Paneer Tikka Masala

Submitted 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."

 

• Ready In: 50mins
• Ingredients: 19
• Serves: 3-4

ingredients

• 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

1. 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.
2. Blend the tomatoes and green chiles into a paste. Set aside.
3. Over medium heat with oil, gently fry the marinated paneer for about 2-3 minutes. Remove paneer and set aside.
4. 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.
5. 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.
6. 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.

Reviews

[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 !

 

[Dr. Jenny]

We enjoyed this version of tikka masala for dinner last night. It was a bit different from other tikka's that we used to make when I ate chicken, as it had significantly less yogurt in it than other recipes. I thought this had nice consistency and the perfect amount of spicy heat (we like spicy). The recipe does not specify how much coriander to use in the marinade, so we used 2 tsp. Also, DH was not sure whether "chile powder" as specified in the recipe equates to U.S. chile powder and thought maybe it meant red pepper flakes instead, so that is what we used. We served over basmati. Thanks for an enjoyable meal.