Homemade Paneer Tikka Masala That Tastes Like Restaurant Style 😋

Welcome back to LifeWithVasu ❤️

Today I’m sharing a rich, creamy, and flavour-packed Paneer Tikka Masala made with simple ingredients and cooked slowly for the best taste.
This recipe uses shallow-fried paneer tikka and a traditional onion-tomato gravy—just like we love it at home.

If you enjoy homestyle Indian cooking, do try this recipe and let me know how it turns out 😊

🎵 Music: Dreamland by Aakash Gandhi (YouTube Audio Library)

🧾 Ingredients
For Paneer Marination:

Paneer – 250 to 300 g (cut into medium cubes)

Fresh curd – ½ cup

Red chilli powder – ½ tsp

Kashmiri laal mirch powder – 1 tsp

Kasuri methi – 1 tsp (crushed)

Jeera (cumin) powder – ½ tsp

Coriander powder – 1 tsp

Garam masala – ½ tsp

Salt – to taste

Mustard oil – 1 tsp (hot)

For Paneer Tikka:

Mustard oil – for shallow frying

For Gravy:

Mustard oil – 2 tbsp

Jeera (cumin seeds) – 1 tsp

Whole red chillies – 2

Kashmiri laal mirch powder – 1 tsp

Salt – to taste

Onions – 2 medium, evenly chopped

Ginger, garlic & green chillies – freshly coarse ground

Tomatoes – 2 small, evenly chopped

Hot boiling water – as required

Fresh coriander leaves – lots, finely chopped

🍳 Step-by-Step Method
1️⃣ Marination

In a bowl, add curd, red chilli powder, Kashmiri laal mirch, kasuri methi, jeera powder, coriander powder, garam masala, salt, and hot mustard oil.
Mix well until smooth and lump-free.

Add paneer cubes and coat evenly on all sides.
Rest for 20 minutes.

2️⃣ Shallow Fry Paneer

Heat mustard oil in a pan.
Add marinated paneer cubes and shallow fry on low flame until golden on all sides.
Once evenly cooked, remove and keep aside.

3️⃣ Prepare the Gravy

In a fresh pan, heat mustard oil.
Add jeera and whole red chillies.
Add Kashmiri laal mirch powder for rich colour.

Add salt directly to the oil and give a light stir.

Add chopped onions and cook until translucent.

When onions are halfway cooked, add freshly coarse ginger, garlic, and green chillies.
Cook until the raw smell of garlic disappears.

Add all the basic spices used in marination.

Now add chopped tomatoes.
(You can use onion-tomato paste, but we prefer it this way at home.)

Cover and cook on slow to medium flame until tomatoes soften and masala cooks well.

4️⃣ Final Cooking

Add hot boiling water to the masala and mix well.
Cover and cook until the gravy starts boiling.

Cook for another 2–3 minutes.

Add fried paneer tikka, mix gently, sprinkle lots of fresh coriander, and turn off the flame.

🍽️ Serving Suggestions

Serve hot with roti or rice—your choice, your comfort ❤️

🎬 Viral YouTube Subtitles (Copy-Paste Friendly)

Welcome back to my channel

Today we’re making Paneer Tikka Masala

Let’s start with paneer marination

Mix curd and all basic spices

Smooth, lump-free marinade is the key

Coat paneer evenly on all sides

Rest for 20 minutes

Shallow fry paneer on low flame

Golden and evenly cooked

Paneer tikka is ready

Let’s prepare the gravy

Mustard oil, jeera, and red chillies

Kashmiri laal mirch for rich colour

Salt directly in oil for even taste

Add onions and cook till translucent

Ginger, garlic, and green chillies in

Cook till raw smell is gone

Add tomatoes and slow cook

Patience makes perfect masala

Add boiling hot water

Let the gravy boil

Paneer tikka goes in

Finish with fresh coriander

Serve hot with roti or rice

Thank you for watching ❤️

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Special thanks to ‪@KabitasKitchen‬ ‪@BristiHomeKitchen‬ #anitacooking #trending #northindianfood