रेस्टोरेंट स्टाइल पनीर टिक्का मसाला घर पे | Paneer Tikka Masala | Paneer Recipe | Chef Kunal Kapur
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.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
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.
Chop paneer into big cubes.
Add a pinch of salt and some chilli powder to the paneer and set aside for 10-15 minutes.
Prepare the marination by mixing raw mustard oil, kashmiri chilli powder, and salt in a bowl.
Add hung curd to the mixture to prevent water release during cooking.
Incorporate ginger garlic paste, lemon juice, and dry fenugreek powder into the marination and mix well.
After 20 minutes, add the paneer cubes to the marination and coat them nicely.
If the curd is runny, add 1 tsp of roasted gram flour to help the marination stick to the paneer.
Set the marinated paneer aside for about 30 minutes.
In a pan, heat equal parts of oil and butter, then add bay leaf, cumin seeds, cinnamon, cardamom, and cloves.
Add finely chopped onion to the pan and cook until browned, stirring continuously to avoid burning.
Once the onions are light brown, turn off the flame and add green chillies and ginger garlic paste.
Add some water to cool the mixture and prevent burning, then turn the flame back on to temper the ginger and garlic.
Add kashmiri red chilli powder and cook on low flame until the oil separates and the color deepens.
Add fresh tomato puree and salt, cooking on high flame to thicken the mixture.
Once the masala is dry, add a small amount of water to form a gravy and cook for 5 minutes until boiling.
Prepare the paneer tikka by using a grill pan, ensuring it is hot enough to produce a sizzling sound when the paneer is added.
Cook the paneer on one side without turning it frequently to avoid water release and ensure grill marks.
Turn the paneer to cook the other side, then remove from heat as it will be added to the masala.
Add fresh coriander to the cooked paneer.
Mix the cooked paneer into the prepared masala, ensuring to gently stir to avoid breaking the paneer.
Add dry fenugreek powder, garam masala, and a handful of fresh coriander to the mixture.
Pour in 1/4 cup of dairy cream, turn off the flame, and mix lightly to combine.
Plate the Paneer Tikka Masala and serve.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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