Natraj Spicy Paneer Masala-


Ingredents:- Gram floor, Kashmiri red chilis, dhna powder, haldi, Amchore, citric, onion, Garlic, Jeera, Common salt, Hing, Gharam masala.



How to make Panner ki sabzi

For Tikka : Paneer – 250g cubbed

Diced Onions and Bell Peppers – 1 Cup

Roasted Gram Flour – 2 Tbsp

Yogurt – ¼ Cup

Salt – To Taste

Natraj Chat Masala – ½ Tsp

Lemon Juice – 1 Tsp

Natraj Garam masala – 1½ Tsp

Chopped Ginger – 1½ Tsp

Chopped Garlic – 1½ Tsp

Natraj Kashmiri Red Chili Powder – 2 Tsp {Or more}

Natraj black Pepper – ½ Tsp

Oil – 4 Tbsp

Natraj Spicy Paneer Mix – 4 spoon

For Masala / Gravy – Boiled Tomato Puree – From 5 Medium sized

Brown Onion Paste – From 3 Large Onions

Oil – 5 Tbsp

Coriander – ¼ Cup

Chilies – 3 {Slit}

Salt – To Taste

Lemon Juice – 1 Tsp

Corn Flour – 1 Tsp (Dissolved in 1 tbsp water)

Black Cardamom – 4 {Crush, opened}

Dhana Powder – 1 Tsp

Natraj Spicy Paneer -2tbs

Black pepper – ¼ Tsp

Kashmiri Red Chili Powder – 1½ Tsp

Ginger and Garlic – ½ Tsp Each (Minced)

Fresh Cream – 1 Tsp









  1. For Tikka : Into a mixing bowl, add all the dry spices and ghram flour. Mix well. Add yogurt, little at a time till you get a thick paste.
  2. Add in the ginger, garlic, lemon juice. In a small pan add 2 tbs Once it starts smoking, switch off the flame and pour in the smoky oil to the marinate. Stir well.
  3. Throw in the onions, peppers and paneer. Get your hands in there and make sure it coats well. Cover with cling wrap and refrigerate for 30 mins(more is better).
  4. Heat up a gas tandoor/baati maker and place in the charcoal. Put the grill rack and cover lighly. Heat up for 15 mins in high flame.
  5. Skewer the marinated paneer and veggies in any order to the wooden skewer and keep in a plate for a moment. Once done, take the skewers and place this inside the tandoor on the grill rack.
  6. Cover and cook for 2-3 mins.
  7. To the leftover marinate, add 2 tbsp oil and brush this to the paneer tikka after 2-3 minutes of cooking. Cover and cook for another 3-4 minutes.
  8. Try to turn them over, being extremely careful as it can catch fire. Now cook for another 2-3 minutes uncovered.
  9. Take them out and keep aside. These are so delicious that you cannot stop yourself from eating them.. But, save some for the sabzi
  10. For Masala / Gravy – In a wok, add the oil, Once hot add the black cardamoms, once it sizzles, add the ginger garlic and cook till the raw flavor is gone.
  11. Spoon out the brown onion paste and stir well. Cook for 2-3 minutes. Add salt to taste and pour in the boiled tomato paste.
  12. Cook till it starts leaving sides and oil, then add the kashmiri red chili powder, pepper powder, dhana powder and “Natraj Spicy Panner Masala” Cook for two minutes.
  13. Add the red food color(optional), leftover marinate, sugar.. Stir well, and also add half of the corn flour mix, and stir well.. This will make the masala silky, if it does not, add the rest of it. Stir well and cook for two minute.
  14. Add a tsp of fresh cream, coriander, green chili, lemon juice, and stir well. Add the paneer tikka and stir gently, Pour in ¼ cup water if its very thick. Cover and cook for 2 minutes and serve HOT!