Paneer tikka masala
Paneer tikka masala:
Paneer is curd cheese, a product made by curdling of heated milk with lemon juice or vinegar. In this process, milk gets curdled into curd and whey. Curd is pressed more harder to remove excess water and that is paneer. It is a fresh cheese common in South Asia and mainly consumed towards North India and Bangladesh. Paneer is a rich source of protein and calcium and thus making it healthy for consumption.
Paneer tikka masala is one of the famous cuisines of North Indian wherein paneer pieces are grilled in tandoor and added into the gravy. Today I have tried my new recipe of preparing this dish, which tastes exactly like restaurant style paneer tikka masala and with minimum ingredients.
You can have a look at my recipe.
Ingredients:
Paneer pieces-10-15 squared ones
Onion- 2 medium sized
Tomato-2 medium sized.
Capsicum-1 big
Fresh cream-2-4 tsp
Red chilli powder-2 tsp
Jeera powder-2 tsp
Coriander powder-2 tsp
Garam masala-2 tsp
Butter-2 tsp
Salt as per taste
Milk-1 cup
Sugar-1 tsp
Paneer butter masala-2 tsp
Ginger garlic paste-1 tsp
Tandoori chicken masala-2 tsp
Cashewnuts-5-6
Coriander leaves ( optional) as required.
Oil for deep frying paneer pieces.
Water as required
Method:
Marinate paneer pieces with 1 tsp each of jeera powder, coriander powder, red chilli powder, garam masala, ginger garlic paste, tandoori chicken masala, salt and keep aside for 15-20 mins.
Then deep fry the above marinated pieces and keep aside.
Make a puree of 1 onion, tomatoes and cashewnuts. Add 1 cup of milk in it and mix well.
In a pan add butter and chopped 1 onion. Saute well. Add chopped capsicum. Saute and then add above puree with milk mixture. Add water to adjust the consistency. Let it boil.
Add 1 tsp each of red chilli powder, jeera powder, coriander powder, garam masala, paneer butter masala and give a stir and boil.
Add sugar, salt and fried paneer pieces. Let it boil nicely.
Off the gas and add fresh cream and serve.
Add coriander leaves ( optional) if available.
Serve with rice/chapati/naan/parota. This forms a part of lunch/dinner menu or have with breakfast, its your choice.
Paneer is curd cheese, a product made by curdling of heated milk with lemon juice or vinegar. In this process, milk gets curdled into curd and whey. Curd is pressed more harder to remove excess water and that is paneer. It is a fresh cheese common in South Asia and mainly consumed towards North India and Bangladesh. Paneer is a rich source of protein and calcium and thus making it healthy for consumption.
Paneer tikka masala is one of the famous cuisines of North Indian wherein paneer pieces are grilled in tandoor and added into the gravy. Today I have tried my new recipe of preparing this dish, which tastes exactly like restaurant style paneer tikka masala and with minimum ingredients.
You can have a look at my recipe.
Ingredients:
Paneer pieces-10-15 squared ones
Onion- 2 medium sized
Tomato-2 medium sized.
Capsicum-1 big
Fresh cream-2-4 tsp
Red chilli powder-2 tsp
Jeera powder-2 tsp
Coriander powder-2 tsp
Garam masala-2 tsp
Butter-2 tsp
Salt as per taste
Milk-1 cup
Sugar-1 tsp
Paneer butter masala-2 tsp
Ginger garlic paste-1 tsp
Tandoori chicken masala-2 tsp
Cashewnuts-5-6
Coriander leaves ( optional) as required.
Oil for deep frying paneer pieces.
Water as required
Method:
Marinate paneer pieces with 1 tsp each of jeera powder, coriander powder, red chilli powder, garam masala, ginger garlic paste, tandoori chicken masala, salt and keep aside for 15-20 mins.
Then deep fry the above marinated pieces and keep aside.
Make a puree of 1 onion, tomatoes and cashewnuts. Add 1 cup of milk in it and mix well.
In a pan add butter and chopped 1 onion. Saute well. Add chopped capsicum. Saute and then add above puree with milk mixture. Add water to adjust the consistency. Let it boil.
Add 1 tsp each of red chilli powder, jeera powder, coriander powder, garam masala, paneer butter masala and give a stir and boil.
Add sugar, salt and fried paneer pieces. Let it boil nicely.
Off the gas and add fresh cream and serve.
Add coriander leaves ( optional) if available.
Serve with rice/chapati/naan/parota. This forms a part of lunch/dinner menu or have with breakfast, its your choice.
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