Paneer Tikka Masala
Paneer Tikka Masala - Spiced paneer (Indian cottage cheese) tikka in onion and tomato based curry.
preferably hung curd or thick curd
finely chopped ginger
finely chopped garlic
red chili powder
or to taste
cut into small pieces
chopped cilantro leaves
and some more to garnish
or as required
Cut the paneer into small cubes, add in the chopped ginger, garlic, coriander powder, garam masala powder, paprika powder, salt and red chilli powder.
Add in the yogurt and mix till all the paneer pieces are well coated with the spices and yogurt.
Cover and keep this marinated paneer in the refrigerator for 30-40 minutes.
Heat 1 tbsp of butter and 1 tbsp of oil in a pan. Once hot add cinnamon stick and cumin seeds.
Once the seeds crackle, add the chopped onions, crushed garlic pods and chopped ginger. Fry till onions turn golden brown in color.
Once onions are done, add the tomatoes and the curry powder and mix. Also add the the salt and sugar.
Cook the tomatoes on medium flame till they are soft, around 6-7 minutes.
Once the mixture is cooked, switch off the flame and allow it to cool a bit. Pour the mixture into a blender and puree it. Set aside.
Roast the marinated paneer till golden brown in color from both sides.
Pour the pureed masala in a wok/kadhai and add water to it. Stir and add cream and chopped coriander leaves.
Cover and cook for 4-5 minutes on medium-low flame.
Add the roasted paneer pieces, let it simmer for 2-3 minutes.
Switch off the flame and garnish with chopped coriander leaves and cream.
Serve hot with butter naan or any bread of your choice.
Use 1/2 teaspoon paprika powder in the curry for a deep red/orange color. I used paprika powder while marinating the paneer but forgot to add in the curry.
For a vegan version, you can skip the butter and cream and use tofu in place of paneer.
The quantity of butter and cream in the recipe depends on your taste and preference. The original recipe had an additional tablespoon of butter which I didn't add.
The paneer should ideally by grilled so in case you have a griller use that to make the tikka.
You can also drizzle around 1/2 teaspoon of lemon juice on the curry once it's done.
If you want, you can strain the pureed mixture before putting it back in the pan. This will just make the curry totally smooth.
Get recipe at: https://www.cookwithmanali.com/paneer-tikka-masala/