This is restaurant style Paneer tikka masala recipe and it is guaranteed to meet your craving for a homemade, delicious Indian meal. Paneer tikka masala is delicious , creamy and flavourful dish made by grilling Paneer and then added to the creamy masala.
Total Time: 55 mins Serves : 4
Ingredients:
FOR THE PANEER TIKKA Marination:
- 250gms paneer cubed
- 1 and 1/2 tablespoon ginger garlic paste
- 1 teaspoon ground coriander
- 1 teaspoons garam masala
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 3/4 tsp chilli powder
- 1/8 tsp turmeric(optional)
- 1 large red bell pepper
- 1/2 onion cubed
- 1/2 cup plain Greek yogurt/ Hung curd
- 250gms paneer cubed
- 1 and 1/2 tablespoon ginger garlic paste
- 1 teaspoon ground coriander
- 1 teaspoons garam masala
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 3/4 tsp chilli powder
- 1/8 tsp turmeric(optional)
- 1 large red bell pepper
- 1/2 onion cubed
- 1/2 cup plain Greek yogurt/ Hung curd
FOR THE MASALA GRAVY:
- 1 cup onion diced
- 1 cup tomato puree
- 14 cashews
- 1 green cardamom
- 2 tablespoons oil
- 1 small bayleaf
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons turmeric
- 1 tsp red chilli powder
- 1/4 cup fresh cilantro/coriander leaves — roughly chopped
- 1/4 tsp kasuri methi
- 3-4 tbsp cream
Instructions:
1.Prepare the paneer tikka: Place the paneer, bell pepper and cubed onion in bowl, and toss with ginger garlic paste, coriander,garam masala, cumin and salt. Add 1/2 cup of yogurt and stir until paneer pieces are evenly coated. Let marinate at room temperature for 30mins or refrigerate and marinate overnight.
2. You can make paneer tikka in oven or tawa
Oven method: pre-heat the oven to 400 'c. Line a large baking sheet with aluminium foil and place an oven-safe baking rack on top.Coat the rack with nonstick spray, then arrange the paneer cubes on top in an even layer, Bake for 12 to 15 minutes, until the paneer is lightly golden at the edges. Remove from the oven and set aside.
On Tawa: Heat the tbsp oil in a wide pan , place the paneer on tawa and toss them on high flame until marinade dries up and turns golden. Over frying can make it harder and rubbery
3. Step to make puree: Add cubed onion to 2 cups boiling water. Boil them 2-3 mins until transparent . Drain them and cool. Next add them to the blender jar along with tomato puree, cashews and cardamoms. Make a smooth puree.
4. Steps to prepare the masala (sauce): Heat the oil over medium low in a large, sturdy skillet. Once hot, add the bay leaf and ginger garlic paste. Fry ginger garlic paste until the raw smell goes off
5. Add the onion tomato puree and cook until mixture begin to leave the sides
6. Add red chilli powder, turmeric powder, garam masala and salt.
7. Pour 1 cup water and cook on a medium flame till the gravy thickens. Add more water if needed
8. when the gravy is thick and you see the traces of oil on top , gravy is done.
9. crush the kasuri methi in hands and sprinkle over it.
10.Transfer the grilled paneer tikka and gently mix
11. Pour the cream and add coriander leaves. Gently mix and off the stove.
Serve warm with naan bread , roti or rice.
Comments
Post a Comment