Thursday, January 17, 2013

Paneer Tikka Masala



Being vegetarian and Paneer lover, most of the time I end up doing some experiment with Paneer. Last time  when I prepared Paneer tikka, Avi asked me why don't you try Paneer tikka masala so this weekend I tried Paneer tikka masala and he loved it. For this recipe I prepared tikka on stove top instead of oven. This recipe is quite easy and required few ingredients. This is my way of making Paneer tikka masala, u can do your own variation as cooking is all about experimenting.

RECIPE:

Cooking Time: 30-40 mins
Preparation Time: 20-25 mins


Ingredients:

For Tikka:
  • Paneer: 12-15 cubes
  • Onion:1 medium (cubed)
  • Capsicum: 1 medium (deseeded & cubed)
  • Tomato:1 (cut into squares)
  • Hung Curd: 4-5 tbsp
  • Ajwain/carom seed: 1/tsp
  • Chilli pwd:1 tsp
  • Turmeric pwd:a pinch
  • Garam masala pwd: 1/2 tsp
  • Chat Masala powder: 1/2 tsp
  • Lemon juice: 1 tsp
  • Ginger garlic paste: 1/2 tbsp
  • Salt to taste
  • Oil: 1/2 tsp( mustard oil is preferred)
  • butter/oil: 1/2 tbsp( for brushing)
For Gravy:
  • Onion: 1 large ( greated or grinded) 
  • Tomatoes: 2 medium (pureed) 
  • Cumin seeds: 1/4 tsp 
  • Coriander pwd: 1/2 tsp
  • Turmeric pwd: 1/4 tsp 
  • Cumin pwd: 1/2 tsp
  • Garam masala: 1/2 tsp
  • Red chilli pwd: 1/2 tsp 
  • Ginger-garlic paste: 1/2 tbsp  
  • Salt to taste
  • Coriander leaves for garnish
  • Oil for cooking

Method:

For Tikka:


  • Mix the hung curd, ajwain, chilli pwd, turmeric pwd, garam masala pwd, chat masala pwd, ginger-garlic paste,  lemon juice, salt and oil.
  • Now add the paneer, onion, capsicum and tomato and mix well so that every pieces get marinated properly, keep refrigerated at least for 1 hour.
  • Take skewer and arrange the paneer,capsicum, tomato and onion in skewers alternatively as shown in pic.Brush with butter/oil on top.
  • Cook tikka on non stick griddle on medium heat. Cook evenly on all side,
  • Ensure that it does not burn. Once done remove from heat and keep aside.

For Gravy:


  • Heat oil in a pan and add the cumin seeds, once they start spluttering add the  onion.
  • When the onions begin to turn  brown then add the ginger-garlic paste and cook for 2-3 mins.
  • Add the cumin pwd, red chilli pwd, turmeric pwd, coriander pwd and  salt. Mix well and add the tomato paste. Mix well and cook on low flame until  oil start separating. It will take around 3-4 mins.



  • Add the tikka pieces, garam masala pwd, coriander leaves  and and mix well. 
  • Add little water for the gravy and cook for 3-4 mins.
Note:
  • For hung curd just hang 1/3 cup of curd in muslin cloth for an hour.
  • If using the bamboo skewers then  dipped in water for  hour to prevent it from burning
  • If you don't have/use mustard oil then can use any oil of your choice.
  • Can add cream in gravy to make it more rich.


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