This is for all paneer lovers, a Paneer Delicay that rules North-Indian cuisine made with Paneer (Indian cottage cheese ) for long time, yes it’s “Paneer Tikka Masala”. It’s a great addition to list of paneer recipes in my kitchen. Paneer Tikka Masala is all time favorite paneer recipe that comes in mind when we go to any Punjabi restaurant. It tastes heavenly with roti, naan, chapati and flavored rice. This dish can be served during parties or marriage function, guests will also love to have it. Today let us learn how to make paneer tikka masala with gravy following this step by step easy recipe. Enjoy!Paneer_Tikka Step-by-Step Paneer Tikka Recipe : For Paneer Tikka :

Step 1 : Dice cut the paneer, capsicum and onion or in cube.

Paneer_Tikka_1 Paneer_Tikka_2 Paneer_Tikka_3

Step 2 : Make a paste of ginger and garlic in mortar pastel. Step 3 : Combine onion, capsicum and paneer in a deep bowl. Add hung curd. Paneer_Tikka_4 Step 4 : Add all dried masala and ginger garlic paste. Paneer_Tikka_5 Step 5 : Mix well. Keep it aside to marinate for 30 minutes. Or you can marinate till one hour for batter taste. Paneer_Tikka_6 Step 6 : Heat oil in a wide non stick pan. Once hot, arrange pieces of tikkas in a single layer. Paneer_Tikka_7 Step 7 : Cook on one side, flip and cook another side till it get golden brown. Same way cook all pieces of paneer and veggies. Paneer_Tikka_8 Step 8 : Remove it to plate and keep it aside. You can cook paneer tikka on oven too.

For paneer Tikka Gravy :

Step 9 : When you keep paneer tikka to marinate you can start to make gravy for the same.

Step 10 : Heat water in a pan. When water starts to get boil turn off the flame. Add tomatoes and cover the pan. Keep it aside for some time. Paneer_Tikka_9 Step 11 : At the same time soak cashews and watermelon seeds in warm water for some time. Paneer_Tikka_10 Step 12 : After 15 minutes peel the tomatoes and drain the cashews and watermelon seeds. Paneer_Tikka_11 Step 13 : Roughly chop the peeled toamtoes. Make a fine paste of tomatoes, cashews and water melon seeds. Keep it aside. Paneer_Tikka_12 Step 14 : Roughly chop the onion and make a fine paste. Keep it aside.

Step 15 : In a mortar pastel make a fine paste of garlic and ginger. Keep it aside.

Step 16 : Heat oil and ghee in heavy bottom based pan. Add onion paste. Paneer_Tikka_13 Step 17 : Cook till onion get cook completely and oil starts to get release form sides. Paneer_Tikka_14 Step 18 : Add ginger garlic paste. Mix well. Saute till raw aroma of ginger and garlic goes away. Paneer_Tikka_15 Step 19 : Add tomato puree and all dry masalas. Paneer_Tikka_16 Step 20 : Cook till oil starts to get release from sides. Paneer_Tikka_17 Step 21 : Beat the curd properly. Add beaten curd. Mix well. Cook for a minute. Paneer_Tikka_18 Step 22 : Add 1 cup water in to the gravy. Cover the pan and cook till gravy get thick in desired consistency. Paneer_Tikka_19 Step 23 : Turn off the flame. Add fresh cream and lemon juice if required. Add prepared paneer tikka in to gravy and mix well. Paneer_Tikka_20

Step 24 : Garnish the paneer tikka with coriander or cream. Serve hot with mint paratha, garlic naan or any version of naan and kulcha. Paneer tikka goes well with plain paratha or even roti too.

Paneer Tikka
 
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This is for all paneer lovers, a Paneer Delicay that rules North-Indian cusiene made with Paneer (Indian cottage cheese ) for long time, yes it’s “Paneer Tikka Masala”. It’s a great addition to list of paneer recipes in my kitchen. Paneer Tikka Masala is all time favorite paneer recipe that comes in mind when we go to any Punjabi restaurant.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4 - 5
Ingredients
For Paneer Tikka :
  • 200 gm paneer
  • 1 medium size capsicum
  • 1 medium size onion
  • ½ cup hung curd
  • 1 inch ginger
  • 3 – 4 garlic cloves
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • ¼ tsp turmeric powder
  • ½ tsp garam masala
  • ¼ tsp chat masala
  • ½ tsp kasuri methi ( dried fenugreek leaves )
  • Salt according to taste ( approx. ½ tsp )
  • 1 tsp lemon juice
  • Oil for brushing or roasting
For Paneer Tikka Gravy :
  • 1 cup onion paste ( 3 medium size onion )
  • 2 cup tomato puree ( 6 medium size tomato )
  • 7 – 8 garlic cloves
  • 1 inch ginger
  • ¼ cup cashews
  • 2 tbsp watermelon seeds
  • 2 tbsp oil
  • 1 tbsp ghee
  • 1 tsp red chili powder
  • 1 tbsp kashmiri red chili powder
  • 1 tsp coriander powder
  • 1 tsp Punjabi garam masala
  • Salt according to taste ( approx. 1 tsp )
  • 2 tbsp fresh curd
  • 1 cup water
  • 2 tbsp fresh cream
  • Lemon juice if required
  • Coriander leaves for garnishing
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
For Paneer Tikka :
  1. Dice cut the paneer, capsicum and onion or in cube.
  2. Make a paste of ginger and garlic in mortar pastel.
  3. Combine onion, capsicum and paneer in a deep bowl. Add hung curd.
  4. Add all dried masala and ginger garlic paste.
  5. Mix well. Keep it aside to marinate for 30 minutes. Or you can marinate till one hour for batter taste.
  6. Heat oil in a wide non stick pan. Once hot, arrange pieces of tikkas in a single layer.
  7. Cook on one side, flip and cook another side till it get golden brown. Same way cook all pieces of paneer and veggies.
  8. Remove it to plate and keep it aside. You can cook paneer tikka on oven too.
For paneer Tikka Gravy :
  1. When you keep paneer tikka to marinate you can start to make gravy for the same.
  2. Heat water in a pan. When water starts to get boil turn off the flame. Add tomatoes and cover the pan. Keep it aside for some time.
  3. At the same time soak cashews and watermelon seeds in warm water for some time.
  4. After 15 minutes peel the tomatoes and drain the cashews and watermelon seeds.
  5. Roughly chop the peeled toamtoes. Make a fine paste of tomatoes, cashews and water melon seeds. Keep it aside.
  6. Roughly chop the onion and make a fine paste. Keep it aside.
  7. In a mortar pastel make a fine paste of garlic and ginger. Keep it aside.
  8. Heat oil and ghee in heavy bottom based pan. Add onion paste.
  9. Cook till onion get cook completely and oil starts to get release form sides.
  10. Add ginger garlic paste. Mix well. Saute till raw aroma of ginger and garlic goes away.
  11. Add tomato puree and all dry masalas.
  12. Cook till oil starts to get release from sides.
  13. Beat the curd properly. Add beaten curd. Mix well. Cook for a minute.
  14. Add 1 cup water in to the gravy. Cover the pan and cook till gravy get thick in desired consistency.
  15. Turn off the flame. Add fresh cream and lemon juice if required. Add prepared paneer tikka in to gravy and mix well.
  16. Garnish the paneer tikka with coriander or cream. Serve hot with
    mint paratha,
    garlic naan or any version of naan and kulcha. Paneer tikka goes well with
    plain paratha or even
    rotitoo.
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