Feb 12, 2012

Paneer Tikka Masala

¼ cup chopped onions
2 tbsp. vegetable oil
1 cup tomato puree
¼ tsp. turmeric powder
½ cup heavy cream or milk
1tsp. grated ginger
2 garlic cloves, crushed
3 tbsp.coriander powder
1/2tsp cumin powder
1tsp All-purpose flour
1 tsp. chili powder
1tsp garam masala powder
salt to taste
250g paneer cut into cubes.
Bell peppers 1” square cut
5 tsp. lemon juice
3-4 tbsp. thick yogurt

 Take a bowl add thick curd, red chilli powder, lime juice and add a little oil and add the paneer & bell peppers & mix well. Cover and leave to marinate for an hour. After they are marinated add a tsp of oil on a flat pan & sauté the paneer & bell peppers. Fry them until they are slightly golden brown in color. Keep Aside

 Directions for gravy: 

Heat oil in a pan and cook onions, ginger, garlic for 3-4 minutes on low flame till transparent.  Add the all-purpose flour & stir it well for a little thickness of the gravy.
 Add coriander powder, chili powder, cumin powder, turmeric powder & salt. Next add the tomato puree & fry until the oil starts to come out.  Add the garam masala powder now. Later add heavy cream or milk. Stir for a few minutes till the sauce thickens.
Add the sautéed paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

Yogurt should be really thick if not hang the curd & drain the water out of the yogurt.
Milk can be substituted instead of heavy cream.

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