PANEER TIKKA MASALA
Prep time - 40 minutes Total time - 1h 20 minutes
Cook time - 40 minutes
INGREDIENTS
 |
| Blanch Cashews for 15 minutes(for the puree) |
- Paneer - 200 gm
- Edible food color - 1 teaspoon
- Salt - 2 pinch
- Onion - 1/2 cup chopped
- Ginger - 1 inch
- Pureed cashews - 1 teaspoon
- Oil - 3 tablespoons
- Cumin seeds - 1 tablespoons
- Green chilly - 3
- Tomato - 2 finely chopped
- Kasoori Methi
- Tomato paste - 1 tablespoon
- Cream - 1/4 cup
For Marination
- Ginger garlic paste - 1/2 teaspoon
- Red chilli powder - 1/2 teaspoon
- Turmeric - 1/2 teaspoon
- Coriander powder - 1/2 teaspoon
- Yoghurt - 1/2 cup
- Oil - 2 tablespoon
For Garnishing
- 1/2 cup chopped cilantro
METHOD
- Prepare marination mixture by mixing ginger garlic paste, oil, yoghurt, spices, together. Let it rest for 2 minutes and coat the the cubed paneer, bell peppers, onions. Let it marinade for 15 minutes.
- At 450 degree F, bake the marinated paneer pieces for 15 minutes until the pieces are little browned. Broil for a minute at the end.
- Keep it aside in a bowl.
- To prepare the gravy, heat 2 tablespoon oil, add cumin seeds and fry the onion till they turn brown and translucent. Add ginger garlic paste saute for a minute, . Add chopped tomatoes, cook till the puree dries. Add the tomato paste and saute for 2 minutes.Add 1/2 cup water, let the gravy cook for 2-3 minutes. Add cashew paste, food color, simmer it for few minutes
- Add the baked Paneer tikka in the gravy and kasoori methi Cook it till the paneer cubes are coated well in the gravy. Add cream and mix it well.
- Garnish it with cilantro.
