Paneer Tikka Masala | Restaurant Style Paneer Masala | Side dish for Roti Naan | Paneer Recipes
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.
Add 1 tbsp of hot mustard oil to a bowl.
Add 1/2 tsp of turmeric powder, 1 1/2 tsp of Kashmir red chili powder, 1 tsp of cumin powder, 1 1/2 tsp of coriander powder, 1/2 tsp of pepper powder, 1 tsp of garam masala powder, 1 tsp of chaat masala powder, and 1 tsp of salt to the bowl and mix well.
Add 1 tsp of ginger-garlic paste and 1 cup of fresh curd to the bowl and whisk to combine.
Add the juice of 1/2 lemon and 1/4 cup of gram flour (besan) to the mixture.
Add a few kasuri methi leaves and mix everything well, diluting with a little water to get the right consistency.
Add 400 g of paneer cut into large pieces, wedges of 1 capsicum, wedges of 1 deseeded tomato, and wedges of 1 large onion to the marinade and mix gently with hands to coat all pieces.
Heat a piece of charcoal on the stove top until hot, place it in a small steel cup, and pour 1 tsp of ghee on top. Place the cup in the marinating bowl and cover for 5 minutes to infuse a smoky flavor.
Assemble skewers by inserting a piece of tomato, onion, paneer, capsicum, onion, paneer, and tomato in that order, or as preferred.
Heat a grill pan and brush with ghee. Place the skewers on the pan and grill, turning at intervals and brushing with ghee until grilled to perfection.
In a wide deep pan, add 3 tbsp of oil and 1 tbsp of ghee. Once heated, add whole spices: 1 bay leaf, a piece of cinnamon, 1 cardamom, a few cloves, and 1 tsp of cumin seeds. Roast until fragrant.
Add 3 finely chopped large onions to the pan and sauté until golden brown.
Add 1 tsp of ginger-garlic paste and mix in.
Add 1/2 tsp of turmeric powder, 1 tsp of Kashmir red chili powder, 1 tsp of cumin powder, 1 tsp of coriander powder, and 1 tsp of salt to the pan and mix well.
Add the puree of 3 large tomatoes and cook until the raw smell goes and oil separates, about 15 minutes on medium flame.
Remove the bay leaf and add 1 cup of water to dilute the masala for gravy consistency.
Add 1 tsp of garam masala powder and mix.
Gently slide in the grilled paneer and vegetables, mixing gently.
Finish with crushed kasuri methi leaves and chopped fresh coriander leaves, mixing everything together.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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