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

✔ Perfect crowd-pleaser

✔ Stays good for few days and freezes well too

WHAT IS PANEER AND WHERE TO FIND IT?

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?

CAN YOU FREEZE PANEER TIKKA MASALA?

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

1. TANDOORI PANEER GALETTE

2. TANDOORI PANEER TARTE AU SOLEIL

3. PANCH PHORAN PANEER

4. PALAK PANNER AND MATAR PARATHA

5. SCHEZWAN PANEER WRAPS

PANEER TIKKA MASALA

Ingredients

• 1 cup Paneer cubed 250g
• 2 tsp ginger-garlic puree
• 1 tsp Kashmiri red chili powder
• ½ tsp Garam Masala
• pinch of Black Salt
• ¼ tsp Dry Mango Powder
• 2 tbsp Yogurt beaten
• 1 tbsp Cornflour
• 1 tbsp Oil
• 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
• 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

• Place all the tikka ingredients in one bowl and leave at least for 7-8 minutes.
• Cook in a microwave for about 3-4 minutes ON HIGH.
• Leave aside.
• Grind everything in a grinder with little water and make a paste.
• In a microwaveable bowl add oil and masala and cook for 6-8 minutes.
• Add tomato puree, salt, and kasoori methi and cook for 2 minutes.
• Add Khoya, ketchup and milk and cook again for about 1-2 minutes.
• Now add 1/4 cup water and paneer pieces and cook for at least about 3-4 minutes.
• Garnish it with the freshly chopped coriander or kasoori methi.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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.

PANEER TIKKA MASALA

Ingredients

• 1 cup Paneer cubed 250g
• 2 tsp ginger-garlic puree
• 1 tsp Kashmiri red chili powder
• ½ tsp Garam Masala
• pinch of Black Salt
• ¼ tsp Dry Mango Powder
• 2 tbsp Yogurt beaten
• 1 tbsp Cornflour
• 1 tbsp Oil
• 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
• 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

• Place all the tikka ingredients in one bowl and leave at least for 7-8 minutes.
• Cook in a microwave for about 3-4 minutes ON HIGH.
• Leave aside.
• Grind everything in a grinder with little water and make a paste.
• In a microwaveable bowl add oil and masala and cook for 6-8 minutes.
• Add tomato puree, salt, and kasoori methi and cook for 2 minutes.
• Add Khoya, ketchup and milk and cook again for about 1-2 minutes.
• Now add 1/4 cup water and paneer pieces and cook for at least about 3-4 minutes.
• Garnish it with the freshly chopped coriander or kasoori methi.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

If you want a stress-free and guilt-free mithai, then this Sugar-Free Badam Katli made in the Instant Pot is for you. Using almond flour, this easy Badam Katli can be ready within minutes because you do not need to spend ages making a sugar syrup. This low-carb Indian sweet has no added sugar, no honey, agave or jaggery.

INSTANT POT SUGAR-FREE BADAM KATLI/BARFI

Badam Katli translates as Almond Thins. Badam Katli is a variation of the traditional Kaju Katli. Kaju Katli is made from cashew powder. The distinctive flavours have a similar resemblance to marzipan. It is also possible to make Peanut Katli from peanut powder. This is a cheaper alternative but equally as delicious.

The gorgeous design of these almond slices alongside their fudge-like texture make for a truly spectacular treat. We have made these katli using stevia for true no-added-sugar badam katli.

In traditional katli, you first have to prepare a sugar syrup but in this version, you can simply cook the stevia and water in the instant pot or electric pressure cooker and subsequently add the almond flavour. We also love our Instant pot Kaju Katli with regular sugar now and then.

PLUS POINTS OF THESE SUGAR-FREE BADAM KATLI ARE

✅Gluten-free

✅No honey, jaggery or agave nectar and free from refined sugar

✅Suitable for diabetics or following a low-carb diet

✅No need to worry about making perfect sugar syrup, quick and ready in under 15 minutes

✅Ideal as an edible gift

✅Keeps well for up to 2 weeks

SUGAR FREE BADAM KATLI

For different personal reasons, people may want to eat Indian sweets with no added sugar. Maybe someone in the family has a health condition or you’re trying to watch your diet.

Sometimes, you just crave a sweet treat mid-week and want to it enjoy guilt-free!

Many recipes out there will claim to be sugar-free but they are still made with either jaggery, or other sweet ingredients such as honey or agave. These recipes are not truly sugar-free as these ingredients still contain sugar and so are not really any “healthier” than the sugar alternative.

The above ingredients still raise sugar levels.

We use a 100% natural sweetener that is a blend of stevia and erythritol (natural nectar that is found in plants)

The taste of the sugar-free badam katli has a close resemblance to the traditional katli. The difference is a slight cooling aftertaste that comes from the sweetener.

Have a look our another delicious dessert Sugar-free Shrikhand with Saffron , No added Sugar Slow Roasted Mawa Peda and everyones favourite Diwali sweet Boondi, How to make Boondi Sugar-free

INGREDIENTS FOR SUGARFREE BADAM KATLI

● Almond flour – very finely ground almonds or almond meal. We have used shop-bought almond flour.

● Milk powder – we have used full-fat cream milk powder which is used for making Indian sweets such as Barfi and Gulab jamun. The milk powder helps to bind the almond flour especially as we are using natural sweetener rather than a sugar syrup which would be more sticky.

● Ghee – to lend smoothness

● Saffron and Cardamom Powder – for a touch of flavour and to make the katli luxurious

● Silver Varq – to decorate

HOW TO MAKE VEGAN BADAM KATLI

The addition of ghee and milk powder in this recipe means this sweet is not vegan. However, vegan substitutes make it very easy.

Use coconut oil or vegetable ghee to replace the desi ghee

Add corn starch or arrowroot powder instead of milk powder

Ensure that the silver vark/foil is vegan also.

You may like to see our Vegan Kesar Badam Katli

VARIATIONS OF BADAM KATLI

Omit saffron and cardamom powder to make plain badam katli.

A few drops of rose essence to make rose badam katli

Don’t want to make katli? You can make ladoo instead – instead of rolling out flat, roll into balls

Use cashew powder if you don’t want to use almonds.

You may also use ground peanut or pistachio for this recipe.

WHEN AND HOW TO SERVE BADAM/KAJU KATLI?

Ask any Indian, and they’ll tell you Badam/Kaju Katli is typically served on festivals such as Diwali, Holi, or Raksha Bandhan.

Ask me and I’ll tell you there is a place for this sugar-free badam katli at any time of the day. In the morning, afternoon, or something sweet after a spicy Indian meal.

When no one is watching, I’ll probably eat a few for breakfast too …

CAN YOU FREEZE KAJU/BADAM KATLI?

I DON’T HAVE AN INSTANT POT, CAN I MAKE IT IN A REGULAR PRESSURE COOKER OR STOVETOP?

Absolutely, you can. We have made our Badam Gulkand Katli on the stovetop successfully. Check out the post for all the tips and make it yourself.

Regular Pressure Cooker Badam/Kaju Katli

1. Add stevia/sugar in a pressure cooker along with water and stir well.

2. Close the lid, make sure the vent is secured.

3. Cook exactly for 4 whistles on medium heat.

4. Turn off the heat, and release the pressure manually.

5. Add almond/cashew powder, ghee and mix well and bring it everything together.

6. Remove the dough from the cooker on a greased plate or parchment paper and knead the dough to make it smooth (roughly 5-6 minutes)

7. Roll out the dough to your desired thickness, Katli should not be very thick like Barfi.

8. Cut into the desired shape, usually, katlis are cut into a diamond shape.

INSTANT POT BADAM KATLI TIPS

1. Stir the sweetener and water well before closing the Instant Pot Lid

2. Release the pressure immediately or else the syrup may loose consistency.

3. If the dough breaks add a tsp. of milk and mix well.

4. You can adjust the quantity of the recipe but still cook the sugar for 3 minutes in the Instant Pot

5. Use parchment or baking paper to roll out the katli to prevent sticking

6. If grinding the flour at home, do not grind for too long as you may end up making nut butter

EQUIPMENT/TOOLS NEEDED TO MAKE INSTANT POT BADAM KATLI

૧ – Instant pot or any other electric pressure cooker

૨ – Measuring cups/spoons or weighing scale

૩ – Spatula

૪ – Parchment paper

૫ – Rolling pin

૬ – Clean ruler (optional)

૭ – Pizza cutter or sharp knife

HOW TO MAKE SUGARFREE KAJU/BADAM KATLI IN INSTANT POT?

Follow these step-by-step instructions to make sugar-free katli in the Instant pot. For exact measurements in metrics and imperial in the recipe card below.

1. Mix almond flour with milk powder and keep the other ingredients ready.

2. Add stevia and water in the inner pot of the Instant pot, stir well.

3. Close the lid, set the valve in a sealing position.

4. Pressure cook HIGH for 3 minutes.

5. When done release the pressure manually.

6. Add ghee and almond flour, mix well until everything comes together.

7. Transfer the dough on a greased parchment paper, and knead until very smooth and silky.

8. Roll it out. Apply silver varq if using.

9. Cut into the desired shape.

10. Allow to cool before removing from the parchment.

IF YOU LIKE THIS RECIPE

1. Almond/Badam Halwa

2. Badam salted caramel Peda

3. Almond, Coconut and Pineapple Halwa

4. Almond Sukhadi

5. Mango, Badam Coconut Ladoo

6. Badam, Besan Ka Halwa

NO ADDED SUGAR BADAM KATLI IN INSTANT POT

Equipment

• Instant pot/stove/pan
• Flat chopping board
• Parchment paper
• Rolling Pin
• Sharp knife or pizza cutter

Ingredients

• 1 ¾ cup ground almond
• ⅓ cup stevia
• ¼ cup water
• 3 tbsp. milk powder
• 2 tbsp. ghee
• Pinch saffron threads
• Pinch cardamom powder

Instructions

• Combine almond flour with milk powder and keep the other ingredients ready.
• Add stevia and water in the inner pot of the Instant pot, stir well.
• Close the lid, set the valve in a sealing position.
• Pressure cook HIGH for 3 minutes.
• When done release the pressure manually.
• Add ghee and almond flour, mix well until everything comes together.
• Transfer the dough on a greased parchment paper, and knead until very smooth and silky.
• Roll it out. Apply silver varq if using.
• Cut into the desired shape.
• Allow to cool before removing from the parchment. Wait at least half an hour.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.