Paneer Tikka Masala Recipe

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Paneer – 200 gms, cut into rectangles or squares
Ginger Paste – 1/2 tsp
Garlic Paste – 1/2 tsp
Lime Juice – 1 tsp
Chat Masala – 1/2 tsp
Cumin Powder – 1/2 tsp
A pinch of Tandoori Colour
Salt as per taste

For the Masala:
Onion – 1/2 cup, chopped
Ginger – 1 inch piece
Garlic – 6 flakes
Cashewnut Paste – 1 tsp
Tomato Puree – 1 cup
Besan Gram Flour – 1 tbsp
Oil – 2 to 3 tbsp
Coriander Leaves – 1/2 cup, chopped
Curd – 1/2 cup
Cream – 1/4 cup
Whole Cumin Seed – 1 tsp
Poppy Seeds – 1 tsp
Dry Red Chillies – 6
Whole Peppercorn – 6

1. Mix the ginger paste, garlic paste, chat masala, lime juice, cumin powder and salt.
2. Coat the paneer with this mixture.
3. Bake the paneer pieces at 200C for 10 minutes and keep aside.
4. Heat 2 tbsp oil and fry the onion till brown.
5. Cool and grind and keep aside.
6. Mix ginger, garlic, cashewnuts, cumin, poppy seeds, red chillies and peppercorn and grind finely.
7. Fry this in 4 tbsp oil to brown and add the gram flour.
8. Roast for a minute and then add the curd and cook for 5 minutes.
9. Add the tomato puree and cook till the puree dries.
10. Add 3 cups hot water and a pinch of tandoori colour.
11. Add the paneer pieces and cook till 2 cups of the gravy remains.
12. Add the coriander leaves and cream.
13. Remove from fire.
14. Serve hot with rotis and chapatis.

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