swap paneer with firm tofu, yogurt with plant-based yogurt, and cream with coconut or cashew cream. Proceed with same spice base and method.
Q4: My gravy becomes too thick after refrigeration; what to do?
A: Add 1–2 tbsp warm water while reheating and stir gently to restore creamy consistency.
Q5: Can I skip grilling and cook paneer directly in gravy?
A: Yes; but you’ll lose the smoky char flavour. If skipping grill, gently pan-fry paneer cubes in 1 tbsp oil till golden before adding to gravy.
Conclusion
This paneer tikka masala recipe marries rich tradition with modern vegetarian trends, creating a dish that’s both comforting and stylish. Whether you’re looking for a weekend special or hosting guests, the smoky marinated paneer and luscious tomato-onion gravy will impress. Give this recipe a try, savour the flavours, and share your experience.
Ready to bring that restaurant-style curry to your home kitchen? The paneer tikka masala awaits — go ahead, cook and delight!
