Paneer Tikka Masala Restaurant Style | पनीर टिक्का मसाला | Chef Sanjyot Keer
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.
In a mixing bowl, add mustard oil and Kashmiri red chilli powder, mix well to bleed the natural red colour, further add the remaining powdered spices, ginger garlic paste, roasted besan & salt & black pepper powder to taste, mix well and further add, freshly chopped coriander & mint leaves and hung curd, mix well further add diced onions, tomatoes and capsicum and paneer cubes, mix and marinate well but gently without breaking the paneer cubes.
Smoke the marinated paneer, by placing a live charcoal and pouring few drops over it, keep it covered for at least 4-5 minutes to impart smoke flavour in it.
Skew the paneer, onions, tomatoes and capsicum over a skewer, after skewing, keep the extra marinade aside to be used later in gravy.
Cook and char the paneer on open flame, further, apply some melted butter over the charred paneer and cook them again briefly on open fire, you can also choose to grill them on pan by skewering it in either bamboo skewers or steel skewers. Keep It aside to be used later in the gravy.
For making the tomato onion puree that’ll be the base, set a wok on medium heat, add oil and the remaining ingredients in the wok and cook them on high flame for 2-3 minutes.
Add hot water and cover & cook for 10-12 minutes on medium flame. stir in regular interval, once the tomatoes are mushy, switch off the flame and cool down to room temperature.
Transfer the cooled mixture in grinding jar and grind to a fine purée. Keep the puree aside to be used later in the gravy.
For the making the gravy, set a wok on medium heat, add oil + ghee, further add the jeera and let the jeera crackle, add the garlic, ginger and green chilli paste, sauté them for 2 minutes on medium flame.
Further add chopped onions and cook until golden brown.
As the onions have turned golden brown, low down the heat to medium low, and add the powdered spices, add some water as well to avoid the masalas from burning, cook for 2-3 minutes.
Now add tomatoes and salt a pinch, cook on high flame for 2-3 minutes, further add the prepared onion & tomato puree and the reserved marinade, mix well and cook for 7-8 minutes on medium high flame.
Now add the paneer tikka to the gravy and mix gently and cook for 3-4 minutes on medium flame. you can adjust the consistency of the gravy by adding hot water.
Check for the seasoning and adjust the salt accordingly.
Add, garam masala a pinch, kasuri methi and some freshly chopped coriander leaves, mix gently and cook for last 1 minute.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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