Paneer Tikka Masala Gravy Recipe Step by Steppaneer tikka masala curry
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Paneer – 250 grams
  • Curd – 2 tbsp
  • Chickpea flour – 2 tbsp
  • Oil – 2 to 3 tbsp
  • Tomatoes – 3 (300 grams)
  • Butter – 2 tbsp
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Asafoetida - ½ pinch
  • Garam masala - ¼ tsp
  • Cumin seeds - ½ tsp
  • Dry fenugreek leaves – 1 tsp
  • Turmeric powder - ½ tsp
  • Coriander powder – 1.5 tsp
  • Red chilly powder – 1 tsp
  • Ginger paste – ½ tsp
  • Salt – 1 tsp or to taste
  • Sugar - ½ tsp (optional)
Instructions
  1. Cut the paneer into 1 to ¾ cm thick chunks. Chop the tomatoes roughly and put them in a mixer jar. Now grind them into fine paste and transfer it to a bowl.
  2. Take a big mixing bowl and to it add following ingredients - curd, chickpea flour, red chilly powder, coriander powder, turmeric powder and less than ½ tsp of salt. Stir to mix everything really well. Now put the paneer pieces in the masala and mix until they get nicely coated with the masala. Place these coated paneer chunks in refrigerator for 20 minutes to set.
  3. minutes later, paneer will get marinated. Heat a non-stick pan with 1 to 2 tsp of oil and place the tikka on it. Now roast the chunks until they become golden brown from beneath.
  4. When the tikka gets roasted from beneath, flip their sides and continue roasting until they turn golden brown from this side as well. When the chunks are roasted well from each side, turn off the flame.
  5. Heat another pan with 2 tbsp of oil. When the oil gets heated sufficiently, splutter cumin seeds first. After this rest of the spices as well. Start with adding asafoetida,followed by turmeric powder, coriander powder, dry fenugreek leaves and ginger paste. Saute the masala for a while, keeping the flame low to prevent them from browning. Now add tomato paste in the pan along with red chilly powder and saute the masala until the oil starts separating from its edges. Adjust the quantity of red chilly powder according to taste.
  6. Meanwhile, roast the chickpea flour. For this, heat a small pan with 1 tsp of oil. When the oil gets heated well, add chickpea flour and roast the flour for a while until its colour changes slightly.
  7. Once the colour of chickpea flour changes slightly, turn off the flame and add it to the masala and then roast everything for few more minutes. When the oil starts leaving the sides of the masala, add less than ½ cup of water to it and mix well. Then add ½ tsp of salt, ½ tsp sugar, ¼ tsp garam masala and some green coriander in the masala and mix everything properly.
  8. Now add the roasted paneer tikka in the masala and mix really well. Cover and cook them for 4 minutes on low flame. After 4 minutes, add 2 tbsp of butter in the pan and mix thoroughly. You can decrease the quantity of butter as desired.
  9. Paneer tikka masala is ready, turn off the flame and transfer it in a bowl.Garnish this delectable and lip-smacking paneer tikka masala with some green coriander sprigs and serve it steaming hot with any Indian bread like chapatti, parantha, naan. In fact you can also serve this delectable masala tikka curry with plain or jeera rice.
Recipe by Indian Good Food at http://indiangoodfood.com/1864-paneer-tikka-masala-gravy-recipe.html