This recipe for paneer made in the style of a restaurant is perfect if you're a vegetarian who enjoys overindulging on it! With a tangy and spicy gravy, this Paneer Tikka Masala recipe has a delicious flavour. This paneer tikka masala recipe comes together quickly and uses items that are commonly found in kitchen cabinets. This paneer tikka recipe is a simple and delectable beginning that both children and adults will enjoy. This paneer tikka recipe's amount of heat can be changed to suit your tastes. Although naan or butter rotis are recommended, you can also eat it with plain rotis when making it at home. It is advised to marinate the paneer well in advance in order to produce this flavourful paneer recipe. The marinade of paneer will increase the flavour of the meal. However, this Paneer Tikka Masala recipe is made in a microwave or OTG rather than the traditional grilling and pan-frying of the paneer. This also cuts down on the amount of time needed to prepare the mouthwatering dish. So, if you want to wow your dear ones with your culinary skills, try this tantalising treat and enjoy!
Paneer Tikka Masala | Unsplash
- 250 gm paneer
- salt as required
- 1 inch ginger
- 1 teaspoon cashews
- 1 tablespoon gram flour (besan)
- 1/2 cup yoghurt (curd)
- 1 teaspoon poppy seeds
- 6 peppercorns
- 1 drop edible food colour
- 1/2 cup chopped onion
- 6 pieces garlic
- 1 cup tomato puree
- 4 tablespoon refined oil
- 1 tablespoon cumin seeds
- 6 red chilli
- For Marination
- 1/2 teaspoon ginger paste
- 1 teaspoon lime juice
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garlic paste
- 1/2 teaspoon chaat masala
For Garnishing
- 1/2 cup chopped coriander leaves
- 1/4 cup fresh cream
Instructions to make Paneer Masala Tikka:
- The first step in making this fantastic paneer recipe is to make the Paneer Tikka, and to do that, you need to make a marination combination
- Mix the salt, chat masala, lime juice, cumin powder, ginger paste, and garlic paste first
- After it has rested for a moment, mix it with the cubed paneer pieces and set them aside to marinade for about 30 minutes
- Then, skewer the marinated paneer pieces and bake them for 10 minutes at 200 degrees Celsius
- The paneer tikka is prepared; set it aside in a basin
- Now that the oil is hot, sauté the onion in it for a few minutes, until it turns golden and transparent
- When the onions are finished cooking, set them aside to cool
- Now put fried onions, garlic, ginger, cashew nuts, poppy seeds, dry red chilies, and peppercorns in the grinder and process until a thick, smooth paste forms
- Take a skillet and preheat it on a low to medium flame
- Heat 4 tablespoons of oil in the pan, then stir-fry the finely ground mixture in the oil till it turns golden
- Add the gram flour after that
- After one minute of roasting, add the curd and simmer it for around five minutes
- Now stir in the tomato puree and boil it until it has dried up
- 3 cups of hot water and a dash of red edible food colouring should then be added
- They should all be combined, then the gravy should cook for 2-4 minutes
- Add the cooked paneer tikka with the gravy and simmer it until it reaches the desired thickness
- Turn off the burner once your paneer dish is finished cooking
- Pour this delectable meal into a sizable serving bowl, then top with cream and coriander leaves. And pair this decadent, creamy dish with steaming rice or Indian bread of your choice.
