Paneer Tikka Masala

The amazing restaurant taste in a low-oil home-style version. Well, I had learnt this recipe from friends’ moms and Chef blogs here and there and adapted it the TIME STARVED HEALTH CONSCIOUS BONG style J

I know this is a multi-stage recipe, but may be managed in 30 minutes. Just follow my process.

Enjoy!

Need

Paneer (cottage cheese) 250 gms, cut into cubes

Green bell pepper (capsicum) 1 large – diced

Onion 1 large – diced into large chunks and leaves (layers?) separated roughly

Green chili – 2-3 slit lengthwise

The tandoor marinade: Take a bowl and mix the following ingredients in it:

3 tbsp hung yogurt

1 tbsp mustard oil

1/2 tbsp ginger+garlic paste

1 tsp shahi garam masala powder

¼ tsp Kashmiri red chili powder

¼ tsp ground black pepper

½ tsp sugar

Salt – to taste

The masala: 1 large onion – chopped

1 cup chopped tomatoes

1 tbsp ginger+garlic paste

1 tsp Cumin seeds

1 tsp garam masala powder

1 tsp coriander powder

½ tsp turmeric powder

½ tsp red chili powder

1 tsp roasted and crushed Kasoori methi

1/3 cup whole milk (or fresh cream)

½ cup hot water

2 tbsp chopped coriander leaves

Salt and sugar to taste

Mustard oil

Preparation:

1.    Preheat the oven at 180 degree Centigrade and mix the marinade

2.    Dice the onions and bell pepper and toss into the marinade to coat well

3.    Now dice the paneer and gently add to the marinade coating well and making sure that the delicate paneer doesn’t crumble

4.    Pop the paneer tikka batch into the oven and bake for 6 minutes

5.    Meanwhile chop the onions and tomatoes and slit the chili – in case you’re using fresh ginger garlic paste (which I highly recommend), make it now

6.    Heat oil in a large enough wok and add the cumin seeds. Now add the chopped onions with a tsp of sugar and sauté until golden brown.

7.    Add ginger garlic paste and sauté for 2 more minutes

8.    Now add the chopped tomatoes and cook until tender

9.    While the tomatoes are cooking, check the paneer. Put the oven to the GRILL mode and let the tikkas cook for another 3 minutes, or until the veggies are tender and the paneer is a light gold in color. Take care to not overcook the paneer. It will go rubbery :p

10.                   Now return to your masala wok and add the dry spices and kasoori methi and cook for 2 minutes

11.                   Add the  hot water and incorporate into the masala mix

12.                   Now add your grilled paneer tikka mix. Remember to add the yummy grilled marinade, if any J

13.                   Add chopped cilantro and the warm milk (or cream). Mix well and turn off the heat.

Enjoy your paneer tikka masala with fresh rotis or paratha ….. yummylicious!!