Paneer Tikka Masala is a traditional Punjabi dish which is made with marinated paneer cubes grilled and cooked along with the spicy gravy. This gravy pairs well with any Indian bread like roti, paratha, naan or rice variety like pulao and biryani. This is a most popular dish which is preferred in Indian restaurants.
I have already shared the dry paneer tikka method earlier and today we are going to make the gravy version of paneer tikka masala. You can make this with store bought paneer or check here for Homemade Paneer. Also, you can use store bought tomato puree. But here I have used homemade tomato puree. It is very easy to prepare at home. Boil two ripe tomatoes in hot water for 10 mins. Then let it cool for a while. Peel the skin and grind it to smooth paste. Our homemade tomato puree is ready. I always use homemade ones as store bought might contain preservatives in it. Also, homemade ones taste better than the store-bought ones. Now let us see how to prepare this recipe.
Enjoy the video of paneer tikka masala. Subscribe for more videos.
- 250 gms Paneer/Indian Cheese
- 1/2 cup Yoghurt/Curd
- 2 tbsp Bengal gram flour
- 1 tbsp Ginger Garlic Paste
- 2 tsp Kashmiri Red Chili Powder
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Chaat Masala Powder
- 1/2 tsp Dry Fenugreek Leaves
- 1/4 tsp Omam/Ajwain/Carom seed
- 1/2 Lemon juice
- salt to taste
- 2 tbsp oil
- 2 Onions medium size
- 2 Tomatoes medium size
- 1 Green chili
- 1 inch Ginger
- 3 Garlic pods
- 10 Cashews
- 1/2 tsp Turmeric powder
- 1 tsp Kashmiri Red Chili Powder
- 1 tsp Coriander powder
- 1 tsp Sugar
- 1 tsp Dry Fenugreek Leaves
- salt to taste
- 2 tbsp oil
- Dice Paneer to one-inch size and set aside. Slightly roast Bengal gram flour before adding to the mix. In a wide bowl add all the ingredients listed under "To Marinade" and mix well. If the mix is too thick, sprinkle water little and mix well. Now add paneer and mix thoroughly in the batter.
- Let the paneer marinate for 2 hrs. After 2 hrs, heat a tawa add a tsp of oil. Then add paneer one by one, roast it on all sides until it turns golden brown on all sides and set aside. Keep remaining marinade mix as we can use it for making gravy. Blanch 2 tomatoes in hot water for 10 mins, peel the skin, grind to smooth paste and set aside.
- Heat a pan add 1 tbsp oil. Once oil gets heated add onion, ginger, garlic, green chili and saute until onion turns translucent. Then add cashews and saute for another min. Switch off the flame and let it cool completely.
- Add the onion mix in a mixer and blend to fine paste. Heat a pan and add 1 tbsp oil. Once oil gets heated add turmeric powder and chili powder. Give a quick mix. Do not let it burn.
- Then add ground onion mixture and saute for a min. Add coriander powder and mix well.
- Now add tomato puree, remaining marinated paneer mix, sugar and salt to taste. Close the lid and cook for 10 mins. Inbetween mix twice.
- Once the gravy is cooked well, crush and add dry fenugreek leaves, tawa fried paneer and mix well. Adjust water and salt if required. Boil till it reaches the required consistency. Paneer tikka masala is ready.
- You need to marinate paneer at least for two hours for the best result.
- You can increase or decrease the ingredients according to your taste.
- Don't forget to dry roast Bengal gram flour as it gives a nice flavor to the tikka.
- Grill it or cook it on tawa on low flame only.
- You can even grill it on an OTG.
- Non-vegetarians can replace paneer with boneless chicken to make chicken tikka masala.
Delicious Paneer Tikka Masala gravy restaurant style is ready to relish.
If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!
Leave a Reply