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| Paneer Tikka Masala |
Ingredients -
- 200g paneer, cut into cubes
- 2 medium onions, finely chopped
- 1 tablespoon red chilli powder
- 1 bay leaf
- 3 tablespoons butter
- ½ cup hung yoghurt
- 3 medium tomatoes, finely chopped
- 10-12 cashewnuts
- 1 teaspoon turmeric powder
- 1 tablespoon ginger-garlic paste
- 1 teaspoon oil
- 1 tablespoon crushed kasturi methi (dried fenugreek), optional
- 1 tablespoon garam masala powder
- 1 teaspoon sugar
- ½ tablespoon lemon juice
- Salt to taste
- Cream, for garnish
- Chopped coriander, for garnish
Steps -
Step 1
Marinate the paneer pieces in hung yoghurt, 1 tsp ginger-garlic paste, 1 tsp red chilli powder, ½ tsp turmeric powder and salt in a bowl. Mix well, cover and refrigerate for 15 mins.
Step 2
After 15 mins, grill the paneer in a non-stick pan with oil on low heat, till the marinade dries up and the paneer is golden from both sides. Remember not to overcook it or it will turn chewy. Keep aside.
Step 3
In a pan, add butter and bay leaf. Add the onions and remaining ginger garlic paste and saute over medium heat till the onion is golden.
Step 4
In the meantime, blend tomatoes and cashewnuts together.
Step 5
Once the onions are golden, add the tomato mix to the onions along with remaining chilli powder, turmeric powder, sugar and salt to taste. Cook on medium heat until the oil leaves the sides.
Step 6
Once the oil leaves the sides, add the kasturi methi and garam masala powder. Mix well and add a little water if the gravy is too thick. Add the paneer pieces. Cover and cook for 2-3 mins.
Step 7
Once cooked, turn the heat off, add lemon juice and mix well. Taste and adjust seasoning.
Step 8
Transfer to a serving bowl, garnish with coriander and cream.
Step 9
Transfer to a serving bowl and serve hot with butter naan.
