Ingredients :

  • Onion 1
  • Tomato 2
  • Ginger garlic paste 1 tbsp
  • Salt as needed
  • Cashew 8 to 9
  • Red chilli powder 1 tsp
  • Turmeric powder 1 tsp
  • Cumin powder 1 tsp
  • Butter 1 tbsp
  • Kasuri methi 1 tsp


  • Paneer 200gms
  • Ginger garlic paste 1 tsp
  • Hung curd 3 tbsp
  • Lemon 1 tsp
  • Salt as needed
  • Red chilli flakes 1 tsp

How to make Paneer tikka gravy

First, prepare marinade for tikka. Beat hung curd (thick curd). Add ginger-garlic paste,red chili powder,, lemon juice and salt and mix well to prepare the marinade.

1. Soak the wooden skewer (or small toothpick) in water for 10 minutes and wipe it before using. Place marinated paneer cubes on wooden skewer and grease them with oil. Now paneer skewered tikka needs to be cooked.

2. In a non stick tawa or griddle, place skewers over it and shallow fry them. over medium flame. Turn side of the skewer 3-4 times until all sides are cooked properly and have brown colour

3. In a pan heat 2 tbsp of oil add chopped onion saute till it turns golden brown. Add Ginger garlic paste cook until raw aroma of Ginger garlic go away.

4. Add red chilli powder, Cumin powder, Turmeric powder,

5. Blend tomatoes and Cashew together add in a gravy mixture. stir well and saute well till fat leaving Sides of the Masada.

6. Add butter, kasurimethi and garam Masala powder.

7. Cook until gravy turns thick over low flame, it will take around 3-4 minutes. Add fresh cream and mix well.

8. Turn off flame and transfer prepared curry to a serving bowl.

Join the Conversation

  1. Tasneem Azgar says:

    Tasty gravy

  2. Bushra Kauser says:

    Wooow…lyks delicious…

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