Hi Readers, welcome back to my blog – rakshakoppal – let’s make life simple.
Today I will be sharing with you all my take on the world famous paneer tikka masala, I love paneer, my comfort food, paneer is in fact high in protein. Paneer is can also be called as cottage cheese. The recipe I am about share is one north India, however, I have changed a little to match my taste buds.
This paneer curry is yum, rich and delicious. The best thing about this recipe is that you can make it in less than 30 minutes. Each bite of this curry is filled with flavour, once you start digging in you would be able to stop. Okay, okay I understand too much hype around this recipe. Fine, let me stop here and let the recipe talk for itself.
To grind it into a paste:
1.Tomato – 2 cups
2.Garlic – 4 to 5 pods
3.Ginger – 1/2 inch
4.Green Cardamon – 1
5.Clove – 1
6.Cinnamon – a piece (small)
7.Cashew nuts – 6 to 7 nos
1.Turmeric powder – 1 teaspoon
2.Chilly powder – 2 tablespoon
3.Coriander powder – 1 teaspoon
4.Tandoori Masala – 1 tablespoon
5.Garam Masala – 1 teaspoon
6.Kashmir Chilly powder – 1 teaspoon ( for color)
1.Cumin seeds – 1 teaspoon
2.Paneer – 250 grams ( cut into cubes)
3.Salt to taste
4.Milk – 1/2 cup
5. Kasturi methi dried – a tablespoon
6.Oil for frying
How to make it Paneer Tikka Masala.
1. Take a kadai or thick bottom pan, add some oil (any vegetable oil will do), then add Cinnamon, cloves and Cardamon followed by ginger and garlic. Fry it for a minute, then add tomatoes and cashew nut along with 1/4 glass of water and bring this mixture to boil, or cook until the tomatoes are soft. Remove the mixture and let it cool.
2. Meanwhile, take a bowl and add all dry masala to it and mix it well. Now slowly add 1/2 cup of milk to mixture and stir to make it into a paste. Keep this aside.
Note 1: Do not skip this step, this ensure the flavor is balanced
3. Check whether the mixture is cooled if so add them to a blender and grind it into a finely paste. Ensure no chunks are left behind.
4. Now in the same pan add oil, let it heat. Now add cumin seeds, ground mixture and fry for a minute. Then add the dry mixture paste and some water, mix this well, add salt and cook for two minutes. Taste and adjust the seasoning, once you are satisfied with the taste, add the cut paneer slowly and stir without breaking them. Cover the pan and bring the curry to boil, before removing it from the heat garnish with dried Kasturi methi leaves.
Note 2: Adding paneer before bringing the curry to boil, will help infuse the taste into the paneer.
This curry is best had with soft pulka and roti or rice.
I hope you guys enjoy this recipe.