Original Spicy Paneer Tikka Masala Gravy - How to make Paneer Tikka Masala Curry at home
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.
Heat 3 tablespoons of mustard oil in a kadhai until hot, then let it cool slightly.
Add 1 tablespoon of Kashmiri red chili powder to the oil and mix well, ensuring it doesn't burn. Remove from heat and transfer to a bowl.
Take 1 cup of fresh yogurt and strain it using a rubber band to remove excess water, refrigerate for 4-5 hours.
In a bowl, mix the strained yogurt with 1 tablespoon ginger paste, 0.5 tablespoon chaat masala, 0.5 tablespoon roasted cumin powder, 0.5 tablespoon Kashmiri red chili powder, 0.5 tablespoon Kitchen King masala, and 1 tablespoon besan. Add crushed kasuri methi and the prepared chili oil.
Chop 13 small-sized bell peppers, 3 small-sized tomatoes (removing seeds), and 1 large onion into square pieces.
Use 300 grams of paneer, pat it dry with a napkin to remove moisture, then gently coat it with the marinade without breaking it. Cover and let it rest for 1 hour.
In a frying pan, heat 2-3 tablespoons of oil and add 1 teaspoon cumin seeds, 2 bay leaves, 1 piece of cinnamon stick, and 2 green cardamom pods. Add chopped onion and sauté until golden brown.
Add 2 chopped tomatoes and 1 teaspoon salt, cooking until the tomatoes are soft. Cool and blend into a smooth paste with 1 cup of water.
In a separate pan, heat 2 tablespoons of oil and add chopped onion, cooking until golden brown. Add the blended tomato paste and cook until the oil separates.
Prepare the skewers by alternating bell pepper slices, onion slices, and paneer cubes. Grill or pan-fry the skewers on medium to high flame for 1-2 minutes on each side until cooked.
Mix the remaining marinade with the cooked paneer tikka and add 1 teaspoon chaat masala and 1 teaspoon Kitchen King masala. Adjust salt to taste.
Add 50-60 grams of grated paneer, juice of half a lemon, and 0.5 cup of hot water. Cook on high heat until the oil separates, about 3-4 minutes. Garnish with fresh coriander before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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