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Tender grilled paneer cubes simmered in a rich, nutty gravy made with peanuts, sesame, and coconut. This Hyderabadi-style curry is aromatic, creamy, and a delicious departure from the usual paneer masala.
Prepare the Paneer Marinade
Create the Hyderabadi Masala Paste
Cook the Paneer Tikka
Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
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Tender grilled paneer cubes simmered in a rich, nutty gravy made with peanuts, sesame, and coconut. This Hyderabadi-style curry is aromatic, creamy, and a delicious departure from the usual paneer masala.
This hyderabadi recipe takes 70 minutes to prepare and yields 4 servings. At 596.56 calories per serving with 20.65g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy Base
Combine and Simmer the Curry
Finish and Garnish
Replace paneer with firm tofu or chickpeas. Use a plant-based yogurt (like coconut or cashew yogurt) for the marinade and swap fresh cream with cashew cream or full-fat coconut milk.
Add par-boiled vegetables like bell peppers, carrots, and green peas to the gravy along with the paneer for extra nutrition and texture.
For a nut-free version, replace peanuts with an equal amount of roasted sunflower seeds or melon seeds (magaz). The flavor profile will change but will still be delicious.
For an even richer gravy, you can add 1 tablespoon of cashew paste or almond paste along with the peanut-sesame paste.
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The use of peanuts and sesame seeds provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and reducing bad cholesterol levels.
Paneer and curd are rich in calcium and phosphorus, two key minerals that are vital for maintaining strong and healthy bones and teeth.
The blend of Indian spices like turmeric, cumin, and coriander not only adds flavor but also contains compounds that can aid digestion and give a slight boost to your metabolism.
One serving of this Hyderabadi Paneer Tikka Masala contains approximately 550-580 calories, depending on the amount of oil and cream used. It's a rich dish, best enjoyed as part of a balanced meal.
This dish can be part of a healthy diet. Paneer is a great source of protein and calcium. The gravy contains healthy fats from peanuts and sesame seeds. To make it healthier, you can reduce the amount of oil and cream, or skip the cream altogether.
Yes, you can easily make it vegan. Substitute paneer with firm tofu, use a plant-based yogurt for the marinade, and replace the fresh cream with cashew cream or coconut cream for a similar rich texture.
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave.
Absolutely. You can prepare the gravy base (up to step 5 before adding paneer) and store it in the refrigerator for 2-3 days or freeze it for up to a month. When ready to serve, simply reheat the gravy and add freshly cooked paneer tikka.
For a smooth gravy, ensure you blend the roasted peanut-sesame-coconut mixture into a very fine paste, adding a little water if needed. Also, finely chopping the onions helps them break down and integrate well into the curry.