Paneer tikka Rice bowl

Name: Paneer tikka Rice bowl
Total time: 2400 s
Cuisine: Indian
Ingredients: 300 gms Paneer; 2 Onions, for the gravy,; 1 onion for the marinade; 2 Tomatoes - big size; 2 tsp Ginger garlic paste -; 1.2 cup Beaten curd; 2 tsp Besan; 1 Capsicum - chopped and deseeded; 1/2 tsp Cornflour; 1 tbsp Mustard oil -; 2 tsp Oil/ghee -; as per taste Salt; as per taste Red kashmiri powder; 1 tsp Kasoori methi; 1 tsp Beaten fresh cream; 1/2 tsp Honey

Sangita Kalra @sanria_savoury

Paneer is loved by all. Be it presented in any form .This dish, goes with all breads and rice too., IT gives 100% soul satisfaction,
this paneer tikka masala is famous worldwide. In all the restaurants, this dish is always in demand. "Restaurant style paneer tikka masala" a little sweet, with bit of tanginess, creamy texture, mild spices, and soft, grilled paneer that's it!!! This time, I served it with rice and family enjoyed it. A superhit combo!! #boxweek8 #sangitakalra #stayhome #staysafe

Sangita Kalra @sanria_savoury

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Ingredients

40 mins

300 gmsPaneer
Homemade soft paneer
2Onions, for the gravy,
1onion for the marinade
2Tomatoes - big size
2 tspGinger garlic paste -
1.2 cup Beaten curd
2 tspBesan
1Capsicum - chopped and deseeded
1/2 tspCornflour
1 tbspMustard oil -
2 tspOil/ghee -
as per tasteSalt
as per tasteRed kashmiri powder
1 tspKasoori methi
1 tspBeaten fresh cream
1/2 tspHoney

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Steps

40 mins

1

First prepare the marinade for paneer tikka. This paneer tikka is made in many ways, with besan OR without besan. This time, as I was making it for gravy, I used with besan.
2

Heat mustard oil till smoking point. Switch off the gas.
When it is still warm, add besan and keep stirring. The besan will roast in that heated oil. Add kasmiri lal mirch powder to it, salt, ginger garlic paste and curd
mix together and add one onion chunks, capsicums chunks and paneer pieces. Marinade it for 10 minutes.
3

Keep a foil paper in the center of the marinade then heat a coal and put it in the center of the foil, pour two drops melted ghee on coal you will see smoke coming out. Immediately close the marinade bowl with lid
so that smoke is trapped inside.
This will add smokey flavor to the dish. Keep it only for 5 mins.
4

Now remove the lid and coal too. In a griller pan, drizzle some oil and grill, paneer, onion and capsimum pieces. DO NOT throw away the left over marinade, if any. We will use it in our gravy. In a kadhai, add oil, saute onion,add ginger garlic paste and tomatoes cook till tomatoes go soft. Cool it and
grind it to fine paste.
5

Again transfer it to kadhai
add kasoori methi, left over marinade and keep cooking.
Add little water to make a creamy texture, mix in corn flour and water, make a thick paste of it and pour this to gravy and continously stir add honey and paneer, onions and capsicum.Toss all together check salt,drizzle fresh cream and garnish with fresh coriander
relish with rice! You will love it