Paneer Tikka Masala
Paneer Tikka Masala is a spicy, flavourful gravy made by marinating paneer with hung curd & spices and then cooking it in tomato, onion based gravy. Paneer Tikka Masala is a great combo with roti, naan, chapati & rice meal and is liked by all for its taste. Paneer Tikka Masala Recipe is explained in this recipe with step by step pictures.
Servings2 people
Ingredients
- 1 medium sized onion cubed
- 1 medium sized tomato cubed
- 1 medium sized capsicum cubed
For the marinade:
- 15 medium sized paneer cubes
- 3 tablespoon hung curd
- 1 teaspoon chilli powder
- a pinch turmeric powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon chat masala powder or tandoori masala powder
- 1 teaspoon lemon juice
- 1/4 teaspoon pepper powder
- 1/2 tablespoon ginger garlic paste
- 1/2 teaspoon dried kasoori methi
- 1 tablespoon oil
- salt to taste
For tikka masala:
- 1 cup tomato puree
- 1/4 cup fresh cream
- 1 medium sized onion finely chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ginger garlic paste
- 1 teaspoon chilli powder
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 1 teaspoon kasoori methi
- 1 tablespoon coriander leaves
- 1 tablespoon oil
Instructions
How to make Hung Curd :
- Hang 1/4 cup curd in a muslin cloth or any thin cloth for an hour to make the required hung curd.
- If you dont have thick yogurt then hang 1/4 cup curd in a muslin cloth and keep aside for 30mins, Your hung curd is ready. This makes about 2-3 tablespoon of hung curd which is required for this recipe.
Paneer Tikka Masala
- Mix all the ingredients listed under 'For the paneer tikka marination' so the paneer is coated well with the hung curd spice mixture. Marinate it for an hour.
- Then toast the marinated paneer. Toast it until golden brown, drain in tissue and set aside.
- Heat oil add jeera allow it to crackle. Add ginger garlic paste and onion, saute till slightly browned.
- Then add the tomato puree, add chilli, garam masala, coriander powders and required salt and mix well. Sprinkle little water and bring to a boil.
- Once the raw smell of tomato leaves and the gravy becomes thick add fresh cream, then toasted paneer.
- Add little water if its too thick, simmer it for mins until oil seperates. Then add dried kasoori methi and coriander leaves, give a quick stir and switch off.
- Enjoy Paneer tikka masala hot with phulkas / naan or rotis!
Notes
- You can even toast the marinated paneer when the gravy is about to complete may be you can start roasting them in parallel when the tomato puree gets cooked.
- Make sure oil separates and raw smell of tomatoes leaves before adding the cream.
- For a low fat version add 1/4 cup milk and a tablespoon of cream.
- You can skip tomatoes if you don't like them and add different color capsicums for the tikkas. You can use skewers too for making the tikkas in oven.
- Make sure to turn over to toast it evenly on all sides.
Nutrition Facts
Paneer Tikka Masala
Amount Per Serving (100 g)
Calories 416
Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 11g69%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Cholesterol 42mg14%
Sodium 146mg6%
Potassium 1160mg33%
Carbohydrates 34g11%
Fiber 9g38%
Sugar 18g20%
Protein 9g18%
Vitamin A 4251IU85%
Vitamin C 109mg132%
Calcium 183mg18%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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