Paneer Tikka Masala: The Ultimate Indian Comfort Food

Paneer Tikka Masala: The Ultimate

Indian Comfort Food

A creamy, spicy tomato-based gravy and marinated paneer are combined to create the rich

and savory Indian dish known as paneer tikka masala. Foodies all over the world adore

this well-liked vegetarian substitute for chicken tikka masala. This comprehensive recipe

will walk you through the steps of making Paneer Tikka Masala at home in the style of a

restaurant.

Ingredients:

For Paneer Tikka:

• 200g paneer, cut into cubes

• ½ cup thick Curd

• 1 teaspoon ginger-garlic paste

• ½ teaspoon turmeric powder

• 1 teaspoon red chili powder

• ½ teaspoon garam masala

• ½ teaspoon cumin powder

• ½ teaspoon coriander powder

• ½ teaspoon chaat masala

• Salt to taste

• 1 tablespoon lemon juice

• 1 tablespoon gram flour (besan)

• 1 teaspoon mustard oil

• 1 bell pepper (capsicum), cut into cubes

• 1 onion, cut into cubes

• Wooden or metal skewers

For the Masala (Gravy):

• 2 tablespoons oil or butter

• 1 bay leaf

• 1 cinnamon stick

• 2 cloves

• 2 cardamom pods

• 1 large onion, finely chopped

• 1 teaspoon ginger-garlic paste

• 2 large tomatoes

• ½ teaspoon turmeric powder

• 1 teaspoon red chili powder

• ½ teaspoon coriander powder

• ½ teaspoon cumin powder

• 1 teaspoon garam masala

• ½ cup fresh cream

• Salt to taste

• ¼ cup chopped fresh coriander leaves

• ½ teaspoon kasuri methi

Steps to Prepare Paneer Tikka Masala Recipe:

Step 1: Prepare Paneer Tikka First

1. Turmeric powder, red chili powder, cumin powder, garam masala, coriander powder,

chaat masala, curd, ginger-garlic paste, salt, lemon juice, gram flour, and mustard oil

should all be combined in a mixing bowl.

2. Blend until a thick marinade is achieved.

3. Add paneer cubes, onion, and bell pepper to the heated oil. Make sure the marinade

covers them thoroughly.

4. Refrigerate, covered, for a minimum of half an hour.

5. Warm up a tandoor or roast pan. On the pins, thread the marinated paneer, bell peppers,

and onions.

6.They should be golden-brown after cooking over medium heat, rotating occasionally.

 7. Take them off the pins and set aside.

Step 2: Prepare the Masala (Gravy)

1. Heat the oil or butter in a pan over medium heat. Add the bay leaf, cinnamon stick,

cloves, and cardamom pods. Burn till it smells nice, a few seconds.

2. Burn the chopped onions till they turn golden brown.

3. Add the ginger-garlic paste and cook until the raw smell disappears.

4. Add the tomato puree and simmer, stirring periodically, for 5 to 7 minutes.

5. Add the cumin powder, coriander powder, turmeric, and red chili powder.

6.Cook until the oil begins to separate after thoroughly mixing.

7.Combine sugar, garam masala, and fresh cream. Cook for two to three minutes.

8. For added flavor, crush the kasuri methi between your palms and add it to the gravy.

Step 3: Combine and Serve

1. Add the bell peppers, onions, and grilled paneer to the masala mixture gradually.

2. To absorb flavors, blend thoroughly and cook for a further two to three minutes.

3. Garnish with freshly chopped coriander leaves.

     4.Serve hot over heated basmati rice, roti, or naan.