Paneer Tikka Masala and Paneer Tikka Recipe(Stove-top method)
My constant order in restaurants after PB masala is this Paneer Tikka masala. I found this recipe in vahrevah and quickly tried it. It tastes almost close to the restaurant type gravy.I was totally surprised when I heard him saying that this is the top veg paneer side dish in most of the restaurants.
I have recently tried paneer tikkas in oven and thoroughlly enjoyed it.I felt the smoky flavour is the best in these tikkas which will be missing in stove top method. But for paneer tikka masala stove top method works good. For the individual tikkas grilling option is better than the stove top so wait for my 'paneer tikka in oven' post sooner :)
Paneer Tikka Masala Recipe
Recipe Source : Vahrevah.com
Serves 2
Ingredients:
For the Paneer Tikka marination:
Paneer - 15 cubesThick/Hung Curd - 3 tbspChilli powder - 1tspTurmeric powder - 1 tspGaram masala powder powder - 1 tspDried kasturi methi leaves - 1/2 tspLemon juice - 1 tspSalt - to tasteCapsicum - 1/2 cubedOnion - 1/2 cubedTomato - 1/2 cubedOil - 1 tsp
For the Tikka Masala:
Tomato puree - taken from 3 tomatoes (comes to 1 cup)Onion- 1Jeera - 1/2 tspGinger garlic paste - 1 tspMaida - 1tspChilli powder - 1 tspTurmeric powder - 1 tspCoriander powder - 1 tspOil - 1tbsp
Method:Making hung curd: If you dont have thick yogurt then hang 1/4 cup curd in a muslin cloth and keep aside for 30mins, Your hung curd is ready. This makes about 2-3 tbsp of hung curd which is required for this recipe.
First mix curd with masala powders, kasoori methis,lemon juice, salt to a fine paste then add paneer, tomato and capsicum to the fine paste and marinate for an hr. After an hr (by this time make the gravy ready) roast the marinated paneer along with capsicum and tomatoes in a tawa until slightly golden brown then drain in a tissue paper and keep aside.
Prick them alternatively in a tooth pick and enjoy ur stove top paneer tikkas.
First mix curd with masala powders, kasoori methis,lemon juice, salt to a fine paste then add paneer, tomato and capsicum to the fine paste and marinate for an hr. After an hr (by this time make the gravy ready) roast the marinated paneer along with capsicum and tomatoes in a tawa until slightly golden brown then drain in a tissue paper and keep aside.
Prick them alternatively in a tooth pick and enjoy ur stove top paneer tikkas.
For the Paneer tikka masala :Heat oil, add jeera allow it to splutter then add onions and saute until slightly golden brown.Add ginger garlic paste saute for a min. Add maida, salt, turmeric and coriander powders and mix well.
Add tomato puree, chilli powder and saute until oil oozes out and the gravy thickens.Once the raw smell of tomato leaves add 1/2 cup water and allow it to boil for 2mins. Adjust salt if required.
Then add the roasted paneer to the gravy and allow it to cook for 5mins. Then garnish with coriander leaves, mix once and switch off.
Add tomato puree, chilli powder and saute until oil oozes out and the gravy thickens.Once the raw smell of tomato leaves add 1/2 cup water and allow it to boil for 2mins. Adjust salt if required.
Then add the roasted paneer to the gravy and allow it to cook for 5mins. Then garnish with coriander leaves, mix once and switch off.
My Notes:Maida is added to thicken the gravy says the chef. Ever since I started watching his cooking videos I have been referring a lot from his site, he makes things simpler and easier than it is.
Always roast the marinated paneer when the gravy is about to complete may be you can start roasting them in parallel when the tomato puree gets cooked.
You can skip tomatoes if you dont like them and add different color capsicums.
Always roast the marinated paneer when the gravy is about to complete may be you can start roasting them in parallel when the tomato puree gets cooked.
You can skip tomatoes if you dont like them and add different color capsicums.
Sharmis Passions
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