Close Button

Paneer Tikka Masala In Gravy

Paneer Tikka Masala In Gravy

Cooking Time

Preparation Time : 60

Cook Time : 20

Total Time : 80

Ingredients

Serves 4

  • Paneer 400 gms

  • Garlic Cloves 3 nos

  • Fresh Ginger 2 inch

  • Red Chilies, deseeded 2 nos

  • Olive Oil or as needed 2 tbsp

  • Mustard Seeds 1 tsp

  • Red capsicum 1 tsp

  • Jeera Powder 1 tsp

  • Coriander Seeds Powder 2 tsp

  • Udupi Ruchi garam masala powder 1 tbsp

  • Curd 100 gms

  • Butter 1 tbsp

  • Onions,medium sliced 2 nos

  • Tomato puree 2 tbsp

  • Ground Cashewnuts/almonds 2 tbsp

  • Cream 50 gms

  • Fresh green coriander leaves, to garnish 1 tbsp

  • Lemon Juice 1 tsp

  • Haldi 1/4 tsp

Directions

  • 01

    Grate the ginger and ginger and Add chopped red chillies.

  • 02

    Temper the mustard seeds in one tablespoon oil.

  • 03

    Add it to the grated ginger and garlic.

  • 04

    Add the chopped capsicum, cumin powder, coriander powder,  garam masala powder.

  • 05

    Mix well and keep half quantity aside.

  • 06

    To the rest , add curd and add salt as per taste.

  • 07

    Marinate the paneer pieces with this mixture for about 1 hour in the fridge.

  • 08

    To make the masala gravy, Take the butter in a thick bottom pan and heat on low flame.

  • 09

    Add the onions and the remaining half of the masala mix.

  • 10

    Stir so that the onions do not burn.

  • 11

    Let it turn little bit brown.

  • 12

    Add the puree and give it a stir.

  • 13

    Add haldi and  the nuts/ almonds and half a litre of water.

  • 14

    Add salt as per taste.

  • 15

    Simmer till it reduces to a thick consistency.

  • 16

    Meanwhile, shallow fry or grill the paneer pieces on a non stick pan, using oil as required.

  • 17

    Add the paneer pieces to the ready gravy.

  • 18

    Put in the whisked cream and 1 tablespoon garam masala powder.

  • 19

    Adjust all seasonings as per taste and bring it to one boil.

  • 20

    Shut off the gas.

  • 21

    Garnish with fresh coriander leaves and lime juice.

  • 22

    Serve with rotis/ Boiled basmati rice.

  • 23

    Adjust gravy consistency as desired.

Review

0

Please Login to comment

Link copied