Thursday, September 17, 2015

Paneer tikka masala

I think whenever people talk about Indian cuisine, Paneer Tikka Masala is the first dish that comes to their mind and why not, this is an Indian delicacy which is so true to our heritage. There are a lot of spice variations. This is my version and i would like to believe that it's very close to authentic. Without further ado, here's the recipe.


For the marinade :

4 tbsp thick yogurt
1 tbsp cumin power
juice of 2 limes
1 tsp pepper powder
1/2 tsp cardamom powder
1/2 tsp clove powder
4 -5 garlic cloves grated
1 inch ginger root grated
1 tbsp garam masala powder
2 tsp paprika
2 tsp turmeric powder
1 tsp kasuri methi (dried fenugreek)
2 tsp oil

For the tikka :

1/2 lb paneer, cut into 1/2 cubes
1 cup bell pepper, cut into 1 inch squares
1 cup onion cut into 1 inch square

For the masala:

1 onion finely chopped
1 inch ginger, finely grated
3-4 garlic cloves, finely grated
 2 large tomatoes, pureed
2 tsp cayenne pepper
2 tsp turmeric powder
1 tbsp oil
1/2 C milk
1 tsp kasuri methi
1 tsp cumin powder
1 tsp garam masala powder.


1. mix all the ingredients of marinade in a mixing bowl.

2. Add chopped paneer, bell pepper and onion to the marinade and let it sit for atleast 2 hours.

3. spread the marinade mixture in a baking sheet and bake in the oven at 425 degrees for 15-20 minutes.

4. Meanwhile in a deep pan, heat the oil for masala. Add the fine chopped onion, grated ginger and grated garlic reserved for masala to the pan. Let the onions become light brown.

5. Now add tomato puree and let cook for around 5 -8 minutes , until you start seeing oil in the pan. Add salt, cayenne, turmeric powder, cumin powder, kasuri methi and garam masala.

6. Now add 1/2 C milk to create a gravy. If it is too thick, you can add some water to adjust the consistency.

7. Once the gravy comes to a boil, add the roasted veggies and paneer and let simmer for 5 minutes.

8. Enjoy.


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