Presenting one more Paneer delicacy which will definitely find a way into a vegetarian’s heart and finally into stomach. Paneer tikka masala was requested by my husband long time ago.
He has this habit of eating out and then asking me to replicate the same taste at home. It is his this habit which has helped me learn tricks of the trade and those secret restaurant recipes too.
To be very frank, some 3 years ago, i had a hard lined belief that no Paneer dish can be made to taste same as a restaurant simply because they use a dedicated Paneer masala. This myth was broken when Anil (my husband) insisted and in-fact literally tortured me to make it without any ready made masalas at home. I tried various variations and combinations of whatever spices were available at home and came up with the same taste of gravy after couple of experiments.
The rest is history and you can witness it here on our Paneer recipes collection. They all definitely taste just like a restaurant paneer!
Paneer Tikka Masala Recipe In Words
Yield: About 1 Big size Bowl(For 4 People)
For marination we need:
- 1 Tbsp Olive Oil (Or any oil of your choice)
- 2 Tsp Lemon Juice
- 2 Tsp Ginger Paste
- 2 Tsp finely chopped Garlic
- 1 Tsp Garam Masala
- 1/2 Tsp Salt
- 1 Tsp Red Chili Powder
- 1 Tsp Coriander Powder
In vegetables we have:
- 200gm Paneer (I have tried to cut all the veggies in square shape.)
- 1 Tomato (sliced in 8 pieces)
- 1 Capsicum (Green Bell Pepper) sliced in big pieces.
- 1/2 Cup Onion (sliced in big pieces)
- 1/2 Cup Thick Curd
Ingredients for Curry:
- 1/2 Cup Tomato Puree(you can use any market made or homemade Puree) i have thick tomato puree with me.
- 1/2 Cup Fresh Cream or Malai(from Milk)
- 4 chopped Green Chilies
- 1/4 Cup Fresh chopped Coriander Leaves.
- Enough Oil for making Curry Oil
- 3 Tsp Kasoori Methi(Dry Fenugreek Leaves)
- 1/2 Tsp Chaat Masala(optional)
- 1 Tsp or as per taste Salt
- 1 Tsp Cornflour
- 1 Tsp Sweet Tomato Sauce
- 1/2 Tsp Roasted Cumin Seed Powder
- 1/2 Tsp Dry Ginger powder.
- 2″ Inch Cinnamon Stick
- 2 Black Cardomom
- 5 Cloves
- For marination: Add Paneer, Capsicum, Tomato and Onion in a bowl. Now add Ginger, Garlic and all spices designated for marination. Mix well.
- Add lemon juice and curd. Mix well. Make sure that you use thick curd for best results.
- Now add 2 Tsp Oil and mix well again. Keep it aside for 20 minutes.
- After 20 minutes of marination, lets start with making Paneer Tikka first.
- Take a pan, add 2 Tbsp Oil and heat it on high flame.
- We mostly use Olive for our recipes as it is considered healthy for heart. It is also good for people who have high cholesterol problem.
- Once oil is hot, add the marinated vegetables and paneer pieces one by one in the pan.
- Turn the flame on medium while adding the vegetables to pan.
- Normally, you would have seen Paneer Tikka pierced in sticks and grilled with heat. We are hacking that process here.
- The fragrance of roasted vegetables and spices is just awesome. Our gas stove is electric. Follow the same instructions for high / medium/low flames even if you use the Indian style direct flame stove.
- Let it roast/shallow-fry on high flame until Paneer and other vegetables turns light golden brown.
- Once it is ready keep it aside.
- To make Paneer Tikka Masala: Take a big bowl. Add 2 tbsp of Oil and heat it on high flame.
- Once Oil is hot, Add Cinnamon, Cardamom and Cloves.
- Whole spices add a unique flavor and essence to any dish. You can skip them if you don’t have them readily available.
- Now add Tomato Puree and Green chili. Mix well.
- Add 1 Tbsp water in CornFlour and keep it aside.
- Add Tomato Sauce, Kasoori Methi, roasted Cumin, dry Ginger powder and Salt. Mix well.
- Now add CornFlour and mix well again. Let it cook on medium flame for 1 minute.
- After 1 minute, add cream (or Malai) and Paneer Tikka. Mix well.
- Now add Coriander leaves and Chat masala. Chat masala is optional if you want to skip it.
- Chat masala has been added to give it a bit of chatpata flavor.
- Switch Off the stove. The delicious and rich Paneer Tikka Masala is ready to serve.
I have also shared a unique and a different type of Paneer called Paneer Paro. Its nick name sounds much better and interesting than its real name Paneer Methi! what say?
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