Paneer Tikka Masala Recipe
Taste our handmade Paneer Tikka Masala recipe's flavorful, fragrantingredients. Marinating paneer cubes to perfection and simmering them in arich, spicy tomato-based stew is what makes this delicious vegetarian meal.
Ingredients
- 1 cup Curd
- 1 tbsp Ginger-Garlic paste
- ½ tsp Red chilli powder
- ½ tsp Garam masala powder
- ½ tsp Turmeric powder
- 1 tsp Kasoori Methi
- 3-4 tbsp Oil
- Salt as per taste
- 1 tsp lemon juice
- 1 Medium Capsicum cut into cubes
- 300 grams Paneer cut into cubes
- 2 Medium Onions cut into cubes
- 2 big Tomatoes chopped
- ½ cup Cashew nuts
- ½ tsp Sugar
- 2 Bay leaves
- 3-4 Cloves and Black Pepper
- 1 Cardamom
- ½ Inch Cinnamon stick
- Coriander leaves finely chopped
- 2 spoon Cream (optional)
Instructions
Marinade for the tikka
- To thicken the curd, tie it in a cloth and hang for 1-2 hours. Add ginger-garlic paste, tandoori masala,cumin-coriander powder, red chilli powder, kasuri methi, chaat masala, lemon juice, and salt. Mix well. The marinade is ready.
- Add paneer cubes to the marinade, coat evenly, and let them rest for at least an hour.
- Grill for 30 seconds directly on gas for a burnt aroma.
- For pan-frying, heat 2 tablespoons of oil in a non-stick pan. Fry skewers until golden brown, turning for even cooking.
- For a restaurant-like burnt aroma, briefly place cheese-coated skewers on gas using tongs for 30 seconds. Transfer to a plate.
- Grill skewered paneer for 6-8 mins on a barbecue or in the oven preheated at 10 minutes until edges turn golden brown. Avoid overcooking.
Paneer Tikka Masala Gravy
- Heat oil or add butter to a pan. Add black cardamom, coriander seeds, cinnamon, dried Kashmiri red chillies and cashew nuts and sauté for a minute. Then add finely-chopped onion and fry until it turns light brown.
- Add tomatoes and salt. Next, mix it well and cook until tomatoes become soft about 3-4 minutes.
- Add turmeric powder, red chilli powder, coriander powder, garam masala powder, tomato sauce, and salt. Mix well and let it cook for a minute.
- Then let the mixture cool and grind it in a mixer grinder.
- Return to the pan, add the puree, and 1/2 cup water, and mix well with a spoon. Keep boiling on medium flame. When the mixture starts boiling, add kasoori methi and red colour. Let it cook for a minute
- Add the previously prepared PaneerTikka to the gravy.
- Let the gravy cook on low flame till it thickens, it will take about 3-4 minutes. Add fresh cream and mix well.
- Turn off the gas, garnish with coriander with fresh cream and serve with hot paratha/roti/naan.