How to make Paneer Tikka Masala
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Paneer tikka masala
Equipment
- pan
- Tandoor
- oven
Ingredients
- 200 gm paneer tikka cubes
- 1 no onion chopped
- 2 no tomatoes chopped
- 1/2 cup tomato puree
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- Pinch turmeric powder
- 1/2 tsp kashmiri red chili powder
- 1 tsp ginger paste
- 1/2 tsp garlic paste
- 1/2 tsp coriander whole
- 2 red chili whole
- 1 tbsp kastoori methi dried fenugreek leaves
- 3 tbsp cream
- Salt to taste
- Ginger slivers for garnish
- Coriander leaves for garnish
- 3 tbsp oil
- For marinade paneer tikka
- ¼ cup hang curd
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp kashmiri red chili powder
- 1/2 garam masala powder
- 1 no lemon juice
- Salt to taste
- 1 tsp Mustard oil
Instructions
- To make the tikkas combine all the ingredients for the marinade and whisk well. Dip paneer cubes in the marinade and set aside to marinate for half an hour, preferably in the refrigerator. Thread the marinated paneer cubes onto skewers put into tandoor or make it roast in oven
- Heat oil in a pan and add the coriander whole and red chili . When they sizzle and turn aromatic (5-10 seconds), add the onion chopped
- When the onions begin to turn a dark brown, add the ginger and garlic. Saute for 15 seconds.
- Add all the spice powders - red chilli powder, turmeric powder, coriander powder and some salt. Fry for 15 to 20 seconds until the mixture turns fragrant. Take care not to burn the spice powders by keeping the flame at medium low.
- Add the tomatoes chop and tomato puree along with 1 cup of water mix well and cook on low flame until the mixture thickens - 3-4 mins.
- Now add paneer tikka the roast kasuri methi and the cream. Mix well, keep flame on low heat. For 10 second served hot
Notes
Garnish with coriander leaves, ginger julienne and cream.
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