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Ingredient
Paneer Tikka Masala
Introduce
Chef :
Rosalyn_KitchenPaneer Tikka Masala
#goldenapron3 #week12 #curd #tomato #malai #rainbowweek5 #redrecipes Try this Restaurant Style Paneer Tikka Masala in the comfort of your own home. Honey is the secret ingredient. Cream and cashew add to the richness.
Ingredient
250 gms
Paneer
2 tsp
Oil
3 tbsp
Butter/Ghee
1/4 cup
Onion (Finely Chopped)-1/2 Onion
1 tsp
Ginger Garlic Paste
1/2 cup
Water
1/2 cup
Cream
1/4 cup
Cashewnuts (Powdered)
1 tbsp
Honey
1 1/2 tsp
Kashmiri red Chilli Powder
1 tsp
Coriander Powder
1/4 tsp
Garam Masala Powder
1/4 tsp
Turmeric Powder
1/4 cup
thick Yogurt
1/2 tsp
Red Chilli Powder
1 tsp
Salt
1/2 tsp
Lemon Juice
Cooking instructions
* Step 1
Cut the paneer into large cubes and set aside. Measure and keep the curd ready.
* Step 2
Add to the curd all the ingredients mentioned under marinade. Mix well and add to the paneer cubes.
* Step 3
Marinate the paneer and keep aside for atleast 30 minutes.
* Step 4
Lightly apply oil on a pan and fry the paneer until charred and looks grilled. Keep aside.
* Step 5
Heat oil and butter/ghee in a kadai on medium heat.
* Step 6
Add onion and ginger garlic paste.
* Step 7
Mix well and let this cook.
* Step 8
To this, add the spice mix, stir for about 30 seconds.
* Step 9
Add the tomato puree and salt. Let this simmer till the oil layer can be seen on top.
* Step 10
Add water and let this simmer again. In a blender, powder the cashewnuts.
* Step 11
Add cashewnut powder and mix well.
* Step 12
Lower the heat and add cream and mix.
* Step 13
Add honey and mix again.
* Step 14
Sprinkle a teaspoon of chilly powder and let this simmer till the oil layer can be seen on top, about 20 minutes.
* Step 15
Add the marinated and cooked paneer and gently stir cook for 2 to 3 minutes.
* Step 16
Transfer into a serving dish and garnish with coriander leaves. Serve immediately with roti/steamed rice.
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