Paneer Tikka Masala
By sejal
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Ingredients
- Paneer (cottage cheese) cut into 1-inch cubes 500 grams
- Green capsicums cut into 1 inch pieces 2 medium
- Oil 4 tablespoons
- Butter 1 tablespoon
- Marinade
- Yogurt drained 1 cup
- Ginger paste 1 tablespoon
- Garlic paste 1 tablespoon
- Kashmiri red chilli powder 2 teaspoons
- Garam masala powder 1 teaspoon
- Lemon juice 2 tablespoons
- Salt to taste
- Mustard oil 2 tablespoons
- Onion tomato masala
- Oil 2-3 tablespoons
- Cumin seeds 1 teaspoon
- Onions 4 medium
- Garlic chopped 7-8 cloves
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Tomatoes chopped 3 large
- Salt to taste
- Tomato puree 1/4 cup
- Red chilli powder 1 1/2 tablespoons
- Turmeric powder 1/4 teaspoon
- Coriander powder 1 teaspoon
- Cumin powder 1 teaspoon
- Fresh coriander leaves chopped 1 tablespoon
- Kasoori methi crushed 1 teaspoon
- Garam masala powder 1 teaspoon
- Cream 1/4 cup
Details
Servings 4
Level of difficulty Average
Preparation time 120mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
To make the tikkas combine all the ingredients for the marinade and whisk well. Dip paneer cubes in the marinade and set aside to marinate for half an hour, preferably in the refrigerator. Thread the marinated paneer cubes onto skewers. Heat oil on a tawa and place the skewers on it. Cook turning the skewers a few times, so that the paneer browns evenly on all sides. Take the paneer cubes off the skewers, place on a plate and set aside. For the onion-tomato masala, heat the oil in a pan. Add cumin seeds and when they begin to change colour, add onions and sauté till well browned. Add garlic and sauté till lightly browned. Add ginger paste and garlic paste and continue to sauté for another minute. Add tomatoes and salt and cook, covered over low heat till the tomatoes are soft and pulpy. Add tomato purée, red chilli powder, turmeric powder, coriander powder, cumin powder and half a cup of water and cook, covered, over medium heat for three to four minutes, or till the oil separates. Stir in the coriander leaves, kasoori methi, garam masala powder and cream. Cook for another two minutes. Add paneer tikka and capsicum, stir gently and serve with a dollop of butter on top.
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