Paneer Tikka Masala

Name: Paneer Tikka Masala
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 300 gm paneer (cut into cubes); 2 tbsp besan (dry roasted); 1/2 cup thick curd; 2 tbsp ginger garlic paste; 1 tsp black pepper powder; 2 tsp kashmiri red chilli powder; 1 tsp jeera powder (roasted); 1.5 tsp garam masala; 1.5 tsp mustard oil; 2 tsp lemon juice; 1 medium size yellow capsicum (cut into cubes); 1 medium size red capsicum (cut into cubes); 1 onion (cut into cubes); as needed Cooking oil; 4 tbsp oil; 2 medium size chopped onion; 1 tsp ginger garlic paste; 1 cup chopped tomato; 1/2 tsp black pepper powder; 1 tsp coriander powder; 1/2 tsp kashmiri red chilli powder; 3 green chilli (slit); 3 tbsp green coriander (finely chopped); as required Leftover marinate of the tikka; 1 tsp cornflour (dissolve with 2 tbsp water); 2 tbsp cream or malai; 1 tsp sugar

Mother's Delight @Mothersdelight30

New Delhi

#boxweek8

Mother's Delight @Mothersdelight30

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Ingredients

30 minutes

4 people

For marination.
300 gm paneer (cut into cubes)
2 tbspbesan (dry roasted)
1/2 cupthick curd
2 tbspginger garlic paste
1 tspblack pepper powder
2 tspkashmiri red chilli powder
1 tspjeera powder (roasted)
1.5 tspgaram masala
1.5 tspmustard oil
2 tsplemon juice
1medium size yellow capsicum (cut into cubes)
1medium size red capsicum (cut into cubes)
1onion (cut into cubes)
as neededCooking oil
For gravy.
4 tbsp oil
2medium size chopped onion
1 tspginger garlic paste
1 cupchopped tomato
1/2 tspblack pepper powder
1 tspcoriander powder
1/2 tspkashmiri red chilli powder
3green chilli (slit)
3 tbspgreen coriander (finely chopped)
as required Leftover marinate of the tikka
1 tspcornflour (dissolve with 2 tbsp water)
2 tbspcream or malai
1 tspsugar

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Steps

30 minutes

1

In a deep bowl add curd add ginger garlic paste, kashmiri red chilli powder, roasted jeera powder, garam masala, crushed black pepper, mustard oil, roasted besan, lemon juice, salt to taste and give it a good mix.
2

Add red capsicum, yellow capsicum, paneer, onion, mix it gently. Keep A-side in freeze for 30 minutes.
3

After 30 minutes arrange this mixture on skewers (which are earlier soak in water)
4

Heat a grill pan, grease it with oil, put the skewers on it (flame should be medium) and roast till they golden brown from all sides, change sides one by one them.
5

Paneer tikka is ready now we can make gravy.
6

Heat 2 tbsp oil in a pan add onion, salt to taste, saute it well till turns light golden (flame should be medium)
7

Add ginger garlic paste saute it for 2 minutes. Add tomato (flame should high) cook till tomatoes get pulpy. Switch off flame, keep aside, let it get cool.
8

Put the mixture in mixer jar and make a fine paste. if required add some water.
9

Heat a pan add 2 tbsp oil, add prepared gravy paste in it, cook on high flame till it gets thick.
10

Add black pepper powder, coriander powder, kashmiri red chilli powder, cook on medium high flame till oil release from it. (approx 2 minutes)
11

Add chopped coriander, green chilli, leftover marinate mixture, give it a good mix.
12

Add cornflour mixture, cook properly for 1 minute, stir continuously, add tikka and mix gently.
13

Add 1/2 cup water, mix properly, add sugar, cream or malai, mix gently, give it a boil.
14

Paneer Tikka Masala is ready to serve
15

Serve hot, best accompanied with butter naan.