Paneer Tikka Masala

Paneer is a fresh cheese common in South Asian cuisine. In northern parts of the Indian subcontinent, it is generally called Chhana. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. It is also commonly known as Indian Cottage Cheese. Dating back to ancient India, paneer remains the most common type of cheese used in traditional South Asian cuisines. The use of paneer is more common in Nepal, India, Pakistan, and Bangladesh due to the prominence of milk in their cuisine.

Paneer tikka is a dish made from chunks of paneer or paneer cubes marinated with spices and then grilled in a tandoor. It is a vegetarian alternative to chicken tikka and other meat dishes. It is a very popular dish that is widely available in India. When paneer tikka is served with a gravy, it is called paneer tikka masala. The recipe is simple but takes time for preparation. For all those who are wondering how to prepare this dish at him with out a tandoor, there is always an alternative. Generally, the marinated paneer & vegetable cubes are skewed & grilled in a tandoor. However, the alternative for this to prepare at home without tandoor is simply to roast them on a pan or tawa.


Cooking Time:  30 mins                                                                             Servings: 6
Preparation Time:  45 mins                                                                       Category:  Main Course - Veg

 

Paneer Tikka Masala

Ingredients:
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For the Tikkas
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Paneer - 500 gms
Bell Pepper - 1 each (Red, Yellow & Green)
Yogurt - 2 Tbsps
Red Chilli Powder - 2 tsps
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
Jeera powder - 1 tsp
Garam Masala Powder - 1 tsp
Salt - to taste
Ginger & garlic paste - 1 1/2 tsps
Red cooking color - a pinch
Cooking/Olive oil - 1 Tbsp

For the Gravy
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Onions - 2
Tomato puree - 1 Tbsp
Kaju paste - 1/2 cup
Cream - 2 Tbsp
Green chillies sliced - 5
Saunf powder - 1 tsp
Kasuri Methi (crushed) - 1/2 cup
Ghee/Butter/Cooking/Olive oil - 2 Tbsp
Salt - to taste
Cinnamon sticks (small) - 4
Cardamom - 4
Cloves - 4/6
Coriander Leaves - 1/2 cup

 
Preparation Method:
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• Blend onions into a thick paste and keep it aside.
• Slice the paneer into small square cubes or rectangular pieces. Cut the bell peppers too in the same shape.
• In a bowl, place these paneer & bell pepper cubes. Add turmeric, red chilli, coriander, garam masala, jeera powders, ginger garlic paste, salt, red color & yogurt.
• Mix them well so that all the spices are coated very well to the paneer & bell pepper cubes. All olive oil, mix well and let this marinade for 1 hour.
• Heat a pan and add 2 tsps of oil. Spread it along nicely and then add the marinated cubes. Roast them all well on both sides and keep aside.
• For the gravy, heat oil in a vessel and add all dry garam masala ingredients (i.e Cinnamon, cardamom & cloves). Saute them for couple of minutes.
• Add onion paste and cook for 2 mins. Then add tomato puree, green chillies and cook for another 5 mins.
• Now add kaju paste, kasuri methi, salt and saunf powder. Mix well & cook for another 10 mins until the gravy oozes out the oil.
• Keep stirring in regular intervals to avoid kaju paste stick to the vessel.
• Add a cup of water and let it simmer for 5 mins. Then, add the cooked tikkas to this gravy, mix and simmer for another couple of minutes.
• Turn of the stove and take this dish into a serving vessel. Garnish with freshly chopped coriander or curry leaves.
• Serve hot with Rotis, Naans, Chapathis, Bagara rice or Jeera rice. This dish goes particularly well with rotis & naans.