Paneer Tikka Masala

Name: Paneer Tikka Masala
Total time: 2400 s
Yield: Serves 4 servings
Ingredients: 9 oz paneer (about 250 grams); 1 green bell pepper; 3 medium onions; Puree of 2 large tomatoes; 1 -inch piece of ginger; 1 tablespoon garlic paste; 2 green chilies (finely chopped); 2 tablespoons plain yogurt; 1/3 teaspoon turmeric powder; 1 1/2 teaspoons red chili powder; 1/2 teaspoon roasted cumin powder; 1/2 teaspoon coriander powder; 1 tablespoon chickpea flour (besan); 1/2 teaspoon garam masala; 1/2 teaspoon tandoori masala powder; 1/4 teaspoon carom seeds (ajwain); 4 tablespoons oil; Salt to taste

Preeti Sahil Gupta @preetikirasoi

Gujrat

The special thing about this paneer tikka masala is that it's made using the leftover water from making paneer after extracting the cream and ghee, so it's not fatty. It's both delicious and nutritious.

Preeti Sahil Gupta @preetikirasoi

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Ingredients

40 minutes

Serves 4 servings

9 ozpaneer (about 250 grams)
1green bell pepper
3medium onions
Puree of 2 large tomatoes
1-inch piece of ginger
1 tablespoongarlic paste
2green chilies (finely chopped)
2 tablespoonsplain yogurt
1/3 teaspoonturmeric powder
1 1/2 teaspoonsred chili powder
1/2 teaspoonroasted cumin powder
1/2 teaspooncoriander powder
1 tablespoonchickpea flour (besan)
1/2 teaspoongaram masala
1/2 teaspoontandoori masala powder
1/4 teaspooncarom seeds (ajwain)
4 tablespoonsoil
Salt to taste

Saved

Steps

40 minutes

1

Cut the paneer into large pieces. Also cut 1 onion and 1 green bell pepper into large slices.
2

In a mixing bowl, combine the yogurt, chickpea flour, 1/3 teaspoon salt, 1/3 teaspoon turmeric powder, 1/3 teaspoon roasted cumin powder, 1/4 teaspoon garam masala, 1/4 teaspoon carom seeds, 1/2 teaspoon Kashmiri red chili powder, and 1 tablespoon oil. Mix well.
3

Add the paneer, bell pepper, and onion to the bowl and coat everything well with the marinade. Refrigerate for 20 minutes.
4

After marinating, mix again. Heat a pan with 1 tablespoon oil and place the marinated paneer, bell pepper, and onion pieces in the pan, keeping them separate.
5

Cook for 5-6 minutes, turning occasionally, until crispy on both sides. Remove and set aside in a separate bowl.
6

Heat a deep skillet or pan on the stove and add 2 tablespoons oil. Add cumin seeds and let them sizzle. Add the remaining onions and sauté for 5 minutes. Add ginger and garlic paste and sauté for another 30 seconds. Lower the heat.
7

Add turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder. Sauté the spices for 30 seconds. Add the tomato puree, mix well, cover, and cook for 5-6 minutes.
8

When the oil starts to separate from the masala, add 1 1/4 cups water (about 300 ml) and salt. Bring to a boil, then add the paneer tikka pieces. Cover and cook for 10 minutes.
9

Turn off the heat. Add garam masala and dried fenugreek leaves (kasuri methi), cover, and let it rest for 5 minutes. Your paneer tikka masala is ready.