📝 About This Recipe
Indulge in the quintessential North Indian classic featuring golden-charred paneer cubes bathed in a velvety, spiced tomato-cream gravy. This dish marries the smoky essence of a traditional tandoor with the rich, aromatic depths of a slow-cooked masala sauce. It is a celebratory centerpiece that offers a perfect balance of tangy, spicy, and creamy notes, making it a beloved favorite in Indian households and fine-dining restaurants alike.
🥗 Ingredients
For the Paneer Marinade
- 500 grams Paneer (cut into 1-inch cubes)
- 1/2 cup Hung Curd (Greek Yogurt) (thick and creamy)
- 1 tablespoon Ginger-Garlic Paste (freshly made for best flavor)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant red color without high heat)
- 1/2 teaspoon Garam Masala
- 1 tablespoon Mustard Oil (provides an authentic smoky pungent aroma)
For the Tikka Gravy
- 2 tablespoons Butter or Ghee
- 2 large Onion (very finely chopped)
- 1.5 cups Tomato Puree (freshly blended from 3-4 tomatoes)
- 2 tablespoons Cashew Paste (10-12 cashews soaked and blended with water)
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon Cumin Seeds
- 1/4 cup Heavy Cream (for a luxurious finish)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
For Garnish
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 teaspoon Ginger Juliennes (cut into thin matchsticks)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the hung curd, ginger-garlic paste, Kashmiri chili powder, garam masala, mustard oil, and a pinch of salt until smooth.
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2
Gently fold in the paneer cubes, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 30 minutes (2 hours is ideal).
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3
Heat a non-stick pan or grill pan over medium-high heat with a drizzle of oil. Place the marinated paneer cubes in the pan and sear for 2-3 minutes per side until they develop golden-brown charred spots. Set aside.
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4
In a separate heavy-bottomed pan or kadai, melt the butter or ghee over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
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5
Add the finely chopped onions and sauté for 8-10 minutes. The onions should turn a deep golden brown; this is the base of your flavor.
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6
Stir in the tomato puree and a pinch of salt. Cook for 5-7 minutes until the moisture evaporates and oil begins to separate from the sides of the masala.
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7
Add the turmeric powder and coriander powder. Sauté for another minute to cook out the raw spice aroma.
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8
Pour in the cashew paste and mix well. This adds a rich, nutty creaminess that balances the acidity of the tomatoes.
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9
Add 1 cup of warm water to the pan to adjust the consistency. Bring the gravy to a gentle simmer for 3-4 minutes.
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10
Gently slide the grilled paneer cubes into the simmering gravy. Stir softly to avoid breaking the paneer.
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11
Stir in the heavy cream and the crushed kasuri methi. The kasuri methi provides that distinct 'restaurant' aroma.
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12
Cover and cook on low heat for 2 minutes to allow the paneer to absorb the flavors of the sauce.
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13
Taste and adjust salt if necessary. Garnish with fresh cilantro and ginger juliennes before serving hot.
💡 Chef's Tips
Always use 'Hung Curd' or Greek yogurt; thin yogurt will make the marinade watery and prevent it from sticking to the paneer. For an authentic smoky flavor, use the 'Dhungar' method: place a hot piece of charcoal in a small bowl inside the gravy pot, drizzle with ghee, and cover tightly for 3 minutes. Do not overcook the paneer in the gravy, as it can become rubbery; it only needs a few minutes to warm through. If the gravy is too tart from the tomatoes, add a half-teaspoon of sugar or honey to balance the flavors. If you don't have mustard oil, you can use any neutral oil, but mustard oil adds a traditional zing.
🍽️ Serving Suggestions
Serve with hot, buttered Garlic Naan or Tandoori Roti for the perfect textural contrast. Pair with fragrant Jeera Rice (Cumin Rice) to soak up the rich, velvety gravy. Accompany with a side of Laccha Pyaz (sliced onion rings with lemon and chaat masala) and mint chutney. A glass of sweet or salted Mango Lassi works beautifully to cool the palate after the warm spices. For a lighter side, serve with a fresh Kachumber salad of chopped cucumbers, tomatoes, and onions.