Paneer tikka masala

Paneer Tikka Masala

Paneer tikka masala is an amazing mouthwatering dish, and a wonderful dish for any kind of formal dinner or occasion. Paneer tikka masala is a vegetarian alternative to chicken tikka masala, it is a similar but even better, high in protein dish.

Paneer tikka masala cooked in reddish orange thick spicy gravy which not only appealing to look at but very tempting to eat. Here is a spicy, tempting recipe of Paneer tikka masala. In this recipe first chunks of paneer marinated in yogurt and spices and then grilled, and then cooked in the spicy rich gravy which is made with cashews, tomatoes, onion and aromatic spices, and to enhance the flavor kasoori methi (fenugreek leaves) added to the sauce.
Grilling or roasting the chunks of paneer inhence the flavor of the dish.

Traditionally paneer is grilled in tandoor but paneer tikka is very versatile, it can be grilled on gas grill, baked in oven or even pan fried. Paneer tikka can be served without the gravy as a snack or could use as a filling for a Kati kebab.

The gravy gets its red, orange color from red food dye. We are not that big on food dyes here, so we’ve skipped it, but if you must have your curry looks orange red then feel free to add a bit of red food dye or add sufficient amount of Kashmiri chili powder which is not hot but it will give the color.

Ingredients for paneer marinade:

1     Block of paneer (1 pound)
2    Tablespoons Besan (gram flour)
½    Tablespoon minced garlic
½    Tablespoon of grated ginger
2     Teaspoon lemon juice
1     Cup plain yogurt  (Thick hung yogurt or Greek style preferred)
1     Teaspoon red chili powder or to your taste
½   Teaspoon garam masala or to your taste
2     Teaspoon crushed kasuri methi  (dry fenugreek leaves)
1 Teaspoon salt or to your taste
½   Teaspoon turmeric powder
2 Tablespoons melted butter or ghee
Few drops of red color (optional)

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Paneer Bar

Besan (Gram flour)

Ginger- Grated

Garam Masala

Salt

Yogurt

Lemon Juice

Kasoori Methi

Melted Butter

Minced Garlic

Red Chili Powder

Tumeric Powder

Ingredients for gravy:

3 Medium onions
1     Tablespoon minced garlic
2    Medium ripe tomatoes- chopped
1    Tablespoon chopped fresh ginger
2     Medium green chilies - chopped (or to your taste)
4    Tablespoon plain yogurt
2    Teaspoon coriander powder
½    Teaspoon red chili powder
½    Teaspoon turmeric powder
½    Teaspoon garam masala
2     Teaspoons dried kasoori methi (dried fenugreek leaves)
1     Teaspoon Sugar (optional)
2     Tablespoons grated paneer (optional)
15   Raw cashew nuts (optional)
3     Tablespoons of vegetable oil
  Salt to taste

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Onions, Garlic, Ginger, Green chilies & Coriander leaves

Coriander powder

Yogurt

Raw Cashews

Salt

Butter

Red chili powder

Garam Masala

Grated Paneer

Oil

Cream

Turmeric Powder

Kasoori Methi

Sugar

Coriander leaves

Directions for marinade:

1. Before slicing the Paneer soak in hot water for 5 minutes, that will make Paneer
soft and easy to slice.

Soak Paneer in hot water

2. Cut the paneer into 1” wide and ½” thick cubes or the preferred size and place
them in a bowl.

Slice Paneer in cubes

Paneer cubes

3. In a bowl, add yogurt, grated ginger, minced garlic, salt, red chili powder, turmeric powder, garam masala, kasoori methi, lemon juice, melted butter or ghee and Besan and mix them together and make a smooth mixture.

Add all the marinade ingredients in yogurt

Mix marinade well

4. Add paneer cubes in the marinade and mix well so that they have a good coating of marinade. Cover the bowl and place them in refrigerator to marinate for 2 to 3 hours.

Add paneer cubes in the marinade

Mix paneer cubes in the marinade

Cover the bowl and marinate

Directions for baking the paneer tikkas:

Traditionally Paneer tikkas are grilled in tandoor but most of us do not have tandoor, instead you can grill them outdoor on the barbecue grill to give the smoky flavor or you can bake them in oven or shallow fry them in a frying pan, either way they taste delicious. (See the recipe of paneer tikka)

1. On medium heat add 2 tablespoon of oil in a wide nonstick frying pan or use
regular tawa and add more oil while shallow frying to prevent it from
sticking.

2. Spread the paneer pieces in a single layer in the pan and sauté 1 to 2 minutes
each side.

3. Once paneer become golden brown from both sides take the Paneer pieces out and place them in a plate over paper towel so that extra oil is absorbed. Once all the paneer sautéed keep them aside. You could also grill the Paneer on Grill or in the Oven. (Sauté paneer in batches few pieces at a time)

In a Pan heat oil

Spread Paneer in the pan

Paneer is sauteed

Place Paneer over paper towel

Directions to prepare gravy:

1. Chop onions, ginger, garlic and green chilies.

Chopped Onions

Chopped green chilies

Sliced Garlic

Chopped Ginger

2. Heat butter or 2 tablespoon of oil in a frying pan on medium heat.

3. Chop onions, ginger, garlic and green chilies.

Add oil in a pan and heat

Add chopped onion

4. Add chopped garlic chopped green chilies and chopped ginger and cashew nuts
and sauté them for 6 to 7 minutes or until onions is translucent but not brown.

Add chopped Ginger, chopped green chilies, sliced Garlic & Cashews

Sauté onions and other ingredients

5. Add coriander powder and fry for few seconds. Turn the stove off and allow onions to cool down.

Onion and other ingredients sautéed

Add coriander powder

Mic Coriander powder well

Onion and other ingredients are sautéed

6. Transfer the sautéed onion mix into a blender and grind it to a paste. Add little water at a time to lubricate the onions for grinding.

In the Blender add all sautéed onion & other ingredients & grind

Onion and other ingredients are grinded

7. In the same blender add chopped tomatoes and puree.

Add chopped tomatoes in blender

Grind Tomatoes

8. In the same pan onions were fried heat 4 tablespoons of butter or oil.

9. Transfer the onion paste in the pan and mix with butter and let it cook.

In a pan add butter and heat

Transfer the onion paste in the pan

10. Cover the pan because onion masala splatter while cooking. Cook for few
minutes.

11. Pour grinded Tomato puree into onion paste and mix it well.

Cover the pan & let the onion paste cook

Pour Tomato puree into the Onion paste

Tomato puree in the onion paste

Mix Tomato puree with onion paste

12.Add Yogurt and mix it well.

Add Yogurt

Mix Yogurt with onion paste

13. Add chili powder and turmeric powder and mix it well.

Add red chili powder and Turmeric powder

Mix Red chili powder and Turmeric powder well

14 .With the yogurt and tomato sauce masala become watery, turn the heat to
medium high so that water dries up quickly while frequently stirring so that
masala does not burn.

15.The onion masala might splatter while cooking, cover the pan with the lid and
let it cook. Turn the heat to medium low.

Cover the pan & cook onion masala

Onion masala splatter a lot

16. In about 20 to 25 minutes all the water will evaporate and you will start
seeing the oil that means Onion masala is done.

17. Add 2 cups of water mix with masala and cook for 10 to 12 minutes.

Onion Masala is ready

Add water and mix with onion masala

Mix water in gravy & cook

Gravy is ready

Mix water in gravy & cook

Gravy is ready

18. Add salt and mix.

19. Add Garam masala and mix.

Add salt and mix

Add Garam Masala and mix

20. Add sugar and mix.

21. Take the dry kasoori Methi leaves (fenugreek leaves) and crush in between
your both palms and add to gravy and mix and cook for few minutes.

Add sugar and mix

Take some Kasoori Methi

Add Kasoori Methi in gravy

Mix Kasoori Methi with gravy

22. Gravy is ready, add sautéed paneer pieces in the gravy.

Gravy is ready

Add sautéed paneer in gravy

23 With a spoon pour gravy over Paneer.

24. Cover the pan and cook for another 5 to 7 minutes. or until you the desired desired consistency of gravy.

25. If gravy seems to be thick then add some water as paneer observe some water
and cook, until you have the desired consistency of gravy.

26. Turn the stove off.

Pour gravy over Paneer

Cover the pan & let Paneer cook

27. If you like Just before serving add ½ cup of whipping cream and mix and bring to boil and turn the stove off.

28.Transfer the paneer into the serving bowl and garnish with crumbled paneer and Chopped coriander leaves.

Paneer Tikka masala is ready

Add cream and mix

Paneer Tikka Masala

Tips:

Paneer tikka is very versatile and it can be grilled, broiled, pan fried or even grilled on gas stove flame. Below I have shown different ways to how to bake paneer

Paneer cubes baked on Grill

Place Paneer Cubes on the grill

Paneer cubes are cooked

Paneer Cubes baked on Gas stove flame

Hold Paneer skewers over Gas stove flame

Paneer cubes are cooked

Paneer cubes baked in the oven:

Grease a tray & spread the paneer in the tray and place it in the oven & bake

Bake the paneer from both side -Paneer is baked

Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.

Thank you

Geeta Seth

Other recipes:

Paneer tikka                                         Kadhi paneer

Paneer curry                                        Muttar paneer (paneer with green peas)

Shahi paneer                                      Palak paneer (spinach with paneer)

Paneer frankie (wrap)                       Crumbled paneer curry