Hyderabadi Paneer Tikka Masala

Name: Hyderabadi Paneer Tikka Masala
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 250 g paneer (cut into cubes); 0.5 cup yogurt (thick); 2 tsp ginger-garlic paste; 0.5 tsp red chili powder; 1 pinch turmeric powder; 0.5 tsp garam masala; 1 tsp kasuri methi (crushed); 1 tbsp lemon juice; 0.5 tsp salt (divided); 2 tbsp oil (divided); 2 pcs onion (medium, sliced); 3 pcs tomato (medium, chopped); 2 tbsp peanuts; 1 tbsp white sesame seeds; 2 tbsp coconut (fresh grated); 0.5 tsp cumin seeds; 2 pcs green chili (slit); 1 tsp coriander powder; 1 pinch cumin powder; 1 cup water (for gravy); 2 tbsp cilantro (chopped)

RATING

4.3/5(38)

TASTE SCORE

9/10

Smoky paneer tikka pieces tucked into a rich Hyderabadi-style gravy made with onion, tomato, peanuts, sesame, and warm spices. It has a deep, nutty taste that pairs especially well with naan, roti, or pulao.

PREP

25m

COOK

35m

SERVES

1 KATORI

389 cal

SERVINGS

METHOD · 9 STEPS

mix · ~15 min
Marinate the paneer.
1.Mix yogurt, 1 tsp ginger-garlic paste, red chili powder, turmeric powder, garam masala, kasuri methi, lemon juice, 1 pinch salt, and 1 tsp oil in a bowl.
2.Add paneer cubes and coat them gently without breaking.
3.Set aside for 15 minutes while you prepare the gravy base.
TIPHandle the paneer lightly so the cubes stay neat and don’t crumble in the marinade.
roast · ~4 min
Roast the nuts and coconut.
1.Heat a small pan over low heat.
2.Roast peanuts, white sesame seeds, and grated coconut until lightly golden and fragrant.
3.Take them off the heat and let them cool slightly.
TIPKeep the heat low here because sesame and coconut brown quickly.
grill · ~6 min
Cook the paneer tikka.
1.Heat a grill pan or heavy pan and brush it with 1 tsp oil.
2.Place the marinated paneer in a single layer and cook on medium heat until lightly charred on a few sides, about 1 to 2 minutes per side.
3.Take the paneer out and keep it aside.
TIPDo not overcook the paneer or it can turn firm and chewy.
saute · ~15 min
Cook the masala base.
1.Heat the remaining oil in a pan over medium heat.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add sliced onion and cook until soft and lightly golden, 6 to 7 minutes.
4.Add green chili and the remaining ginger-garlic paste, then cook for 1 minute.
5.Add tomato, coriander powder, cumin powder, and 1 pinch salt. Cook until the tomatoes break down and turn pulpy.
TIPCook the tomatoes well so the gravy tastes rounded and not sharp.
mix · ~3 min
Blend the Hyderabadi paste.
Blend the roasted peanuts, sesame seeds, coconut, and the cooked onion-tomato mixture with water to a smooth paste. Scrape down the sides once or twice for an even texture.
simmer · ~10 min
Simmer the gravy.
Pour the blended paste back into the pan and cook on medium-low heat until it thickens slightly and the raw smell fades, about 8 to 10 minutes. Stir often so the nut-based gravy does not catch at the bottom.
TIPIf the gravy gets too thick, loosen it with a small splash of water.
assemble · ~3 min
Add the paneer and finish the curry.
Slide in the grilled paneer and fold gently so every piece is coated in the masala. Simmer for 2 to 3 minutes, then turn off the heat.
garnish
Garnish with cilantro.
serve
Serve hot with naan, roti, or pulao.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use thick yogurt for the marinade so it clings to the paneer instead of sliding off in the pan.
2
Roast the peanuts, sesame, and coconut only to light golden; darker browning can make the Hyderabadi gravy taste bitter.
3
Let the onion-tomato mixture cool slightly before blending for a smoother paste and safer blending.
4
Char the paneer just until a few edges color; prolonged cooking will make it rubbery once simmered in the gravy.
5
Stir the blended gravy frequently on medium-low heat, because nut- and seed-based masalas catch quickly at the bottom.
6
Add the grilled paneer at the very end and simmer briefly so it stays soft while still absorbing the masala.
7
This curry tastes even better after a short rest, as the peanut-sesame-coconut gravy thickens and the spices settle.