s1is2016 paneer tikka masala, restaurant syle paneer tka masala recipe paneer tikka masala - restaurant style author: dassana : recipe type: main cuisine: punjabi, north indian ! prep time: 1 hour 30 mins cook time: 30 mins total time: 2 hours i serves: 4 paneer tikka masala - marinated grilled paneer cubes in onion-tomato yogurt based cury ingredients (measuring cup used, 1 cup = 250 ml) for the paneer tikka: {+ 250 to 300 grams paneer, cut into cubes or squares + 1 medium greenvrediyeliow bell pepper, diced ‘medium onion, halved and the layers removed 6 tbsp thick yogurt or hung yogurt/eurd % inch ginger + 2 small garlic, crushed to a smooth paste in mortar-pestle, about % tsp ginger-garlic paste 1 tsp lime juice % tsp kashmiti red chili powder or deghi mirch or red chili powder % tsp garam masala powder or tandoori masala powder YA tsp turmeric powder 2 to 3 pinches of nutmeg powder or grated nutmeg ‘a generous pinch of crushed saffron or saffron powder (optional) 1 tbsp com starch or besan/gram flour %to tsp oil for brushing % tsp salt or as required the tikka masala/gravy/saucelcurry: 2 medium onions or 1 large onion, 100 gms, peeled and halved 3 medium tomatoes, 200 gms 3 to 4 garlic cloves + ¥4 inch ginger - crushed in a mortarpestle to a paste. about 1 tsp ginger-garlic paste 2 to 2.5 tbsp fresh full fat curd or yogurt- whisked well tll smooth 1 tsp coriander powder % tsp cumin powder (optional) % tsp garam masala powder ¥% tsp red chili powder or kashmiri red chili powder or deghi mirch % tsp turmeric powder % tsp crushed kasuri methi or dry fenugreek leaves % cup water or add as required 3 to 4 tbsp low fat cream, 25% to 35% low fat (i used amul cream) : 2 tbsp oil or 2 tbsp butter Ye to 1 tsp sugar (optional) 1a fow coriander leaves for gamishing salt as required fo how to make the recipe: making the grilled paneer tikka: 1. whisk the hung curd/yogurt till smooth in a large bowl. you can also use a really thick curd instead of hung curd. 2. add all the ginger-gaflic paste, spice powders, com starch or gram flour & salt. mix well 3, add the paneer cubes, onions, bell pepper. 4, gently mix again so that the marination coats the paneer, onions and bell peppers evenly. cover the bowl & ‘marinate for a minimum of 1 hour or ovemight in the refrigerator, grilling method: 4. line a baking tray or pan with aluminum foil. this method makes its easier to clean the pan later. 2. thread the paneer cubes on a bamboo or metal skewers and place them on the prepared pan. preheat the oven to 200 degrees celsius/390 degrees fahrenheit for at least 10 minutes before you gril the tikkas. for a regular ‘oven, keep both the top and bottom elements on and keep the pan in the center rack. for a microwave oven use the convection mode and preheat at 180 degrees celsius/350 degrees fahrenheit 3, brush about % tsp oil evenly on the paneer and bell pepper cubes. hhipihwww vegrcipescina com/easyrocipe-prinl27B7E-0!s1is2016 paneer tikka masala, restaurant syle paneer tka masala recipe 4. grill the paneer in an preheated oven at 200 degrees C/390 degrees fahrenheit for 15-25 minutes (depending on the oven temperatures). i have a really slow oven, so it took 28 mins for the paneer cubes to be grilled and browned at the edges. just keep an eye when the paneer is getting grilled in the oven. for a micrawave aven in the convection mode, use 180 degrees celsius/350 degrees fahrenheit for grling the tikka, pan frying method: | 1. heat about % tosp oil in a pan. place the threaded paneer tikka with the skewers on the pan. i 2, gently rotate the skewers, when one side is crisp and browned, keep on rotating til all the sides are browned, {add more oil if required, while frying, keep the fried paneer tikka aside, : preparing the tikka masala/gravy/saucelcurry: 1. boll water with a pinch of salt. add halved onions and tomatoes to the boiling water. cook for one or two minutes. switch off. cover and keep aside for 15 to 20 minutes. you can also add cashews to the hot water. adding cashews gives a creamier consistency with a nice sweetness. later drain and chop the onions and tomatoes roughly. its not necessary to blanch, but blanching reduces the cooking time later. 2, later chop the onions roughly and make a smooth fine paste in a grinder or blender, 3, peel and roughly chop the tomatoes, make a smooth puree of the tomatoes in the grinder or blender. keep both the onion & tomato puree aside, 4. whisk or beat the yogurt till smooth and keep aside. there should be no lumps in the yogurt and it should be beaten well 5. in the same pan, heat 2 tbsp oil and then add the onion paste. 6. stir offen and saute til the anions paste tums golden, 7. add ginger garlic paste and saute til the raw aroma of ginger-garlic goes away. 8 8. ‘add the tomato puree. stir well and saute till you see fat leaving sides of the masala. ‘now add all the dry spice powders « turmeric, red chili powder, coriander powder and garam masalaltandoori masala 10. stir well so that the spices are incorporated in the masala paste evenly. 11. now remove the pan from the fire. add beaten fresh curdlyogurt. removing the pan from fire, wort allow the yogurt to curdle. use full fat and fresh curd 12, stir well, add water and salt. stir again, 13, simmer for 5 to 6 minutes or till the gravy thickens and you see fat floating on the top. you can keep the consistency from medium to slightly thick. the consistency can be altered by adding more or less water. 14, add cream and kasuri methi (dry fenugreek leaves). stir well and simmer on a low flame for a minute, check the taste and add more salt or cream if you prefer. you can also about % to 1 tsp of sugar for a light sweet taste. 16. then add the paneer tikka along with the veggies. stir again and switch off the flame. 16. garish with coriander leaves & serve paneer tikka masala with some naan, rotis or jeera rice. espe by veg Reeves of Ina a nowy. wearecpesofngia.comipanonrsiea-macalaseciy hhipshwwr gr cipescina com/easytocipe-prinl27876-0!