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Paneer Tikka Masala (Delicious and Easy to Make)

A common Indian meal called paneer tikka masala is created with cubes of paneer, an Indian cheese, which is marinated and grilled before being cooked in a spicily creamy tomato gravy. Usually, rice or naan bread is served with the meal.
Many people in India and all around the world adore this cuisine because it is tasty and filling. It is frequently regarded as a vegetarian substitute for chicken tikka masala, a meal identical to it cooked with grilled chicken.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 2
Calories 150 kcal

Equipment

  • 1 Shallow Frying Pan:
  • 1 Wok:
  • 1 Big Tablespoon or Ladle:
  • 1 Grinder:
  • 1 Tongs:
  • 1 Glass Bowl:

Ingredients
  

For the marinade and paneer tikka:

  • ½ tsp Red chilli powder
  • ¼ tsp Garam masala
  • A pinch of asafoetida
  • 1 tbsp Mustard oil
  • Salt to taste
  • 1 tsp Ginger Garlic paste
  • ½ cup Hung curd
  • ½ tsp Roasted Gram flour
  • 250 grams Paneer (cut into medium size cubes)
  • 1 tbsp Ghee (Clarified Butter)

For the gravy:

  • 1 tbsp Oil
  • 1 Dry red chilli (Optional)
  • 1 Green cardamom
  • 2 medium Tomatoes (cut into 4 halves)
  • 1 tsp Ginger Garlic paste
  • 1 medium Onion (cut into 4 halves)
  • ½ tsp Turmeric powder
  • 1 tsp Red chili powder
  • 1 tsp Coriander powder
  • 1 cup Water
  • Salt to taste
  • 3-4 Whole Cashew nuts

For onion tomato masala:

  • 1 tbsp Ghee (Clarified Butter)
  • 1 tbsp Yellow Butter
  • 1-2 Bay leaves
  • 1 tsp Ginger Garlic paste
  • ½ tsp Red chilli powder
  • 1 tsp Coriander powder
  • ½ tsp Turmeric powder
  • 1 medium Tomato (Finely chopped)
  • 1 medium Onion (Finely chopped)

For garnishing:

  • Coriander Sprig
  • Fresh Cream
  • Dried fenugreek leaves (Optional)

Instructions
 

  • In a mixing bowl, add red chilli powder, garam masala, asafoetida, mustard oil, salt to taste, ginger garlic paste, hung curd, roasted gram flour, and paneer, and mix everything well.
  • Pour ghee into a shallow pan and once it has heated, roast the prepared paneer tikka from all sides.Place the cooked tikka on a platter and save it for later use.
  • In a deep wok, add oil, and once the oil is hot, add dry red chillies, and green cardamom. Add tomatoes, ginger, and garlic and saute on medium flame. Add onion and saute well. Add turmeric powder, red chilli powder, and coriander powder and saute on a medium flame for 4-5 minutes. Add water and mix well.
  • Add salt to taste, cover it with the lid, and cook on a medium flame for 5-7 minutes until the tomatoes get soft. Add cashew nut and give it a boil. Once it's cooldown, transfer it into a grinder jar and make a smooth paste of it. Keep aside for further use.
  • In a pan, add ghee, and butter. Once it's hot, add bay leaf, and onion and saute well till onion is golden brown. Add ginger garlic paste, red chilli powder, coriander powder, and turmeric powder and saute well. Add tomato and saute it well for 4-5 minutes.
  • Add prepared paneer tikka, and prepared gravy in the onion tomato masala, and give a nice stir. Cook for 2-4 minutes on low flame.
  • Finish it with fresh cream and fenugreek leaves.Transfer the paneer tikka masala into a serving bowl, garnish it with coriander sprig, fresh cream, and serve hot with roti, paratha, or naan.

Notes

    • You can use fresh white butter if you don't have cream for the gravy
    • You can add coal, and butter in a small bowl on top of paneer tikka masala in the wok and cover it with the lid for a few minutes to give a nice smokey flavor to the gravy.
    • If you don't have fresh but somewhat old and smelly cashews, you can soak them in lukewarm water for about 15 mins and then add them to the gravy because smelly cashews can spoil your dish.
    • You can also add chopped fenugreek leaves at the end to make your dish more aromatic.
    • If you buy paneer (like I did) rather than making it yourself, soak it in lukewarm water for 15-20 mins.
    • Straining your gravy after the grinding process makes the dish more silky and smooth.
How to Store: 
Paneer tikka masala can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it in a microwave or on the stovetop before serving.

Nutrition

Calories: 150kcal
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