Paneer Tikka Masala Restaurant Style Recipe
A delicious and mouthwatering gravy made with grilled Paneer (cottage cheese)
Servings: 8
Calories: 93kcal
Ingredients
For Marinating Paneer
- 1 block paneer about 250 gms and cut into small rectangles
- 1 tsp ginger garlic paste
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ¼ tsp garam masala powder
- 1 -2 tbsp Shaan Tandoori masala powder optional
- ½ cup yogurt Greek yogurt can also be used .The yogurt should be completely drained of water.
- ½ green bell pepper diced into big triangles
- ½ onion diced into big triangles
- ½ lemon juice squeezed
- 1 tsp salt or to taste
For Roasting and Grinding
- 1 large onion
- 3 large tomatoes
- 10-12 cashews
- 1 tsp Red chilli powder Kashmiri
- ¼ tsp garam masala
- ¼ tsp salt
For Gravy
- 2 tbsp butter
- 1 tbsp ginger garlic paste
- 1 tsp sugar
- 1 tsp salt or to taste
- 3 tbsp cream
- ½ tsp kasuri methi (dry fenugreek leaves) crushed with your palms
- ½ cup coriander leaves finely chopped
- 2 tbsp fresh cream optional
Instructions
Paneer Marination
- Make a mixture of ingredients in the "For Marinating Paneer" section in a medium bowl.
- Add the cut paneer pieces into it .
- Marinate for 15 to 20 minutes ,the longer the better.
- Grill the paneer and veggies and keep them aside.
Roasting and Grinding for Gravy
- In a medium sized pan , heat up some butter .
- Add the cashews, chopped onions and tomatoes .
- Sautee and fry till it is wilted, browned and cooked well.
- Add red chilly powder and garam masala spice blend.
- Add salt to taste , cool and grind to a smooth paste.
To Make the Gravy
- Heat some butter or oil in the same pan used to roast the tomatoes and onion gravy.
- Add ginger garlic paste .
- Sautee till the raw taste goes away.
- Add the onion tomato gravy and mix well.
- Add red chilly powder ,sugar, salt and garam masala.
- Cook till the oil is released from the sides .
- Add water as required to loosen up the gravy and adjust the consistency.
- Add paneer pieces and cook for a while.
- Add cream and adjust salt as required.
- Add the dried fenugreek leaves and mix well.
- Add some fresh cream if using.
- Switch off flame and add the chopped coriander leaves.
- Paneer Tikka Masala is ready to be served .
Notes
- Sauté the onions and tomatoes thoroughly before grinding to eliminate any raw taste and bring out their natural sweetness.
- Adding a little sugar is optional, but it helps balance the tanginess of the tomatoes and the warmth of the spices for a more rounded flavor.
- For a richer gravy, drizzle in some cream at the end, or use a smooth paste made from cashews and milk as a substitute.
- Stir in a teaspoon of tomato paste (like the one used in tomato-onion chutney) to enhance both the depth of flavor and the vibrant color.
- Soak paneer cubes in warm water for a few minutes, then gently squeeze out the excess moisture, as this keeps them soft and tender even after grilling.
Nutrition
Serving: 45g | Calories: 93kcal | Carbohydrates: 8g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 400mg | Potassium: 269mg | Fiber: 2g | Sugar: 4g | Vitamin A: 873IU | Vitamin C: 21mg | Calcium: 36mg | Iron: 1mg
