Name: Tandoori Paneer Tikka Masala Recipe
Total time: 70 min
Yield: 4
Cuisine: Punjabi

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Tasted Gir Kesar? The GI-Tagged Mango From Gujarat

Touch It, Clean It: Why High-Touch Kitchen Areas Need Attention

Ramadan 2023: Essential Tips To Avoid Wasting Food

Be A Smart Cookie: Don't Settle For Store-Bought Cookies

Kitchen Tips To Clean Your Wooden Spatulas And Spoons

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Baked tandoori-style, these indian tikka masala kebabs with paneer, peppers, and onion are coated in a fenugreek and lime cashew sauce. 

How to make Tandoori Paneer Tikka Masala Recipe

Susmitha

Crawler

Punjabi

<p>Baked tandoori-style, these indian tikka masala kebabs with paneer, peppers, and onion are coated in a fenugreek and lime cashew sauce. </p>

Cloves garlic, chopped

Fresh ginger root, chopped

Plain yogurt

Mustard oil

Lime, juiced

Dried fenugreek leaves

Garam Masala

Cayenne pepper, or to taste

Paneer, cut into 1-inch cubes

Green bell pepper, cut in -s

Red bell pepper, cut in -s

0.5 large onion, cut into -s

Cashews

Olive oil

Cumin seeds

Onion, finely chopped

Large tomatoes, finely chopped

Ground coriander

Ground turmeric

Soak 8 to 10 wooden skewers in water while you prepare the kebabs.

step 1

Process garlic and ginger in a food processor until a smooth paste forms.

step 2

Combine yogurt, mustard oil, lime juice of 1/2 lime, 1 1/2 teaspoons fenugreek leaves, 1 teaspoon garam masala, 1/2 teaspoon cayenne, and 1/2 of the ginger-garlic paste in a bowl. Whisk until smooth. Add paneer, green bell pepper, red bell pepper, and onion. Stir until coated.

step 3

Preheat the oven to 400 degrees f (200 degrees c).

step 4

Thread the coated paneer, peppers, and onion onto the soaked skewers. Place kebabs in a baking dish.

step 5

Bake in the preheated oven until kebabs are golden brown, 25 to 30 minutes.

step 6

Soak cashews in a bowl of hot water for 10 minutes; blend as finely or coarsely as desired.

step 7

Heat olive oil in a large saucepan over medium-high heat. Add cumin seeds; cook until sputtering, about 1 minute. Add remaining onion; cook and stir until translucent, about 5 minutes. Add the remaining ginger-garlic paste, 1 tablespoon fenugreek leaves, and 1/2 teaspoon garam masala. Cook and stir until flavors blend, about 2 minutes. Stir in tomatoes; cover and cook until tomatoes break down, about 5 minutes.

step 8

Stir the ground cashews into the saucepan with the tomato mixture. Add juice of 1/2 lime, coriander, 1 teaspoon cayenne, turmeric, and salt. Let simmer until sauce is thickened, adding some water if sauce gets too dry and sticks to the pan, about 5 minutes more. Add the baked kebabs to the sauce. Stir to coat evenly.

step 9

All Recipes