Paneer Tikka Haven – A curry, An appetizer & a Soft Taco Wrap!

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You are in for a treat today. Just to warn you that it is going to be a long post with 2 basic recipes and 3 assemblies. So have patience and do read it till the end. This might generate ideas in terms of other ingredients like firm tofu and cauliflower for vegans and others! I will be less chatty in this post and keep it to the point but with lot of pictures like the ones below! I had to create the collages and adjust pictures in 1 scene so that I can focus on my recipe! If I didn’t have to choose, this one could have been flooded with clicks.

Paneer Tikka is quintessentially a punjabi dish, so popular in Delhi region of India. I say “Delhi Region”, since Delhi is a cult in itself when it comes to food, culture and lifestyle. A statement making region of India besides being the capital of the country. 

A lip smacking curry with balanced flavors of tang, spice and slightly sweet along with pan grilled marinated paneer tikka, which adds to the depth of the flavors. A curry that is absolutely perfect in itself to go with koftas, eggs, mixed vegetables etc. And if you want to think outside the box, serve it as a dipping sauce along the side of bite sized naans and other varieties of grilled and Barbequed food, just like your marinara! It’s that versatile.

Wrap or Kathi Roll or Soft Taco or a Gyro ! So many names to pick from! The result is the ultimate pleasure of wrapping it up in a soft naan/roti (or pick your bread), drench with some curry sauce, squeeze some lemon juice. Biting through it with dripping sauces, splattering all over the face. A mouthful slurpy bite – hitting the spot right in the mouth and just yummy.

See I did talk :(. Sorry! Starlight to te business now . Promise.

Paneer Tikka Masala as an Appetizer

Paneer Tikka Masala Appetizer

  • Servings: 6-8
  • Difficulty: easy
  • Print

Kitchen Equipments Required

Chopping board, knife, a bowl with lid for marination, heavy bottom pan (hard anodized preferred), a stirring spoon.


Oil – 1 tbsp


Paneer – 400 gms

Green Bell pepper – 1 big

Onion, Red – 1 big 

Yogurt – 1/3cup

Besan / chickpea flour – 1&1/2 tbsp

Kashmiri red chilli or Fancy Paprika – 2 to 3 tbsp, it adds nice color without much heat.

Garam Masala – 1 tsp

Kasuri Methi – 1 tsp

Lemon juice – 2 tbsp

Ginger – 1 tsp, freshly grated

Garlic – 1/2 tbsp, freshly grated

Salt to taste

Note – You may use 1 tbsp of Tandoori Masala in place of kashmiri mirch, garam masala and Kasuri methi. Also, spice levels can be adjusted to perinatal taste. This dish is particularly enjoyed, bit on high spice notes. Tone the spices down if you like moderate heat.


1. Chop and cut Paneer, bell pepper and onion into similar size. You may keep them big if you want to do a barbeque style and skewer them. Or you may keep them small like I have done, if it is served dry and in a platter.

2. Take a big bowl. Add yogurt, besan and spices to it including lemon juice and ginger garlic. Mix well.

3. Add chopped paneer, bell pepper and onion. Toss well to coat uniformly. Cover and refrigerate for 4-6 hours. You may keep it marinated overnight also. 

4. When ready to grill or pan fry, heat the heavy bottom pan with oil in it. Coat the sides of the pan well with oil. I use minimum amount. If you like more, add more oil.

5. Once the oil is hot, add the marinated paneer, onions and bell peppers to the pan along with the extra yogurt etc. 

6. Pan grill /fry them on medium low flame for 8 to 10 minutes while tossing ocassionally for even browning and cooking. 

7. A lip smacking tikka masala is ready. You can skewer them and oven grill at 425 F / 210 C or on the electric hot plate. Make sure that your bamboo skewers are drenched in water for few hours before they go in the oven or you will have fire hazard. 

8. Serve them with party picks along with some lemon wedges, Green Coriander/ Cilantro Chutney. I am telling you that this is the best food that could happen to you. I topped mine a bit with curry sauce.

Enjoy as is or in further recipe follow ups, as mentioned below.

Paneer Tikka Masala Curry

Paneer Tikka Masala Curry

  • Servings: 6-8
  • Difficulty: easy
  • Print

Kitchen Equipments Required

Heavy bottom pan with lid (hard anodized or non stick preferred), stirring spoon, blender, chopping board, knife.


Oil – 1&1/2 tsp

Onion – 1 small, chopped roughly

Tomatoes – 3 medium, chopped roughly

Ginger – 1/2 tsp, chopped 

Garlic – 1 pod, chopped

Cumin seeds – 1 tsp

Coriander powder – 1 tbsp

Red chili powder – 1/4 to 1/2 tsp

Garam Masala – 1/2 tsp

Kasuri Methi – 1/2 tsp

Salt to taste

oney – 1tsp

Milk powder – 2 tsp. You may use heavy cream instead, but towards the end. Vegan followers can use 2 tsp of cashew or almond meal/ paste.


1. Heat oil in the pan. Add cumin seeds and reduce the flame. Once the seeds crackle add ginger and garlic and sauté for few seconds on low flame. Now add onions. Sauté the onions on medium flame till they are reddish golden.

2. Add chopped tomatoes, coriander powder, red chili powder and salt to it. Stir well. Cover and cook on medium flame for about 8-10 minutes till onions and tomatoes are married well and become one.

3. Switch off the flame and let the curry paste come down to the room temperature. Once cooled, transfer the paste  to the blender with 1 cup water. Purée it smooth.

4. Transfer the purée back to the pan. Add Kasuri methi, garam masala, honey and milk powder to the curry. Of the curry is still very thick, add 1/2 cup water more. It thickens whole cooking anyways. 

5. Bring the curry to boil. Lower the heat and let it simmer for another 5-7 minutes. Do the spoon lick taste, adjust salt, honey and garam masala, oy if required. We bet family has different taste so go with your family’s choice.

6. Your curry is ready. Add the pan grilled paneer tikka and stir well. Cook for another 2-3 minutes. 

7. It’s done! A lip smacking delicious curry is ready to be devoured with rice or naan or roti or parantha. Just about anything.

Note – This is Gluten free recipe. To make it diabetic friendly, skip the honey and if required use a tiny amount of sugar free.

Paneer Tikka Masala Wrap / Soft Taco / Kathi Roll

Paneer Tikka Wraps

I am going to throw a general idea here to personalize your wraps or soft Tacos or Kathi Rolls! No fixed measurements.


1. Roti or Soft Taco or Paranthas or Roomali Roti or Pitas or Naan

2. Paneer tikka

3. Curry

4. Pickled onions 

5. Cilantro Chutney

6. Lemon wedges

7. Cilantro  leaves


1. Take a wrap. Arrange some grilled onions and peppers at the bottom. Top with grilled paneer cubes. 

2. Add a layer of curry or Green Chutney (your choice). Top with some pickled onions and cilantro leaves. Squeeze some lemon juice.

3. Fold and bite into the heavenly wrap. 

Note – To make it gluten free use corn tortillas. 

Enjoy this weekend with these amazingly delicious recipes.

I am taking my platter to share at Angie’s Fiesta Friday, co-hosted by lovely ladies Jhuls and Mila . I am sure that the lovely crowd there is going to drool over it!! I hope I have made enough for the whole gang or else, I have to give very small portions to everybody!!


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  1. Wow this looks so good! I have never used Kasuri Methi before, what is it? You are making me hungry! 🙂

  2. We can never have enough paneer- bring it on! Absolutely love the three versions and wish I could have one of each just about now. I can almost taste the masala as I go through the pics!

  3. It looks like you’ve been on a marathon of cooking, Sonal. Every dish in this post is amazing! I had a hard time reading through because I kept finding myself staring and drooling over your exceptional photos! Take a bow… this is awe inspiring. 😀

  4. I now know what I will make with my tandoori spice mix. I love each dish, I will have to make all three. I can see how delicious they are, really, you can tell just how tasty they are by looking at the photo’s (which are amazing by the way). I can’t wait to make these.

    1. Suzanne,
      Thanks so much. I waned to capture these images better than others since I was covering 3 recipes. I am glad that you loved the post and recipes. Will look forward to hear from you :).

  5. Wow! Beautiful photography, Sonal! Food looks even more attractive and mouthwatering at that dark background! Im sure everyone wants to try it at FF party! 😉
    Have a super-tasty weekend!

  6. Wow, just stunning photography and styling! Love how the colors pop against that dark background…So one question Sonal, do you use store bought paneer? Have you ever made it? Also, could you pan fry the paneer instead of broiling it in the oven? I’d rather do the latter, but it sometimes causes such a mess in the oven. Just beautiful!

    1. Thanks Loretta!
      I do make paneer at home but not that often as I should. I recommend Nanak brand paneer from the market for it’s better texture as compared to others available.
      I pan grilled these. You can totally oven broil it too. I have mentioned the temperature and options in the post!
      Thanks so much ❤️

  7. Haha. I think we can’t help ourselves from talking, Sonal.
    You are doing amazing with your photos. You indeed brought perfect treats for today’s FF. 😀 Enjoy the party, Sonal, and happy FF. xx