paneer tikka masala recipe with
step by step method. paneer tikka masala is favorite with many people across
India and its a popular punjabi dish.
this paneer tikka masala recipe is pretty rich and heavy. the
gravy is made with onions, tomato puree, yogurt and cream.
While making the gravy, one point which is essential is balance
in the flavors and taste. i suggest to use ripe, red and slightly
sweet tomatoes and fresh curd/yogurt. Avoid using tomatoes which are too tangy
or sour. The same rule applies with yogurt. Use fresh full fat yogurt and
not one which has become sour.
Paneer tikka masala is a lengthy dish so some prep work often
helps. You can marinate paneer the night before and keep in the
refrigerator. Minimum marination is of 1 hour.
the tikka recipe is very versatile and can be grilled, broiled
or even pan fried. i have shown both the grilled and pan
fried method in this post. If you prefer less hand work then grill the paneer
tikka in the oven. If you don’t have an oven, then heat some oil in a non
stick pan or tava/griddle and pan fry the paneer tikka cubes till golden.
paneer tikka masala goes best with naan,
paratha and even with tandoori rotis. however they also can be served with plain
rice and Jeera rice. so do try this restaurant style paneer tikka masala
recipe.
paneer tikka masala
PREP TIME
1
hour 30 mins
COOK TIME
30
mins
TOTAL TIME
2
hours
paneer tikka masala - marinated grilled paneer cubes in
onion-tomato yogurt based curry.
RECIPE TYPE: main
CUISINE: punjabi, north indian
SERVES: 4
INGREDIENTS
(measuring cup used, 1 cup = 250 ml)
for the paneer tikka:
·
250 to 300 grams paneer, cut into
cubes or squares
·
1 medium green/red/yellow bell
pepper, diced
·
1 medium onion, halved and the
layers removed
·
6 tbsp thick yogurt or hung
yogurt/curd
·
½ inch ginger + 2 small garlic,
crushed to a smooth paste in mortar-pestle, about ½ tsp ginger-garlic paste
·
1 tsp lime juice
·
½ tsp kashmiri red chili powder or
deghi mirch or red chili powder
·
½ tsp garam masala powder or
tandoori masala powder
·
¼ tsp turmeric powder
·
2 to 3 pinches of nutmeg powder or
grated nutmeg
·
a generous pinch of crushed saffron
or saffron powder (optional)
·
1 tbsp corn starch or besan/gram
flour
·
½ to tsp oil for brushing
·
½ tsp salt or as required
for the tikka
masala/gravy/sauce/curry:
·
2 medium onions or 1 large onion,
100 gms, peeled and halved
·
3 medium tomatoes, 200 gms
·
3 to 4 garlic cloves + ½ inch ginger
- crushed in a mortar-pestle to a paste. about 1 tsp ginger-garlic paste
·
2 to 2.5 tbsp fresh full fat curd or
yogurt- whisked well till smooth
·
1 tsp coriander powder
·
½ tsp cumin powder (optional)
·
½ tsp garam masala powder
·
½ tsp red chili powder or kashmiri
red chili powder or deghi mirch
·
¼ tsp turmeric powder
·
½ tsp crushed kasuri methi or dry
fenugreek leaves
·
½ cup water or add as required
·
3 to 4 tbsp low fat cream, 25% to
35% low fat (i used amul cream)
·
2 tbsp oil or 2 tbsp butter
·
½ to 1 tsp sugar (optional)
·
a few coriander leaves for
garnishing
·
salt as required
INSTRUCTIONS
Making the grilled paneer tikka:
1.
Whisk the hung curd/yogurt till
smooth in a large bowl. You can also use a really thick curd instead of hung
curd.
2.
Add all the ginger-garlic paste,
spice powders, corn starch or gram flour & salt. mix well.
3.
Add the paneer cubes, onions, bell
pepper.
4.
Gently mix again so that the
marination coats the paneer, onions and bell peppers evenly. Cover the bowl
& marinate for a minimum of 1 hour or overnight in the refrigerator.
Grilling method:
1.
Line a baking tray or pan with
aluminum foil. This method makes its easier to clean the pan later.
2.
Thread the paneer cubes on a bamboo
or metal skewers and place them on the prepared pan. Preheat the oven to 200
degrees celsius/390 degrees fahrenheit for at least 10 minutes before you grill
the tikkas. for a regular oven, keep both the top and bottom elements on and
keep the pan in the center rack. For a microwave oven use the convection mode
and preheat at 180 degrees Celsius/350 degrees fahrenheit.
3.
Brush about ½ tsp oil evenly on the
paneer and bell pepper cubes.
4.
Grill the paneer in an preheated
oven at 200 degrees C/390 degrees Fahrenheit for 15-25 minutes (depending on
the oven temperatures). i have a really slow oven, so it took 28 mins for the
paneer cubes to be grilled and browned at the edges. just keep an eye when the
paneer is getting grilled in the oven. For a microwave oven in the convection
mode, use 180 degrees celsius/350 degrees fahrenheit for grilling the tikka.
Pan frying method:
1.
Heat about ½ tbsp oil in a pan. Place
the threaded paneer tikka with the skewers on the pan.
2.
Gently rotate the skewers, when one
side is crisp and browned. keep on rotating till all the sides are browned. add
more oil if required, while frying. Keep the fried paneer tikka aside.
Preparing the tikka masala/gravy/sauce/curry:
1.
Boil water with a pinch of salt. Add
halved onions and tomatoes to the boiling water. cook for one or two minutes. Switch
off. Cover and keep aside for 15 to 20 minutes. you can also add cashews to the
hot water. Adding cashews gives a creamier consistency with a nice sweetness. Later
drain and chop the onions and tomatoes roughly. It’s not necessary to blanch,
but blanching reduces the cooking time later.
2.
Later chop the onions roughly and
make a smooth fine paste in a grinder or blender.
3.
Peel and roughly chop the tomatoes. Make
a smooth puree of the tomatoes in the grinder or blender. keep both the onion
& tomato puree aside.
4.
Whisk or beat the yogurt till smooth
and keep aside. there should be no lumps in the yogurt and it should be beaten
well.
5.
In the same pan, heat 2 tbsp oil and
then add the onion paste.
6.
Stir often and saute till the onions
paste turns golden.
7.
Add ginger garlic paste and saute
till the raw aroma of ginger-garlic goes away.
8.
Add the tomato puree. stir well and
saute till you see fat leaving sides of the masala.
9.
Now add all the dry spice powders -
turmeric, red chili powder, coriander powder and garam masala/tandoori masala.
10.
Stir well so that the spices are
incorporated in the masala paste evenly.
11.
Now remove the pan from the fire. Add
beaten fresh curd/yogurt. removing the pan from fire, won't allow the yogurt to
curdle. Use full fat and fresh curd.
12.
Stir well. add water and salt. stir
again.
13.
Simmer for 5 to 6 minutes or till
the gravy thicken and you see fat floating on the top. you can keep the
consistency from medium to slightly thick. the consistency can be altered by
adding more or less water.
14.
Add cream and kasuri methi (dry
fenugreek leaves). stir well and simmer on a low flame for a minute. Check the
taste and add more salt or cream if you prefer. You can also about ½ to 1 tsp
of sugar for a light sweet taste.
15.
Then add the paneer tikka along with
the veggies. stir again and switch off the flame.
16. Garnish with coriander leaves & serve paneer tikka
masala with some naan, rotis or jeera rice.
Also check:
vegetable pulao recipe
Also check:
vegetable pulao recipe