PANEER MASALA TIKKA

Paneer Masala Tikka - Learning one of the most popular paneer recipes in a restaurant style could be your best experience if you are a professional cooking expert. The paneer gravy pairs great with Nan or chapati, butter naan, kulcha or jeera rice or plain biryani (biryani rice). I truly treasure some of the restaurant style paneer recipes that I have been making for years. Paneer butter masala and this paneer tikka masala recipe have always been on top at my home.




To prepare a real Delightful Paneer Tikka Masala could be a pleasurable experience for you. Over the period there have been evolved lots of methods to prepare certain dishes in any cultures. The Indian culture is pretty much influenced by some ancestral rituals and customs. Nevertheless, most Hindus and Sikhs still remain vegetarian even today. Paneer Tikka Masala is one of the most famous recipes in the list of Indian Menu.

Let's Prepare

Marination 

• 250gm fresh paneer
• A small cup onion cubed layers separated
• A small cup capsicum or bell peppers (green/red)

• A small cup of hung curd/yogurt 
• One TSP ginger garlic paste 
• 3/4 TSP red chilli powder
• 3/4 garam masala or tandoori masala
• 1/8 TSP turmeric 
• Salt according to your taste
• 1 TSP veg oil
• 1/4 TSP Kasuri methi or dried fenugreek leaves 

To puree 

• 12 to 15 cashew nuts or 2 TSP cashew paste
• 2 tomatoes chopped
• 2 small onion chopped

Gravy Ingredients

• 1 small cup bay leaf
• 2 green cardamoms 
• 1 TSP ginger garlic paste
• 1 TSP red chilli powder
• 1 TSP garam masala 
• 1/4 Kasuri methi
• 3 to 4 TSP of cream (you can use cashew milk or almond milk for healthier)
• A small bunch of coriander

Now let's do the cooking

1. At first, marinate the paneer and veggies with ingredients mentioned above and shown below. 

          

2. To make a smooth puree, blend chopped tomatoes, cashew, and onions, and set this aside.

    

3. Heat a TSP oil or butter in a wide pan on high flame, drop the paneer and wait until it gets dry and turned into golden. Over flaming can make it harder and rubbery. Use the same pan, place over the veggies on the pan and flip to the other side till the marinade sticks to the veggies and it could look like partially charred.


5. Take an another pan, heat oil about 4 TSP, add bay leaf and cardamom, just in few seconds add ginger garlic paste and fry until the raw smells go off. Add onion-tomato puree and cook until the mixtures leave the oil up. Add garam masala, chilli powder and salt. let it be for few minutes.


6. Add a cup of water, let it be cooked for 4 to 5 minutes on a medium flame. Add Kasuri methi and let it remain for a couple of minutes. now pour the cream according to your choice. Add coriander leafs. Turn off your stove and now PANEER TIKKA MASALA is ready to eat.




Nutrition Information

Calories: 500, Fat: 39g, Saturated Fat: 22g, Carbohydrates: 22g, Sugar: 8g, Sodium: 320mg, Fiber: 6g, Protein: 22g, Cholesterol: 88mg


By
EDGE