Daily Archives: June 9, 2015

Paneer Tikka Masala

Paneer Tikka Masala


  1. Paneer 250 gm
  2. Onion 2
  3. Tomato 4

For the marinade:

  1. Chaat masala – 1/2 tsp
  2. Lemon juice – 1/2 tsp
  3. Hung Curd -150 gm
  4. Ginger paste – 1/2 tsp
  5. Chili powder – 1 tsp
  6. Garam masala powder – 1 tsp
  7. Dried kasoori methi – 1/2 tsp
  8. Black Pepper-1/2 tsp
  9. Turmeric-1/2 tsp
  10. Salt – to taste

For the Tikka Masala:

  1. Tomato puree –  1 cup

  2. Onions 2

  3. Jeera – 1/2 tsp

  4. Ginger paste 1/2 tsp

  5. Chili powder – 1 tsp

  6. Garam masala powder – 1 tsp

  7. Coriander powder – 1 tsp

  8. Dried kasoori methi leaves – 1 tsp

  9. Coriander leaves – 1 tbsp chopped

  10. Oil – 1 tbsp


  1. If you dont have thick yogurt then hang 1/4 cup curd in a muslin cloth and keep aside for  30 mins, Your hung curd is ready.

  2.  Mix all the ingredients listed under ‘For the paneer tikka marination’ so the paneer is coated well with the hung curd spice mixture. Marinate it for an hr. Then toast the marinated paneer.

How to make paneer tikka masala

  1. Toast  paneer  until golden brown, drain in tissue and set aside. Heat oil add jeera allow it to crackle. Add ginger  paste and onion, saute till slightly browned.

  2. Then add the tomato purée, add chili, garam masala, coriander powders and required salt and mix well. Sprinkle little water and bring to a boil.

  3. Once the raw smell of tomato leaves and the gravy becomes thick add  toasted paneer.

  4. Add little water if its too thick, simmer it for mins until oil separates. Then add dried kasoori methi and coriander leaves, give a quick stir and switch off.

Enjoy hot with phulkas / naan or rotis.

for more paneer recipies you can check my palak paneer,paneer tikka, paneer laddoo,paneer paratha.









Dry Arbi( Arbi Ki Sabzi)

Dry Arbi( Arbi Ki Sabzi)

Colocasia cooked in fresh indian spices


  1. Colocasia (arbi) 500 grams

  2. Fresh coriander leaves

  3. Green chili 2

  4. Oil 4 tablespoons

  5. Carom seeds (ajwain) 1/2 teaspoon

  6. Turmeric powder 1/2 teaspoon(optional)

  7. Coriander powder 2 teaspoons

  8. Red chili powder 1 teaspoon

  9. Dry mango powder (amchur) 1 teaspoon

  10. Salt to taste

  11. Lemon 1

  12. A pinch of hing

  13. Garam masala/2 teaspoon


  1. Wash and boil arbi. Peel and cut them.. Clean, wash and chop coriander leaves. Remove stems, wash and chop green chili.

  2. Heat oil, add ajwain, chopped green chilies and the chopped arbi. Add  coriander powder, red chilli powder, amchur powder and mix well.

  3. Reduce heat, cover and cook for five minutes. Add salt, juice of lemon and mix. Add chopped coriander leaves. Remove from heat and keep it covered for a while before serve.

4  Serve with paratha or chapati.

5  Can eat during fasting also(no turmeric )