Paneer (cottage cheese) tikka masala

• Servings: 4
• Preparation time: 15 minutes.
• Marination time: 30 minutes.
• Grilling time: 2-3 minutes(each side).
• Frying time: 15 minutes
• Cooking time: 9 minutes.
• Total time: 42 minutes.

Paneer is all time favourites in north Indian; provides high protein and calcium, which is helpful to maintain strong teeth and bones.

Intake of paneer prevents osteoporosis too.

Ingredients:

• Paneer: 250 gm
• Capsicum: 1 no.
• Yogurt/curd: 50 gm
• Onion: 2 no (Medium)
• Tomato: 2 no (Medium)
• Green chilli: 3-4 no.
• Ginger paste: 2 teaspoon
• Chilli powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Turmeric powder: 1 teaspoon
• Salt: 1 teaspoon
• Garam masala powder: half teaspoon
• Cumin seed: 1 teaspoon
• Milk: half cup (100 ml)
•  Oil: 4 tablespoon
• Butter: 20 gm
• Clove: 2-3 no.
• Green cardamom: 1 no.
• Bay leaf: 1 no
• Cinnamon: 2” stick

Preparation:

1. Chop onion roughly, boil and grind into smooth paste. Keep aside.
2. Chop tomato, boil and grind into smooth paste. Keep aside.
3. Cut paneer into 2”cube, Keep aside.
4. Chop capsicum into big pieces, Keep aside.
5. Chop one onion into 4 pieces and separate all the layers. Keep aside.
6. Slit green chilli longitudinally, discard the seeds. Keep aside.
7. Take a mixing bowl, put curd, 1 teaspoon of ginger paste, half teaspoon turmeric powder, half teaspoon of chilli powder,1 teaspoon of corn flour/Besan and salt, leave it for minimum 30 minutes (You can leave it for longer period also but then keep it in refrigerator).

Method:

1. Cook paneer into the barbecue/grill or shallow fry with less oil; paneer tikka is ready. Keep aside
2. Put chopped and separated onion and capsicum into the left out marinates.
3. Cook this as same way like paneer tikka. Keep aside.

Making Tikka masala:

1. Take a fry pan, heat oil in it; when smoke starts  to coming, put green cardamom, cinnamon, cumin seed, and bay leaf, sputter for few seconds.
2. Add 1 teaspoon ginger paste, stir fry for few seconds, add onion paste; fry on low flame about 6- 8 minutes till dark golden brown colour appears, add tomato paste,  continue to fry on lower flame for 3-4 minutes or until liquid dries up.
3. Add chilli powder, coriander powder, turmeric powder; add 20 gm of butter and half cup of milk slowly. Boil the gravy.
4. Add green chilli, cook for a minute; add onion, capsicum and paneer tikka, simmer the flame for 3-5 minutes.
5. Add Garam masala powder.
6. Serve with “Lachcha paratha“, “Dost Pratha“, “Pudina Paratha” or “Steamed Rice“.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Paneer (cottage cheese) tikka masala by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.