After a long time bought some paneer from market. Since my husband is not a big fan of paneer I don’t cook it often. This time I thought to prepare something different with paneer which I never tried before. So I started searching for different recipes on youtube and Sanjeev Kapoor’s “paneer tikka masala” seemed to be very tempting to me. The process is bit lengthy, but believe me you will get a restaurant style end product. While I was preparing the dish, the aroma in my kitchen gave me the filling that I was sitting in an Indian Restaurant.
It can be a very good dish for your vegetarian guests. So just try the recipe and impress your loved ones. 🙂
Ingredients to serve 4 :
- Paneer or Indian cottage cheese – 200 gm.
- Onion (large) – 3
- Tomato (large) – 2
- Green capsicum – ½
- Slit green chilli – 2
- Ginger (cut into julian) – ½ inch piece
- Chopped coriander leaves – 2 tbspoon
- Lemon juice – 1½ tbspoon
- Yogurt – ½ cup
- Fresh cream – 3-4 tbspoon
- Cashew nut paste (uning 12-14 nuts)
- Ginger-garlic paste – 2 tbspoon
- Cumin seeds – 1 teaspoon
- Coriander powder – 1 tbspoon
- Red chilli powder – 2 teaspoon
- Turmeric powder – ¼ teaspoon
- Garam masala powder – 1 teaspoon
- Kasoori methi or dried fenugreek leaves – 1 teaspoon
- Salt to taste
- Mustard oil – 2 tbspoon
- Cooking oil – 3 tbspoon
Cut the paneer into medium size cubes. Also cut 1 onion and capsicum into medium size squares.
Take 1 tomato, remove the pulp and then cut into medium size squares. Reserve the pulp to be used in gravy.
Now mix together yogurt, mustard oil, 1 tbspoon ginger-garlic paste, 1 teaspoon red chilli powder, ½ teaspoon garam masala powder, ¼ teaspoon kasoori methi (rubbed between the palms) and 1 tbspoon lemon juice in a bowl to make a fine paste. First add squared onion, tomato and capsicum into this mixture and coat them well with the paste. Then add the paneer cubes and mix with gentle hand. Keep this aside for at least 30 minutes.
Meanwhile finely chop remaining onion and tomato.
Now thread the paneer onto the skewer alternating with onion, capsicum and tomato. Put an aluminum sheet on a baking tray and grease with oil.
Now grill the paneer in a preheated oven at 200ºC for 25-30 minutes or until the paneer turns light brown.
While paneer tikka is preparing let’s make the gravy.
Heat cooking oil in a pan over medium heat. Add cumin seeds and saute for a while. Then add chopped onion and fry till it becomes translucent. Add remaining ginger – garlic paste and fry till the mixture turns brown.
Now add chopped tomato and reserved tomato pulp to it and cook till the tomato get soften.
Add salt, turmeric powder, coriander powder and remaining chilli powder and cook for 2 minutes.
Add slit green chillies and julian cut gingers , give it a good stir.
Add cashew nut paste and cook for 4 – 5 minutes till oil separates from the mixture.
Now add water to make the gravy. Don’t add much water as the dish should not end up with a liquid gravy.
As the gravy starts boiling add fresh cream and mix it very well.
Now put the grilled paneer, onion, capsicum and tomato into the gravy. Cover the pan with a lid, turn the gas on low and let it cook for another few minutes.
After that, as the gravy thickens add remaining garam masala powder, kasoori methi and lemon juice and give it a good stir.
Now put the gas off and sprinkle over the coriander leaves.
Serve with roti, paratha or pulao.
- If you are using wooden skewer, like me, remember to soak them for about 15 minutes in cold water before using, as this will prevent the skewers from charring or burning while they are on the grill.
- If you don’t have oven, then you can prepare the paneer tikka on a tawa. Put the tawa on low flame, add little amount of oil and then place the skewers on it. Grill the paneer, onion, capsicum and tomato from allover.