Paneer tikka Masala: How to Make Paneer tikka masala

Paneer tikka masala is a delicious and spicy paneer recipe that is prepared with smoked paneer tikka cubes drowned in rich flavored spicy gravy. To start with the procedure, you need to marinate the paneer cubes and some veggies like green capsicum and chopped tomatoes. Now, it entirely depends on you if you have a tandoori grill or just a regular non-stick pan. After that, you need to cook the smooth onion tomato gravy, and later add the paneer tikka and veggies into the gravy and cook it for about 10 minutes or so. Make sure tikkas are slightly grilled, or else in the gravy, it might not look so tempting due to its dark burnt sides.

Paneer tikka Masala: How to Make Paneer tikka masala
 
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In paneer tikka masala what makes the gravy so thick and smooth is the use of soaked cashew nuts and thick fresh cream. It is advised to marinate panner and other vegetables at least 5 hours before you start cooking paneer tikka masala. You can always refrigerate the marination if need be. For smoked flavor, we need a burnt charcoal that we will put over the tikkas once they are off the pan. So now let's learn how to make paneer tikka masala.
Author:
Recipe type: Main
Cuisine: North Indian
Ingredients
  • Ingredients
  • For Paneer tikka preparations -
  • 200gms Paneer
  • 1 capsicum (roughly chopped into cubes)
  • 2 tomatoes (roughly chopped into cubes)
  • 2 onions (roughly chopped into cubes)
  • 3-4 tbsp thick curd
  • Kashmiri red chili powder
  • kasuri methi powder
  • salt
  • ½ tsp Coriander powder
  • 1 tsp lemon juice
  • 2 tsp mustard oil
  • Optional: if you have a tandoori powder, it works better.
  • For Paneer tikka masala -
  • 2 Onions chopped
  • 3 tomatoes chopped
  • 2-3 edible oil
  • 5-6 soaked cashew nuts
  • 2 dried red chilies
  • 2 green chilies
  • Salt as per required
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp garam masala powder
  • 2 tsp Fresh cream
  • Handful chopped Coriander
  • 1 bay leaf
  • 2 cinnamon sticks
  • 2-3 cardamom pods
Instructions
  1. How to make Paneer Tikka Masala:
  2. Paneer tikka preparation -
  3. Cut Paneer, green capsicum, and onions into big cubes and keep it side.
  4. In a big bowl, take some curd and blend it to a smooth consistency.
  5. Now, add all the required masalas and mustard oil and mix well. Then add all the veggies and paneer cubes into it and keep it for about 5 hours.
  6. You can do this part in the afternoon time if you are preparing this for dinner. Now, after 5 hours of rich marination take out the bowl and rest it for 10-15 minutes.
  7. If you have a grill, that's beautiful, or else you can always use a regular non-stick pan for frying tikkas. Now, take the pan and turn on the heat to high.
  8. Now, add the proper amount of edible oil and allow it to heat up nicely. If you got some skewers as well, you can put the marinated tikkas on them and fry usually, but if you do not have them handy at home, you can always put tikkas one by one, all together and cook them gently.
  9. Allow them to get grilled from each side with a perfect light golden color. Do not overburn the tikkas; it will not look good in the gravy.
  10. Once all the tikkas are grilled well, take them out on a plate and put a burnt charcoal on in the center and add ghee on it. Immediately, cover it with a lid or some other utensil so that the smoke could not get out.
  11. Keep the paneer tikkas aside now, and let's start preparing the gravy for paneer tikka masala.
  12. Paneer tikka masala preparations -
  13. Chop some onion and tomatoes and keep them aside.
  14. Take a kadai and heat some oil in it. Add the whole spices ( bay leaf, cardamom, and cinnamon stick) and dried red chilies.
  15. Now throw in the chopped onions and tomatoes and mix well. Add cashew nuts and roughly chopped green chilies.
  16. Allow it to cook till tomatoes get squishy. Add some salt to faster process.
  17. After about 5-10 minutes turn off the heat and allow it to cool down. Put all the masala in a blender and blend it into a fine smooth sauce.
  18. Heat the kadhai again and add the blended masala back in it and cook it for about ten more minutes.
  19. Add all the powdered masalas into it and mix well. You can use a little water but not too much; it has to be in a thick gravy kind of consistency.
  20. Add the paneer tikkas into the gravy and cook for next 5-10minutes.
  21. Drizzle some fresh cream, chopped coriander, and palm crushed kasuri methi.
Nutrition Information
Serving size: 4 Calories: 450

 

Shahi Paneer Recipe: How to Make Shahi Paneer

Shahi paneer is a famous north Indian recipe that is prepared with cottage cheese and mildly spicy, creamy and sweet onion-tomato gravy and Indian spices. Shahi paneer recipe is super easy, to begin with especially if you are a beginner at cooking or in a hurry to cook for your guest. Shahi paneer carries a fantastic aroma which drools you to attack your plate. I love cooking shahi paneer for my family.

Shahi Paneer Recipe: How to Make Shahi Paneer
 
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Shahi Paneer requires a tasty and perfectly cooked gravy. One reason that makes me adore shahi paneer recipe is that I do not expect to cook it like other Indian gravies, I can just quickly blend everything and cook it to perfection. So, let's learn how to make shahi paneer.
Author:
Recipe type: Main
Cuisine: North Indian
Ingredients
  • Ingredients
  • 500 gms Paneer
  • 3 large onions
  • 4 large tomatoes
  • 3-4 tbsp Edible oil
  • 1 tbsp
  • 1 bay leaf
  • 2-3 cardamom pods
  • 4-6 cashew nuts soaked
  • 1 tbsp ginger-garlic
  • 2 tbsp Curd
  • 2 tbsp fresh cream
  • Salt as required
  • 1 tsp red chili
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • Fresh coriander leaves
  • kasuri methi
Instructions
  1. How to make shahi paneer:
  2. First of all chop big chunks of onion and tomatoes and soak some cashew nuts.
  3. Now, take a kadhai and turn on the heat. Once the pot is hot enough, add some healthy amount of oil and allow it get warm.
  4. After that, add onion and tomatoes into it and cook them till they get squishy.
  5. You can add some amount of salt as well to fasten the process. Also, because the tomatoes are larger chunked here, they will not take much time to cook. Remember, larger the chunks, faster they'll blend.
  6. Add the soaked cashew nuts as well. Blend everything together for about good 15 minutes and then switch off the heat.
  7. Now, let it cool down for 5-10minutes and then blend it well in a blender jar. Remeber, you do not need to add water here.
  8. Now in the same kadhai, add some more oil or butter, and heat it. Add whole spices and give it a proper mix. Also, add ginger-garlic paste.
  9. Here, add all the blended mixture, and give it a gentle stir. The key to a tasty and adequately cooked gravy is to cook it well, and that requires time and patience from you.
  10. So, do not hesitate to give your gravy some time to cook. And you do not need to add water at all at this stage at least.
  11. About 15minutes later, add salt, red chili powder, turmeric powder, coriander powder, garam masala and mix it well.
  12. If it looks like you need to add some water here, then go ahead.
  13. minutes later, add curd to the gravy and drizzle some fresh cream and mix. Now, this needs time now. After about 10 more minutes or so add paneer cubes and mix very carefully.
  14. Simmer the heat to medium and allow the shahi paneer to cook for about 10 more minutes.
  15. After that switch off the heat and garnish some freshly chopped coriander leaves and palm crushed kasuri methi.
  16. Plus, drizzle some fresh cream on top.
  17. Serve it with fresh hot butter naan or tandoori roti. Plain rice will also go with shahi paneer.
Nutrition Information
Serving size: 4 Calories: 370

 

Matar Paneer Recipe: How to Make Matar paneer

Matar paneer is an authentic North Indian dish which is prepared in an onion and tomatoes puree with Indian spices and fresh peas and cottage cheese. Everyone has their unique style of making Matar paneer, though it is suggested to use puree for the gravy. I love matar paneer; it is easy to cook, do not take much time and requires fewer ingredients. It is also nutritious if you dig a little deeper, though its known for its delicious Dhaba style taste.

Matar paneer Recipe: How to make Matar paneer
 
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Matar Paneer is a dish prepared with blended onions and tomatoes puree and cooked into a gravy with raw peas and diced paneer cubes.
Author:
Recipe type: Main
Cuisine: North Indian
Ingredients
  • 6-7 tbsp edible Oil
  • 1 cup Fresh Peas
  • 250 gms Fresh Paneer
  • 1 large tbsp yogurt
  • 2 Onion
  • 3 tomatoes
  • 1 tbsp Ginger garlic paste
  • Whole spices: 1 bay leaf, 2-3 cardamom pods, 1 tbsp cumin seeds
  • Powder spices: Salt as per taste
  • 1 tsp red chili powder
  • 1 tsp Degi Mirch powder
  • ½ tsp turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Garam masala powder
  • Freshly chopped Coriander leaves
  • Pinch of Kasuri methi
  • Optional: 4-5 Cashew nuts, Fresh cream
Instructions
  1. First of all, we need to blend a smooth paste of onion and tomatoes, but before that, they had to be cooked for a couple of minutes. So chop big chunks of onions and tomatoes.
  2. Take a large pan or a kadhai, turn on the heat to high flame. Once the utensil is hot, add some oil into it and let it get warm.
  3. Once it is nice and warm, add chopped veggies and give it a gentle mix for about 5- 10 minutes. Remember, we do not need to brown the onions, just enough to till they get smushy and translucent.
  4. Turn off the flame and put it out, allow it to rest for a while before blending. Then, transfer it to a blender and mix it into a smooth paste.
  5. Retake the same utensil, turn on the heat and some oil again. You can take butter as well if you want, it always enriches the gravy.
  6. Add cumin seeds, cardamom pods, bay leaf. After 1 minute, add the onion-tomato puree and stir constantly. You do not need to add water right now, at least for about first 10 minutes.
  7. Now, add all the powdered masalas (salt, red chili, turmeric, degi mirch, coriander and garam masala powder) and mix well. Now you might need to add some water, be careful, the gravy should not burn.
  8. Once, the oil starts coming to the surface, throw in one cup of fresh raw peas. Peas need time to cook; you can add little more water and cover the lid to let them get soft.
  9. Here, add yogurt and mix well. You can also use the fresh cream as a substitute or addition; it is up to you, both are an excellent choice to make the gravy thicker and creamier.
  10. After 5 minutes, add cottage cheese (Paneer) into the pan and mix it thoroughly. Do not hesitate to add palm crushed Kasuri methi now; its flavor is pure bliss in matar paneer.
  11. Paneer will not take much time to cook, do not add more water, just enough to let paneer cook for five more minutes.
  12. Turn off the heat and add some freshly chopped coriander leaves. Serve it hot with fulkas, Roti, paratha.
Nutrition Information
Serving size: 2 Calories: 200