Paneer Tikka Masala

Ready in: 25 mins
Servings: 4


2 liter milk
2 tbsp Shangrila Vinegar
2 liter water
Muslin cloth

For the curry

Onion 2 medium sized, fine chopped
Tomatoes 3-4large size
Garlic paste 1tsp full
Red chilli pwd 1tsp
Cummin pwd 1/2tsp
Kashmiri red chili powder 1/2tsp
Dhaniya powder 2 1/2tsp
Turmeric 1/2tsp
Dahi 6-7tbsp
Kasoorie meethie 11/2tbsp
Garam masala powder 1/2tsp
Oil for cooking 1/2c
Capsicum 1 large size
Cream 1/4c
Fresh coriander for garnish (optional)

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To make paneer

  • Mix 1 liter of water with 2tbsp of Shangrila vinegar. Set aside
  • Now boil milk, turn the flame off and immediately add 1liter of water vinegar solution to it. Milk will curdle and lumps will form
  • Spread muslin cloth on sieve and drain all the milk lumps in it. Squeeze the muslin cloth. A ball will form. Bring it to room temperature and cut into pieces. Paneer is ready.

For the curry

Cut capsicum into cubes, fry till color changes. Set aside.

Heat oil add chopped onion, sauté till soft, slightly changes color. Add some water to soften and sauté till dissolves. 

Add garlic ginger paste, tomatoes, sauté, and cover and let it cook 10min.  When softens, sauté till all dissolves and forms a puree.  Now add masalas garlic ginger paste, kashmiri red chili powder, red chili, Turmeric, Dhaniya powder, zeera powder and sauté till oil separates.

Add kasoorie meethie, yogurt and sauté when yogurt water dries.

When oil separates from the masala add the paneer pieces, capsicum, garam masala powder, salt.  Check the seasoning, if it requires more salt.

Mix it all well. Add fried capsicum and paneer pieces.

Garnish with chopped fresh coriander. Serve with steamed rice or thick naan.