Paneer Tikka Masala

Name: Paneer Tikka Masala
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 300 gm paneer; 80 grams hung curd; 2 tablespoon gram flour; As needed mustard oil; As needed ghee; 2 teaspoon cumin powder; 1 teaspoon coriander powder; 1 teaspoon turmeric powder; 1 teaspoon kashmiri lal mirch powder; 1 teaspoon green chilli paste; 2 big tomato chopped; 2 big onion chopped; 2 teaspoon ginger garlic paste; 1 teaspoon garam masala powder; 1 cinamon stick; 4-5 green cardamom; 3-4 cloves; To taste salt and sugar; 25 gms cashew

Sarbani Roy Chowdhury @cook_11754458

Its a realy tasty recipe

Sarbani Roy Chowdhury @cook_11754458

Its a realy tasty recipe

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Ingredients

40 min

4 servings

300 gmpaneer
80 gramshung curd
2 tablespoongram flour
As neededmustard oil
As neededghee
2 teaspooncumin powder
1 teaspooncoriander powder
1 teaspoonturmeric powder
1 teaspoonkashmiri lal mirch powder
1 teaspoongreen chilli paste
2big tomato chopped
2big onion chopped
2 teaspoonginger garlic paste
1 teaspoongaram masala powder
1cinamon stick
4-5green cardamom
3-4cloves
To tastesalt and sugar
25 gmscashew

Cooking Instructions

40 min

1

Add hung curd, gram flour, salt, mustard oil chilli powder, turmeric powder, cumin powder,ginger garlic paste and mix it. Cut the paneer into 1 inc cubes and coat with the paste.Keep aside for 15 min.
2

Heat a pan add ghee and shallow fry the paneer cubes.
3

Add another spoon of ghee Add whole garam masala and allow to crackle. Add chopped onion, chopped tomato fry till it becomes soft.Add ginger garlic paste and green chilli paste.
4

Add turmeric powder, chilli powder, salt, cumin and coriander powder.Add 2 tablespoon water and cover the pan. Is sora disappear add the paneer cubes. Add sugar, garam masala, kasuri methi and cashew paste.
5

Switch of the flame. Garnish with slitted green chilli cashew and cashew paste.

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Cooksnaps (1)

Vimmi Bhatia

I have also made paneer tikka masala. How is it?

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Cook Today

Sarbani Roy Chowdhury @cook_11754458

on March 31, 2018 17:16

Comments

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