Tuesday, 2 June 2015

Paneer Tikka Masala !

As said in last post, here is the Paneer Tikka masala, one of the popular Punjabi delicacy. A flavorful masala to go with any Indian flatbread or rice dishes. We had it with hot rotis and Jeera Fried Rice. The smoky/grilled effect of paneer is a value addition to this gravy when compared to other paneer based gravies.

INGREDIENTS (For the masala only for the quantity of Paneer tikka made in last post)
Pls refer the ingredients list for Paneer Tikka here

  • 1 tbsp Butter + 1 tbsp (to add at last step)
  • 2 tbsp Oil
  • 1 tsp Cumin seeds
  • 2 medium Onions (made into paste)
  • 4 medium  Tomatoes (made into Puree)
  • 1 tsp Ginger Garlic Paste
  • salt as needed
  • 1 1/2 tsp red chilli powder (adjust as per spice level)
  • 1/4 tsp turmeric powder
  • 1 1/2 tsp coriander powder
  • 1 tsp Garam masala
  • 2 - 3 green chillis slit
  • 1 inch ginger julienned
  • some coriander leaves
  • 1 tsp Kasuri Methi
  • 1 tbsp Cream (optional)

  • Make Paneer Tikka as mentioned in my previous post. You can find it HERE
  • Remove them from the skewers and keep ready.

  • Grind 2 onions to a smooth paste.
  • Blanch the tomatoes in hot water and puree them.
  • Heat butter and oil in a pan and add cumin seeds followed by the onion paste and Ginger garlic paste.

  • Saute the onion well till it is browned nicely. It takes around 7 to 8 minutes or more.
Then add the tomato puree and stir well for couple of minutes.
Then close the pan and let it cook well for 5 to 7 minutes or till the raw smell fades.
After that all the spice powders and salt.

  • Mix the spices well and let them cook till the raw smell fades and oil separates.
  • Then add slit chillis, julienned ginger and coriander and give a stir.
  • Add half a cup of water to the cooked paste and mix well and let it come to boil. Sprinkle some garam masala and mix again.

  • Add 1 - 2 tbsp of cream to the masala and give a nice stir. 
  • Lastly add the paneer tikkas and mix them so that they are coated well in masala. 
  • Sprinkle some crushed kasuri methi and add some butter.
  • Mix well and turn off stove after 2 minutes.

  • You can add more water to the masala and make it a little watery gravy too. The consistency of gravy is your choice.
  • I like it to be thick and not too watery. So i added little water only.
  • Adding cream is optional, if adding then do not add too much of cream and make it like paneer makhni

With Love,

1 comment:

  1. That paneer dish looks so amazing. Perfect dish to make on the grill. Will try some time.
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