Paneer Tikka Masala

INGREDIENTS

For Marination   

TABLE – 1

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paneer

For Gravy

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TABLE  – 2

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Note: In the table above, it should be 1/4 teaspoon of turmeric powder instead of 2 teaspoons. Sorry for the mistake

DIRECTIONS

1) Cut the onion into square pieces. Separate each layer

2) Cut the tomato into square pieces , and remove the pulp. ( You can use the pulp for gravy)

3) Cut the capsicum into square pieces and remove the seeds

4) Cut the paneer into square pieces

5) Take a bowl. Mix all the ingredients in TABLE 1 ( except paneer , capsicum, tomato, and onion)

5) Separate the marination mixture in to two portions

6) In one portion add the capsicum, tomato, and onion. With the another portion add the paneer cubes and mix it carefully. Keep this marination for 30 minutes

marinate

FOR GRAVY :

1) Cut the onions and tomatoes into small pieces. Slit the green chili and grate the ginger

2) Soak the cashew nuts in hot water and grind it well

3) Heat up the oil in a pan. Add the cumin seeds. When it splutters add the onions and saute it till it slightly changes it’s color

4) Add the ginger garlic paste and saute it till the raw flavor completely goes away. Add the green chili and ginger

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5) Add the tomatoes and add little bit of salt so that the tomatoes can be cooked easily. Once the tomatoes are mashed completely, add the turmeric powder, red chili powder, coriander powder and cook it well till the raw flavor goes away

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6) Add the ground cashew nut paste into the gravy. Add required amount of salt and water

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In the mean time, you can grill the paneer. If you don’t have the tandoor oven, don’t worry.You can use your nonstick pan 

7) Cut the satay sticks according to the size of the nonstick pan

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8) Arrange the marinated paneer, capsicum, onion, tomato into the satay sticks

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9) Heat up some oil in the non stick pan. Arrange the paneer skewers in the pan. Turn the stick frequently in order to cook each side. BE CAREFUL . Don’t burn it.

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10) Once the skewer is completely cooked on each side, remove the paneer and veggies from the satay sticks  carefully and add this into the gravy 

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11) Add some kasuri methi, garam masala to the gravy and cook it for 2 to 3 minutes. Switch off the flame. ( You can add some fresh cream to the gravy)

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Garnish the gravy with some coriander leaves. Now the paneer tikka masala is ready to serve.

This paneer tikka masala will go well with Butter Nan, Roti, and all pulav and biryani varieties

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