Style - North Indian
Serves - 4
Rating - 5 / 5
Last prepared - 29 Nov 2020

Ingredients

Paneer Tikka

Masala

Paneer Tikka Masala

Method

Prep: Paneer tikka

• Hang curds and discard whey
• Heat 2 tbsp on mustard oil. Add 1 tsp of chili powder and fry. Remove quickly and do not allow to burn
• Cut capsicum, onion, tomatoes and paneer into 1-inch squares or triangles. Remove seed and extra flesh from capsicum and tomatoes. If not, tikka will be watery and not dry
• Mix hung curds with all ingredients including remaining chili powder and the chili powder oil
• Mix capsicum, onion and tomatoes with marinade
• Skewer the vegetables and paneer. Remove excess masala while skewering. about 1/3 to 1/2 masala will remain
• Grill until a nice char forms on the outside

Prep: Masala

• Hear 2 tbsp oil in a pan
• Add cinnamon sticks, cardamom, black cardamom, anise and bay leaves. Sautee for ~30 secs
• Add cashews and sauté for 30 secs
• Add cumin and sauté.
• Add onions before cumin seeds burn. Sautee until cook and edges start browning / crisping
• Add ginger-garlic paste. Fry for 1-2 mins without burning paste
• Add tomatoes and cook until very mushy. Add salt
• Allow to cool. Grind to smooth paste. Add as little water as required to make smooth paste.

Paneer Tikka Masala

• Heat 2-3 tbsp oil
• Add onion. Cook until edges are brown and crispy
• Add tomatoes. Cook until nice and mushy
• Add coriander leaves and green chilis. Cook 1-2 mins
• Add masala. Cook until oil separates
• Add chili powder, garam masala and chaat masala. Cook for 1-2 minutes. Reduce heat and add salt
• Add excess marinade now. Cook for 3-4 mins
• Raise heat as per your style and cook until oil separates. Stir as often as needed
• Add grated paneer and mix well. Gravy will be thick
• Add 1/4 - 1/2 cup of boiling water. Cook covered until oil separates. Open and stir every 3-5 mins.
• Add tikka and mix well. Cook down to preferred level of thickness

References

Base recipes: https://www.youtube.com/watch?v=jkSA_n3EdK8