Learn how to make Paneer Tikka Masala with a twist—using coconut milk for a rich, creamy sauce. This innovative Indian dish is easy to prepare and packed with flavor.

Paneer Tikka Masala is a beloved dish in Indian cuisine, known for its rich, flavorful sauce and soft, marinated chunks of paneer. Growing up, my Indian nanny, whom I affectionately considered my second mom, introduced me to the vibrant world of Indian spices and cooking techniques. She would often prepare traditional Indian dishes with her own creative twists, teaching me the importance of each spice and herb in achieving the perfect balance of flavors. Inspired by her teachings, I’ve adapted the classic Paneer Tikka Masala by incorporating coconut milk, adding a creamy texture and a subtle sweetness that complements the spices beautifully.

Why Paneer Tikka Masala with Coconut Milk is Special

This version of Paneer Tikka Masala stands out due to the smooth, rich coconut milk that merges seamlessly with the tomato-based sauce, creating a slightly different flavor profile from the traditional version. The use of coconut milk not only makes the dish creamier but also adds a layer of complexity that enhances the marinade’s spices. This dish is perfect for anyone looking to explore a new variation on a classic Indian recipe, providing a comforting yet exciting culinary experience.

Ingredients List

To make this delightful Paneer Tikka Masala, you will need:

• Paneer: 500 grams, cut into cubes
• Yogurt: 200 grams, for marinating the paneer
• Lemon Juice: 2 tablespoons
• Ginger-Garlic Paste: 2 tablespoons
• Garam Masala: 2 teaspoons
• Turmeric Powder: 1 teaspoon
• Red Chili Powder: 1 teaspoon
• Cumin Powder: 1 teaspoon
• Coriander Powder: 1 teaspoon
• Tomato Puree: 400 grams
• Coconut Milk: 400 ml
• Onions: 2 medium, 1 red and 1 white, finely chopped
• Green Bell Pepper: 1, chopped into squares
• Oil: For cooking
• Fresh Cilantro: For garnish
• Salt and Pepper: To taste

Cooking Time and Serving Information

• Preparation Time: 30 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Serves: 4 to 6 people

Cooking Tools Needed

• Large Bowl: For marinating the paneer
• Skillet or Grill Pan: For searing the paneer
• Large Saucepan or Wok: For making the sauce
• Spatula or Stirring Spoon
• Knife and Cutting Board

Step-by-Step Cooking Instructions

1. Marinate the Paneer:

• In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, half of the garam masala, turmeric, red chili powder, cumin, coriander, salt, and pepper. Mix well into a smooth marinade.
• Add the paneer cubes and gently toss to coat evenly. Let them marinate for at least 30 minutes, or overnight in the refrigerator for deeper flavor.

2. Sear the Paneer:

• Heat a tablespoon of oil in a grill pan or skillet over medium heat. Place the marinated paneer pieces and grill until golden brown on all sides, approximately 3-4 minutes per side. Remove and set aside.

3. Prepare the Sauce:

• In the same pan or a larger saucepan, add a bit more oil and sauté the onions until they are soft and golden.
• Add the remaining ginger-garlic paste and sauté until fragrant.
• Pour in the tomato puree, remaining garam masala, and let it simmer for about 10 minutes until the sauce thickens slightly.

4. Combine and Cook:

• Add the grilled paneer cubes and chopped bell pepper to the sauce. Mix well to ensure the paneer is coated with the sauce.
• Pour in the coconut milk, stir gently, and let the curry come to a gentle simmer. Cook for an additional 5-10 minutes, allowing the flavors to blend together.

5. Garnish and Serve:

• Remove the paneer tikka masala from heat and garnish with chopped cilantro.
• Serve hot with basmati rice, naan, or parathas.

Nutritional Information

This dish is rich in:

• Calories: Approximately 450-500 per serving.
• Protein: High, from the paneer.
• Carbohydrates: Moderate, primarily from the sauce and the accompaniments.
• Fats: Moderate to high, healthy fats from the coconut milk and oil.
• Fiber: Low to moderate, from the onions and bell pepper.

Frequently Asked Questions (FAQs)

Can I use other vegetables in Paneer Tikka Masala?

• Absolutely! Feel free to add vegetables like mushrooms, peas, or spinach for additional nutrition and texture.

How can I make this dish spicier or less spicy?

• Adjust the amount of red chili powder according to your heat preference. Adding more will increase the spiciness, while reducing it will mellow the dish.

Is there a dairy-free version of this recipe?

• For a dairy-free variant, substitute the yogurt with a plant-based yogurt and ensure the paneer is lactose-free or use a firm tofu instead.

Tips for Perfect Paneer Tikka Masala Every Time

1. Marinate Well: The longer you marinate the paneer, the more flavorful it will be.
2. Moderate Heat: When cooking the sauce, maintain a gentle simmer to prevent the coconut milk from curdling.
3. Fresh Ingredients: Use fresh lemon juice and cilantro for the best flavor and zest in the dish.

Paneer Tikka Masala with Coconut Milk is a testament to the adaptability and evolving nature of Indian cuisine. This dish not only satisfies your taste buds but also brings a creative twist to a traditional favorite, making it a delightful addition to any meal. Enjoy the richness of flavors and the joy of sharing this wonderful dish with friends and family.

Paneer Tikka Masala with Coconut Milk

Stacy – GlobalRecipes4u

This version of Paneer Tikka Masala stands out due to the smooth, rich coconut milk that merges seamlessly with the tomato-based sauce, creating a slightly different flavor profile from the traditional version

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Large Bowl: For marinating the paneer
• Skillet or Grill Pan: For searing the paneer
• Large Saucepan or Wok: For making the sauce
• Spatula or Stirring Spoon
• Knife and Cutting Board

Ingredients

  

• 500 grams of Paneer cut into cubes
• 200 grams of yogurt for marinating the paneer
• 2 tablespoons of lemon juice
• 2 tablespoons of ginger-garlic paste
• 2 teaspoons of garam masala
• 1 teaspoon of turmeric powder
• 1 teaspoon of red chili powder
• 1 teaspoon of cumin powder
• 1 teaspoon of coriander powder
• 400 grams of tomato puree
• 400 ml of coconut milk
• 2 medium onions 1 red and 1 white finely chopped
• 1 green bell pepper chopped into squares
• Oil: For cooking
• Fresh Cilantro: For garnish
• Salt and Pepper: To taste

Instructions

 

• For marinating the paneer, in a large bowl, combine yogurt, lemon juice, ginger-garlic paste, half of the garam masala, turmeric, red chili powder, cumin, coriander, salt, and pepper. Mix well into a smooth marinade.
• Add the paneer cubes and gently toss to coat evenly. Let them marinate for at least 30 minutes, or overnight in the refrigerator for deeper flavor.
• Heat a tablespoon of oil in a grill pan or skillet over medium heat. Place the marinated paneer pieces and grill until golden brown on all sides, approximately 3-4 minutes per side. Remove and set aside.
• In the same pan or a larger saucepan, add a bit more oil and sauté the onions until they are soft and golden.
• Add the remaining ginger-garlic paste and sauté until fragrant.
• Pour in the tomato puree, remaining garam masala, and let it simmer for about 10 minutes until the sauce thickens slightly.
• Add the grilled paneer cubes and chopped bell pepper to the sauce. Mix well to ensure the paneer is coated with the sauce.
• Pour in the coconut milk, stir gently, and let the curry come to a gentle simmer. Cook for an additional 5-10 minutes, allowing the flavors to blend together.
• Remove the paneer tikka masala from heat and garnish with chopped cilantro. Serve hot with basmati rice, naan, or parathas.

Notes

Tips for Perfect Paneer Tikka Masala Every Time

1. Marinate Well: The longer you marinate the paneer, the more flavorful it will be.
2. Moderate Heat: When cooking the sauce, maintain a gentle simmer to prevent the coconut milk from curdling.
3. Fresh Ingredients: Use fresh lemon juice and cilantro for the best flavor and zest in the dish.

Keyword adding coconout milk to paneer tikka masala, how to cook paneer tikka masala, paneer tikka masala with coconout milk recipe, vegetarian tikka masala