Hyderabadi Paneer Tikka Masala
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.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Paneer Marinade
- b.In a mixing bowl, combine curd, besan, 1 tbsp ginger-garlic paste, 0.5 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 0.5 tsp garam masala, 0.75 tsp salt, and lemon juice.
- c.Whisk until you have a smooth, lump-free paste.
- d.Gently add the paneer cubes and toss to coat them evenly. Cover and let it marinate for at least 30 minutes in the refrigerator.
- 2
Step 2
- a.Create the Hyderabadi Masala Paste
- b.Heat a small, dry pan over low-medium heat. Add the peanuts and dry roast for 2-3 minutes until they are lightly golden and aromatic.
- c.Add the sesame seeds and desiccated coconut to the pan. Continue to roast for another 1-2 minutes, stirring constantly, until the sesame seeds pop and the coconut is fragrant. Be careful not to burn them.
- d.Remove from heat and let the mixture cool completely. Transfer to a grinder or blender with 2-3 tablespoons of water and blend into a very smooth paste. Set aside.
- 3
Step 3
- a.Cook the Paneer Tikka
- b.Heat 2 tbsp of oil in a wide, non-stick pan or grill pan over medium-high heat.
- c.Carefully place the marinated paneer cubes in a single layer, leaving space between them.
- d.Shallow-fry or grill for 3-4 minutes per side, until golden brown and slightly charred. Do not overcook.
- e.Remove the cooked paneer from the pan and set aside.
- 4
Step 4
- a.Build the Gravy Base
- b.In the same pan (or a fresh one), heat the remaining 3 tbsp of oil over medium heat. Add cumin seeds and let them splutter.
- c.Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until fragrant.
- d.Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
- e.Stir in the remaining 0.5 tbsp ginger-garlic paste and slit green chilies. Sauté for one minute until the raw smell disappears.
- f.Add the tomato puree and cook for 6-8 minutes, until the mixture thickens and you see oil separating at the edges.
- 5
Step 5
- a.Combine and Simmer the Curry
- b.Reduce the heat to low. Add the ground spice powders: remaining 0.25 tsp turmeric, 0.5 tsp red chili powder, and 1 tsp coriander powder. Stir and cook for 1 minute.
- c.Add the prepared peanut-sesame-coconut paste. Stir continuously and cook for 3-4 minutes until it is well integrated and aromatic.
- d.Slowly pour in 1.5 cups of hot water, whisking constantly to prevent lumps. Add the remaining 1 tsp of salt (or to taste) and mix well.
- e.Bring the gravy to a gentle simmer. Carefully add the cooked paneer tikka cubes.
- f.Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the paneer to absorb the flavors of the gravy.
- 6
Step 6
- a.Finish and Garnish
- b.Crush the kasuri methi between your palms and sprinkle it over the curry. Add the remaining 1 tsp of garam masala and the optional fresh cream.
- c.Gently stir to combine and cook for one more minute. Do not boil after adding cream.
- d.Turn off the heat. Garnish with freshly chopped coriander leaves.
- e.Serve hot with naan, roti, or jeera rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use firm (malai) paneer that holds its shape well during cooking.
- 2Dry roasting the peanuts, sesame, and coconut is crucial for developing the authentic nutty and aromatic flavor of the Hyderabadi gravy.
- 3Always add hot water to the gravy to maintain the cooking temperature and prevent the curry from becoming watery.
- 4Do not overcook the paneer, either during the grilling stage or after adding it to the gravy, as it can become tough and chewy.
- 5For a smokier 'tandoori' flavor, you can char the paneer tikka over an open flame using a wire rack after shallow frying.
- 6Let the curry rest for 10-15 minutes before serving to allow the flavors to meld together beautifully.
Adapt it for your goals.
Vegan
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.
With VegetablesWith Vegetables
Add par-boiled vegetables like bell peppers, carrots, and green peas to the gravy along with the paneer for extra nutrition and texture.
Nut FreeNut-Free
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.
Richer GravyRicher Gravy
For an even richer gravy, you can add 1 tablespoon of cashew paste or almond paste along with the peanut-sesame paste.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Source of Healthy Fats
The use of peanuts and sesame seeds provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and reducing bad cholesterol levels.
Bone Health
Paneer and curd are rich in calcium and phosphorus, two key minerals that are vital for maintaining strong and healthy bones and teeth.
Boosts Metabolism
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.
Frequently asked questions
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.