Paneer Tikka Masala
ID: 9a13cf14...
A classic North Indian restaurant-style dish featuring grilled skewered paneer cubes and vegetables cooked in a rich, creamy, and spiced tomato-cashew gravy.
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🍳 Cooking Flow
Prepare the marinade and coat the paneer cubes along with diced onions, tomatoes, and capsicum. → Sauté cumin seeds and chopped onions, then add ginger-garlic paste and tomatoes to make the gravy base. → Skewer the marinated paneer and vegetables, then grill them on a pan until charred on all sides. → Spice the gravy base, cook with cashew paste and water, and stir in fresh cream. → Gently slide the grilled tikka into the gravy, finish with garam masala, kasuri methi, and lemon juice, then garnish.
Cooking Steps
Brief Cooking Order
Prepare the marinade and coat the paneer cubes along with diced onions, tomatoes, and capsicum. → Sauté cumin seeds and chopped onions, then add ginger-garlic paste and tomatoes to make the gravy base. → Skewer the marinated paneer and vegetables, then grill them on a pan until charred on all sides. → Spice the gravy base, cook with cashew paste and water, and stir in fresh cream. → Gently slide the grilled tikka into the gravy, finish with garam masala, kasuri methi, and lemon juice, then garnish.
Introduction
A classic North Indian restaurant-style dish featuring grilled skewered paneer cubes and vegetables cooked in a rich, creamy, and spiced tomato-cashew gravy.
Step 1
Prepare the marinade by mixing 1/2 cup yogurt, 1 tsp red chilli powder, salt, 1/4 tsp crushed kasuri methi, 1 tbsp ginger-garlic paste, 1 tbsp lime juice, 1/2 tsp garam masala, and 2 tbsp mustard oil in a bowl. Whisk until smooth.
Step 2
Prep the veggies and paneer. Cut paneer into cubes. Dice 1 onion into large chunks and separate the layers. Remove the pulp from 1 tomato (save the pulp for the gravy) and cut the tomato into large cubes.
Step 3
Add the diced green capsicum, onion, and tomato to the marinade and mix. Add the paneer cubes and toss gently until well coated. Set aside to marinate.
Step 4
Heat 2-3 tbsp of oil in a wok/pan. Finely chop the remaining 2 large onions.
Step 5
Add 1 tsp cumin seeds to the hot oil. Add the finely chopped onions and sauté on medium heat until golden brown.
Ingredients List
Important Notes
Mustard oil in the marinade is highly recommended as it replicates the authentic, smoky restaurant flavor.
Ensure the grill pan is very hot before placing the skewers to achieve a nice char without overcooking the paneer.
Be very gentle when folding the paneer into the gravy, as fresh paneer is soft and can break easily.
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