Padhuskitchen


Paneer Tikka Masala-Paneer Tikka Masala Recipe (gravy)

by 30 Comments

Paneer tikka masala is a very popular dish made with paneer (Indian cottage cheese). It tastes heavenly with roti, naan, chapati and flavored rice.This dish is great for parties and will be a hit with guests also. Today let us learn how to make paneer tikka masala gravy following this easy recipe. Another great addition to my list of paneer recipes for all paneer lovers out there. Enjoy!


Paneer Tikka Masala
How to prepare Paneer Tikka Masala gravy
Recipe source vahrehvah.com
Serves-4

Ingredients needed

For marination

Paneer -200 grams
Capsicum – 1 green (remove the seeds)
Tomato – 1 big (remove the seeds)

Hung curd – 1/2 cup (see notes below)
Red chilli powder- 3/4 -1 tsp
Ginger garlic paste -1/4 tsp
Kasoori methi -1/4 tsp
Lemon juice – 1 tbsp
Salt as required
Oil – 1 tbsp

1 – 1 1/2 tbsp of oil for shallow frying

For the gravy

Oil – 1 tbsp
Jeera seeds/ cumin seeds- 1 tsp
Finely chopped onion -1 big
Turmeric powder -a pinch
Ginger garlic paste -1 tsp
All purpose flour/maida -1/2 tsp
Tomato puree – 1 cup
Coriander powder – 2 tsp
Cumin powder -1/2 tsp
Chilli powder -1/2 tsp
Garam masala powder – 3/4 tsp
Cream – 1/4 cup (Dairy cream)

Paneer tikka masala gravyPreparation

Cut paneer into cubes, capsicum and tomato into big square pieces.

In a bowl, mix hung curd, salt, chilli powder, kasoori methi, ginger garlic paste, lemon juice and oil. Then add paneer, capsicum and tomato. Mix well and keep it aside for 1 hour. Let it marinate.


Then heat oil in a non stick pan or tawa and shallow fry the marinated paneer, capsicum and tomato separately both sides till light brown. Keep it aside.

Method

Heat oil in a pan, add jeera seeds when it splutters, add onion and saute nicely till it becomes golden brown colour.

Add ginger garlic paste, maida, turmeric powder and cook for a further few minutes.

Add tomato puree, all the spice powder (coriander powder, cumin powder and chilli powder) , needed salt and cook till the mixture oozes out oil. (add salt for the gravy alone as we have already added salt for the vegetables and paneer)


Add a cup of water, bring it to boil, add the shallow fried paneer, capsicum, tomato, garam masala and cook on low flames for 3-4 minutes.

Switch off the flame, stir in cream and garnish with coriander leaves. Serve hot with Naan, chapati or any Indian bread or pulao.


Note -I did not add cream.You can add cream to the dish to make it more rich and yummy. The color of the gravy will lighten than what you see in the picture after adding cream.

Hung curd – Hang the curd in a clean muslin cloth for 4-5 hours to drain out all the water from the curd. I hung nearly 1 1/2 cups of curd to get 1/2 cup of hung curd.

Meet you all again with another interesting post, till then it is bye from Padhu of Padhuskitchen.com

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Reader Interactions

Comments

  6. Soumi

    My mouth is already watering! I love Paneer tikka masala at the restaurants but I've never tried it at home since because of any mysterious reason,my paneer dishes always turn out to be a disaster.But yours sounds really easy.Gotta try it.

    Reply

  18. Ushnish Ghosh

    Dear Padhu
    How are you? Here after a long time. I like this recipe, specially the use of hung curd and the spicing. Great indeed. Let me see what all I have missed at your kitchen,
    have a nice weekend

    Reply

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