Paneer Tikka Masala

I know I've been preparing too many sweets off late and the weighing scale made sure I don't forget it either. But then I got to try so many dishes which I never though I could make. In the end it was all worth it.

So today I am posting the recipe for Paneer Tikka Masala which is made of marinated and grilled paneer and vegetable pieces dipped is spiced gravy.

The paneer can be grilled or pan fried whichever is convenient.
Paneer Tikka Masala is best served with rotis, naans, tandoori naan.
Do try this restaurant style Paneer Tikka Masala.

PREP TIME	COOK TIME	TOTAL TIME
1 Hr 30 mins	30 mins	2 Hrs

Serves:-  5-6
INGREDIENTS:-

For the paneer tikka:

• Paneer - 400 gms, cut into cubes or squares
• Capsicum - 1 medium, diced
• Onion - 1 medium, halved and the layers removed
• Yogurt or hung curd (thick) - 6-7 tbsp
• Ginger garlic paste - 1 tsp
• Lime juice - 1tsp
• Kashmiri red chili powder or red chili powder - 1 tsp
• Garam masala powder or tandoori masala powder - 1 tsp
• Turmeric powder - 1/4th tsp
• Corn starch or besan/gram flour - 1 tbsp
• Oil for brushing
• Salt - For taste

For the tikka masala/gravy/sauce/curry:

• Onions or 1 large onion or 2 medium sized peeled and halved (blanched and pureed)
• Tomatoes - 4-5 mediums sized (blanched and pureed)
• Ginger garlic paste - 1/2 tbsp
• Yogurt - 2 to 2.5 tbsp fresh full fat curd or yogurt- whisked well till smooth
• Coriander powder - 1 tsp
• Cumin Seeds - 1 tsp
• Cumin powder  - 1/2 tsp(optional)
• Garam masala powder - 1 tbsp ( reduce or increase as per your need)
• Red chili powder or kashmiri red chili powder - 1 tbsp
• Turmeric powder - 1/4th tsp
• Crushed kasuri methi or dry fenugreek leaves - 1 tsp
• Oil or butter - 2-3 tbsp
• a few coriander leaves for garnishing
• salt as required

METHOD:-
Making the grilled paneer tikka: 

• Whisk the hung curd/yogurt till smooth in a large bowl. You can also use a really thick curd instead of hung curd.
  
• Add all the ginger-garlic paste, spice powders, corn starch or gram flour & salt and mix well.
  
• Add the paneer cubes, onions, bell pepper.
• Gently mix again so that the marination coats the paneer, onions and bell peppers evenly. Cover the bowl & marinate for a minimum of 1 hour or overnight in the refrigerator.
  
• Heat about 1/2 tbsp oil in a pan. Place the threaded paneer tikka with the skewers on the pan.
  
• Gently rotate the skewers, when one side is crisp and browned, keep on rotating till all the sides are browned. Add more oil if required, while frying. Keep the fried paneer tikka aside. 
• You can also grill the tikkas by preheating the oven to 200 degrees celsius/390 degrees fahrenheit for at least 10 minutes before grilling. For a microwave oven use the convection mode and preheat at 180 degrees C/ 350 degrees F. Grill the paneer in an preheated oven for 15-25 minutes.

Preparing the tikka masala/gravy/sauce/curry: 

• Boil the onions and tomato and then make a smooth onion paste in a grinder or blender. Roughly chop the tomatoes and make a puree in a grinder or blender. You can add cahews too while making the puree to give it a more creamier consistency.
• Whisk or beat the yogurt till smooth and keep aside. There should be no lumps in the yogurt and it should be beaten well.
• In a pan heat oil, add some cumin seeds once oil heats.
  
• And add the onion paste once cumin seeds start crackling. Stir often and saute till the onions paste turns golden.
  
• Add ginger garlic paste and saute till the raw aroma of ginger-garlic goes away.
• Add the tomato puree. Stir well and saute till you see the oil leaving sides of the masala.
  
• Now add all the dry spice powders - turmeric, red chili powder, coriander powder and garam masala/tandoori masala.
  
  
• Stir well so that the spices are incorporated in the masala paste evenly.
• Now remove the pan from the fire, and add beaten fresh curd/yogurt. Removing the pan from fire, won't allow the yogurt to curdle. Use full fat and fresh curd.
• Stir well and add water and salt. Stir again.
• Simmer for 5 to 6 minutes or till the gravy thickens and you see fat/oil floating on the top. You can keep the consistency from medium to slightly thick. The consistency can be altered by adding more or less water.
  
• Add kasuri methi (dry fenugreek leaves). Stir well and simmer on a low flame for a minute. Check the taste and add more salt  if required.
  
• Then add the paneer tikka along with the veggies. Stir again and switch off the flame.
  
• Garnish with coriander leaves & serve paneer tikka masala with some naan, rotis or jeera rice.