Paneer Tikka Masala

Paneer Tikka Masala is popular dish from Punjab and is usually a top favorite of dishes to order in restaurants. You can make this at home as well! The dish uses marinated Paneer Cubes grilled with spices. Paneer Tikka Masala goes extremely well with Roti, Chappati, Naan, Fried Rice etc.

Ingredients (for the Paneer Tikka):

Yogurt (Thick Curd – ¼ cup

Oil – 1 tsp

Red Chilli Powder- ¼ tsp

Kasoori Methi (crushed) – ½ tsp

Lemon Juice – 1 tsp

Turmeric Powder – 1 pinch

Corriander Seed Powder – ¼ tsp

Garam Masala – 1 pinch

Salt to taste

Paneer (Cottage Cheese) – 200 Gms (cut into cubes)

Diced Bell Pepper/Capsicum (medium sized) – 1

Medium Sized Onion – 1 (halved and layers separated)

Tomato (deseeded and Diced) – 1

Oil – 2 tp (to roast the grilled marinated Paneer and vegetables

Ingredients (for the Masala):

Oil – 1 tsp

Butter – 1 tbsp

Cumin Seed – 1 tsp

Crushed Kasoori Methi – 1 tsp

Red Chilli Powder – ½ tsp

Corriander Seed Powder– 1 tsp

Ginger Garlic Paste – 1 tsp

Turmeric Powder – ¼ tsp

Sugar – ½ tsp

Garam Masala – ¼ tsp

Tomato (Large sized) – 3

Cashews – 12 (soaked in warm water)

Fresh Cream – 2 tbsp

Finely chopped Corriander Leaves – 1 tbsp

Salt to taste

Initial Prep:

Whisk the hung Curd smooth in a large bowl. Add Oil and all the ingredients under the “For Paneer Tikka” column except the vegetables and Paneer Cubes. Mix well.

Now add the Paneer Cubes, Onions, Bell Peppers and Tomato Cubes.

Mix gently again so that the ingredients coats the Paneer Cubes and vegetables evenly. Cover the bowl with a lid and marinate for an hour.

Chop the Tomatoes roughly and blend it int a fine puree. Keep aside.

Blend the Cashew into a fine paste with little water and set aside.

Method:

Heat the Oil in a broad pan. Roast the Paneer and Vegetables in it in medium flame till the color changes little on both sides of the Paneer as well the Vegetables. Transfer to a plate or a bowl. Keep aside.

Heat 1 tsp of Oil and 1 tbsp of Butter in the same pan. Add Cumin Seeds and allow it to crackle.

Add Red Chili Powder, Coriander Powder, Turmeric Powder and Kasoori Methi. Stir cook for a few seconds in low flame. (Do not allow the masala to burn).

Add the Tomato Puree and cook till the Oil separates.

Add the Cashew paste and continue cooking for 3 to 4 minutes.

Add the chopped Coriander Leaves.

Add a cup of water. Allow it to boil.

Once it starts boiling, add the roasted Paneer Tikka and the Kasoori Methi. Add Salt.

When it comes to a boil, simmer for 3 to 4 minutes.

Add the fresh cream, Garam Masala.

Stir them well and switch off the flame.

Serve hot.

Note:

You can use Tofu instead of Paneer.

Sprinkle chaat Masala Powder and Lemon Juice over dry Paneer Tikkas and serve them as a starter or appetizer, or snacks in parties.