Paneer Tikka Masala Recipe
Popular Spicy Recipe
Paneer Tikka Masala is a Popular Spicy Recipe
Ingredients
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250 grams Paneer/Cottage CheeseCubed
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2 CapsicumFinely sliced
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3 OnionHalved and layers removed
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1/2 Cup Yogurt
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SaltAs per taste
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1/2 tsp Chili Powder
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1 tbsp Flour
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1 tsp lemon juice
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1/2 tsp Ginger Paste
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1 tsp Lime Juice
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1/2 tsp Garlic
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12 Cashew Nuts
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12 TomatoesPureed
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2 Green Cardamoms
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2 tbsp Oil
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1 Bay leaf
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1.5 tbsp Garlic Ginger Paste
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1/2 tsp Garam Masala Powder
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1/4 tsp Chili Powder
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2 tbsp Fresh Cream
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2 tbsp Coriander Leaves
Directions
How to make Paneer Tikka Masala Recipe?
Paneer Tikka Masala is a popular spicy and creamy North Indian gravy recipe made with marinated paneer cubes. The Paneer tikka recipe is very similar to the meat counterpart of chicken tikka masala which is inherited especially for veggie lovers. This dish is very versatile can be cooked with or without gravy. You can make this recipe by grilling, pan-frying or broiling. Its gravy is rich, creamy and spicy and hence can be used for any Indian roti or flatbreads including naan bread.
Tips to make Paneer Tikka Masala
- Use red and slightly sweet tomatoes for better taste.
- Use fresh Yogurt, not the sour one. Also, if you are using sour Yogurt or curd, then skin lime juice from the recipe.
- Prefer to take cottage cheese instead of a frozen one.
Marinating Paneer and Veggies
To begin with the paneer tikka recipe, first of all, whisk the Yogurt in a bowl. You can use a thick curd as well instead.
Add ginger paste, garlic paste, chat masala, lime juice, cumin powder, gram flour, red chili powder and salt in it and mix well.
Add paneer cubes, onions and capsicum in it and toss it well. Let all the ingredients marinate for about 30 minutes.
Then, place the marinated paneer pieces in a skewer and bake them at 200 degrees Celsius for about 10 minutes. Paneer Tikka is prepared and keep the bowl aside for now.
Grilling Paneer || Pan Fry Method
Take a full pan and heat 1 tbsp of oil in it. Keep the flame high and place the marinated paneer cubes in the pan.
Flip to the other side once the Paneer turns golden in color. The process takes 2-3 minutes. Also, shallow fry veggies along with the Paneer in the same pan. Once done, set it aside.
Grilling Paneer || Grilling Method
Put aluminium foil on the baking tray and put paneer cubes and veggies in a skewer or bamboo stick and place them in the baking tray.
Preheat the oven to 200 degrees Celsius for a minimum 10 minutes before grilling. Brush about ½ tsp oil on the Paneer and capsicum and place it in the oven for grilling. You can adjust the timing depending on cubes and oven size.
Keep an eye on Paneer tikka so it may not get over grilled.
Making Puree for Paneer Tikka Masala
Take a similar pan and heat 2 tbsp of oil on medium flame. Add cumin seeds and ket it to sizzle.
Add finely chopped onions in it. Add ginger-garlic paste and let it become translucent in color.
Once, the onions change its color, add the tomato puree and cook it till the oil starts leaving the edges of the pan. Stir it well.
Add cumin powder, coriander powder, red chili powder, turmeric powder, and Garam Masala in it. Mix it well.
Add 1 cup of water and let the gravy comes to boil. Simmer it 4-5 minutes and adjust the water quantity in the gravy to get the desired consistency. Add Kasuri methi and prepared paneer tikka in it and Mix it well.
Add cream in the gravy and mix it well. Adding cream in the gravy will make it more delicious. Allow it to simmer for 2 minutes and after that, switch off the gas stove.
Your dish is ready, serve hot with plain naan, butter naan or tandoori roti.
Ingredients
| 250 grams Paneer/Cottage Cheese | |
| 2 Capsicum | |
| 3 Onion | |
| 1/2 Cup Yogurt | |
| Salt | |
| 1/2 tsp Chili Powder | |
| 1 tbsp Flour | |
| 1 tsp lemon juice | |
| 1/2 tsp Ginger Paste | |
| 1 tsp Lime Juice | |
| 1/2 tsp Garlic | |
| 12 Cashew Nuts | |
| 12 Tomatoes | |
| 2 Green Cardamoms | |
| 2 tbsp Oil | |
| 1 Bay leaf | |
| 1.5 tbsp Garlic Ginger Paste | |
| 1/2 tsp Garam Masala Powder | |
| 1/4 tsp Chili Powder | |
| 2 tbsp Fresh Cream | |
| 2 tbsp Coriander Leaves |
