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Andrea

indian pub paneer tikka masala recipe

The Indian desi Pub Paneer Tikka Masala recipe combines smoky grilled paneer with a rich, creamy masala sauce. Marinated paneer cubes are grilled and then simmered in a spiced tomato gravy, delivering a perfect balance of heat and creaminess. This pub-style version brings restaurant-quality flavor to your kitchen, making it a hit for dinner or special occasions.
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Prep Time 30 minutes
Cook Time 43 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For the paneer tikka:
  • 300g paneer, cut into 1-inch cubes
  • 200g cottage cheese, drained
  • 1 cup plain Greek yogurt
  • 2 tbsp vegetable oil
  • 2 tbsp lemon juice
  • 2 tsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp cumin powder
  • Salt to taste
For the masala sauce:
  • 3 tbsp ghee or vegetable oil
  • 1 large onion, finely chopped
  • 2 tbsp ginger-garlic paste
  • 4 large tomatoes, pureed
  • 1 tsp cumin seeds
  • 2 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp garam masala
  • 1 cup heavy cream
  • 1 tbsp kasuri methi (dried fenugreek leaves)
  • Salt to taste
  • 2 tbsp fresh cilantro, chopped

Method
 

  1. In a large bowl, mix yogurt, vegetable oil, lemon juice, ginger-garlic paste, garam masala, turmeric powder, Kashmiri red chili powder, cumin powder, and salt.
  2. Gently fold in paneer cubes and drained cottage cheese into the marinade. Refrigerate for at least 2 hours or overnight.
  3. Preheat the oven to 400°F (200°C).
  4. Spread marinated paneer and cottage cheese on a baking sheet lined with parchment paper.
  5. Bake for 10-12 minutes, turning once halfway through, until the edges are slightly charred.
  6. For the masala sauce, heat ghee or vegetable oil in a large pan over medium heat (around 350°F or 175°C).
  7. Add cumin seeds and let them sizzle for 30 seconds.
  8. Add chopped onions and sauté until golden brown, about 8-10 minutes.
  9. Add ginger-garlic paste and cook for 2 minutes until fragrant.
  10. Add tomato puree, coriander powder, turmeric powder, Kashmiri red chili powder, and salt. Cook for 10-15 minutes until oil separates from the masala.
  11. Reduce heat to low and add heavy cream. Simmer for 5 minutes, stirring occasionally.
  12. Crush kasuri methi between your palms and add to the sauce along with garam masala. Stir well.
  13. Gently add the baked paneer and cottage cheese to the sauce and simmer for 5 minutes.
  14. Garnish with fresh cilantro before serving.

Notes

You can serve this dish with fresh naan (garlic naan is also lovely!) Chips (plain, masala or chilli chips are all highly recommended) and also don't forget the sauces and chutneys that complete these desi indian pub meals. You can find the recipes for these sauces right here!
If you're a paneer lover try this delicious chilli paneer recipe right here too!