Paneer tikka masala, a mouthwatering gravy recipe made using paneer cubes and a very shiny onion tomato gravy along with some cashewnut and creamy gravy.
This recipe is a gravy masala which can be served with roti or paratha or naan. The masala is a restaurant like masala which uses good number of spices and some cream that gives a good shine to the gravy and looks good in appearance too.
The masala gravy has a good aroma that comes due to adding fenugreek leaves or kasoori methi which is a good aromatic ingredient which completes the dish.
It is a very popular north indian dish mostly found in north india and in several occasions of northern India and a popular menu item in veg restaurants.
Paneer is a very healthy ingredient that has got lots of proteins in it and can be used to make several recipes which are very restaurant like flavors in taste and not only gravies but paneer can be used to make several other main course recipes too.
Also check out various paneer recipes from my blog if one is looking for gravy paneer recipes.
Do check out the delicious paneer tikka masala recipe with the gravy made and added to paneer tikka pieces.
Here the paneer tikka is not made in oven or tandoor but it has been simplified by making paneer tikka on the tawa and the outcome of the paneer tikka is as good as the dhaba style.
The paneer cubes are marinated by using curd and spices and it has a pleasant aroma because of kasoori methi added into it.
Do check out the recipe for paneer tikka masala gravy below.
Video procedure for paneer tikka masala recipe below:
Paneer tikka masala gravy recipe below:
- 200 gms paneer cut into square shape
- 4 tsp yogurt/curd
- salt as per taste
- 1/2 tsp red chilli powder
- 1/2 tsp ginger garlic paste
- 1/2 tsp garam masala powder
- 1/2 tsp kasoori methi
- 1/2 lemon
- 2 tsp oil
- 2-3 tsp oil
- 1 onion cut into cubes
- 1 capsicum cut into cubes
- 1 to mato cut into cubes
- 2 tbsp oil
- 1/2 tsp cumin seeds/jeera
- 3 onions finely chopped
- 1 tsp ginger garlic paste
- 3 to matoes made into a puree
- salt to taste
- 1/2 red chilli powder
- 1/4 tsp turmeric powder/haldi
- 1/2 tsp coriander seeds powder
- 1/4 tsp garam masala powder
- 12-15 cashewnuts soaked and made into a fine paste
- 2 chopped green chillies
- 1 1/2 cup water
- 2 tsp cream
- 1/2 tsp garam masala powder and some crushed kasoori methi for garnishing
- add 1 bunch of freshly chopped coriander leaves for garnishing
In a bowl, add yogurt, add salt as per taste, red chilli powder, ginger garlic paste, garam masala powder, kasoori methi, lemon extracted juice, oil, mix the whole marinade and add the paneer cubes into it.
Mix the paneer cubes delicately with the spice mix.
Marinate for 5 minutes.
Take a pan, into it add 2 tsp oil and heat it.
Add all the marinated paneer cubes into the pan,
Place the cubes leaving gaps between each paneer cube.
Cook the down side for 8 minutes on low flame.
Flip and cook the other side too for 6-8 minutes on low flame.
Take them out on a plate and rest aside for later use.
In a pan add 1 tsp oil and heat it.
Add the onion cubes, capsicum cubes and tomato cubes into it, saute them for 5-6 minues on low flame.
Take them out in a bowl and put aside.
In a wok, add 2 tbsp oil and heat it.
Add cumin seeds/jeera and let them crackle.
Add the finely chopped onions into it and cook well until the onions turn slightly golden color.
Add the ginger garlic paste and saute for few minutes to get rid of raw smell.
Add the tomato puree into it, mix it well.
Cook the gravy until oil leaves the sides.
Add cashewnut paste into the garvy, mix well and cook on low flame until oil leaves the sides.
Add chopped green chillies, one and a half cup water, mix well and cook for 5-6 minutes.
Add cream into it, add the paneer tikka pieces, add the sauteed onion capsicum and tomato cubes.
Add salt as per taste, add garam masala powder, some crushed kasoori methi for garnishing.
Give a mix and cook until oil starts separating.
Paneer tikka masala is ready to be served.
Serve hot with naan or paratha or roti.