On the Flame by Rekha Nahata: Paneer Tikka Masala Curry

Paneer Tikka Masala is a very famous Indian curry dish. A preparation where marinated and grilled Paneer also known as cottage cheese is simmered in creamy-spicy onion-tomato based gravy. Along with Paneer I like to have diced onion and bell pepper tikka also in my curry. The recipe ingredients list and preparation might look long and time consuming but trust me many things go side by side while in making. Originally “Tikkas” are cooked in Tandoor which gives a subtle smoky charcoal flavor to the dish. For this recipe I have grilled marinated paneer and veggies on tawa which taste equally good. This dish goes very well with any variety of Indian bread and steamed rice. Give it a try and Enjoy!!!

Cuisine: Indian | Recipe Category: Curry
Prep Time: 30 Minutes | Cook Time: 40 Minutes | Serving: 4

Ingredients

For Veggies

1.	Cottage cheese (Paneer)	250gm
2.	Green bell pepper	1 cup
3.	Onion	1 cup

For Marinade

1.	Hung curd / thick yogurt	¼ cup
2.	Kashmiri red chili powder	1 Tsp.
3.	Turmeric powder	¼ Tsp.
4.	Garam masala powder	½ Tsp.
5.	Black pepper powder	¼ Tsp.
6.	Dry fenugreek Leaves/Kasuri Methi	1 Tsp.
7.	Carom seeds/Ajwain	¼ Tsp.
8.	Ginger garlic paste	1 Tbsp. (I used freshly crushed ginger garlic)
9.	Oil	1 Tbsp.+1 Tbsp.
10.	Gram flour	2 Tbsp.
11.	Lemon juice (skip if yogurt is sour)	1 Tsp.
12.	Salt	To taste

For Tomato and Onion paste

1.	Oil	2 Tbsp.
2.	Onion	2 big cup
3.	Tomato	4-5 medium
4.	Cashews	18-20 pc

For Paneer Tikka Masala

1.	Oil	2 Tbsp.
2.	Cumin seeds/jeera	1 Tsp.
3.	Green cardamom	2-3 pc
4.	Cloves	4-5 pc
5.	Cinnamon	1inch
6.	Ginger-garlic paste or crushed	2 tsp.
7.	Kashmiri red chili powder	1 Tsp.
8.	Turmeric powder	¼ Tsp.
9.	Garam masala powder	½ Tsp.
10.	Black pepper powder	¼ Tsp.
11.	Salt	To taste
12.	Dry fenugreek Leaves/Kasuri Methi	1 Tbsp.
13.	Cream	2 Tbsp.
14.	Fresh coriander, chopped	For Garnishing

Step By Step Instruction: [Hide Images]

For Veggies

Dice the paneer, onion and bell pepper in square shaped cubes around 1 inch.
For this recipe use big pieces of onion and use the scrap and small pieces for gravy.

For Marinade

In a large mixing bowl take hung curd, red chili powder, turmeric powder, garam masala powder, black pepper powder, kasuri Methi and ajwain. and whisk it well till it smoothens.

Add 1 Tbsp. of oil and ginger garlic paste to the curd. Mix.
Add besan, lemon juice and salt, whisk everything well.

First add bell pepper and onion to the marinade and give it a mix.

Add paneer and give it a gentle mix until pieces are coated with marination very well.

Refrigerate the marinade mix for at least 30 minutes, if possible, for 2 hours to marinate well.
After 2 hours take out the mix from refrigerator and bring the marinated paneer and veggies at room temperature.
While marinade is in refrigerate, next work on onion and tomato paste.

For Tomato and Onion paste

Brown onion paste:

Slice onion lengthwise or in small pieces. Heat 2 Tbsp. oil in a pan, add onions and pan fry until golden brown. Switch off the flame and let onions cool down completely. Once cool grind it to make a smooth paste.

Tomato-cashew puree:

Soak cashews and bring a pot of water to a boil to blanch tomatoes. Give a slit on tomatoes as shown in pic and add tomatoes in boiling water until skin starts to peel around 1 minute.

Let tomatoes rest until cool enough to handle, and then remove peel and chop.
Grind tomatoes and cashews to make a puree.

For Tikka

After 30 minutes take out the marinated paneer mix from refrigerator and bring the marinated paneer and veggies at room temperature.
Add remaining 1 Tbsp. of oil in a wide pan/tawa, arrange a layer of paneer and veggies, fry till the marinade dries up and turn golden brown, flipping the pieces to all sides. Switch off the flame and keep tikkas on the side.

For Paneer Tikka Masala Curry

In a pan heat 2 Tbsp. of oil and add cumin, cardamom, cloves and cinnamon. Once cumin sizzle adds ginger-garlic paste. Sauté until raw smell goes away.
Next add in brown onion paste and dry spices: red chili powder, turmeric powder, garam masala, black pepper powder, mix and sauté for 1 minute.

Add tomato-cashew puree to gravy and season with salt.

Sauté the gravy for 8-10 minutes.
Now add ¼ cup of water to the left-over marinade mix and add it to the gravy. Mix and sauté until gravy separates the oil.

Add kasuri methi crushing between your palms. Next add in paneer, onion and bell pepper tikka to the gravy. Mix well and cook for 8-10 minutes. Add water if required..