Paneer Tikka Masala with Tomato Sauce

Name: Paneer Tikka Masala with Tomato Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Cuisine: Indian inspired
Ingredients: 200 g paneer; 0.5 cup tomato purée; 1 whole onion; 0.25 cup sour cream; 3 cloves garlic; 1 tsp grated fresh ginger; 0.5 tsp turmeric; 0.5 tsp ground cumin; 1 tsp ground coriander; 0.25 tsp chile powder; 2 tbsp vegetable oil; 0.5 tsp salt; 2 tbsp chopped cilantro

Golden paneer cubes simmer briefly in a tomato and spice sauce with a little sour cream.

By Hez ArslanUpdated October 2, 2026

Total 40 minMakes 3 servings

Jump to Recipe

Golden paneer cubes simmer briefly in a tomato and spice sauce with a little sour cream. Toasting the onion, ginger and spices builds flavour before the paneer returns to the pan. The original lists chopped garlic as “three sprigs”; this version specifies cloves and gives the oil an amount. This is a quick home-style version rather than a charcoal-grilled tikka. Brown paneer cubes lightly in half the oil and set aside. Cook chopped onion in remaining oil until soft; add garlic and ginger for 1 minute. Stir in turmeric, cumin, coriander and chile, then tomato purée and a splash of water; simmer 8 to 10 minutes until thick. Turn heat low, stir in sour cream and paneer, and warm 5 minutes without a hard boil.

How to tell when it is ready

Paneer hot and sauce glossy and thick.

Tips

Brown paneer without burning its edges.
Cook onion before adding tomato.
Bloom spices briefly in oil.
Keep dairy sauce below a hard boil.

Troubleshooting

If sauce is too thick, add water by tablespoons.
If sour cream splits, lower heat and stir gently.

Substitutions

Use thick plain yogurt instead of sour cream over low heat; it may split if boiled.
Use fresh paneer rather than melting cheese.

Variations

Add a small diced bell pepper to the sauce.
Use half as much chile for a milder bowl.

Serving suggestions

Spoon over basmati rice.
Serve with warm flatbread.
Garnish with cilantro.
Offer cucumber on the side.

Make ahead

Prepare the measured ingredients in advance. Refrigerate up to 3 days and reheat gently until hot.

Storage

Refrigerate up to 3 days and reheat gently until hot.

Food safety

Keep fresh paneer and sour cream refrigerated before cooking.

Frequently asked questions

Is the paneer grilled in this version?

No. The paneer is pan-browned for a quick home-style method.

How should I store paneer tikka masala with tomato sauce?

Refrigerate up to 3 days and reheat gently until hot.

Spoon over basmati rice. Refrigerate up to 3 days and reheat gently until hot.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Paneer Tikka Masala with Tomato Sauce