Paneer Tikka Recipe

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Paneer Tikka Recipe

Ingredients of Paneer Tikka Masala

1. 200 gm cubed paneer.
2. 2 pinch salt.
3. 1 inch ginger.
4. 1 teaspoon pureed cashews.
5. 1 tablespoon gram flour (besan)
6. 1/2 cup yoghurt (curd)
7. 1 teaspoon poppy seeds.
8. 6 peppercorns

.In a bowl add ginger garlic paste, turmeric powder, red chilli powder, coriander powder, salt, kashmiri chilli powder, refined oil, coriander leaves chopped, mint leaves chopped, lime, dry mango powder, chaat masala, green chilli, whisked curd and hara masala. Mix them all.

Instructions

1. Firstly add thick curd, red chili powder, ginger garlic paste, garam masala, turmeric, oil, salt and kasuri methi to a bowl.
2. Mix well and check the taste. Add paneer cubes to it and marinate well. Set this aside.
3. Add chopped tomatoes, cashews and onions to a blender and make a smooth puree, Set this aside
4. Add paneer cubes in prepared marinade and mix gently to coat each cube evenly. Cover it with a plate or plastic wrap and let them marinate at least for an hour. You can also marinate them for 4-5 hours to enhance the flavor. If you want to marinate them for more than an hour then cover the bowl with a plastic wrap and keep them in refrigerator.5 
5. Soak the wooden skewer (or small toothpick) in water for 10 minutes and wipe it before using. Place marinated paneer cubes on wooden skewer and grease them with oil. Now paneer skewered tikka needs to be cooked. You can cook it in two ways based on what kind of equipment you have.6 
6. Heat oil in a non-stick tawa or griddle, place skewers over it and shallow fry them over medium flame. Turn side of the skewer 3-4 times until all sides are cooked properly and have brown color.7 
7. To give a little burnt effect, hold skewer with a tong and place it over gas-flame for 30-seconds. Transfer them to a plate and keep aside.8 
8. Grill skewered tikkas on barbecue grill for around 6-8 minutes or until light brown on all sides. You can also grill them in preheated oven until edges of paneer start to turn brown. Make sure that you do not overcook them.9 m
9. Heat butter or oil in a pan or kadai over medium flame. Add black cardamom, dry coriander seeds, cinnamon, dry red kashmiri chilli, cashew-nuts and sauté for a minute. Add finely chopped onion and sauté over medium flame until onion turns light brown.Add chopped tomatoes and salt and mix well.10 
10. Cook until tomatoes turn mushy for around 3-4 minutes. Stir in between occasionally. Add red chili powder, turmeric powder and garam masala powder, mix well and cook for a minute. Turn off flame, transfer mixture to a plate and let it cool for 4-5 minutes.ransfer cooled mixture into the grinder jar of a mixer grinder. Add 1/2 cup water and grind it in to smooth puree.
11. Transfer puree in the same pan. Add 1/2 cup water, stir and bring it to boil over medium flame. When mixture starts boiling, add crushed kasuri methi and a pinch of red food color. Stir and cook for a minute.Add prepared paneer tikkas.
12. Cook until gravy turns thick over low flame, it will take around 3-4 minutes. Add fresh cream and mix well.Turn off flame and transfer prepared curry to a serving bowl. Garnish it with coriander leaves and serve hot.