Paneer Tikka Masala (Dhaba Style)

Name: Paneer Tikka Masala (Dhaba Style)
Total time: 18000 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 250 Gm Paneer, 4-5 Big Onions, 4-5 Tomatoes, 1 big Capsicum; For Taste: 2-3 tsp Ginger Garlic Paste, required Masalas; Salt to taste,tsp Garam Masala, 2 tsp Kasoori Methi; 2 badi Ilaychi, 2 small pieces of Cinamon, 4-5 cloves; Half tsp whole black pepper, Half a cup Cashew Nuts Paste; 4 tsp Cow Ghee, 2 tsp Mustard Oil 1 cup Hung Sour Curd

Arpan Shobhana Naayak @cook_9447422

Ahmedabad, Gujarat, India

We normally like foods available in dhaba on Highway sides. We have around more than 50 dhabas on the highway about a km far from my home.. Whenever I went and tasted Dhaba items, that too of paneer especially, I found an outstanding and unique taste i.e. not seen in Restaurants.. One fine day, I got to enter the Kitchen of one of Dhabas and asked the chef how does he make it.. So he told me the recipe verbally. I came home and tried it next week. It tasted ditto like that. Let's see how it is made.. Here you go..
😊😊😊

Arpan Shobhana Naayak @cook_9447422

Ahmedabad, Gujarat, India

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Ingredients

1.5 Hr

3-4 servings

250 GmPaneer, 4-5 Big Onions, 4-5 Tomatoes, 1 big Capsicum
For Taste: 2-3 tsp Ginger Garlic Paste, required Masalas
Salt to taste,tsp Garam Masala, 2 tsp Kasoori Methi
2badi Ilaychi, 2 small pieces of Cinamon, 4-5 cloves
Halftsp whole black pepper, Half a cup Cashew Nuts Paste
4 tspCow Ghee, 2 tsp Mustard Oil 1 cup Hung Sour Curd

Saved

Steps

1.5 Hr

1

First of all cut the paneer, 1 big onion, 1 capsicum and 1 big tomato(removing seeds) into 1 inch cube size. In a bowl, take Hung curd, mustard oil, salt, 1 tsp garam masala, 1 tsp kasoori methi, and other spice powders as requird and whisk everything nicely. Add now paneer pieces and veges into bowl and mix well.. keep it aside for half n hour around for marination.
2

Finely Chop remaining onions and tomatoes. Heat ghee in Wok/Kadhai and saute all the whole spices till they leave aroma. Now add chopped onion and saute till it gets little brown. Now add ginger garlic paste and saute well. Add chopped tomatoes and saute till they become pulpy. Add now all the remaining masalas, salt, kasoori methi and mix well. Add half cup water and Let the mixture cook until water dissolves and ghee is seen on the border.
3

Add now cashew nuts/watermelon seeds paste and stir well till it doesnt stick to the kadhai. Take barbeque rods and insert all the marinated cubes of paneer, onion, tomato and capsicum into it. Either you can roast them in Oven or on nonstick tawa.
4

I roasted them on Nonstick tawa on every side till the paneer became little brown and the all veges roasted well. Take aside, separate the roasted pieces from rods and add all them to the gravy made above.. mix well and let it cook for 5-10 minute on medium flame. Make sure no water is left in the gravy.
5

Garnish with chopped Spring onion or Coriander leaves and serve hot with Fulka or Tandoori roti..
6

You can also use paste of Watermelon seeds instead of Cashew Nuts**