Paneer tikka masala

 

 

Hii all,

Paneer is one of the favourite item for all the vegetarians across India. It is used almost in all North Indian dishes. 

I prepared Paneer Tikka masala for our guests who came to visit us all the way from Nuremberg. I am so happy that they liked it and thanks a ton for them to give a lot of encouragement. That is the reason why I am sharing this recipe with you all. It is an easy to make recipe with very few ingredients which will always be available in your kitchen.

Let's see how to make it

 

Ingredients

To be marinated

• Paneer - 200 gms, cubed
• Onion - 1, cubed
• Tomato - 1, de seeded and cubed
• Capsicum - 1, de seeded and cubed
• Thick curd - 2 tblspn
• Salt- to taste
• Ginger garlic paste - 1 tblspn
• Kasuri methi/ dried fenugreek leaves- 1 tblspn crushed
• Chilli powder - 2 tsp
• Coriander powder- 2 tsp
• Cumin powder - 1 tsp
• Garam masala - 1 tsp
• Turmeric powder- a pinch
• To cook the marinade
• Oil - 1 tsp
• For the gravy

To grind

• Onion - 2
• Ginger - 1 inch piece
• Garlic - 4 cloves
• Red chillies - 2 nos
• Green chillies - 2 nos
• Cashews - 4 nos
• Almonds - 4 nos
• Fennel seeds- 1 tsp
• Other ingredients
• Butter - 1 tblspn
• Cumin seeds - 1 tsp
• Salt - to tatse
• Sugar - 2 tsp
• Tomato puree- 1 cup
• Coriander powder- 2 tsp
• Garam masala- 1 tsp
• Cream - 1 tblspn
• Coriander leaves - to garnish

Method

For marination

• Combine all the ingredients under "To be marinated" heading in the ingredients list in a bowl. Gently mix until everything is combined. Close the lid and keep it aside for 20 to 30 minutes atleast.
• How to proceed?
• Heat oil in a pan. Transfer the marinade in to the pan. Keep the heat in medium. Toss them in the pan until the vegetables are half cooked. Make sure the raw smell from ginger, garlic and masala should be vanished.
• Also, keep in mind that the shape of the onion, tomato and capsicum should still be maintained and should be crunchy. So, do not over cook them.
• Keep this aside

For the gravy

To grind

• Grind everything under "to grind" heading in the ingredients list in to a smooth paste. Keep it ready for the gravy

How to proceed?

• Melt butter in a pan and crackle cumin seeds.
• Add the paste which was ground (onion, ginger, garlic etc, in the "to grind" list). Cook this for 5 to 8 minutes until it becomes light brown in colour. Add salt and sugar to speed up the process.
• Now, add the tomato puree and some water. Close the lid and let it cook for 15 minutes in a medium heat. Keep stirring in between.
• Add coriander powder and garam masala. Mix well and then add the cooked marinade and cream.
• Cover the lid again and cook for 3 to 4 minutes. Add water to adjust the consistency.  Sprinkle some coriander leaves. Keep the lid closed for 5 minutes. Let all the flavours blend together. Serve hot as a side dish for any Indian flat breads or any pulao.