Paneer tikka masala Recipe

Name: Paneer Tikka Masala Recipe
Total time: 50 min
Yield: 4
Cuisine: Indian

Recipe By jatin dinanath

Paneer Tikka Masala is a restaurant-style gravy made using grilled Indian Cottage Cheese or Paneer, bell peppers and onions, cooked in a spicy rich tomato and onion based gravy.

0 Rating -

Rate

Vegdiet

50minstotal

50m.total

plan

Bookmark

ingredients serve

serve1

Add to Shopping List

Ingredients for Paneer tikka masala Recipe

100 grams Delhi Paneer made from Buffalo milk
As required ½ Yellow Bell Pepper or Capsicum
As required ½ Red Bell Pepper or Capsicum
As required ½ Green Bell Pepper or Capsicum
As required ½ Large Onion
1 tbsp thick curd
1/4 gram ½Dry roastedflour or Besan
1/2 tbsp Oil
As required ½ tsp turmeric powder
1/2 tsp Kashmiri red chilli powder
1/2 tsp dhaniya or coriander powder
1/4 tsp Roasted Jeera or Cumin Powder
As required ½ tsp chaat masala
As required ½ tsp Kala Namak or Rock Salt
1/4 tsp garam masala
1/4 tsp Kasuri methi
1/4 tsp ginger garlic paste
As required ¼ tsp crushed black pepper
As required Juice of ½ Lemon
As required salt to taste
1/2 nos Large Onions
0-1/4 nos Tomatoes
As required ½ tsp turmeric powder
1/2 tsp Kashmiri red chilli powder
1/4 tsp ginger garlic paste
1/4 tsp garam masala
1/4 tsp Honey
1/4 tsp Kasuri methi
As required ⅓ cup Full Cream Milk
1/2 tbsp Butter
3/4 tsp Oil
As required Left over marinade from Paneer Tikka
As required salt to taste
As required Fresh coriander leaves for garnishing

Directions: Paneer Tikka Masala Recipe

STEP 1.Let's begin with the preparation of Paneer Tikka. Soak the paneer in hot water for 20 to 30 minutes. This will make the paneer soft and moist.
STEP 2.Dice the red, yellow and green bell peppers into perfect cubes.
STEP 3.Dice the onions into cubes and by separating the petals.
STEP 4.Once the paneer is soaked well in water, drain the water and dice it in large square chunks. Make sure to keep the paneer thick and slightly big pieces as it tastes best this way in tikka and the gravy.
STEP 5.For making the marinade, take a large bowl and 4 tablespoons of thick curd or hung curd. Add all the dry spices mentioned in the Paneer Tikka Ingredient list. Mix well.
STEP 6.Now squeeze juice of half of a lemon, and add salt and pepper to taste.
STEP 7.First, add the paneer cubes to the marinade and coat well. The reason I am adding paneer first is because if we try to mix bell peppers and paneer together, paneer might break. Once the paneer is well coated, keep the paneer in a separate dish.
STEP 8.Next, add the diced bell peppers and onions to the marinade and mix well.
STEP 9.Now transfer the paneer and bell peppers together.
STEP 10.For adding smoke to the paneer, heat one small piece of coal over the flame directly till it is red hot.
STEP 11.Prepare a small aluminum foil cup and place it over the paneer. Now keep the heated coal over it and add 1 teaspoon of ghee. Cover with a lid immediately. Let the paneer smoke exactly for 1 minute. If the paneer is smoked for longer, it will be overpowered with smoky flavour.
STEP 12.Remove the lid. Let the paneer rest for 20 to 30 minutes.
STEP 13.Meanwhile, lets prepare the base for the gravy. Heat a kadai and add 2 tablespoons of oil. Add 2 chopped onions and add some salt and cook on medium flame till the onions are deep golden brown in colour.
STEP 14.Once the onions have turned brown, add 1 teaspoon of Ginger Garlic paste and mix. Add 4 to 5 chopped tomatoes and mix.
STEP 15.Cover with lid and let it cook for 7 to 8 minutes or till the tomatoes are soft. Let the onion and tomato mix cool completely.
STEP 16.Now blend this mix to a fine paste in a mixer grinder. The base for gravy is ready.
STEP 17.For grilling the paneer, use thick metal skewers which have square edges. Arrange the bell peppers, onion and paneer alternatively and pack tightly. Square edge skewers work best as the paneer won't rotate while grilling.
STEP 18.Grill the paneer over flame directly (one or two inches above flame) and keep rotating while grilling. Grill till there is some char on the edges.
STEP 19.Grill all the paneer skewers. Take the paneer out of the skewers carefully, by sliding the bell peppers. If you try to pull the paneer directly, it might break. Paneer tikka is ready.
STEP 20.To finish the gravy, heat 3 teaspoons of oil in a kadai and add 2 tablespoons of butter to it.
STEP 21.Keeping the flame low, add ½ teaspoon turmeric powder and 2 teaspoon Kashmiri Red Chilli powder. Mix well.
STEP 22.Now add the ground tomato and onion paste. Add ½ cup water and mix well. Bring to boil.
STEP 23.Add ½ cup water to the remaining marinade and add this to the gravy. Mix and cook till it comes to a gentle boil.
STEP 24.Next add crushed kasuri methi and a generous squeeze of honey.
STEP 25.To adjust the consistency, add ⅓ cup of full cream milk and bring to a gentle boil again.
STEP 26.Finally add 1 teaspoon garam masala and add all the grilled paneer and bell peppers. Mix and cook for 1 minute.
STEP 27.Garnish with fresh chopped coriander leaves. Paneer Tikka Masala is ready. Serve with Garlic Naan or bread of your choice.

Nutrition
value

234

calories per serving

17 g Fat6 g Protein14 g Carbs3 g FiberOther

Current Totals

Fat
17g
Protein
6g
Carbs
14g
Fiber
3g

MacroNutrients

Carbs
14g
Protein
6g
Fiber
3g

Fats

Fat
17g

Vitamins & Minerals

Calcium
177mg
Iron
2mg
Vitamin A
357mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
19mcg
Vitamin B12
0mcg
Vitamin C
6mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
38mg
Manganese
< 1mg
Phosphorus
127mg
Selenium
5mcg
Zinc
< 1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe available on Loading... community profile

Recipe By jatin dinanath