Looking for a delicious and flavorful dish to impress your guests? Try out our Paneer Tikka Masala recipe made with marinated paneer cubes in creamy tomato-based gravy!
Ingredients For Gravy
- 1 tbsp Oil
- 2-3 Dry red chilies
- 2 Green cardamom
- 4 medium-sized Tomatoes, cut into half
- ½ inch Ginger, slice
- 2-3 Garlic cloves
- 2 medium size White onions, cut into half
- ½ tsp Turmeric powder
- 1 ½ tsp Degi red chili powder
- 1 tsp Coriander powder
- 2 cups Water
- Salt to taste
- 6-8 no. Whole Cashew nut
Ingredients For Marination
- 1 tsp Degi red chili powder
- ¼ tsp Garam masala
- A pinch of asafoetida
- 1 ½ tbsp Mustard oil
- Salt to taste
- ½ tbsp Ginger Garlic paste
- ½ cup Hung curd
- ½ tbsp Roasted Gram flour
- 500 gms Paneer, cut into medium size cube
Ingredients For Onion Tomato Masala
- 1 tbsp Ghee
- 2 tbsp Butter, cubed
- 2-3 Bay leaf
- 1 large Onion, chopped
- 1 tsp Ginger Garlic paste
- 1 tsp Degi red chilli powder
- 1 tsp Coriander powder
- ½ tsp Turmeric powder
- 1 large Tomato, finely chopped
- Prepared Paneer Tikka
- Prepared Gravy
- ¼ cup fresh Cream
For Smoking
- Coal
- Butter, cubed
Other Ingredients
1 tbsp Ghee
For Garnish
Coriander sprig
Fresh Cream
Process For Gravy
- To make gravy, begin by heating oil in a deep pot or kadai. Once the oil is hot, add dry red chillies and green cardamom. Then, add chopped tomatoes, ginger, and garlic, and saute them on medium flame. Next, add diced white onion and saute well.
- Now, add turmeric powder, degi red chilli powder, and coriander powder, and continue to saute for 4-5 minutes on medium flame. Pour water into the pot and mix well. Add salt to taste and cover the pot with a lid. Allow the mixture to cook on medium flame for 5-7 minutes, until the tomatoes become soft.
- After that, add cashew nuts and let it boil. Once the mixture cools down, transfer it into a grinder jar and make a smooth paste. Keep this paste aside for further use in your recipe.
For marination
- In a bowl, add degi red chilli powder, garam masala, asafoetida, mustard oil, salt to taste.
- Add ginger garlic paste, hung curd, roasted gram flour, paneer and mix everything well.
For Tikka
- In a shallow non-stick pan, add ghee once it’s hot, roast the prepared paneer tikka on the pan.
- Basting with ghee and cook from all sides.
- Transfer the cooked tikka to the plate and keep it aside for further use.
For Onion Tomato Masala
- Heat ghee and butter in a shallow pan. Once hot, add bay leaf and diced onion, and saute until the onions are translucent.
- Next, add ginger garlic paste, degi red chilli powder, coriander powder, and turmeric powder, and saute for a few minutes.
- Add chopped tomatoes and saute for 4-5 minutes until the tomatoes are soft. Then, add the prepared paneer tikka and gravy to the pan and give it a good stir.
- Cook the mixture for 2-4 minutes on low flame. Finish it off by adding fresh cream and stirring well.
- In a small bowl, place a piece of coal and a small amount of butter, and cover it with a lid for a few minutes to infuse a smoky flavor into the gravy.
- Remove the coal and transfer the paneer tikka masala into a serving bowl. Garnish it with a sprig of coriander and some fresh cream, and serve it hot with roti or paratha.
Also Read | Easy-to-make Palak paneer recipe
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