Recipe by CityDoors
Ever since I married my husband, who is from southern India, I have discovered an entirely delicious world of Indian cuisine. Below is an authentic recipe for paneer tikka masala.
Top Review by Krysty D.
I wanted to make Paneer Tikka but it is very different from this http://www.health-total.com/recipe/mushroom-and-paneer-tikka/ So, I tried both and ended with making Paneer Tikka Masala more tasty. :-P Nice Recipe, Indeed !
- 1 (16 ounce) package panir
- 3⁄4 tablespoon salt
- 1 teaspoon red chili powder
- 2 inches fresh ginger, finely diced
- 1 tablespoon plain yogurt
- 3 tablespoons oil (for frying)
FOR THE GRAVY
- 2 large tomatoes
- 5 small green chilies
- 1 green pepper, chopped
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon asafoetida powder
- 2 -3 bay leaves
- 1 tablespoon coriander powder
- 1⁄2 tablespoon turmeric
- 1⁄2 teaspoon sugar
- 1 teaspoon cornstarch, disolved in
- 2 tablespoons water
- 2 teaspoons garam masala
- 1 bunch cilantro, chopped
Directions See How It's Made
- Slice the paneer about 1/4 inch thick into 1-inch squares. Put into bowl and mix in ginger, salt, red chili powder, coriander, and yogurt. Marinate in refrigerator for 30 minutes.
- Blend the tomatoes and green chiles into a paste. Set aside.
- Over medium heat with oil, gently fry the marinated paneer for about 2-3 minutes. Remove paneer and set aside.
- For Gravy: Add additional oil if needed. Fry cumin seeds until they sizzle. Add asafetida and bay leaves. Fry for about 10 seconds and then add chopped green pepper. Fry for another 2-3 minutes.
- Add the blended tomatoes, coriander powder, turmeric, and sugar. Cook for about 4-5 minutes on low heat. Add cornstarch mixture and garam masala and cook for another 2 minutes.
- Gently stir in paneer and allow to cook for 5 minutes more. Remove from heat and add two big handfuls of cilantro. Serve over basmati rice.