Paneer Tikka Masala

Name: Paneer Tikka Masala
Total time: 2700 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 200 gm Paneer cut into squares; 1/4 cup thick curd; 1 tbsp ginger garlic paste; 3/4 tsp salt; 1 1/2 tsp dhaniya powder; 1/2 tsp red chilli powder degi mirch; 1/2 tsp garam masala; 1 tsp crushed kasuri methi; 1 tbsp roasted besan/ gram flour; 1 tbsp mustard oil; 1/4 cup onion squares (3/4 inch); 1/4 cup tomato squares (3/4 inch) (remove the seeds); 1/4 cup green bell pepper squares (3/4 inch) (remove the seeds); 6-7 tbsp oil; 1 bay leaf/ tej patta; 2 green cardamom/ hari Elaichi; 1 black cardamom / badi Elaichi; 1 inch piece of cinnamon/ dalchini; 1 large onions sliced; 1 large tomato chopped roughly; 10-12 cashew nuts soaked for 2-3 hours; 1 tsp cumin seeds/jeera; 1/2 tbsp ginger garlic paste; 2 medium onions chopped finely; 1 large tomato chopped finely; 2 tsp dhaniya powder; 2 tsp jeera powder; 1 tsp garam masala; 1 tsp degi mirch red chilli powder; 1 1/2 tsp salt or to taste

Swati @swati_17

Chandigarh/ Gurgaon, India

#GA4
#week6
Succulent pieces of Paneer marinated in spices and then grilled on charcoal fire to get that perfect Smokey flavor. These perfectly grilled pieces of Paneer is then added to a flavorful and luscious tomato onion gravy along with some grilled onions, tomatoes and bell pepper. The end result, a delectable North Indian Paneer gravy which you can't stop relishing. Enjoy it with tandoori rotis or parathas.

Swati @swati_17

Chandigarh/ Gurgaon, India

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Ingredients

45 minutes

4-5 servings

For the Paneer Tikka
200 gmPaneer cut into squares
1/4 cupthick curd
1 tbspginger garlic paste
3/4 tspsalt
1 1/2 tspdhaniya powder
1/2 tspred chilli powder degi mirch
1/2 tspgaram masala
1 tspcrushed kasuri methi
1 tbsproasted besan/ gram flour
1 tbspmustard oil
1/4 cuponion squares (3/4 inch)
1/4 cuptomato squares (3/4 inch) (remove the seeds)
1/4 cupgreen bell pepper squares (3/4 inch) (remove the seeds)
For the gravy
6-7 tbspoil
1bay leaf/ tej patta
2green cardamom/ hari Elaichi
1black cardamom / badi Elaichi
1 inchpiece of cinnamon/ dalchini
1large onions sliced
1large tomato chopped roughly
10-12cashew nuts soaked for 2-3 hours
1 tspcumin seeds/jeera
1/2 tbspginger garlic paste
2medium onions chopped finely
1large tomato chopped finely
2 tspdhaniya powder
2 tspjeera powder
1 tspgaram masala
1 tspdegi mirch red chilli powder
1 1/2 tspsalt or to taste
1 tspkasoori methi
2-3 tbspchopped green coriander

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Steps

45 minutes

1

Lets first make the gravy. the gravy is a combination of 2 onion tomato masalas which is what makes it so different and delicious
2

To make the gravy, heat 3 tbsp of oil in a kadai, add bay leaf, green cardamom, black cardamom, and cinnamon. Add the oinons and saute till onions turn light golden. Now add the tomatoes and cook till oil is released. you can add green chilies to this masala along with the tomatoes if you like to eat spicy food.
3

Remove the bay leaf, black cardamom and cinnamon. Add the onion tomato masala to a grinder jar along with soaked cashews. Add some water and grind it to a smooth paste. Keep aside.
4

In the same kadai add 3 tbsp of oil. Add the jeera let it turn golden. Add ginger garlic paste. After 30 seconds add the finely chopped onion. cook till onion turns light brown. now add the finely chopped tomatoes. cook till all the oil is released and tomatoes are mushy. now add all the dry spices like garam masala, degi mirch, dhaniya powder, jeera powder and salt. Mix well.
5

Once the oil is released add the masala paste we made earlier to this masala. Mix well. Sprinkle kasoori methi and mix. Add 1 & 1/4 cup of water bring to a boil on low heat. Keep aside.
6

For the Paneer tikka, Mix all the ingredients leaving out the paneer and the vegetables in a bowl. Now add the Paneer and the vegetables. mix gently and keep aside for 1 hour. After one hour pick up the Paneer pieces carefully and pierce them in a metal skewer. Also add some onions, tomatoes and bell peppers. Hold the skewer on an open gas flame till black spots appear on the paneer and vegetables. Keep rotating the skewer. repeat till all the vegetable pieces are grilled.
7

Now to finish, heat the gravy a little incase it has become thick add water to adjust the consistency. Add the grilled Paneer and vegetables to the gravy. Mix very gently. Cook on very low heat for 4-5 minutes.
8

Garnish with chopped green coriander. Serve hot with tandoori roti or paratha.

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Swati @swati_17

on October 19, 2020 11:06

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati