Restaurant Style Paneer Tikka Masala

Name: Restaurant Style Paneer Tikka Masala
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 gms fresh paneer cut into 2 inch cubes; 1 capsicum cubed; 1 onion cubed and petals separated; 1 tomato halved,deseeded and cubed; 2 tsp mustard oil; 2 tbsp thick curd; 2 tsp tomato puree; 1 tsp ginger garlic paste; 1 tsp chaat masala; 1 tsp tandoori masala; 1/2 tsp kasoori methi; 1 tbsp gramflour or besan; 1/2 tsp kashmiri red chilli powder; To taste salt; 1/2 tsp garam masala; 1/4 tsp orange red food colour; 1 large onion chopped; 1 small tomato chopped; 1 tsp ginger garlic paste; 2 tbsp tomato puree; 7-8 cashewnuts; 1/2 tsp kashmiri red chilli powder; 1 tbsp malai or fresh cream; 2 tsp kasoori methi; 1/2 tsp ajwain or carom seeds; 2 cardamoms; 1 stick cinnamon; 3-4 cloves; 1 tbsp coriander chopped; 2 tbsp vegetable oil

Kumkum Chatterjee @cook_12055532

#boxweek8
Paneer or Indian cottage cheese tikka masala literally means grilled paneer cubes in a creamy and spicy masala gravy.To impart smoky flavour,this gravy is then charcoal smoked which makes this recipe authentic. It is a restaurant style North Indian recipe and extremely flavourful.This recipe is cooked in two stages : 1) prepare the tikka by grilling and 2) prepare a silky smooth and creamy gravy.Grilling can be done on a grill pan on stove top or oven.This authentic and delicious paneer tikka masala is topped with malai or fresh cream and best served with lachha paratha or any Indian flatbread or jeera rice alongwith sliced onions,lemon wedges and green chillies.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

45 minutes

4 servings

For Paneer Tikka :
200 gmsfresh paneer cut into 2 inch cubes
1capsicum cubed
1onion cubed and petals separated
1tomato halved,deseeded and cubed
2 tspmustard oil
2 tbspthick curd
2 tsptomato puree
1 tspginger garlic paste
1 tspchaat masala
1 tsptandoori masala
1/2 tspkasoori methi
1 tbspgramflour or besan
1/2 tspkashmiri red chilli powder
To taste salt
1/2 tspgaram masala
1/4 tsp orange red food colour
For Gravy :
1large onion chopped
1small tomato chopped
1 tspginger garlic paste
2 tbsptomato puree
7-8cashewnuts
1/2 tspkashmiri red chilli powder
1 tbspmalai or fresh cream
2 tspkasoori methi
1/2 tspajwain or carom seeds
2cardamoms
1 stickcinnamon
3-4cloves
1 tbspcoriander chopped
2 tbspvegetable oil
2 tspghee
To taste salt
1 cupwater
1 tsphoney or 1/2 tsp sugar
For smoked or dhungar flavour:
1charcoal heated
1 tspghee

Saved

Steps

45 minutes

1

Cut paneer into 2 inch cubes.Deseed and cube capsicum and tomato into same size.Cube and separate onion petals.In a bowl make a mix of the marinade by adding curd, mustard oil,ginger garlic paste, gramflour and all other dry ingredients listed under marinade.Dip cubed paneer and vegetables and lightly coat them with the marinade.Refrigerate the marinated paneer for an hour.
2

Meanwhile chop onion.Heat oil and fry minced ginger,garlic and onion till transparent. Add cashewnuts,chopped tomato and saute.Cool and make a paste of it alongwith malai.
3

Here stove top method is used.Heat 1 tbsp oil in a grill pan.Arrange the marinated paneer,onion,tomato and capsicum. Cook them on high heat until all sides are browned and slightly charred.Once they are grilled,set them aside.
4

For the gravy:
Heat 2 tbsp oil and 2 tsp ghee in a non-stick pan.Sprinkle ajwain and half crushed whole garam masala and wait till it starts crackling.Add the onion cashewnut paste along with malai or cream.Add tomato puree,leftover marinade from paneer tikka,kashmiri red chilli powder,salt to taste, honey or sugar,and crushed kasoori methi.Fry till oil leaves sides of pan.Now add the grilled paneer and vegetables and 1 cup water.Cook for 3 to 4 minutes till gravy coats the tikka.
5

Now to make it restaurant style smoky paneer tikka masala,heat a charcoal over direct heat till red hot and give it a smoky flavor.Place the hot charcoal in a steel bowl with a foil underneath and set it in the middle of the gravy.Pour a teaspoon of ghee over the coal and immediately cover with a lid to arrest the smoke in it.Let the curry absorb the smoke for 5 minutes.Remove the lid and charcoal bowl from the curry and toss lightly.Garnish with chopped coriander,fresh cream and serve hot.