Paneer tikka masala recipe | dhaba style masaledar paneer tikka | paneer tikka masala restaurant style | punjabi paneer sabzi | paneer tikka gravy | with 48 amazing imagespaneer tikka masala is a luscious paneer sabzi which can never fail to please the diner. Learn how to make dhaba style masaledar paneer tikka. This, the all-time favourite paneer tikka, tastes awesome whether it is had plain or in a masaledar gravy as shown in this recipe. Cottage cheese transforms into a tongue-tickling treat when marinated in spice powders and cooked crisp along with other yummy ingredients like capsicum and onions in this punjabi paneer sabzi. A selection of whole spices and spice powders along with tomato pulp and cream give the gravy an intense flavour and lusciously creamy mouth-feel to this dhaba style masaledar paneer tikka, which complement the crispy and tasty paneer cubes. To make paneer tikka masala, combine the besan, curds, chaat masala, garam masala, ginger paste, garlic paste, chilli powder, oil and salt in a deep bowl and mix well using a whisk. Add the paneer, capsicum and onions and toss gently till they are evenly coated from all the sides. Thread paneer, capsicum and onion pieces on skewers and cook on a tava using oil till they turn golden brown from all sides. Next make the gravy. Heat the oil in a deep non-stick kadhai, add the cinnamon, cloves, garlic paste and ginger paste and saut on a medium flame for a few seconds. Add the onion paste and salt and saut on a medium flame for 2 to 3 minutes. Add the fresh tomato pulp, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add all the remaining ingredients, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Just before serving, re-heat the gravy and slide the paneer tikkas from the skewers into the gravy. Mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve paneer tikka gravy immediately. The paneer tikka masala restaurant style is a fantastic dish to enjoy with butter garlic naan. If you want to go slightly healthy, you can try whole wheat coriander and sesame seeds naan. Tips for paneer tikka masala. 1. Use fresh paneer only, for best results and perfect smooth texture. 2. You need to use thick curd for the marinade of paneer tikka. You can even opt for hung curd. That will coat the paneer pieces very well. 3. Please note the recipe makes use of fresh tomato pulp made by boiling and blending tomatoes and not readymade tomato puree. 4. We recommend using fresh cream and not homemade malai for this recipe. Fresh cream lends the perfect creaminess to the sabzi. Enjoy paneer tikka masala recipe | dhaba style masaledar paneer tikka | paneer tikka masala restaurant style | punjabi paneer sabzi | paneer tikka gravy | with step by step photos and video below.
