Paneer Tikka Masala Recipe:
Paneer Tikka Masala, a marinated paneer cube barbecued to flawlessness and at that point cooked in hot sauce, is tasty in each chomp. The burnt taste of paneer marinated in curd and flavors gives it a delightful flavor. It is a paneer tikka arranged with tasty hot sauce. This recipe has two diverse stages; 1) get ready tikka and 2) get ready sauce and depict how to make tikka on the gas stove and a grill moreover. Whether you have a stove, grill, or oven, find how to make paneer tikka masala with gravy in this simple step-by-step photo recipe.
Preparation Time: 1 hour 10 minutes
Cooking Time: 25 minutes
Serves: 2 servings
| Ingredients: |
| For Tikka: |
| 200 gms (7 oz) Paneer (Cottage Cheese), cut into 1-inch cubes |
| 1 teaspoon Ginger-Garlic Paste |
| 1/4 cup Hung Curd or Thick Curd |
| 1/2 teaspoon Tandoori Masala Powder, optional |
| 1/2 tablespoon Cumin-Coriander Powder |
| 1 teaspoon Red Chili Powder |
| 1/2 teaspoon Kasuri Methi (dried fenugreek leaves) |
| 1/2 teaspoon Chat Masala Powder |
| 1 teaspoon Lemon Juice |
| 2 tablespoons Oil |
| Salt to taste |
| For Gravy: |
| 1 Black Cardamom |
| 1 tablespoon Whole Dry Coriander Seeds |
| 1-inch long little piece of Cinnamon |
| 1 Dry Red Kashmiri Chili |
| 8-10 Cashew-nuts |
| 2 huge Onion, finely chopped |
| 2 little Tomatoes, finely chopped |
| 1/2 teaspoon Red Chili Powder |
| 1/4 teaspoon Turmeric Powder |
| 1/2 teaspoon Garam Masala Powder |
| 1/2 teaspoon smashed Kasuri Methi (dry fenugreek leaves) |
| A squeeze of Red Food Color, optional |
| 1/4 cup Fresh Cream |
| 1½ tablespoons Oil or Butter |
| Salt to taste |
| 1 cup Water |
| 2 tablespoon finely chopped Coriander Leaves, for garnishing |
Directions:
How to make Paneer Tikka?
1. To begin with, plan marinade for tikka. Beat hung curd (Chakka Dahi – thick curd arranged by firmly tying new curd in a muslin cloth and cleared out hanging for one to two hours) in a bowl until smooth. Include ginger-garlic paste, tandoori masala powder, cumin-coriander powder, ruddy chili powder, kasuri methi, chat masala powder, lemon juice, and salt, and blend well to plan the marinade.
2. Include paneer cubes in the arranged marinade and blend delicately to coat each cube equitably. Cover it with a plate or plastic wrap and let them marinate at the slightest for an hour. You can too marinate them for 4-5 hours to improve the flavor. If you need to marinate them for more than an hour at that point cover the bowl with a plastic wrap and keep them in the refrigerator.
3. Douse the wooden stick (or little toothpick) in water for 10 minutes and wipe it sometime recently utilizing. Put marinated paneer cubes on a wooden stick and oil them with oil. Presently paneer speared tikka needs to be cooked. You can cook it in two ways based on what kind of hardware you have.
4. Bearings for Cooking on Gas: Warm oil in a non-stick tawa or griddle, put sticks over it, and shallow sear them over medium fire. Turn the side of the stick 3-4 times until all sides are cooked appropriately and have a brown color.
5. To allow a small burnt impact, hold the stick with a tong and put it over the gas fire for 30 seconds. Exchange them to a plate and keep them aside.
6. Bearings for Cooking on Grill: Grill speared tikkas on grill for around 6-8 minutes or until light brown on all sides. You can moreover grill them in a preheated oven until the edges of the paneer begin to turn brown. Make beyond any doubt that you do not overcook them.
How to make Gravy for Paneer Tikka Masala?
1. Warm butter or oil in a dish or kadai over medium fire. Include black cardamom, dry coriander seeds, cinnamon, dry ruddy Kashmiri chilli, cashew-nuts, and sauté for a diminutive. Include finely chopped onion and sauté over medium fire until onion turns light brown.
2. Include chopped tomatoes and salt and blend well.
3. Cook until tomatoes turn soft for around 3-4 minutes. Blend in between sometimes. Include ruddy chili powder, turmeric powder, and garam masala powder, blend well, and cook for a diminutive. Turn off the fire, exchange the blend to a plate, and let it cool for 4-5 minutes.
4. Exchange the cooled blend into the processor bump of a blender processor. Include 1/2 cup water and crush it into to smooth puree.
5. Exchange puree to the same pan. Include 1/2 cup water, blend, and bring it to a bubble over medium fire. When the blend begins bubbling, include pulverized kasuri methi and a squeeze of ruddy nourishment color. Mix and cook for a minute.
6. Include arranged paneer tikkas.
7. Cook until gravy turns thick over moo fire, it will take around 3-4 minutes. Include new cream and blend well.
8. Turn off the fire and exchange the arranged curry to a serving bowl. Embellish it with coriander leaves and serve hot.
Tips and Variations:
- Use tofu if paneer is not available.
- If you need to utilize solidified paneer cubes, defrost them sometime recently skewering.
- It is prescribed to take after the grill strategy as it tastes like burnt charcoal. If you make it on a stove or griddle, hold the stick with a tong and put it over the gas fire for 30 seconds to get the burnt (smoky) taste.
- You can include vegetables like potato, capsicum, mushroom, etc., and paneer. The grilled vegetables allow it an additional enticing taste and flavor.
- To get ready 1/2 cup hung curd, hang 1 cup curd (tie curd in muslin cloth, hang it and keep a bowl underneath it to collect the dribbling water) or put it over the fine filter to dispose of the overabundance water.
Taste: Soft paneer cubes in a hot gravy. The burnt taste of marinated paneer gives it a pleasing flavor.
Serving Ideas: Since this curry has gravy, serve it with Indian bread like naan, paratha, tandoori roti, or steamed rice. Sprinkle chaat masala powder and lemon juice over dry paneer tikkas and serve it as a starter, appetizer, or snack at parties.