Paneer Tikka Masala - Ingredients:
Preparation Time : 1 hr | Cooking Time : 30 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: North Indian | Recipe Reference : VahChef
Recipe Category: Sidedish | Recipe Cuisine: North Indian | Recipe Reference : VahChef
Capsicum - 1/2 cubed
Onion - 1/2 cubed
Tomato - 1/2 cubed
For the marinade:
Paneer - 15 cubesTandoori masala powder - 1/2 tsp
Lemon juice - 1/2 tsp
Hung Curd - 3 tbsp
Ginger Garlic paste - 1/2 tsp
Chilli powder - 1 tsp
Garam masala powder - 1 tsp
Dried kasturi methi leaves - 1/2 tsp
Salt - to taste
For the Tikka Masala:
Tomato puree - taken from 3 tomatoes (comes to 1 cup)Fresh Cream - 1/4 cup
Onion- 1
Jeera - 1/2 tsp
Ginger Garlic paste- 1/2 tsp
Chilli powder - 1 tsp
Garam masala powder - 1 tsp
Coriander powder - 1 tsp
Dried kasturi methi leaves - 1 tsp
Onion - 1 cut lengthwise
Coriander leaves - 1 tbsp chopped
Oil - 1 tbsp
Method:
- If you dont have thick yogurt then hang 1/4 cup curd in a muslin cloth and keep aside for 30mins, Your hung curd is ready. This makes about 2-3 tbsp of hung curd which is required for this recipe. Mix all the ingredients listed under 'For the paneer tikka marination' so the paneer is coated well with the hung curd spice mixture. Marinate it for an hr. Then toast the marinated paneer.
- Toast it until golden brown, drain in tissue and set aside. Heat oil add jeera allow it to crackle. Add ginger garlic paste and onion, saute till slightly browned.
- Then add the tomato puree, add chilli, garam masala, coriander powders and required salt and mix well. Sprinkle little water and bring to a boil.
- Once the raw smell of tomato leaves and the gravy becomes thick add fresh cream, then toasted paneer.
- Add little water if its too thick, simmer it for mins until oil seperates. Then add dried kasoori methi and coriander leaves, give a quick stir and switch off.
Paneer Tikka Recipe(Stove Top Method):
First mix hung curd with masala powders, kasoori methis,lemon juice, salt to a fine paste then add paneer, tomato and capsicum to the fine paste and marinate for an hr.In a dosa tawa drizzle oil - then toast the marinated paneer along with capsicum and tomatoes in a tawa until golden brown. Turn over to toast evenly. Then drain in a tissue paper and keep aside.
Prick them alternatively in a tooth pick and enjoy ur stove top paneer tikkas.
So those who dont have an oven , you can try this method...
My Notes:
- You can even toast the marinated paneer when the gravy is about to complete may be you can start roasting them in parallel when the tomato puree gets cooked.
- Make sure oil seperates and raw smell of tomatoes leaves before adding the cream.
- For a low fat version add 1/4 cup milk and a tbsp of cream.
- You can skip tomatoes if you dont like them and add different color capsicums for the tikkas. You can use skewers too for making the tikkas in oven.
- Make sure to turn over to toast it evenly on all sides.
