Paneer Tikka Masala
Indulge in the exquisite flavors of Paneer Tikka Masala, a classic Indian dish that combines marinated paneer and vegetables with a rich tomato-based gravy.
Ingredients
Marination for Paneer Tikka
- 3 tbsp Mustard oil
- 2 tbsp Besan flour / Gram flour
- 3 tbsp Curd / yogurt
- 1/2 tsp Turmeric powder
- 1 tsp Chilli powder
- 1 tbsp Coriander powder
- 1/2 tsp Cumin powder
- 1/2 tsp Dry mango powder
- 1/2 tsp Garam masala
- 1 tbsp Ginger garlic paste
- 1/2 Lemon (Juice)
- 200 g Paneer / Cottage cheese
- 1/2 Onion
- 1/2 Capsicum
- 1/2 Yellow Bell peppers
- 1/2 Red Bell peppers
- 1 Tomato
- Salt for taste
- Oil for frying
Paneer Tikka Gravy
- 2 tbsps OIl
- 1 Onion
- 1 tbsp Ginger garlic paste
- 1/4 tsp Turmeric powder
- 1/2 tsp Chilli powder
- 1 tsp Coriander powder
- 1/2 tsp Garam masala
- 2 Tomatoes (Pureed)
- 1 cup Water
- 1 tsp Dried fenugreek leaves / Kasuri methi
- Few Coriander leaves
Instructions
Marination for Paneer Tikka
- Add the besan flour to the mustard oil. Mix well to form a paste.
- Switch on the stove and sautee this until bubbles are formed. This step is important as it removes the raw taste of the gram flour and enhances its nutty flavor.
- In a mixing bowl, combine curd, turmeric powder, chilli powder, coriander powder, cumin powder, dry mango powder, garam masala, ginger garlic paste, salt, and juice from half a lemon and the mustard oil and gram flour mixture. Mix well to create a smooth marinade.
- Cut the paneer, onion, capsicum, tomato, and bell peppers into bite-sized pieces.
- Add the paneer and chopped vegetables to the marinade. Coat them evenly with the mixture.
- Let the mixture marinate for at least 30 minutes. Longer marination time will enhance the flavors.
- Heat oil in a pan. Once the oil is hot, spread the marinated paneer and vegetables on the pan. Cook until the paneer and vegetables are cooked and have a nice char on the surface. Turn them occasionally to ensure even cooking. Once done, remove from heat and set aside.
Tikka Masala Preparation
- Heat oil in a pan. Add chopped onions and ginger garlic paste and sauté until the raw smell disappers and the onions turn golden brown.
- Add turmeric powder, chilli powder, coriander powder, garam masala, and salt. Cook the spices for a couple of minutes to release their flavors.
- Pour in the tomato puree and cook until the oil starts to separate from the mixture. This indicates that the masala is well-cooked.
- Add water to achieve the desired gravy consistency. Let the gravy simmer for a few minutes to meld the flavors.
- Add the cooked paneer tikka pieces to the gravy. Stir gently to coat them with the rich masala.
- Simmer the gravy for a few more minutes, allowing the paneer tikka to absorb the flavors of the gravy.
- Crush the dry fenugreek leaves (kasuri methi) between your palms and add them to the gravy. This will add a unique aromatic flavor.
- Cook till oil separates and garnish with chopped coriander leaves.
- Your delicious Paneer Tikka Masala is ready to be served! Enjoy it with naan, roti, or rice.
Video
Notes
Marination Tips:
- Use Mustard Oil Wisely: Mustard oil adds a unique flavor, but it can be overpowering if not handled properly. Heating the oil to its smoking point and then cooling it helps mellow its strong taste. If you're not a fan of mustard oil, you can substitute it with a milder oil like vegetable oil.
- Besan Flour Roasting: Roasting the besan (gram flour) in mustard oil is a key step to eliminate its raw taste. This enhances the nutty flavor of the gram flour, which adds a delightful taste to the marinade.
- Balancing Spices: Adjust the quantities of spices according to your taste preferences. If you like it spicier, increase the chilli powder; if you prefer it milder, reduce it. Similarly, adjust other spices to achieve the flavor profile you desire.
- Preheat the Pan or Grill: Make sure your pan or grill is adequately preheated before spreading the marinated paneer and vegetables. This helps in achieving the desired char and smoky flavor on the paneer and vegetables.
- Evenly Sized Pieces: Cut the paneer and vegetables into uniform sizes. This ensures that they cook evenly and prevent some pieces from overcooking while others remain undercooked.
- Use Skewers (optional): Skewers help in handling the paneer and vegetable pieces while grilling or cooking. If using wooden skewers, soak them in water for about 30 minutes before threading to prevent them from burning.
- Tomato Puree: For a smoother gravy, strain the tomato puree to remove any seeds or skins before adding it to the pan. This results in a velvety texture.
- Balancing Spices: Just like in the marinade, adjust the spice levels of the gravy to your taste. You can also add a pinch of sugar to balance the acidity of the tomatoes.
- Kasuri Methi: Dry fenugreek leaves (Kasuri Methi) add a distinct aroma. Crush them between your palms before adding to release their flavor. Be careful not to use too much, as it can become overpowering.
- Creaminess (optional): For a more creamier gravy, you can add a splash of heavy cream or cashew paste. This adds richness and smoothness to the sauce.
- Garnishing: Finely chopped fresh coriander leaves add a burst of color and freshness to the dish. You can also sprinkle a pinch of garam masala on top for added flavor.
- Accompaniments: Serve Paneer Tikka Masala with naan, roti, rice, or even pulao for a complete meal. Some people also enjoy it with a side of cooling yogurt or raita to balance the spices.
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