• Paneer Tikka Masala
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INGREDIENTS


Paneer Tikka Masala

Servings - 2 - 3

INGREDIENTS

Yogurt - 150 grams

Gram flour - 2 tablespoons

Ginger garlic paste - 1 tablespoon

Red chili - 1/2 teaspoon

Salt - 1/2 teaspoon

Cumin powder - 1/2 teaspoon

Turmeric - 1/2 teaspoon

Garam masala - 1/2 teaspoon

Dry fenugreek - 1/2 teaspoon

Bell pepper - 125 grams

Onions - 50 grams

Paneer - 330 grams

Oil - for shallow frying

Oil - 2 tablespoons

Onions - 120 grams

Cashews - 2 tablespoons

Tomato - 300 grams

Butter - 2 tablespoons

Cumin - 1 teaspoon

Green cardamom - 2 pods

Bay leaf - 1

Ginger garlic paste - 1 tablespoon

Turmeric - 1/4 teaspoon
Salt - 1 teaspoon

Red chili - 1 teaspoon

Garam masala - 1 teaspoon

Water - 300 milliliters

Dry fenugreek - 1 teaspoon

Fresh cream - 60 grams

Coriander - for garnihsing

PREPARATION

1. In a mixing bowl, add 150 grams yogurt, 2 tablespoons gram flour, 1 tablespoon ginger garlic paste, 1/2 teaspoon red chili, 1/2 teaspoon salt, 1/2 teaspoon cumin powder, 1/2 teaspoon turmeric, 1/2 teaspoon garam masala, 1/2 teaspoon dry fenugreek and mix it well.

2. Add 125 grams bell pepper, 50 grams onions, 330 grams paneer and mix it well.

3. Marinate for 30 minutes.

4. Heat some oil in a grill pan and shallow fry the tikkas until golden brown and crispy from all sides.

5. Remove it from heat and drain it on an absorbent paper.

6. Heat 2 tablespoons oil in a pan, add 120 grams onions and fry till translucent.

7. Add 2 tablespoons cashews and mix it well.

8. Then, add 300 grams tomato and mix it well.

9. Cook until it turns soft and pulpy.

10. Remove it from heat and transfer this into a blender.

11. Blend it into a smooth paste and keep aside.

12. Heat 2 tablespoons butter in a skillet, add 1 teaspoon cumin, 2 pods green cardamom, 1 bay leaf, 1 tablespoon ginger garlic paste and stir for 1 - 2 minutes.

13. Now, add the blended paste in it and mix it well.

14. Add 1/4 teaspoon turmeric and stir well.

15. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon garam masala and mix it well.

16. Cook for 3 - 5 minutes on medium heat.

17. Then, add 300 milliliters water and mix it well.

18. Cover it with lid and cook for about 15 - 20 minutes on medium heat.

19. Open the lid and give it a nice stir.

20. Add 1 teaspoon dry fenugreek and mix it well.

21. Now, add the cooked paneer and veggies in it and mix it well.

22. Add 60 grams fresh cream and mix it again.

23. Cook for 5 - 7 minutes on medium heat.

24. Remove it from heat.

25. Garnish with coriander.

26. Serve hot.