Paneer Tikka Masala

Paneer Tikka Masala, a famous vegetarian gravy served for Roti/Chapati in Restaurants. This goes well even with Pulao and Fried Rice varieties. Crispy and tasty Paneer Tikkas in spicy masala gravy gives a wonderful aroma and a perfect delight for our taste buds!!!

Paneer Tikka Masala
Paneer Tikka Masala

Preparation Time30 mins
Cooking Time 30 mins
Servingsfor 4 persons

Paneer Tikka Masala
Paneer Tikka Masala

Ingredients For Paneer Tikka:

Paneer Cubes100g
Green Chilli1
Ginger1/2 inch Piece
Green Capsicum1
Thick Curd (Yogurt)2 Tablespoon
Red Chilli Powder1/2 teaspoon
Garam Masala1/2 teaspoon
Gram Flour (Besan Flour)1 teaspoon
All Purpose Flour1 Teaspoon
SaltTo Taste
Cooking Oil / Butter1 tablespoon

Ingredients For Gravy:
Onion1 big size
Ginger-Garlic Paste1 tablespoon
Turmeric Powder1/4 teaspoon
Cumin Powder1 Teaspoon
Red Chilli Powder1 teaspoon
Coriander Powder1 teaspoon
Kasoori Methi1 tablespoon
Fresh Cream1 tablespoon
SaltTo Taste
Cooking Oil1 tablespoon
Cumin seeds1 teaspoon
Coriander Leaves1 tablespoon

Paneer Tikka Masala
Paneer Tikka Masala

Method For Paneer Tikka:
  1. Grind the green chilli, ginger to a fine paste. I have used the store bought Paneer Cubes. If you have Paneer bar, Cut it into bite size pieces. Also Chop the capsicum into medium sized cubes. In a bowl take thick curd and add gram flour, maida, salt, garam masala, red chilli powder and the ground green chilli-ginger paste. If your curd is not thick, Pour the curd in a clean thin cloth and tie the cloth and hang it for 10 minutes, the water in the curd would be drained and then we can use the thick curd in the cloth. 

  2. Put the Paneer and capsicum cubes in the curd mixture and coat them well. Marinate and Refrigerate the coated Paneer and capsicum for 30 minutes. After 30 minutes, remove the marinated paneer from fridge. Heat a pan with butter or cooking oil. Add coated paneer and capsicum pieces to the pan and shallow fry it. using a plastic fork or wooden spatula gently turn the paneer and capsicum pieces to fry them till the paneer cubes are golden brown color in all the sides. Fry the Paneer pieces in batches. Do not populate the pan with all Paneer and capsicum. Now the Paneer Tikkas are ready

Method for Gravy:
  1. Finely Chop the onions and tomatoes

  2. Grind the tomatoes in the mixer and take the puree aside. Heat a pan and add oil or butter. When the oil is hot, add cumin seeds and when the cumin seeds starts to sputter, add chopped onions along with a pinch of salt and saute them well

  3. Then add ginger-garlic paste and saute it for another 20 seconds. Then pour the tomato puree and add required salt. Also add turmeric powder, cumin powder, coriander powder and red chilli powder and mix well. Keep the flame low and allow the masala to cook completely. When the oil starts to ooze out of the mixture, this the masala is cooked well

  4. Add crushed kasoori methi and mix the masala well. Finally add cream and mix well. Add water to make it to a perfect gravy consistency

  5. Now our gravy is ready. When we are ready for serving, add the fried Paneer and Capsicum Tikkas which we have already made and then garnish with finely chopped coriander leaves
  6. Paneer Tikka Masala
    Paneer Tikka Masala

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