Paneer tikka masla recipe
The marinated paneer pieces are grilled or pan-fried to golden perfection, then nestled in a rich and flavorful gravy bursting with warm spices, tomatoes, and a touch of cream.
Ingredients
Ingredients:
Paneer Tikka:
- Paneer pieces cut into 1/2 inch square
- Tandoori color a pinch or Red Colour which is used in Red Gravy
For gravy:
- 3 Medium size Tomatoes
- 3 Medium size Onion
- 2 tsp Poppy seeds
- 4 Cloves
- Small piece Cinnamon
- 4 Cardamom
- 2 tbsp. Cashew nuts
- 2 tsp. Kasuri methi
- 1 tsp. Chili powder
- 1/2 tsp. Turmeric powder
- 2 tsp. Coriander powder
- 1 tsp. Cumin powder
- 1 tsp. Sugar
- 4 tbsp. Cooking oil
- 3 – 4 tbsp. Malai Optional
- Salt to taste
Instructions
For paneer tikkas:
- Add chili powder, garam masala powder, ginger garlic paste, color, salt to curd and mix well. Marinate chopped paneer pieces with this mixture and keep it aside for about an hour.
- Heat oil in a pan. Fry this marinated paneer masala cubes till paneer turns golden brown. Yummy and Delicious tikkas are ready.
- Tip: This can be served without gravy as a starter.
For gravy:
- Grind onions to a paste consistency. Blanch the tomatoes and grind it.
- Mix turmeric powder, chilly powder, coriander powder and cumin powder with water. Grind poppy seeds and cashew nuts.
- Heat oil in a pan. Add sugar. Add cloves, cinnamon and cardamom when sugar turns golden brown. Add onion paste and fry well.
- Add the ground masala and fry for a minute. Add kasuri methi and fry for few minute. Add tomato and fry till gravy becomes thick and till oil separates from it.
- Add paneer tikkas and salt. Cook for five minutes. Decorate this with malai. Serve hot with naan or rotis or parathas.