Smoky Paneer Tikka Masala Restaurant Style (Marinated Indian Cheese)

Paneer Tikka Masala is a famous Punjabi dish. The pre-marinated pieces of Paneer are grilled and then added to a thick spicy gravy. In this recipe the Paneer lends a subtle smoky charcoal flavor and finally the paneer tikka along rest contents (onions, tomato, capsicum) is cooked along a rich smooth creamy gravy with all the goodness of Indian spices. This is just the resturant way of taste with lovely smokey and tangy flavored delicious curry, which you can enjoy along Pulka/Nan/Chapati or even Rice items (pulao). This recipe can be made little quick if you are managing to make tikka one side and gravy on other end. Try it for yourself and relish, I am sure you will love this Recipe!

Paneer Marination :

Ingredients:

4 tbsp yogurt

1 tbsp Red chilli powder

1 medium tsp garam masala powder

1/2 tsp ajwain powder

1 tbsp giner-garlic paste

1 tbsp musturd oil

1 tsp kasturi methi powder

1 tbsp Besan (roast it well till you get plesant smell)

1 small tsp corn flour 

Salt to taste

~ Mix all the above ingredients and make a paste

•  Make medium cubes of Paneer (200 gm), Capsicum (1 no), onion (1 no' separate the leaves), Tomato (1 no' deseed it).

•  Marinate the Paneer, capsicum, onions & Tomato for 30 minutes (If kept 1 hour in refrigerator is also good).
• Now insert slowly capsicum, onion, paneer, tomato alternately in satay sticks. (You can also use tooth picks)

•  Heat iron griddle, grease some butter and fry the stuffed tikka stack. Let the flame be low. Add melted butter if needed while turning over the tikka stack. Let them fry well to golden brown on all sides. When done, remove the individual paneer, onion, tomato and capsicum and keep aside.

Making of the gravy:
Ingredients:
2 large onions finely chopped
3 medium tomatoes chopped
1 tbsp coriander powder
1 tsp cumin seeds
Ginger garlic paste 1 big tbsp
1 tbsp chilli powder
1 small tsp turmeric powder
1 tsp garam masala powder
1 tsp kasturi methi
1/2 thick Cashew paste (Soak 250 gm cashew in warm water for 10-15 minutes and grind it to fine paste)
1/2 cup fresh Cream
100 gm butter
3 tbsp coconut oil
Salt to taste
Chopped coriander leaves

Method:

• Take a kadai, add 100 gm butter, when it melts add the cumin seeds, follows by onions.
• Let the onions get to golden brown.

•  Now add the chopped tomato, and fry it for 5 minutes untill it gets cooks well. Add salt.

•  Transfer the content to grind into mixer to paste. Now add the ground paste into a thick bottom vessel containing 2 tbsp oil. Saute it well for a minute.

•  Now add Red chilli powder, coriander powder, kasturi methi, garam masala powder, turmeric powder and saute well till the content leaves oil.

•  Add the cashew paste , followed by the Cream & cook the content well. Add sufficient amount of water. Let the gravy cook well. (You can add corn water if your gravy turns to be thin)

•  Now add the fried tikka pieces. and mix well. Cook it for 2-3 minutes. Adjust the salt if needed. Add chopped coriander leaves/ spring onions. Serve it along nan/pulka/Rice

Padmashree Raikar

@ gHara javaN