PANEER TIKKA MASALA IN MICROWAVE

Microwave Paneer Tikka Masala is a delicious microwave curry recipe. Creamy paneer chunks are marinated in a tikka tandoori masala before being added to a rich gravy to create a wonderful North Indian Microwave Paneer.

 

MICROWAVE PANEER TIKKA MASALA

Who would have thought curry in a microwave could taste so good?! With this microwave method, you can still achieve a perfectly cooked gravy without any rawness. 

We have several Microwave recipes on our blog, you may like to try these too. 

Churma Ladoo

Mawa Peda

Date and Pistachio Rolls

Kopra/Topra Pak 

Strawberry and Apple Crumble 

Kesar Dudh No Halwo/Halwa - Saffron Halwa

Orange and Cinnamon turkish Delight

WHAT IS PANEER TIKKA MASALA?

Paneer Tikka Masala is a delicious vegetarian curry. Paneer pieces that have been marinated in a tandoori masala are added to a creamy onion. garlic and tomato-based gravy. 

The result is a royal dish that awakens taste buds!

WHY YOU'LL LOVE THIS RECIPE?

✔ 20 minutes recipe and keeps your stove free for other cooking

✔ No cream or butter added

✔ Gluten-free main vegetarian dish

✔ High protein and calcium-rich 

✔ Perfect crowd-pleaser

✔ Stays good for few days and freezes well too 

WHAT IS PANEER AND WHERE TO FIND IT?

Paneer is mostly known as Indian Cheese. It is made from milk.

The texture of paneer is similar to halloumi, in the sense that it keeps its shape once heated.

Paneer is an extremely versatile ingredient that soaks up an array of flavours. You can crumble it, grate it and chop it to your heart's content!

You can't beat fresh homemade paneer! Paneer can be made at home with ease by using just 2 ingredients. Also, it is easily available from any Indian grocery or main supermarket.  

INGREDIENTS + NOTES 

For Paneer Tikka

● Paneer - you can use homemade or shop-bought paneer for this recipe. 

● Oil - we have used light olive oil.

● Ginger-garlic puree - try to use fine paste/puree for this. You may use a shop-bought one too. 

● Spices/Masala Powder - Kashmiri red chilli and Garam masala 

● Yogurt - we have used full-fat plain beaten yougurt. 

● Black salt and normal salt

● Lemon juice - fresh or bottled 

● Dry mango powder - known as amchoor powder

● Corn starch/flour (white) or roasted chickpea flour 

For Masala 

● Onion - we have used brown onion but red works well too. 

● Cashew nuts 

● Melon seeds (optional)

● Whole spices - cinnamon, cloves, green and black cardamom

● Cumin seeds

● Ginger-garlic paste 

● Red chilli powder 

For Gravy 

● Tomato puree

● Tomato ketchup 

● Milk

● Khoya/Mawa

● Dry fenugreek leaves known as Kasoori methi 

● salt to taste 

Notes 

Make sure the paneer is not very old, smelly, or discolored. If using frozen, first thaw it. 

Do not use very strong flavoured oil such as mustard or extra virgin olive oil. 

Kashmiri red chilli powder provides red bright colour and it is less spicy than normal red chili powder. 

Don't have khoya? use full-fat milk powder instead. 

Use a pinch of sugar and lemon juice instead of tomato ketchup. 

Grind canned/tinned chopped or plum tomatoes to make tomato puree. 

WHAT TO SERVE WITH PANEER TIKKA MASALA

Paneer tikka masala is a main vegetarian dish that goes with a variety of Indian bread or rice. It can form part of a thali with various other curries too. 

Our top favourite treat is to have this Paneer Masala with restaurant-style Garlic and Coriander Naans.

You can also have it with round and soft Gujarati rotlis that have a generous dollop of homemade ghee. 

Aloo Gobi is a good accompaniment to get some vegetables and carb into the meal also. 

Cooling roasted tomato raita is a must alongside Indian food

Serve up some fresh kachumaber salad on the side

WHAT TO DRINK WITH PANEER TIKKA MASALA?

This delicious paneer tikka masala really balance well with a Sauvignon Blanc

You really can't go wrong with these Riesling (sweet or dry), Grüner Veltliner, Sparkling rosé, or Gamay.

Also, Brown Ales and Porter beers go really well with curries, especially those made in tomato gravies. 

If wines and beers are not your first preference or you want something for kids then Mango and Lime Lassi is the best option for you. 

CAN I MAKE VEGAN PANEER TIKKA MASALA?

Yes, use tofu instead of paneer,  then this recipe will be TOFU TIKKA MASALA. Make sure to drain tofu well before using it. Instead of khoya and milk use coconut milk and desiccated coconut or use double the number of cashews and use vegan yogurt. 

CAN I MAKE PANEER TIKKA MASALA ON STOVE?

Definitely, you can. Follow each step the same way but rather cook on the stove (in a heavy-bottomed pan) than the microwave. 

CAN YOU REHEAT PANEER TIKKA MASALA?

Yes! Make sure you get the paneer tikka masala into the fridge as soon as it's cooled down, within 2-3 hours of cooking or any leftovers. Paneer is a milk-based ingredient, if kept for longer in warm temperatures it can go bad.  It will keep good in the fridge for up to 2-3 days. 

Reheat in a saucepan with a couple of tablespoons of milk/water (once stored in the fridge sauce gets thick) until piping hot all the way through. Alternatively, reheat in the microwave in the bowl until piping hot all the way through.

CAN YOU FREEZE PANEER TIKKA MASALA?

Yes, Paneer freezes well. If you have used fresh paneer then you can freeze paneer tikka masala. Make sure you get the paneer tikka masala into the freezer as soon it's cooled down. Put it in a freezer-proof air-tight container. 

It will keep in the freezer for up to 4-6 weeks 

Defrost overnight in the fridge and reheat as above. 

HOW TO MAKE PANEER TIKKA MASALA STEP BY STEP?

Our Microwave version of Paneer Tikka Masala is quite an easy, quick, and straightforward recipe. Follow these step-by-step instructions for the recipe. 

Exact measurements in metric and imperial and method can be found in the recipe card below. 

First step make paneer tikka 

1. Place all the paneer tikka ingredients in a mixing microwave-proof bowl.

2. Add cut paneer pieces and mix well. 

3. Cook the paneer in a microwave.

4. Leave it aside for later use. 

Second step Make Masala

1. First ground all the masala ingredients with little water using a grinder, put it in a big microwave-proof bowl with oil.

2. Cook in the microwave until oil is visible on the surface, keep mixing every minute or so. 

3. Add tomato puree, salt and kasoori methi. Cook again until tomato puree cooks nicely.

4. Now add khoya/mawa , milk, and tomato ketchup.

Third step make curry

5. Cook the mixture again until not very runny.

6. Add paneer tikka and mix well.

7. Cook again in the microwave.

8. Paneer tikka masala is ready to serve. 

IF YOU LIKE THIS RECIPE 

...you might also like our other paneer recipes:

1. TANDOORI PANEER GALETTE

2. TANDOORI PANEER TARTE AU SOLEIL

3. PANCH PHORAN PANEER

4. PALAK PANNER AND MATAR PARATHA

5. SCHEZWAN PANEER WRAPS

Do you like to read our blog? then don't forget to sign up for email updates to get new recipes delivered right to your inbox. you can find us on Twitter, Facebook, Instagram, Pinterest and Youtube Channel.

If by any way this post came of use to you or you enjoyed this recipe do follow us or share this post on any social media if you can. No cost to you, but it is very important to me. Thank you very much!

paneer tikka masala, microwave recipes, indian vegetarian recipes, microwave curry, indian curry

mains, sides

Indian

Yield: 4-6 servings

Author: Hayley Dhanecha

PANEER TIKKA MASALA

Microwave Paneer Tikka Masala is a delicious microwave curry recipe. Creamy paneer chunks are marinated in a tikka tandoori masala before being added to a rich gravy to create a wonderful North Indian Microwave Paneer.

Prep time: 5 MinCook time: 15 MinInactive time: 5 MinTotal time: 25 Min

Ingredients

TIKKA

• 1 cup Paneer cubed (250g)
• 2 tsp ginger-garlic puree
• 1 tsp Kashmiri red chili powder
• 1/2 tsp Garam Masala
• pinch of Black Salt 
• 1/4 tsp Dry Mango Powder
• 2 tbsp Yogurt(beaten)
• 1 tbsp Cornflour
• 1 tbsp Oil

MASALA

• 1 medium finely chopped Onion
• 1 tbsp Cashew nuts (soaked in warm water)
• 1 tbsp melon seeds (soaked in warm water)
• 3 Cloves and cinnamon pieces
• 1 Big Cardamom
• 2 Green cardamom
• 1 tsp Cumin Seeds
• 1 tsp Garlic-Ginger Paste
• 1 tbsp. Kashmiri red chilli powder

Gravy/Sauce

• 1 cup Tomato Puree (225g)
• 1 tbsp Tomato Ketchup
• 2 tbsp milk
• 2 tbsp Khoya
• 2 tsp Kasoori Methi
• 1 tbsp Olive oil
• Salt to taste

Instructions

TIKKA

1. Place all the tikka ingredients in one bowl and leave at least for 7-8 minutes.  
2. Cook in a microwave for about 3-4 minutes ON HIGH.  
3. Leave aside.

MASALA

1. Grind everything in a grinder with little water and make a paste.
2. In a microwaveable bowl add oil and masala and cook for 6-8 minutes.
3. Add tomato puree, salt, and kasoori methi and cook for 2 minutes.
4.  Add Khoya, ketchup and milk and cook again for about 1-2 minutes.
5. Now add 1/4 cup water and paneer pieces and cook for at least about 3-4 minutes.
6. Garnish it with the freshly chopped coriander or kasoori methi.

Notes:

You may use full-fat milk powder instead of khoya.

Don't have whole spices? use extra garam masala.

Use kitchen gloves or a kitchen napkin whilst handling the hot microwave bowl.

Nutrition Facts

Calories

218.81

Fat (grams)

14.08

Sat. Fat (grams)

5.52

Carbs (grams)

16.62

Fiber (grams)

3.13

Net carbs

13.49

Sugar (grams)

7.86

Protein (grams)

9.34

Sodium (milligrams)

558.48

Cholesterol (grams)

25.49

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

https://www.jcookingodyssey.com/2010/03/sinful-paneer-tikka-masala-in-microwave.html

All rights reserved -2010-2020 Jagruti's Cooking Odyssey

Did you make this recipe?

Tag @jcookingodyssey on instagram and hashtag it #jcookingodyssey

Note - this recipe was originally posted on our blog on the 26th of MARCH 2010 since I have updated the post with new content and pictures.