Paneer Tikka Masala
- Paneer 250 gm
- Onion 2
- Tomato 4
For the marinade:
- Chaat masala – 1/2 tsp
- Lemon juice – 1/2 tsp
- Hung Curd -150 gm
- Ginger paste – 1/2 tsp
- Chili powder – 1 tsp
- Garam masala powder – 1 tsp
- Dried kasoori methi – 1/2 tsp
- Black Pepper-1/2 tsp
- Turmeric-1/2 tsp
- Salt – to taste
For the Tikka Masala:
- Tomato puree – 1 cup
Jeera – 1/2 tsp
Ginger paste 1/2 tsp
Chili powder – 1 tsp
Garam masala powder – 1 tsp
Coriander powder – 1 tsp
Dried kasoori methi leaves – 1 tsp
Coriander leaves – 1 tbsp chopped
Oil – 1 tbsp
- 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.
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
- 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.
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.
Once the raw smell of tomato leaves and the gravy becomes thick add toasted paneer.
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.