Paneer Tikka Masala
Quick and easy restaurant style Paneer Tikka Masala recipe at home. Marinated Paneer cubes sauteed in onion-tomato gravy.
Servings: 4 PEOPLE
Ingredients
MARINATION INGREDIENTS
- 350 Gms. Paneer (1 cup thick cubes of paneer)
- 1 small Onion, cubed
- 1 medium Green capsicum, cubed
- 1 cup Beaten Curd (yogurt)
- 1 teaspoon Crushed Garlic
- 1 teaspoon Crushed ginger
- 1 teaspoon Kastoori methi/ dried fenugreek leaves
- 1 tablespoon Homemade tandoori masala
- 1 teaspoon Garam Masala Powder (optional)
- 1/4 teaspoon Nutmeg Powder
- Salt to taste
- 1 tablespoon Butter/Ghee/oil (for basting or cooking )
GRAVY INGREDIENTS
- 2 small Onions, grinded to paste
- 2 small Tomatoes, grinded to paste
- 1 teaspoon Each of ginger and garlic paste
- 1 tablespoon Cashew Paste
- 2 tablespoon Beaten Curd (yogurt)
- 1 tablespoon Butter/oil (optional)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1.5 teaspoon Coriander powder (sukha dhaniya)
- 1.5 tablespoon Homemade tandoori masala
- 1/2 teaspoon Red chili powder
- 2 teaspoon Kasoori methi/ dried fenugreek leaves
- Salt to taste
- 1 tablespoon Oil
- 1 tablespoon Cream (optional)
Instructions
MARINATE PANEER
- Let's begin with our marinade ingredients.
- Clean and cube paneer pieces.
- Wash and clean veggies. Cube them in pieces.
- Soak wooden skewers in water for 30- 40 minutes. Preheat oven at 350 degree F.
- Meanwhile in a large bowl whisk up curd and make it smooth with no lumps. Mix in crushed ginger-garlic paste...
- Add in kastoori methi, tandoori masala, nutmeg powder and salt. Whisk and mix till all the spices are well blended.
- Toss cubed paneer and veggies in the marinade and rub the marinade all over the paneer and coat it well. Marinate it for 2-3 hours.
- After the marination time, put paneer and veggies on skewers, alternating the veggies and paneer pieces.
- Put skewers on a wire rack and place a tray underneath the skewers.
- Place them in preheated oven and bake them for 20-30 minutes or...
- Until brown from both the sides, turning them occasionally.
- Once grilled, allow them to cool down completely.
- Remove them from skewers..
- If you prefer small pieces of paneer in the gravy then cut them into smaller pieces or else let them be.
MASALA PREPARATION
- Assemble: ingredients for the gravy.
- And the spices.
- Heat oil in a pan,add cumin seeds and as they start to sputter add in ginger garlic paste and saute for a minute. Add in onion paste...
- And cook till all the liquid has evaporated and masala is reduced in half (4 minutes). Mix in tomato puree..
- Mix and stir in all the spices, curd and cashew paste. Mix and saute for 5-6 minutes on medium flame.
- Add butter and cook for another 4-6 minutes. This part is OPTIONAL.
- When the oil/butter separates from the masala, pour in 1/4 cup of water. Add water accordingly, if you prefer thick gravy pour in less water.
- Bring it to a boil (2 minutes) and adjust seasonings.
- Add cream and mix until well blended.
- Add kastoori methi or chopped cilantro leaves and mix.
- Add grilled paneer pieces along with grilled onions and capsicum/bell pepper.
- Mix and take the kadhai off the flame. Cover and let the paneer pieces soak in all the flavors.
- When ready to serve sprinkle it with few drops of cream and...
- Serve hot with warm rotis.
