17 November, 2017

Paneer tikka masala|

ಪನೀರ್ ಟಿಕ್ಕಾ ಮಸಾಲಾ | ಟಿಕ್ಕಾ ಮಸಾಲಾ |

Paneer tikka masala with Phulka was today’s special at our place for breakfast. Recently I came across this recipe written and posted by Mr. Arpan Shobhana Naayak, in one of the food groups and he has mentioned that he learnt this recipe from one of the dhaba I believe.

Since long it was on my to do list and his post reminded me of that. I moderated the recipe and made it in my own way, I have used very minimum oil ie… total 3 & 1/2 tsp, and it turned out to be superbly fantastic. So sharing the recipe of the same.

I must say, Paneer tikka masala is one of the fantastic accompaniment to go with any kind of flat breads like Phulka, naan, tandoori roti, Plain Paratha or even Poori

Ingredients : measuring cup used – 200 ml

Paneer – 250 gms
Onion – 2 big
Tomatoes – 3 big
Capsicum – 1 big
Oil – 2 tsp
Cashew nuts/melon seeds/Almonds – 12 to 15 nos.,

To marinate :

Hung curd – 1 cup (I use homemade)
Oil – 1/2 tsp
Garam masala powder – 1/2 tsp
Red chilli powder – 1/4 tsp
Cumin powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Kasoori methi – 1 tsp
Salt to taste

Other masala :

Oil – 1 tsp
C D E powder – 1/2 tsp (CDE is equal amount of cloves, dalchini & green elaichi powdered together, I always keep it handy and use the same in many dishes)
Ginger paste – 1 tbsp
Green chilli – 1 (finely chopped)
Garam masala powder – 1 tsp
Black pepper powder – 1/4 tsp
Red chilli powder – 1/4 tsp
Cumin powder – 1/2 tsp
Dhaniya powder – 1 tsp
Turmeric powder – 1/4 tsp
Kasoori methi – 1 tsp

PROCEDURE :

Cut Paneer, 1 onion, 1&1/2 tomato & 1 capsicum into cubes
Here what I did is, sauteed each vegetable cubes and paneer cube in 1/2 tsp of oil (for each, ie… total 2 tsp) until little soft on high flame, but kept it crunchy (forgot to click this procedure pic)
Now take hung curd in a container and add in all the ingredients listed under the heading ‘to marinate’, mix everything (I used hand beater) and also add in sauteed vegetables and paneer, and keep it covered for half an hour to get it marinated

After half an hour, here again what I did is heated a pan and poured the marinated mixture into that and stirred everything lightly for 2 minutes (it releases water)

Now finely chop remaining 1 onion & 1&1/2 tomato
Grind cashew nuts/melon seeds/almonds into fine paste using 1/4 cup of water
Heat 1 tsp oil, add in CDE powder, ginger paste, green chilli, chopped onion and saute for a while and then add in chopped tomato and saute until soft and then add in remaining masalas listed under the heading ‘other masala’ , combine everything well and add in 1/3 cup of water and let the mixture get cooked and turns out dry and leaves the edges of the kadai

Now add in prepared cashew/melon/almond paste and combine everything well while stirring continuously so that it won’t stick to the kadai

Now add in marinated, stirred vegetables & paneer (along with its water) mixture to the gravy, mix well lightly and cook it further for 5 minutes on medium high flame or till all the water is evaporated