Paneer Tikka Masala Recipe
Paneer Tikka Masala is a tantalizing and flavoursome dish that holds a special place in the hearts of Indian cuisine enthusiasts. The dish originates from the popular Punjabi cuisine, where succulent cubes of paneer are marinated in a spiced yogurt mixture, grilled to perfection, and then simmered in a rich and aromatic tomato-based gravy. The smoky and charred flavors of the paneer, coupled with the vibrant and tangy masala, create a harmonious blend that is truly a treat for the senses. Paneer Tikka Masala is a delightful dish that beautifully showcases the fusion of flavors, making it a favorite choice for special occasions or as a star attraction during gatherings. Let's dive into the recipe to create this mouthwatering culinary masterpiece!
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For Paneer Tikka:
- 250 grams paneer, cut into cubes
- 1/2 cup thick yogurt
- 1 tablespoon ginger-garlic paste
- 1 capsicum
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1 tablespoon oil for grilling
For Tomato Gravy:
- 2 tablespoons oil
- 1 large onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 2 large tomatoes, pureed
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- 1/4 cup heavy cream
- Fresh coriander leaves for garnishing
1. In a bowl, combine thick yogurt, ginger-garlic paste, lemon juice, Kashmiri red chili powder, garam masala powder, cumin powder, turmeric powder, and salt. Mix well to make the marinade.
2. Add the paneer cubes to the marinade and gently coat them with the mixture. Allow the paneer to marinate for at least 30 minutes or refrigerate for a few hours to enhance the flavors.
3. Preheat the grill or grill pan over medium-high heat. Grease the grill grates with oil to prevent sticking. Grill the marinated paneer cubes until they develop a golden brown char on the outside. Turn the cubes to grill all sides evenly. Once grilled, remove them from the heat and set aside.
4. In a separate pan, heat oil over medium heat. Add the chopped onion and sauté until it turns golden brown.
5. Add ginger-garlic paste to the pan and cook for another minute until the raw smell disappears.
6. Add the tomato puree and cook for a few minutes until the oil starts to separate from the mixture.
7. Add Kashmiri red chili powder, cumin powder, coriander powder, turmeric powder, garam masala powder, and salt. Mix well and cook for a couple of minutes to allow the spices to bloom.
8. Reduce the heat to low and add the grilled paneer cubes to the pan. Gently mix them with the tomato gravy, ensuring that each paneer cube is coated.
9. Pour in the heavy cream and give it a stir. Simmer the paneer tikka masala for a few minutes to allow the flavors to meld together.
10. Remove from heat and garnish with fresh coriander leaves.
11. Serve the Paneer Tikka Masala hot with naan, roti, or steamed basmati rice.
1. Marinating Paneer: Allow the paneer to marinate for at least 30 minutes or refrigerate it for a few hours to enhance the flavors and tenderize the paneer.
2. Grilling Paneer: Grease the grill grates with oil to prevent sticking. Grill the paneer cubes until they develop a golden brown char on the outside for that smoky flavor.
3. Creamy Tomato Gravy: Simmer the paneer cubes in the tomato gravy for a few minutes to allow them to absorb the flavors and become tender.
4. Adjusting Spice Levels: Customize the spice levels by adjusting the amount of red chili powder according to your preference. You can also add a touch of green chili for extra heat.
5. Serving Suggestions: Serve Paneer Tikka Masala hot with naan, roti, or steamed basmati rice. Accompany it with mint chutney and a side of salad for a complete meal.
Enjoy the delightful journey of preparing this mouthwatering Paneer Tikka Masala, infused with the flavors of spiced yogurt, grilled paneer, and a rich tomato gravy.
Please, Like, share and comment!
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Ingredients:
For Paneer Tikka:
- 250 grams paneer, cut into cubes
- 1/2 cup thick yogurt
- 1 tablespoon ginger-garlic paste
- 1 capsicum
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1 tablespoon oil for grilling
For Tomato Gravy:
- 2 tablespoons oil
- 1 large onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 2 large tomatoes, pureed
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- 1/4 cup heavy cream
- Fresh coriander leaves for garnishing
Instructions:
1. In a bowl, combine thick yogurt, ginger-garlic paste, lemon juice, Kashmiri red chili powder, garam masala powder, cumin powder, turmeric powder, and salt. Mix well to make the marinade.
2. Add the paneer cubes to the marinade and gently coat them with the mixture. Allow the paneer to marinate for at least 30 minutes or refrigerate for a few hours to enhance the flavors.
3. Preheat the grill or grill pan over medium-high heat. Grease the grill grates with oil to prevent sticking. Grill the marinated paneer cubes until they develop a golden brown char on the outside. Turn the cubes to grill all sides evenly. Once grilled, remove them from the heat and set aside.
4. In a separate pan, heat oil over medium heat. Add the chopped onion and sauté until it turns golden brown.
5. Add ginger-garlic paste to the pan and cook for another minute until the raw smell disappears.
6. Add the tomato puree and cook for a few minutes until the oil starts to separate from the mixture.
7. Add Kashmiri red chili powder, cumin powder, coriander powder, turmeric powder, garam masala powder, and salt. Mix well and cook for a couple of minutes to allow the spices to bloom.
8. Reduce the heat to low and add the grilled paneer cubes to the pan. Gently mix them with the tomato gravy, ensuring that each paneer cube is coated.
9. Pour in the heavy cream and give it a stir. Simmer the paneer tikka masala for a few minutes to allow the flavors to meld together.
10. Remove from heat and garnish with fresh coriander leaves.
11. Serve the Paneer Tikka Masala hot with naan, roti, or steamed basmati rice.
Special Tips for Paneer Tikka Masala:
1. Marinating Paneer: Allow the paneer to marinate for at least 30 minutes or refrigerate it for a few hours to enhance the flavors and tenderize the paneer.
2. Grilling Paneer: Grease the grill grates with oil to prevent sticking. Grill the paneer cubes until they develop a golden brown char on the outside for that smoky flavor.
3. Creamy Tomato Gravy: Simmer the paneer cubes in the tomato gravy for a few minutes to allow them to absorb the flavors and become tender.
4. Adjusting Spice Levels: Customize the spice levels by adjusting the amount of red chili powder according to your preference. You can also add a touch of green chili for extra heat.
5. Serving Suggestions: Serve Paneer Tikka Masala hot with naan, roti, or steamed basmati rice. Accompany it with mint chutney and a side of salad for a complete meal.
Enjoy the delightful journey of preparing this mouthwatering Paneer Tikka Masala, infused with the flavors of spiced yogurt, grilled paneer, and a rich tomato gravy.
Please, Like, share and comment!
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