Paneer tikka masala
May 19, 2020
Ingredients:
- Paneer cubes : 7 pcs
- Yoghurt :1/2 cup
- Besan : 1 tsp
- Ginger garlic paste : 1 tsp
- Kashmiri red chilli pdr : 1 tsp
- Turmeric pdr : 1/8 tsp
- Salt to taste
- Capsicum : 1/2
- Onion : 1/2
- Lemon juice : 1tsp
- Butter : 2 tsp
- Bay leaf ; 1
- Onion : 1 finely chopped
- Ginger garlic paste : 1tsp
- Chilli pdr : 1 tsp
- Coriander pdr : 1/2 pdr
- Turmeric pdr : 1/8 tsp
- Cumin pdr : 1/8tsp
- Garam masala : 1/4 tsp
- Tomato puree : 1/2 cup
- Cashew paste : 1/4 tsp
- Salt to taste
- Kasuri methi crushed : 1tsp
- Oil for roasting
Method:
- Cut onion & capsicum into cubes and separate into petals.
- Take 2 ripe tomatoes and grind it to a puree and keep aside. Soak 10 cashews for 10 mins and grind it to a paste.
- In a bowl mix besan, curd,salt, chilli pdr, turmeric pdr and ginger garlic paste together.
- Whisk it it to become a creamy and add lemon juice, paneer cubes, onion cubes and capsicum pieces. Mix gently, marinate it for 20 mins.
- Heat oil in a tawa and roast the paneer cubes, onion and capsicum.
- Heat butter in a pan, add bayleaf, finely chopped onion and saute. Then add ginger garlic paste and saute again. Reduce flame and add chilli pdr, turmeric pdr, coriander pdr, cumin pdr, garam masala & salt.
- Now add the tomato puree and cashew paste, saute it till the oil separates.
- Add one cup water mix well and add the roasted paneer pieces to this mix it.
- Cover it and cook for 6 to 7 mins and open the lid add crushed kasoori methi. The paneer tikka masala is ready to serve!
- While adding water check the consistency, adjust the level of water to make it semi gravy.
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