A popular Indian curry - spiced paneer (Indian cottage cheese) in onion & tomato based curry.
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You Will Need
Cut the paneer into small cubes or in any size you like. Next 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.
So while the paneer pieces are in the refrigerator, we will make the curry for the paneer tikka. 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.
Take out the marinated paneer and roast it on a pan, you can use little oil or roast as it is. In few minutes, the paneer pieces will turn brown in color, switch off the flame and set them aside.
In another pan pour the purred tomato-onion mixture and add a cup of water. You can adjust the amount of water you want to add here.
Add chopped coriander leaves and cream to the masala and let it cook for 4-5 minutes on medium-low flame. Then add the roasted paneer pieces. Give it a final stir, cover and cook for additional 2-3 minutes. Garnish with coriander leaves and switch off the flame.
Serve hot with naan or any bread of your choice.