Paneer Tikka Masala is one of the favourite and popular North Indian or Punjabi dishes. It is a versatile curry recipe and is served with roti or naan but can also be served with pulao and jeera rice.
Ingredients for Paneer Tikka:
- 2 cups paneer cubes
- 1/2 cup onion cubes
- 1/2 cup tomato cubes
- 1/2 cup capsicum cubes
- 1 tbsp mustard (rai) oil
- 1 tbsp Kashmiri red chilli powder
- 1/2 cup hung curd (chakka dahi)
- 1 tbsp ginger-garlic paste
- 1/2 tbsp roasted gram flour
- 1/2 tsp turmeric powder
- 1 tbsp coriander-cumin powder
- 1 tsp garam masala
- 1 tsp chaat masala
- Salt and freshly ground black pepper to taste
- 1 tsp dried fenugreek leaves (kasuri methi)
- 1 tsp lemon juice
- 1 tbsp oil, for cooking
- 1 tbsp butter, for cooking
For gravy
- 2 tbsp oil
- 1 cup roughly chopped onions
- 10 to 12 garlic cloves
- 2 green chillies
- 1 1/2 cups roughly chopped tomatoes
- 5 to 6 cashews
- 2 whole dried Kashmiri red chillies
- 1 tbsp coriander stalks
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1 tbsp finely chopped garlic
- 1/2 tbsp finely chopped ginger
- 1/2 cup finely chopped onions
- Salt to taste
- 1/2 tbsp dried fenugreek leaves (kasuri methi)
- 2 tbsp finely chopped coriander leaves
Method For Paneer Tikka :
- To make the Paneer Tikka Masala recipe, combine mustard oil and Kashmiri chilli powder in a deep bowl, whisk well.
- Add curd, ginger garlic paste, roasted gram flour, turmeric powder, coriander cumin powder, garam masala, chaat masala, salt and pepper powder, kasuri methi and lemon juice.
- Whisk the marinade well. Add onion, tomato, capsicum and paneer pieces.
- Coat the marinade well with the vegetables. Keep aside for 15 minutes.
- Heat 1 tbsp oil and 1 tbsp butter in a broad non stick pan, add marinated paneer and vegetables. Keep aside the remaining marinade.
- Cook on a medium flame for 8 to 10 minutes and keep turning. Keep aside.
For the gravy :
Heat 1 tbsp oil in a deep non-stick pan, add onions, garlic, green chillies, tomatoes, cashews, Kashmiri dried red chillies and coriander. Mix well and cook on a medium flame for 3 to 4 minutes.
Remove in a plate and let it cool completely. Once cooled, transfer the mixture to a mixer jar. Make a smooth paste. Keep aside.
Instructions :
Heat 1 tbsp oil and 1 tbsp ghee in a deep pan, add garlic, ginger, onion and sauté on a medium flame for 2 to 3 minutes.
Add the prepared masala paste and remaining marinade. Mix well and cook on a medium flame for a minute till the oil oozes out.
Add the prepared gravy and salt to taste. Cook on a medium flame for 5 to 8 minutes, stirring occasionally.
Add paneer tikka, kasuri methi and mix well. Cook on a medium flame for 5 minutes.
Serve paneer tikka masala garnished with coriander.
