More Slow-Cooked Stews and Casseroles
Paneer Tikka Masala
Paneer tikka masala is one of my go-to vegetarian comfort meals. I marinate cubes of paneer in yoghurt and spices, then pan-fry until golden before simmering them in a rich, creamy tomato-based sauce full of garam masala, garlic, and ginger. It’s bold, warming, and beautifully balanced – perfect with fluffy rice or warm naan. Whether I’m cooking for guests or just treating myself, this dish always feels a bit indulgent and absolutely full of flavour.
Ingredients
- 200g Paneer, diced
- 3 tbsp Ghee
- 1 large onion, finely diced
- 1 1/2 tsp minced ginger
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 2 tsp mild chilli powder
- 2 tsp turmeric
- 1 tsp garam masala
- 2 tbsp tomato paste
- 400g diced tomatoes
- 400g chickpeas, drained and rinsed
- 1 cup vegetable stock (or chicken stock)
- 1 cup natural yoghurt
- 2 tsp lemon juice
- Salt, to taste
Instructions
- Heat oil in a small skillet over medium heat.
- Once hot, add the paneer and fry 1-2 minutes on each side until golden.
- Remove from heat and set aside.
- In a large pot, melt the butter over medium heat before adding the onion. Cook for about 5 minutes, or util the onion has turned soft. Add the garlic and ginger and cook an additional 1-2 minutes or until fragrant.
- Next, add the spices (cumin, coriander, paprika, chili powder, turmeric and garam masala) and stir through the mixture.
- Fry the spices for 1-2 minutes, before adding the tomato paste and frying an additional 1-2 minutes until dark.
- Add the tomatoes and the stock, season with a large pinch of salt, and reduce heat to low.
- Simmer 20 minutes uncovered or until the sauce has thickened.
- Stir through the paneer, chickpeas and yoghurt and simmer an additional 5 minutes.
- Finally, stir through the lemon juice and serve with pilau rice and raita.
What I Cook With
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Nutrition Information:
Yield:
4Amount Per Serving: Calories: 620Total Fat: 21.9gSaturated Fat: 7.4gCholesterol: 28mgSodium: 187mgCarbohydrates: 83.4gFiber: 21.2gSugar: 21.4gProtein: 26.8g
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Paneer Tikka Masala Recipe
How a Cheesy Twist Became a Midweek Staple
I don’t think I’d ever even heard of tikka masala until I moved to the UK, but once I tried it, I was hooked. That spicy, creamy, tomato-rich sauce? Heaven. Traditionally it’s made with chicken, and honestly, that’s delicious, but one day I decided to shake things up a bit and use paneer instead. And my goodness, it was a revelation. Paneer is this beautifully firm Indian cheese with a subtle nutty flavour and it holds up so well in curries. No crumbling or melting into mush – just golden, chewy, perfect little cubes that soak up all the saucy goodness.
My Paneer Tikka Masala recipe has become one of my favourite weeknight dinners. Unlike some of my slow-cooked curries that bubble away for hours, this one is ready in under 30 minutes. Perfect for those evenings when you want comfort food, but also want to sit on the couch and zone out to your favourite show. It’s fast, but that doesn’t mean it skimps on flavour. I’ve worked the sauce to be as voluptuous and flavour-packed as any proper curry house version.
The best part is how much of a feast you can make of it. I always serve mine with a homemade cucumber and mint raita and spiced pilau rice. And then there’s the naan and popadoms – obviously. One curry is never just one dish! It’s a full table of little pots and bowls, and that’s exactly how I like it. Much like my taco nights, it’s all about the extras.
A Glaswegian Tale of Curry and Chance
What makes the Paneer Tikka Masala Recipe even more special is the story behind the dish itself. Despite its strong ties to Indian flavours, tikka masala didn’t actually originate in India. Depending on who you ask, it may have actually been invented in a curry house here in Glasgow! The story goes that a customer ordered chicken tikka and found it too dry, so the chef, in a moment of inspired improvisation, whipped up a quick tomato cream sauce and poured it over the chicken. And just like that, an icon was born.
Now, whether or not that tale is 100 percent true is up for debate. But honestly, I love the idea of a cold, grey Glasgow evening giving birth to one of the most beloved curries of all time. It feels very fitting – that warm, indulgent sauce was quite literally designed to comfort. And while I’ve made plenty of variations over the years, swapping in paneer instead of chicken is hands-down my favourite way to go.
It’s also just a fun way to introduce something a bit different to the usual dinner routine. People seem to be a bit scared of paneer. I’ve heard the comments – cheese in a curry? Really? But honestly, it’s magic. Once fried until golden and crisp-edged, it becomes the perfect texture and carries all that masala spice in every bite. Plus, it makes this dish vegetarian-friendly, which is always a nice bonus when I’m cooking for a crowd.
Fast, Flavourful, and Full of Joy
What surprised me most when I first made the Paneer Tikka Masala Recipe was just how quickly it came together. I’m used to letting curries simmer low and slow for hours, thickening gradually and deepening in flavour. But this one is fast – I mean proper weekday fast. It still has all that depth and richness, but without the wait. And that makes it feel like a little weeknight win.
It all comes down to how you treat the sauce. I’ve learned that building layers of flavour from the start – sautéing the spices, caramelising the tomato paste, and giving everything just the right amount of time – makes all the difference. The result is a curry that tastes like you’ve been tending to it for hours, even if you’ve barely finished unloading the dishwasher before it’s ready.
I’ve also found it’s a great dish to introduce to anyone who’s not quite confident cooking Indian food at home. It’s simple enough not to overwhelm, but delivers big on payoff. And once you’ve nailed it, it becomes one of those recipes you pull out on a regular basis. That lovely little thrill of frying the paneer, the sizzle of the spices, the warm smell of masala wafting through your kitchen – it’s honestly therapeutic.
Ingredients Breakdown
This version of Paneer Tikka Masala brings together everything I love in a curry: rich flavours, creamy sauce, and just the right amount of spice. I start with paneer, cut into generous cubes that crisp up beautifully in a bit of ghee. You want that golden, chewy edge to the cheese that holds its own against the sauce. Alongside that, you’ve got your standard aromatics – onion, garlic, and a touch of ginger. It’s always worth taking your time with these at the start, because they lay the foundation for the whole dish.
From there, the spices do the heavy lifting. Ground cumin and coriander, sweet paprika, mild chilli powder, and that golden glow of turmeric all come together with garam masala to build that familiar warmth and depth. The tomato paste and tinned tomatoes give it a rich body, and chickpeas join in to make things hearty and filling without being too heavy. It’s a clever way to stretch the dish further and sneak in a little more plant-based goodness while you’re at it.
To finish, I stir through natural yoghurt to mellow the heat and make the sauce beautifully creamy. A splash of lemon juice brings a bit of brightness, and then it’s just a matter of seasoning to taste. It’s not fancy or fussy – just good, comforting food that fills the house with spice and warmth. And that, to me, is the true joy of a curry night.
I will take paneer version of Tikka Masala over the chicken one any time. I love how your recipe takes only 30 minutes to make!
The beauty of paneer is it’s so quick to cook!! And I agree – much prefer it xx
I’ve tried this dish for the first time when living in Scotland years ago and I loved it. I had no idea it is not originally from India 🙂
It is so popular here – and for good reason, it”s so good xx
I adore the flavors of tikka masala. This was a fabulous and comforting dish I know I’ll make again.
Thanks Alison – so glad you enjoyed it!
For some reason I’m instinctively drawn to recipes with a long ingredients list. I feel like those herbs and spices are guaranteed to make the recipe foolproof. Love that it’s ready to consume within the hour.
Thanks Charla! Thankfully all the ingredients are pantry staples – so it looks scarier than it is!! I hope you enjoy it xx
There is so much flavor in this recipe. The ingredient list seemed long but it was not that hard to make and it was all spices I had on hand. This recipe is a keeper!
Thanks Jen! So glad you enjoyed it – even with the scary spice list!! xx