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Paneer Tikka Masala Recipe

Paneer Tikka Masala is a beloved dish that seamlessly blends rich, spiced gravy with succulent pieces of marinated paneer. This delightful dish originates from Indian cuisine and has won hearts globally with its satisfying flavours and comforting textures. In this article, we’ll explore a delectable recipe for Paneer Tikka Masala, inspired by Swasthi’s Recipes, a trusted source for authentic Indian cooking.

Ingredients

For the Paneer Tikka Marinade:

• 250 grams of paneer (Indian cottage cheese), cut into cubes
• 1 cup thick yoghurt
• 1 tablespoon ginger-garlic paste
• 1 tablespoon lemon juice
• 1 teaspoon red chilli powder (adjust to your taste)
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon vegetable oil
• 1 bell pepper (capsicum), cut into chunks
• 1 onion, cut into chunks
• Skewers (wooden or metal)

For the Gravy:

• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 green chillies, slit (optional)
• 1 teaspoon ginger-garlic paste
• 2 medium-sized tomatoes, pureed
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• ½ cup cream (or cashew cream for a vegan option)
• Fresh coriander for garnish
• Salt to taste

Instructions

Marinating the Paneer:

1. Prepare the Marinade: In a large bowl, combine the yoghurt, ginger-garlic paste, lemon juice, red chilli powder, garam masala, turmeric powder, salt, and oil. Mix well to form a smooth marinade.

2. Marinate the Paneer: Add the cubed paneer, onion, and bell pepper to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, although marinating for a few hours or overnight will intensify the flavours.

Cooking the Paneer Tikka:

1. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated paneer, onions, and bell peppers alternately onto the skewers.

2. Cook the Tikka: Preheat a grill, tandoor, or oven to a high temperature (around 200°C/400°F). Place the skewers in the grill and cook for 10-15 minutes, turning occasionally, until the paneer is lightly charred and cooked through. If using an oven, you can also put them on a baking tray lined with foil.

Making the Masala Gravy:

1. Start the Base: In a heavy-bottomed pan, heat ghee or oil over medium heat. Add cumin seeds and let them sizzle.

2. Sauté Onions: Add the finely chopped onions and sauté until golden brown. Stir in the green chillies and ginger-garlic paste, cooking for another minute until the raw smell disappears.

3. Tomato Purée: Pour in the tomato purée and cook on a medium flame until the oil separates, about 5-7 minutes.

4. Spices: Add red chilli powder, coriander powder, and garam masala. Mix well and cook for another minute, allowing the spices to bloom.

5. Creamy Finish: Lower the heat and stir in the cream (or cashew cream for a vegan version), mixing until well combined. Adjust the consistency with water if needed, and season with salt to taste.

Combine the Tikka and Gravy:

1. Merge the Flavours: Gently place the cooked paneer tikka skewers into the gravy. Allow it to simmer for a few minutes to meld the flavours together.

2. Garnish and Serve: Garnish with fresh coriander and serve hot with naan, roti, or steaming basmati rice.

Enjoying Your Paneer Tikka Masala

Paneer Tikka Masala is not just a meal; it’s a celebration of flavours and aromas. Whether it’s a cosy family dinner or a gathering with friends, this dish is sure to impress. Serve it alongside cucumber raita or a fresh salad for a complete feast.

With its luscious texture and fragrant spices, this Paneer Tikka Masala recipe is a must-try for anyone looking to savour the richness of Indian cuisine. Give it a go, and relish the delightful dish that captures the essence of India’s culinary heritage!

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