When ever we go for a meal to a restraunt, one dish that is compulsory in our menu is "Paneer". Myself and my husband are totally crazy about paneer dishes. I had tried this one,"Paneer Tikka Masala" for the first time at home. It was an instant hit with my Hubby. We loved it. Still, I think this one should be a one in a blue moon dish as its gravy is very rich. Robbing it of its richness will reduce its charm.
I would also like to share a simple tip:
- Always boil the veggies before churning it in the mixer to make a puree or paste. Otherwise, the gravy will leave water from the sides when it is cold.
Now, here is the recipe of "Paneer Tikka Masala" for all Paneer lovers!
200 gms Paneer.
Red chilli powder: ½ tsp.
Coriander powder: ½ tsp.
Cumin powder: ¼ tsp.
Chaat masala powder - 1/2 tsp
Plain yoghurt - 2 tbsp
Salt - to taste
Red food color - a pinch (optional)
For the masala gravy:
1 medium onion.
3 medium tomatoes.
¼ cup cashew nuts.
4 tbsp ghee.
½ tsp cumin seeds.
1 tsp cumin powder.
2 tsp coriander powder.
1 tsp red chilli powder.
½ tsp mango powder.
¾ tsp garam masala powder.
1 tsp kasoori methi.
1 green chilli chopped finely.
Few strands of grated ginger.
1 tsp salt or to taste.
Chopped coriander leaves for garnishing.
Cut the paneer into medium cubes. Combine all the ingredients for the marinade and coat the paneer evenly. Marinate it for about an hour and keep it in the refrigerator.
Meanwhile boil the tomatoes by putting them in boiling water until their skins rupture. Take them out and remove the skin. Make a puree of the tomatoes. Boil onion and make a paste of it. Make a cashew paste as well.
Heat a pan. When heated add 2 tbsp ghee and then add the paneer cubes. Shallow fry until the cubes are somewhat crisp all around. Keep aside.
In the same pan, heat another 2 tbsp of ghee. Add cumin seeds such that they crack right away. Add the onion paste, grated ginger and chopped chilli and sauté for 2 minutes. Add cashew paste and sauté it till ghee leaves from the sides. Add the colour and stir.
Now add the dry spice powders except kasoori methi and cook until fragrant. Pour the tomato puree into the pan and stir well until the gravy thickens. Add the kasoori methi and stir in.
Prick the paneer cubes in the center with a fork. Toss them into the gravy and cook until slightly tender. Garnish with chopped coriander leaves. Serve hot with naan or paratha.
I clicked the picture before garnishing with chopped coriander leaves. So, its missing here.