How To Make Paneer Tikka With Gravy | Paneer Tikka With Gravy Restaurant Style | Khalijis Kitchen
Recipe Information
Paneer Tikka Masala
Cultural Context
Paneer Tikka Masala is a popular North Indian dish that showcases paneer, a type of fresh cheese, marinated in spices and grilled before being simmered in a rich tomato-based sauce. It is often served with naan or rice and is a staple in Indian restaurants worldwide. The dish reflects the culinary traditions of Indian cooking, where marination and the use of spices play a crucial role in flavor development.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta
Tofu is lower in calories and higher in protein, while ricotta is often less expensive.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt is higher in protein and lower in sugar, while sour cream can be a budget-friendly alternative.
Take a bowl and add 2 tablespoons mustard oil.
Add 1 teaspoon ginger paste and 1 teaspoon garlic paste to the bowl.
Include the following spices: 1 teaspoon red chili powder, 1 teaspoon coriander powder, 0.5 teaspoon black salt, 1 teaspoon roasted black pepper powder, 1 tablespoon roasted gram flour, 1 teaspoon chaat masala, 1 teaspoon dried fenugreek leaves, 1 teaspoon roasted cumin powder, 1 teaspoon turmeric powder, and 0.5 teaspoon normal salt.
Mix all the ingredients well and add yogurt that has been strained to remove excess water (2-3 tablespoons).
Add 500 grams of paneer cut into large cubes to the marinade and coat each piece gently to avoid breaking.
Let the marinated paneer sit for 10 minutes.
Prepare half a cup each of cubed bell pepper, cubed tomato (seeds removed), and cubed onion.
Skewer the marinated paneer, bell pepper, tomato, and onion onto skewers, alternating the pieces.
Heat a pan and add 2 tablespoons mustard oil, allowing it to heat up.
Place the skewers in the pan and do not touch them for 1 minute to allow them to sear.
Turn the skewers to cook evenly until golden marks appear on all sides.
Once golden, remove the skewers from the pan and set aside.
In a separate bowl, mix 1 teaspoon garlic paste, 1 teaspoon ginger paste, 1 teaspoon dried fenugreek leaves, 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1 teaspoon turmeric powder, and 1 teaspoon salt with some water to create a gravy mix.
Set aside the leftover marinade from the paneer to add to the gravy later.
Blend 10-15 cashews into a fine paste and set aside.
In the same pan, add 1 tablespoon ghee and spices: a piece of cinnamon, green cardamom, bay leaves, and cloves, along with 1 teaspoon white cumin seeds, and sauté until fragrant.
Add chopped onions and sauté until soft, but not browned.
Add the pureed tomatoes and cook for 1-1.5 minutes until well combined.
Add the previously prepared spice mix to the pan and cook for another 1-1.5 minutes to enhance the flavors.
Add the marinated paneer skewers to the pan and sauté for another 1-1.5 minutes.
Stir in the cashew paste and cook for another 1-1.5 minutes.
Add 3 tablespoons of cream to the mixture.
Add the paneer skewers and any remaining vegetables into the gravy, stirring gently.
Add 2-3 tablespoons of water to adjust the consistency of the gravy, ensuring it remains thick.
Cover the pan and let it cook on low heat for 3-4 minutes to allow the flavors to meld.
Remove the lid and serve the paneer tikka with gravy hot.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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