Paneer tikka masala

Paneer tikka masala is a very popular North Indian dish. It is essentially made from paneer tikka, which is served in a spiced gravy. It is a good vegetarian alternative to chicken tikka masala. This dish occupies a good position among all other paneer dishes like palak paneer, paneer posto, matar paneer etc.

 

Prep Time 30 minutes

Cook Time 25 minutes

Taste Spicy

Serve 4

 

Ingredients:

• Paneer 500 grams
• Onion 2 (medium size)
• Onion 2 ( finely chopped )
• Green capsicum 2 (medium size)
• Lemon juice 2 tablespoons
• Tomato puree ¼ cup
• Cashew paste 3 tablespoons
• Kasuri methi crushed ¼ teaspoon
• Bay leaf 1 small
• Green cardamom 2
• Curd, drained 1 cup
• Kashmiri red chilli powder 3 ½ teaspoons
• Turmeric powder 1 teaspoon
• Coriander powder 2 teaspoons
• Garam masala powder 2 teaspoons
• Ginger garlic paste 3 tablespoons
• Salt to taste
• Oil as needed
• Freshly chopped coriander leaves
• Fresh cream ¼ cup

Method:

Cut the paneer, onion and capsicum in same size

First of all cut the paneer in large cubes. Then cut 2 onions and capsicums in the same size

Marinate the cubes

Now take a large bowl. Add the curd, 1 teaspoon of Kashmiri red chilli powder, 1 teaspoon of turmeric powder, 1 teaspoon of Coriander powder, 1 teaspoon of garam masala powder, 1 ½ teaspoons of ginger garlic paste, lemon juice, salt 1 teaspoon and 1 teaspoon of oil. Then mix all the ingredients properly. Now put the onion and capsicum cubes in the bowl and mix with the mixture. Then take the paneer cubes and do the same. Allow it to marinate for 30 minutes.

Fry the marinated cubes or make the tikka

After 30 minutes, heat some oil in a large pan. When the oil turns hot, place all thr marinated paneer, onion and capsicum cubs on the pan and roast them properly on the both sides. Now the tikkas are ready to go into the gravy.

Prepare the gravy

Now in a kadai heat some oil. Add bay leaf and green cardamoms when the oil turns hot. When they begin to change colour, add the chopped onions and saute till well browned. Then add the remaining ginger garluc paste and continue to saute for another minute. Then add tomato puree, cashew paste, 1 teaspoon of turmeric powder, 1 ½ teaspoon of red chilli powder, 1 teaspoon of coriander powder, 1 teaspoon of garam masala powder, salt to taste and 1 cup of water. Mix all the ingredients. Then cover with a lid and allow it to cook in simmer for 10 minutes.

Add the roasted paneer cubes and cook the rest

Now open the lid and add the roasted paneer cubes, onions and capsicums and the leftover curd mixture. Mix them well. Now if the gravy seems little dry then you can add ½ – 1 cup of water. Allow it to boil. When gravy becomes thick add the crushed kasuri methi and fresh cream. Then give a good mix and the turn the flame off.

Garnish with freshly chopped coriander leaves

Now the dish is ready. Garnish it with freshly chopped coriander leaves and serve hot with naan or paratha or roti.

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