Paneer Tikka Masala
I have made tikka masala before but never with paneer. I love this idea and must make it!
Ingredients
Paneer Tikka
- salt, to taste
- ½ teaspoon paprika powder
- 1 teaspoon coriander powder
- 1 teaspoon finely chopped ginger
- 250 gms paneer
- ½ teaspoon garam masala
- ¼ teaspoon red chili powder, or to taste
- 3 tablespoons yogurt, preferably hung curd or thick curd
- 1 teaspoon finely chopped garlic
Masala/Curry
- 1 cinnamon stick
- 1.5 teaspoon curry powder
- 1/2 inch ginger, cut into small pieces
- 2 tablespoons cream
- 1 tablespoon oil
- salt, to taste
- 1 tablespoon sugar
- 1 cup water , or as required
- 1/2 teaspoon cumin seeds
- 1 large onion, roughly chopped
- 3-4 medium tomatoes, roughly chopped
- 3-4 garlic cloves, crushed
- 2 tablespoon chopped cilantro leaves, and some more to garnish
- 1 tablespoon salted butter
Instructions
Paneer Tikka
First, Cut the paneer into small cubes, add in the chopped ginger, garlic, coriander powder, garam masala powder, paprika powder, salt and red chilli powder.
Then, Add in the yogurt and mix till all the paneer pieces are well coated with the spices and yogurt.
Cover and keep this marinated paneer in the refrigerator for 30-40 minutes.
Masala/Curry
First, Heat 1 tbsp of butter and 1 tbsp of oil in a pan. Once hot add cinnamon stick and cumin seeds.
Then, Once the seeds crackle, add the chopped onions, crushed garlic pods and chopped ginger. Fry till onions turn golden brown in color.
Once onions are done, add the tomatoes and the curry powder and mix.
Also add the the salt and sugar.
Cook the tomatoes on medium flame till they are soft, around 6-7 minutes.
Once the mixture is cooked, switch off the flame and allow it to cool a bit.
Pour the mixture into a blender and puree it. Set aside.
Roast the marinated paneer till golden brown in color from both sides.
Pour the pureed masala in a wok/kadhai and add water to it. Stir and add cream and chopped coriander leaves.
Cover and cook for 4-5 minutes on medium-low flame.
Add the roasted paneer pieces, let it simmer for 2-3 minutes.
Switch off the flame and garnish with chopped coriander leaves and cream.
Serve hot with butter naan or any bread of your choice.
Happy Cooking TimeJ
