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Home Dish Restaurant Style Paneer Tikka Masala

Restaurant Style Paneer Tikka Masala

Name: How to cook Restaurant Style Paneer Tikka Masala - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Restaurant Style Paneer Tikka Masala

#boxweek8 Paneer or Indian cottage cheese tikka masala literally means grilled paneer cubes in a creamy and spicy masala gravy.To impart smoky flavour,this gravy is then charcoal smoked which makes this recipe authentic. It is a restaurant style North Indian recipe and extremely flavourful.This recipe is cooked in two stages : 1) prepare the tikka by grilling and 2) prepare a silky smooth and creamy gravy.Grilling can be done on a grill pan on stove top or oven.This authentic and delicious paneer tikka masala is topped with malai or fresh cream and best served with lachha paratha or any Indian flatbread or jeera rice alongwith sliced onions,lemon wedges and green chillies.

Ingredient

Food ration :

4 servings

Cooking time :

45 minutes

200 gms

fresh paneer cut into 2 inch cubes

capsicum cubed

onion cubed and petals separated

tomato halved,deseeded and cubed

2 tsp

mustard oil

2 tbsp

thick curd

2 tbsp

tomato puree

1 tsp

ginger garlic paste

1 tsp

chaat masala

1 tsp

tandoori masala

2 tsp

kasoori methi

1 tbsp

gramflour or besan

1/2 tsp

kashmiri red chilli powder

To taste

salt

1/2 tsp

garam masala

1/4 tsp

orange red food colour

large onion chopped

small tomato chopped

7-8

cashewnuts

1 tbsp

malai or fresh cream

1/2 tsp

ajwain or carom seeds

cardamoms

1 stick

cinnamon

3-4

cloves

1 tbsp

coriander chopped

2 tbsp

vegetable oil

1 tsp

ghee

1 cup

water

1 tsp

honey or 1/2 tsp sugar

charcoal heated

Cooking instructions

* Step 1

Cut paneer into 2 inch cubes.Deseed and cube capsicum and tomato into same size.Cube and separate onion petals.In a bowl make a mix of the marinade by adding curd, mustard oil,ginger garlic paste, gramflour and all other dry ingredients listed under marinade.Dip cubed paneer and vegetables and lightly coat them with the marinade.Refrigerate the marinated paneer for an hour.

* Step 2

Meanwhile chop onion.Heat oil and fry minced ginger,garlic and onion till transparent. Add cashewnuts,chopped tomato and saute.Cool and make a paste of it alongwith malai.

* Step 3

Here stove top method is used.Heat 1 tbsp oil in a grill pan.Arrange the marinated paneer,onion,tomato and capsicum. Cook them on high heat until all sides are browned and slightly charred.Once they are grilled,set them aside.

* Step 4

For the gravy: Heat 2 tbsp oil and 2 tsp ghee in a non-stick pan.Sprinkle ajwain and half crushed whole garam masala and wait till it starts crackling.Add the onion cashewnut paste along with malai or cream.Add tomato puree,leftover marinade from paneer tikka,kashmiri red chilli powder,salt to taste, honey or sugar,and crushed kasoori methi.Fry till oil leaves sides of pan.Now add the grilled paneer and vegetables and 1 cup water.Cook for 3 to 4 minutes till gravy coats the tikka.

* Step 5

Now to make it restaurant style smoky paneer tikka masala,heat a charcoal over direct heat till red hot and give it a smoky flavor.Place the hot charcoal in a steel bowl with a foil underneath and set it in the middle of the gravy.Pour a teaspoon of ghee over the coal and immediately cover with a lid to arrest the smoke in it.Let the curry absorb the smoke for 5 minutes.Remove the lid and charcoal bowl from the curry and toss lightly.Garnish with chopped coriander,fresh cream and serve hot.