Paneer Tikka Masala

Paneer Tikka Masala is an authentic north Indian dish. For any special occasion Paneer Tikka Masala would be a good choice to impress your guests. This Paneer Tikka Masala recipe,  is simple and delicious. It would leave your guests wanting more.



INGREDIENTS:

Paneer cubes – 1 cup

Vegetables – 1 cup (onions, red bell pepper and green bell pepper - cubed)

Marination:

Hung curd – ½ cup

Ginger garlic paste – 1 tablespoon

Chilli powder – ¾ teaspoon

Garam masala powder – ¾ teaspoon

Turmeric – 1/3 teaspoon

Salt - to taste

Gravy ingredients:

Cumin  - ¼ teaspoon

Onions – ¾ cup (chopped)

Green chilli – 1 (slit)

Tomatoes – ½ cup (pureed)

Ginger garlic paste – ½ teaspoon

Red chili powder – 1 teaspoon

Garam masala powder – 1 teaspoon

Fenugreek –  1 teaspoon

Milk cream – ¼ cup

Cashew nut or paste – 14 or 2 tablespoons

Coriander leaves – few (chopped)

Oil or butter - as needed

METHOD:

1. First marinate the paneer with marination ingredients mentioned above in the list and set aside for about 30 mins.


2. Now make the tomato puree, adding along the cashews or the cashew paste and keep it aside.


3. Heat a tablespoon of oil or butter in a pan on  high flame, remove the excess marination drippings and drop the paneer in the pan.Then toss them on a high flame till the marinade dries and the paneer turns golden brown.


4. Meanwhile, coat the vegetables with rest of the marinade and similar to the paneer, fry them lightly.


5. Heat butter or oil in a pan, add cumin, other spices if you wish like cinnamon, bayleaves, cardamom, cloves. Fry lightly till they begin to give out a good aroma.


6. Add the onions and green chili , fry till onions turn a good golden brown. Add the ginger garlic paste, fry lightly till it gets fragrant.


7. Add the tomato puree and the red chilli powder, fry for about 5 mins, till the oil separates.


8. Add ½ cup water, garam masala powder and fenugreek. Bring it to boil and cook till a thick gravy is formed, on a medium flame.


9. Add the paneer tikkas and cook for 2 minutes, then add the vegetables and cook for another 1 minute.


10. Pour some milk cream of your choice, season with salt, garnish with chopped coriander leaves. Serve hot with Indian bread or rice.