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Paneer Tikka Masala - Prakrti Blog - North Indian Cuisine

Paneer Tikka Masala - Prakrti Blog - North Indian Cuisine

PANEER TIKKA MASALA

Paneer tikka masala, still might be the vegetarian cousin of chicken tikka masala. Yet cottage cheese, the ever delectable paneer to the everyday India, holds a special place in the heart, minds and palate of a million and more humble souls.

Marinated paneer in a typically spiced up gravy may be just not be enough to describe this preparation. Read ahead for the recipe.

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Paneer Tikka Masala - Recipe

Ingredients Required

  • 250 grams of cottage cheese, cut into cubes
  • Salt to taste
  • 1” knob of ginger
  • 1 tablespoon of cashew paste
  • 1 tablespoon of gram flour
  • 1 teaspoon of poppy seeds, soaked in water
  • 8 to 10 whole peppercorns
  • 1 medium sized onion, fine chopped
  • 5 large cloves of garlic
  • 200 grams of pureed tomato
  • Cooking oil
  • 1 teaspoon of whole cumin seeds
  • 4 to 5 red chilies

Ingredients for Marination

  • 1 teaspoon ground ginger
  • Juice of 1 lime
  • 5 teaspoon cumin powder
  • 5 teaspoon crushed garlic
  • 5 teaspoon of chat masala
  • Chopped coriander for garnish
  • Fresh cream (optional)

 

Procedure of Preparation

  • Mix together the ingredients that are listed for marination. Generously apply the marinade on the chunks of paneer, and keep aside, for up to an hour.
  • Grill the paneer chunks at 200°C for about 20 minutes, or until the paneer just begin to char from the outside.
  • Heat enough cooking oil in a frying pan. Add chopped onions and cook until they are tender, and begin to turn golden brown.
  • Grind the cooked onions, once they have cooled down.
  • Add to the grinder ginger and garlic, cashews, poppy seeds, poppy, chilies and pepper corn. Blend into an uniform mix.
  • Pour sufficient oil on a frying pan over a medium heat. Add the ground mix and stir fry until the ingredients turn a rich shade of golden brown.
  • Add gram flour, and let it roast for about a minute.
  • Stir in curd, and let it be integrate with the other ingredients.
  • Add pureed tomato, cook until it dries up.
  • Add about 500ml of water. Further mix in a pinch of tandoori food color.   
  • Let the gravy simmer over a medium to low flame for about 15 minutes, or until the gravy attains an uniform consistency.
  • Add the gravy, further simmer for another 10 minutes.
  • Serve hot with an accompaniment of choice.

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