Paneer Tikka Masala

Name: Paneer Tikka Masala
Yield: 4 servings
Cuisine: Indian
Ingredients: Tikka :; 200 Gm Paneer; 1 teaspoon Ginger-Garlic Paste; 1/4 cup Hung Curd or Thick Curd; 1/2 tablespoon Cumin-Coriander,1 tsp Red Chilli Powder; 1/2 tsp Kasuri Methi, 1/2 teaspoon Chat masala; 1 teaspoon Lemon Juice,2 tsp Oil, Salt to taste; For Gravy:. 1 Black Cardamom; 1 tablespoon Whole Dry Coriander Seeds; 1 -inch long small piece of Cinnamon; 1 Dry Red Kashmiri Chilli, 8-10 Cashew-nuts; 2 medium Onion, finely chopped, 2 small Tomatoes, chopped; 1/2 teaspoon Red Chilli Powder; 1/4 teaspoon Turmeric Powder; 1/2 teaspoon Garam Masala Powder; 1/2 teaspoon crushed Kasuri Methi; 1/4 cup Fresh Cream; 2 tsp oil or butter; to taste Salt; 1/2 cup water; Garnish with gratted paneer and coriander

Dipali Amin @cook_12176446

Paneer Tikka Masala

Dipali Amin @cook_12176446

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Ingredients

4 servings

Tikka :
200 GmPaneer
1 teaspoonGinger-Garlic Paste
1/4 cupHung Curd or Thick Curd
1/2 tablespoonCumin-Coriander,1 tsp Red Chilli Powder
1/2 tspKasuri Methi, 1/2 teaspoon Chat masala
1 teaspoonLemon Juice,2 tsp Oil, Salt to taste
For Gravy:. 1 Black Cardamom
1 tablespoonWhole Dry Coriander Seeds
1-inch long small piece of Cinnamon
1Dry Red Kashmiri Chilli, 8-10 Cashew-nuts
2medium Onion, finely chopped, 2 small Tomatoes, chopped
1/2 teaspoonRed Chilli Powder
1/4 teaspoonTurmeric Powder
1/2 teaspoonGaram Masala Powder
1/2 teaspooncrushed Kasuri Methi
1/4 cupFresh Cream
2 tspoil or butter
to tasteSalt
1/2 cupwater
Garnish with gratted paneer and coriander

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Steps

1

First, prepare marinade for tikka. Beat hung curd (Chakka Dahi – thick curd prepared by tightly tying fresh curd in a muslin cloth and left hanging for one to two hours) in a bowl until smooth. Add ginger-garlic paste, cumin-coriander powder, red chilli powder, kasuri methi, chat masala powder, lemon juice and salt and mix well to prepare the marinade.
2

Add paneer cubes in prepared marinated and mix it. Rest for 4 to 5 hours
3

Heat oil in a tawa cook for 5 to 8 min in low flame.
4

For Gravy
5

Heat a oil or butter in a pan. Add whole masala, onion and tomato. Cook for medium flame until onion turns light brown.
6

Add salt, red chilli powder, dhaniya jeera and garam masala powder, haldi powder. Mix well and cook for 1 to 2 min.
7

Transfer mixer into plate and cool down.
8

Transfer mixer into the grinder jar of a mixer grinder. Add 1/2 cup water and grind it in to smooth paste.
9

Transfer puree in a pan and add 1 cup water. Stir and boil over medium flame.
10

Add prepared paneer tikkas. Cook until gravy thick over low flame.
11

Add fresh cream and mix it well.
12

Turn off flame. Transfer prepared curry in a serving bowl. And garnish with fresh coriander.