Paneer Tikka Masala | Restaurant Style

North Indian Paneer tikka masala

Paneer Tikka Masala Restaurant Style

Paneer Tikka Masala is one of the most loved paneer recipe in India. This is a rich and delicious dish. Since North India is famous for rich dishes, it’s more loved in North India. It’s one of my best dish till date. This is made by marinating paneer cubes and shallow frying them before adding to curry gravy. This dish is a perfect combination of spicy and creamy gravy with sauteed paneer and crunchy veggies.

Restaurant style Paneer tikka masala

Paneer or Cottage cheese has very special place in Indian vegetarian cooking. This is a versatile dairy product.  It tastes great in any form. You can use them for preparing appetizers, main course or even in desserts. Normally I make paneer at home for any such dishes. But for this recipe I have used store brought paneer. In fact one of our friend had started a dairy firm and these paneer were sample ones. Well, quality of paneer also matters in preparation of any such dishes. When paneer is fresh, it makes the dish more scrumptious.

Also read how to make paneer at home in 15 minutes if you wish to make fresh and soft paneer at home for this Paneer Tikka Masala.

Vegan Paneer Tikka Masala

If you are vegan, replace the paneer with tofu which are available in any super market. Tofu is made from soy milk and this is even healthier option and rich source of protein. Instead of paneer or even tofu, you can make theses tikka masala with cauliflower as well. Also use vegan curd for marination process.

So try this cauliflower tikka masala with same recipe and do share your feedback in comment box. I will also make and share my version of Vegan Cauliflower Tikka Masala soon.

Best combination with Paneer Tikka Masala

Paneer tikka masala is a curry base dish for main course. Paneer tikka makes an excellent appetizer for parties and special occasions. Paneer tikka masala goes best with tandoori roti. This will give you full satisfaction of restaurant style food. In case you don’t have tandoor, then also you can make them on stove top on direct flame. Apply ghee or butter on home made tandoori roti and serve them with this rich spicy paneer tikka masala. What a heavenly combination!! I ll share my tandoori roti on tawa soon.

How to make restaurant style paneer tikka masala

For me the magic was best quality of paneer and proper marination in blend of spices is most essential part of making tikka or tikka masala. For best result, you need to marinate paneer and veggies cubes in marination mixture (curd & spices) for more than 30 – 40 minutes. So this is not a quick recipe. You need to plan before you start. Adding gram flour helps in proper shallow frying process. else it will stick to the pan. Use non stick pan for making tikka if you are pan frying them.

marination mixture for paneer tikka
Marination Mix For Tikka
Paneer tikka marination

You can grill them or use microwave to make tikka. Another method you can put them in skewers for tikka. I shallow fried in pan so i have not used skewers.

North Indian Paneer tikka masala
How to make restaurant style Paneer Tikka Masala

Also read other North Indian food like matar paneer, kashifal sabzi, dum aloo, rajma masala, dal makhani, malai kofta, Palak Paneer Kofta. If you are looking for party appetizers, then read our veg seekh kabab, paneer corn seekh kabab, veg shammi kabab, potato lollipop, hara bhara kabab, crunchy falafel.

Paneer tikka masala
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5 from 3 votes

Paneer Tikka Masala | Restaurant Style

Paneer tikka masala is a rich and creamy gravy prepared with marinated paneer cubes, and vegetable cubes.
Prep Time20 mins
Cook Time20 mins
Total Time1 hr 20 mins
Course: Main Dish, Paneer Special, Sabzi & Curry
Cuisine: Indian, North Indian
Keyword: Indian Curry
Servings: 4 People
Author: daintykitchen


Preparing Paneer Tikka

  • 250 gms Paneer Cubes
  • 150 gms Hung Curd (Thick)
  • 1/2 tsp Salt
  • 1 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • 1/4 tsp Turmeric powder
  • 1 tsp Garam Masala
  • 1/2 tsp Chat Masala
  • 1 tsp Lemon Juice
  • 2 tbsp Besan/ Gram flour
  • 1 large bell pepper cut into cubes
  • 1 large Onion cut into cubes
  • 1 large Tomato cut into cubes & seed less
  • 1 tsp Ginger Garlic Paste

Preparation of Gravy and Presentation

  • 2 large Onion
  • 4 large Tomato
  • 2 tsp Coriander Powder
  • 1 tsp Red Chili Powder
  • 10 - 12 cashew nuts
  • 2 Green Chilli
  • 1 tsp Kasuri Methi Dry roasted
  • 1 tsp Salt
  • 2 tbsp Coriander leaves finely chopped
  • 2 tbsp Refined Oil
  • 1 tbsp Ghee


Preparing Tikka

  • Take a large mixing bowl. Add curd, gram flour and all dry spices mentioned in ingredients list above under paneer tikka section.
    marination mixture for paneer tikka
  • Dip the paneer cubes, capsicum & onion pieces in marination mix. mix them well lightly with help of a spoon or with hands. Keep it aside for minimum 30 minutes so that they will get nice flavor of spice mix.
    Paneer tikka marination
  • Paneer tikka masala
  • Marinated Veggies and Paneer
  • Paneer tikka masala
  • After 30 minutes, Heat a non stick pan. Put few drops of oil. once oil is hot, put pieces of paneer, bell peppers, onions on pan and saute on all sides with help of tong.
    Paneer tikka masala
  • Remove from heat and keep aside.
    Paneer tikka masala

Preparation of Gravy

  • Heat 2 tbsp oil in a pan or kadhai. Add finely chopped onion and ginger garlic paste. Saute till onion is translucent. Add 2 green chilli slits.
  • Add red chilli powder, turmeric powder and mix well. this will bring rich red color in gravy.
    Paneer tikka masala
  • In the meanwhile make a paste of tomatoes, garlic pods and soaked cashew nuts.
    Paneer tikka masala
  • Add tomato puree to the pan and mix well. cook for 3 minutes. Add 1/2 cup water if the gravy becomes thick. Don't add more water as we want this gravy to be medium thick. Pour in rest of the marination mix to the gravy and mix well.
    Paneer tikka masala
  • Let it simmer for 4 - 5 minutes. Add crushed roasted kasuri methi and finely chopped coriander leaves. mix well.
    Paneer tikka masala
  • Add all sauteed vegetables and paneer cubes to the gravy. mix with light hand
  • Cook for 2 minutes on low flame. Turn off gas when desired consistency achieved.
    Paneer tikka masala
  • Serve hot with roti, paratha or rice.
    Restaurant style Paneer tikka masala
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Veg Mughlai Paratha

Mughlai Paratha

Veg Mughlai Paratha

Veg Mughlai Paratha

Mughlai paratha is a popular street food of West Bengal and Bangladesh. Authentically they are stuffed with egg and keema. However this Veg Mughlai Paratha is a vegetarian version of traditional mughlai paratha. So we have replaced keema with scrumbled paneer. If you are vegan, you can try the same with scrumbled tofu.

This is so delicious that you can’t stop yourself with only one paratha. The paratha and paneer makes heavenly combination. This paratha is so soft that it melts in mouth. These veg mughlai paratha is so scrumptious that kids will love them anytime. So great tiffin box idea for kids. At the same time its healthier because of protein rich paneer.

I have made this paneer or cottage cheese at home. Making paneer is very easy. Read my post on how to make paneer at home in 15 minutes.

Boil 1 litre milk and  add 2 tbsp vinegar once it starts boiling. The milk will curdle. Add 1 more tsp vinegar if required. You can also use lemon for this but I don’t like as it will have the flavor of lemon in this and you will have to wash the paneer completely. Vinegar is convenient. Now strain out the paneer with muslin cloth or strainer.

The real taste of this paratha is that the paneer will get cooked first before we add as this as stuffing. So extra flavors added to it.

It’s easy and in 15 minutes you can make 5 – 6 paratha easily. This mughlai paratha reminds me of those envelops. After stuffing, its sealed like an envelope.

This recipe idea I got from Hebbar’s Kitchen. I thought it’s a best idea for my kid’s tiffin as he is a fussy eater. I do keep on doing experiment and I’m so happy that he loved this stuffed paneer paratha so much that he demands now. He has three favourite paratha i.e. aloo paratha, methi paratha, paneer paratha. Last time I have tried bathua paratha and he loved that.

Okay one more thing I do for him. He doesn’t like dal. But we know how important these lentils are for our health and brain development. So I do knead dough with 1 bowl of dal and make paratha for him. He eats happily. There are so many ways we moms keep on trying.

If you like paratha then you can also make Aloo Paratha, Gobi Paratha, Lauki Paratha. These are great food ideas for kid’s tiffin box. My kid loves all these stuffed parathas. I’m sure this is one of the best ideas to give them veggies since early age.

Here is some more recipes of paneer like paneer tikka masala, palak paneer, matar paneer.

Lets make this Vegetarian Mughlai Paratha.

Veg Mughlai Paratha

Mughlai Paratha

Easy Indian stuffed flatbread/ paratha. Paneer is cooked and stuffed inside. This paratha is heavenly delicious.
Prep Time5 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish, Paneer Special, Roti & Paratha
Cuisine: East Indian, Indian
Keyword: Easy Less than 30 minutes Recipe, streetfood, Stuffed breads
Servings: 4 Paratha
Author: daintykitchen


  • 5 - 6 tbsp Oil
  • 1 ltr Milk
  • 2 tbsp white vinegar
  • 1 Onion finey chopped
  • 1 Tomato finely chopped (seedless)
  • 2 Garlic pods minced
  • 1/4 inch Ginger minced
  • 1/2 Capsicum finely chopped
  • 1 tbsp Coriander Powder
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Cumin seeds
  • 1 pinch Garam Masala
  • 1/2 tsp Salt
  • 1 tbsp Coriander leaves


  • Heat milk in a sauce pan and bring to a boil. Once it starts boiling add vinegar. Let it simmer for sometime. Then strain out water and keep paneer aside.
  • heat oil in a pan. add cumin seeds. after the crackle, add ginger, garlic, onion and saute for a minute. then add tomatoes and capsicum. mix well and cook for another minute on high flame.
  • Add all spices mention above ingredients list. Stir well. Add paneer and saute for 2 - 3 minutes stirring in between. add chopped coriander leaves. Mix well.
    Mughlai Paratha
  • Remove for heat and keep aside to cool slightly before stuffing them.
    Mughlai Paratha
  • Roll one flatbread (slightly thicker like any other paratha). Spread the stuffing evenly leaving margin of 1 inch from all sides so as to close it like an envelope.
    Mughlai Paratha
  • Close from all sides as shown in the picture. Press lightly and seal the ends of folds. No need to roll it again.
    Mughlai Paratha
  • Press the joints especially but do it lightly.
    Mughlai Paratha
  • Heat a tawa and place the paratha on it. Flip it when one side is light brown and apply ghee/ oil on top of it. Do the same to the reverse side. Press corners and sides to check so that they will be cooked evenly.
    Mughlai Paratha
  • Remove from heat and serve them hot.
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Whole Masoor Dal / Indian Brown Lentils Soup

Whole Masoor dal

Whole Masoor Dal / Indian Brown Lentils Soup

Masoor Dal

Dal is a staple food in India. You can have this as soup, as main course with roti (flat bread) or with Rice. Its high source of protein and fiber. You will find large no of variety of lentils. Masoor dal is normally lighter and pink or light orange in color. But whole masoor or sabut masoor is light greenish brown or brown in color. These are the outer skin of lentils. Where as orange ones are split and dehusked masoor dal.

I try to make different types of dal each day. This adds variety to our meal. Again the different tampering adds additional flavor to the lentils. Regular tampering consists of cumin seeds and ghee along with other ground spices. Also hing or asafoetida plays an important role in any dal preparation as this adds that extra boost in flavor. But if you will add more of spices then it will dominate the taste of lentils.

But there are recipes which are cooked with spices. Read recipe of Dal Makhani. Adding spices to the lentils preparation makes this dish aromatic and more flavorful. So I love it that way also.

How to make whole masoor dal?

Whole masoor dal soup
whole masoor dal

When I make orange (split) masoor dal, I prefer to make it simple with tadka of ghee, cumin seeds, garlic, red chilli and corinader powder. Also I love to add a fist ful moongdal to the masoor dal preparation. Moong dal makes the consistency little thicker. Read my moong masoor dal recipe here.

But when it comes to sabut masoor dal or sabut urad dal, it tastes great with aromatic whole spices also. So I do make a curry paste of whole spices. This won’t be time taking as well.

I made a puree of following ingredients: 2 onion + 2 tomato + 1 inch ginger + 6 garlic + 1 green chilli + 1 inch cinnamon stick + 4 cardamom (elaichi) + 4 cloves + 8 black pepper + 2 tsp coriander powder + 1 tsp red chilli powder + 1 tsp Cumin powder

Then shallow fry this paste in ghee or refined oil (along with bay leaf) till it leaves oil from sides and cooked. Then add boiled masoor dal to the masala. Simmer for few more minutes so that the spices will be well absorbed.

whole masoor dal

This is easy and quick recipe also. Since it’s curried it makes a wholesome dish itself. You can add few vegetables if you want to make it more healthier soup. Read my Mexican Lentils Soup which was a combination of brown lentils and exotic veggies.

If you don’t like taste of whole spices, you can skip adding cinnamon, cardamom, cloves, black pepper. Rest method will be same.

Read other dal recipes:

  1. Dal Palak or Spinch & Lentils Soup
  2. Green Gram Dal
  3. Black Gram with Green Peas
  4. Methi Dal
  5. Mix Vegetable Lentil Soup

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Whole Masoor Dal / Indian Brown Lentils Soup

This is a healthy Indian Dal which is served with rice and roti. Whole masoor dal or sabut masoor dal is cooked in aromatic spices. 
Prep Time5 mins
Cook Time20 mins
Resting Time30 mins
Total Time35 mins
Course: Dal, Main Dish, Soups
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Indian Dal
Servings: 6 Servings
Author: Ipsa Faujdar


  • 1 cup whole brown gram lentils (masoor dal)
  • 1/2 tsp turmeric powder
  • 1 tsp salt or as per taste

Preparation of Curry Paste

  • 2 onion
  • 2 tomato
  • 1 green chilli
  • 1 inch ginger
  • 6 garlic pods
  • 1 inch cinnamon stick
  • 4 cardamom
  • 4 cloves
  • 6 black pepper
  • 3 tsp coriander powder
  • 1 tsp red chilli powder
  • 1 tsp cumin powder

Final Preparation

  • 3 - 4 tbsp ghee or refined oil
  • 1/2 tsp hing
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp dry roasted kasuri methi (powdered)
  • 4 - 6 tbsp coriander leaves (chopped)


  • Wash and soak dal in water for 30 minutes. 
    Masoor dal
  • Then pressure cook in 1 glass water (add salt and turmeric powder) for 3 - 4 whistles. 
  • Let it cool and then open the lid. Don't strain out water even if it's not mushy.
    sabut masoor dal
  • In the mean while prepare the puree or paste with all ingredients mentioned under "preparation of curry paste" section above.
  • Heat ghee or oil in a deep pan or kadai. 
  • Add bay leaf and wait for 10 - 15 seconds so that it will be aromatic.
  • Then add the prepared curry paste and saute.
  • Add salt and cover with a lid for faster cooking. Stir in between.
  • Or saute without covering the pan. Cook until it becomes brown and leaves oil on sides.
  • Once this paste is cooked well, add boiled dal to the pan and give it a good stir. If required add 1 cup water more.
  • Simmer it for 5 - 7 minutes. Add crushed roasted kasuri methi. Stir occasionally.
  • Turn off heat and garnish with chopped fresh coriander leaves and 1 tbsp ghee on top and mix.
  • Masoor dal is ready. Serve with rice or roti or as soup.
    Whole Masoor dal


Indian Lentils soup
Brown Lentils Soup
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