NO ONION NO GARLIC Shahi Paneer Tikka Masala

Name: NO ONION NO GARLIC Shahi Paneer Tikka Masala
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 400-500 gms Paneer; 1 Table Spoon Ginger Paste; 4 Table Spoon Dahi; 3 Table Spoon Besan; 3 Table Spoon Mustard Oil; as required Live Charcoal; as per need Oil for Roasting/ Frying; 1 Tea Spoon Salt; 1/2 Tea Spoon Haldi Powder; 1 Table Spoon Kashmiri Laal Mirch Powder; 2 Table Spoon Dhaniya Powder; 1 Table Spoon Roasted Kasuri Methi; 1 Tea Spoon Laal Mirch Powder; 6-7 Medium Size Tomatoes; 5 Medium Size Capsicum; 6 Green Chillies; 1 Table Spoon Ginger Paste; 4 Table Spoon Desi Ghee; 1/2 Big Spoon Oil; 1/2 Cup Dahi; 30-40 gms Butter; 8 Kaju Pieces; 1 Tej Patta; 1 Tea Spoon Salt; 1/2 Tea Spoon Haldi Powder; 1/2 Tea Spoon Laal Mirch Powder; 2 Table Spoon Dhaniya Powder; 2 Table Spoon Kashmiri Laal Mirch Powder; 1/2 Tea Spoon Garam Masala; 1 Table Spoon Roasted Kauri Methi

Deepank @Deepank126

New Delhi

NO ONION NO GARLIC Shahi Paneer Tikka Masala

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Ingredients

4-5 servings

Paneer Tikka Ingredients
400-500 gmsPaneer
1 Table SpoonGinger Paste
4 Table SpoonDahi
3 Table SpoonBesan
3 Table SpoonMustard Oil
as required Live Charcoal
as per needOil for Roasting/ Frying
Paneer Tikka Spices
1 Tea SpoonSalt
1/2 Tea SpoonHaldi Powder
1 Table SpoonKashmiri Laal Mirch Powder
2 Table SpoonDhaniya Powder
1 Table SpoonRoasted Kasuri Methi
1 Tea SpoonLaal Mirch Powder
Gravy Ingredients
6-7Medium Size Tomatoes
5Medium Size Capsicum
6Green Chillies
1 Table SpoonGinger Paste
4 Table SpoonDesi Ghee
1/2Big Spoon Oil
1/2 CupDahi
30-40 gmsButter
8Kaju Pieces
1Tej Patta
Spices
1 Tea SpoonSalt
1/2 Tea SpoonHaldi Powder
1/2 Tea SpoonLaal Mirch Powder
2 Table SpoonDhaniya Powder
2 Table SpoonKashmiri Laal Mirch Powder
1/2 Tea SpoonGaram Masala
1 Table SpoonRoasted Kauri Methi
Khade Masale
1Badi Elaichi
2-3Choti Elaichi
3-4Laung
5-6Sabut Kaali Mirch
1Small Daal Chinni
1 Tea SpoonJeera
2Dried Red Chillies

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Steps

1

Paneer Tikka Preperation
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Chop Paneer in medium-small size cubes or whatever shape you want & keep the at room temeprature for 30 minutes.
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Now take a pan, add 3 Table Spoon Mustard Oil in it & turn the gas on medium-low flame.
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When Oil gets heated up, add 3 Table Spoon Besan in it & immediately turn off the flame so that besan doesn't get burned.
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Roast besan for 10-20 seconds.
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Now take a bowl, add Roasted Besan Rooh, 4 Table Spoon Dahi, 1 Table Spoon Ginger Paste, 1 Teaspoon Salt, 1/2 Teaspoon Haldi Powder, 1 Teaspoon Laal Mirch Powder, 2 Table Spoon Dhaniya Powder, 1 Table Spoon Kashmiri Laal Mirch Powder & 1 Table Spoon Roasted Kasuri Methi in it & mix them properly.
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Now place a katori in between of bowl with live charcoal in it, add 1 Table Spoon Desi Ghee from top & immediately close the lid so that the smoky flavour of charcoal & desi ghee gets trapped in marination.
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After 4-5 minutes, open the lid & remove the charcoal katori from it but pour the melted desi ghee in marination & mix it properly.
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Now add chopped paneer cubes in it & mix them gently & properly.
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Let the marinated paneer rest for 5-6 minutes.
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Now take a pan, add Oil in it for shallow frying/ roasting & turn the gas on medium flame.
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When oil gets heated up, roast marinated paneer cubes in it & roast them till they turn golden brown in colour from both sides.
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After 3-4 minutes, when they turn golden brown in colour from all sides, take them out in a plate or a bowl & roast the remaining pieces.
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When they also turn golden brown in colour, turn off the flame & take them out in a bowl.
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Paneer Tikka is ready.
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Gravy Preperation
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Chop Capsicum, Green Chillies & Tomatoes roughly.
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Now take 1/2 Cup Dahi, add 1/2 Teaspoon Laal Mirch Powder, 1/2 Teaspoon Haldi Powder, 1 Table Spoon Kashmiri Laal Mirch Powder, 2 Table Spoon Dhaniya Powder in it & mix them properly.
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Now take a pressure cooker, add 4 Table Spoon Desi Ghee in it & turn the gas on medium flame.
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When ghee gets heated up, add all khade masale in it & let them sizzle.
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When they start sizzling, add roughly chopped capsicum, green chillies & 1 Table Spoon Ginger Paste in it & mix them properly.
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Cook them for 5-6 minutes till they turn golden brown in colour.
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After 5-6 minutes, when they turn golden brown in colour, add roughly chopped tomatoes in it with 1 Teaspoon Salt & mix them properly.
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Cook them till they start releasing oil & mashes up completely.
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After 6-7 minutes, when oil is completely released, add Kaju pieces & 1 Table Spoon Kashmiri Laal Mirch Powder in it & mix them properly.
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Cook them for 1-2 minutes.
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After 1-2 minutes, turn off the flame & take out mixture in a plate.
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Now let the mixture cool down properly before blending.
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After some time, remove all khade masale from it & blend the mixture finely into puree in a mixer grinder.
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Now strain the puree properly through the strainer so that no leftover ingredients are there in garvy & it turns more smooth.
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Again take a pressure cooker, add 1/2 Big Spoon Oil in it & turn the gas on medium flame.
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When oil gets heated up, add Tej Patta & 2 Pinch Hing in it & let them sizzle.
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When they start sizzling, add spices mixed dahi in it & cook them for 4-5 minutes till their oil is completely released.
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After 4-5 minutes, when oil is completely released, add finely blended gravy puree in it & mix them properly.
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When gravy starts boiling, add roasted paneer tikka cubes, 30-40gms butter, 1/2 Teaspoon Garam Masala & 1 Table Spoon Roasted Kasuri Methi in it & mix them gently & properly.
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Now cook them for 4-5 minutes.
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Your NO ONION NO GARLIC Shahi Paneer Tikka Masala is ready to be served.