Paneer Tikka Masala

Paneer Tikka Masala is a popular North Indian dish made with marinated paneer cubes cooked in a creamy tomato-based gravy. The dish is rich, spicy, and flavorful, and is often served with naan bread or basmati rice. The recipe involves marinating paneer cubes in yogurt and spices, grilling them, and then tossing them in a creamy tomato-based curry.

Here’s a detailed recipe to make Paneer Tikka Masala:

Ingredients:

For the Paneer Marinade:

• 300 grams paneer, cut into cubes
• 1 cup yogurt (hung curd preferred)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• Salt to taste
• 2 tablespoons oil

For the Masala Gravy:

• 2 tablespoons oil or ghee
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 1 green chili, finely chopped (optional)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 cup cashew nuts, soaked and blended into a paste (for a creamy texture)
• 1 cup water (adjust as needed)
• Fresh coriander leaves for garnish

Instructions:

Marinating the Paneer:

1. Paneer Marinade:
   • In a bowl, combine yogurt, ginger-garlic paste, red chili powder, cumin powder, coriander powder, turmeric powder, garam masala, lemon juice, salt, and oil.
   • Add paneer cubes to the marinade and coat them well. Let it marinate for at least 30 minutes. For a richer flavor, marinate for longer, preferably a few hours or overnight in the refrigerator.

Cooking the Paneer Tikka:

1. Grilling the Paneer:
   • Preheat the oven to 200°C (392°F). Arrange the marinated paneer cubes on a baking tray lined with foil or skewers.
   • Bake for about 15-20 minutes or until the paneer gets a light char on the edges. Alternatively, you can grill the paneer on a stovetop grill or a pan until lightly charred.

Making the Masala Gravy:

1. Preparation:
   • Heat oil or ghee in a pan. Add chopped onions and sauté until they turn translucent.
2. Adding Aromatics:
   • Add ginger-garlic paste and green chili (if using). Sauté until the raw smell disappears.
3. Tomato Base:
   • Add chopped tomatoes and cook until they soften and the oil separates.
4. Spices:
   • Add red chili powder, cumin powder, coriander powder, turmeric powder, and garam masala. Stir well and cook the spices for a couple of minutes.
5. Cashew Paste and Water:
   • Add the cashew paste and water to adjust the consistency of the gravy. Simmer for 5-7 minutes until the gravy thickens.
6. Bringing it Together:
   • Gently add the grilled paneer cubes to the simmering gravy. Stir gently to coat the paneer with the masala. Let it simmer for a few more minutes to absorb the flavors.
7. Garnish and Serve:
   • Garnish Paneer Tikka Masala with fresh coriander leaves before serving.

Serving Suggestions:

• Paneer Tikka Masala pairs well with naan, roti, or rice.
• It’s a creamy and aromatic dish that satisfies with its combination of tender paneer and a rich tomato-based gravy.

Enjoy this classic Indian favorite, Paneer Tikka Masala, rich in flavors and perfect for a comforting meal!