Paneer Tikka Masala


This delicious vegetarian curry brings together some of the most popular Indian flavours along with the soft cheese curd paneer which adds protein and texture to the dish. You can either buy your paneer, or make it yourself with this very simple recipe.


300g Paneer, cubed
1 green bell pepper, cubed
1 tomato, cubed
1 red onion, cubed


1 tsp red chilli powder
½ tsp turmeric powder
1 tsp coriander powder
½ tsp garam masala powder
1 tsp dry fenugreek leaves powder
3 tbsp thick yoghurt
1 tsp gram/besan flour (optional)
1 tbsp lemon juice
1 tsp salt
1 tbsp oil


2 tbsp oil
1 tsp cumin seeds
2 green cardamom
1 cinnamon stick
1 red onion, chopped
1 tsp ginger garlic paste
2 large ripe tomatoes, pureed
4 tbsp Rasoi Magic Paneer Tikka Masala Spice Mix
1 tsp salt, or to taste
1 cup water
1 tsp lemon juice
2 tbsp fresh cream
2 tbsp fresh coriander leaves


In a bowl, mix all the marinade ingredients together and apply all over the paneer and cubed vegetables making sure it coats well. Cover and rest for half an hour.

Preheat oven to 200°C and place a wire rack over the baking tray. Thread the marinated paneer and vegetables on skewers and place on the rack. Grill in the oven for 5 mins, flip it over, baste with oil or butter and grill the other side for another 5 mins.

Remove from oven and set aside. Save the cooked juices in the tray for the sauce. (Note, you can also bbq or fry the paneer and vegetables in a pan or heavy skillet instead of using the oven)

In a large pan, heat oil and add cumin seeds, green cardamom, cinnamon stick and sauté for a few mins.  Add red onions and sauté until the onions become translucent. Add ginger garlic paste and sauté well until the raw flavour is gone.

Add pureed tomatoes and Rasoi Magic Paneer Tikka Masala spice mix, salt, dry fenugreek leaves and cover and cook for 15 mins on a medium heat. Once the spices and tomatoes are cooked through, add a cup of water and bring the sauce to a boil.

Add the grilled paneer, vegetables and its cooked juices and mix well. Simmer the sauce for 5 minutes, check for seasoning and adjust if required. Stir in the fresh cream, lemon juice, fresh coriander leaves and remove from heat.

Garnish with coriander leaves and serve hot with roti or steamed rice.