Paneer Tikka Masala | A Restaurant Style Recipe2015-09-08
- Prep Time : 30m
- Cook Time : 25m
- Ready In : 55m
What can be treasured more than the original homemade recipes with restaurant type taste and handed over from generations to generations? This is one of those secret recipes to cook super delicious paneer tikka masala. This dish do not need an introduction as it is the most popular Punjabi dish one can find in any North Indian restaurant.
The star of the recipe is marinated cottage cheese cubes along with freshly grilled veggies and sautéed in tasty onion tomato based cream. Cannot wait to taste this heavenly dish?
Indulge in the delightful flavor of paneer tikka masala
- 1 cup of paneer
- 1 cup of veggies (onions cubed and layers separated, red bell pepper (capsicum) and green bell pepper, all cubed to equal size)
- ⅓ to ½ cup of hung yogurt (refer notes how to make hung curd)
- 1 tbsp ginger garlic paste
- ¾ tsp chili powder
- ¾ tsp garam masala
- ⅛ tsp turmeric
- salt to taste
- 12 to 15 cashew nuts or 2 tbsp. cashew paste (optional, but use to get restaurant style)
- ½ cup of tomatoes chopped
- ¼ tsp cumin (I use bay leaf, few pepper corn, small cinnamon stick, cloves and cardamom, all are optional except cumin)
- ¾ cup of finely chopped onions
- 1 green chili slit (optional)
- 1 tsp ginger garlic paste
- 1 tsp red chili powder
- 1 tsp basic garam masala (coriander, cumin , clove, cinnamon and cardamom powders)
- ½ tsp kasuri methi
- ¼ cup of milk cream (can use cashew milk or almond milk for healthier option)
- few coriander leaves chopped
- oil or butter as needed
Preparing the marinade is the initial step. In a big bowl, ingredients namely salt, ginger and garlic paste, kasoori methi, hung curd, lemon juice, chilli powder, tandoori masala, nutmeg powder and oil is added improper proportions and mixed well.
Clean and cut all the veggies and paneer into desired size of pieces. Then they are tossed into the marinade and coated well by mixing with a spoon. This bowl is kept aside for a minimum time of 60 minutes.
It’s better if the wooden skewers are soaked in water for about half an hour and wiped dry before using.
It is time to put the paneer and veggies into the skewers but alternatively. The paneer skewers are greased with oil for cooking.
Here are two ways one can cook paneer tikka, one being the gas and the other on grill. Cooking in a tawa would require shallow frying on medium flame until paneer cubes and veggies are golden brown from all sides. A little burnt flavor can be added by holding the skewer very carefully over gas flame for 20 to 30 seconds. A barbeque grill would take around 5-8 minutes or until the desired texture is obtained. Be careful about overcooking as it will turn the soft paneer cubes into hard and rubbery ones.
The gravy is still left to cook. Heat butter or oil over medium flame in a pan and add in proper proportions black cardamom, dry coriander seeds and Kashmiri chilli, cashew nuts and cinnamon and sauté. Add chopped onions, tomatoes, and a pinch of salt. Cook till the paste turns mushy.
Red chilli powder, little garam masala and turmeric powder are added, mixed for a minute or so and then the flame is turned off. After cooling down, the paste is grinded in a jar grinder with half a cup of water to obtain a smooth puree.
The puree is transferred to the same pan and another half a cup of water is added to make it a bit smoother. When the mixture starts to boil over medium flame little fresh cream, kasoori methi and well blended with a wooden spoon for a couple of minutes.
Grilled paneer cubes and veggies are now added to the mixture and cooked till gravy turns thick over low flame. This would take 3 to 5 minutes.
The paneer tikka masala is then transferred to serving bowl. It can be garnished with drops of fresh cream and coriander leaves.
It tastes delightful when served hot. It goes best with Indian breads like paratha, naan, tandoori roti or even steamed rice.