Ingredients

The following ingredients have 4 Servings
  • 300 gm paneer (cubed in 1 inch pieces)
  • 1 capsicum (cubed in 1 inch pieces)
  • 1 onion (cubed in 1 inch pieces
  • For marination: 1/4 cup hung curd or thick curd
  • 1 tbsp Besan (gram flour)
  • 1 tsp corn flour
  • 1 tsp red chilli powder
  • 1/2 tsp garlic paste
  • 1/2 tsp Ginger paste
  • 1/2 tsp Coriander powder
  • 1/2 tsp Cumin powder
  • 1/2 tsp Garam Masala
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Salt
  • Fir gravy: 2 Onions chopped
  • 5-6 garlic cloves
  • 1 inch ginger
  • 3-4 to matoes chopped
  • 6-7 cashews
  • 2 tbsp peanuts
  • 2 green chillies finely chopped
  • 1 tsp kashmiri red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp Garam Masala
  • 2 tsp Kasuri methi
  • 1 bay leaf
  • 1/4 cup hung curd or milk cream or malai
  • Salt
  • Coriander sprigs for garnish
  • Oil for cooking

Instruction

  • Whisk curd in a bowl. Add all ingredients of marination mix well.
  • Add Paneer, capsicum & onions in curd paste.
  • Gently mix so that the marination coats the paneer, onions and capsicum evenly. cover the bowl & marinate for a minimum of 30 minutes or for 1 hour
  • Cut onion, garlic & ginger in pieces. Add 1/4 cup water & cover it. Boil them for 3-4 minutes. Switch off gas.
  • Once onions cooled. Add cashews & peanuts in Mixer jar and grind them in fine paste. Grind tomatoes & green chillies separately.
  • Heat Kadhai. Add oil. Add onions paste. Saute until it separates oil in a Kadhai or turns golden brown.
  • Now add tomato paste. Saute all until leaves oil.
  • Add kashmiri red chilli powder, turmeric powder, coriander powder, salt, Garam Masala & Kasuri Methi. Saute all for 1 minute. Add 1.5 cup water in it. Let it boil. Add hung curd or milk cream. Stir all. Boil gravy on slow flame.
  • Meanwhile on another stove Heat pan. Add oil. Place Paneer pieces. Shallow fry paneer cubes on high flame. Flip them & roast on each side.
  • In same pan drizzle some oil. Place marinated capsicum & onions. Shallow fry them on high flame on each side.
  • Add fried paneer, capsicum & onions in gravy. Boil them for 2-3 minutes.
  • Restaurant style Paneer Tikka masala is ready to serve. Garnish with coriander sprigs. Serve hot with butter naan or tandoori roti.