"Paneer tikka masala - Restaurant style"

Paneer tikka masala

I recently visited to a Restaurant with my Grandparents and ordered Paneer Tikka Masala. Although it was good and we liked it So i thought to prepare it by Myself, and hence heres the Result, Apparently, my Gravy was too thick but it was Delicious and my Grandparents liked it! I referred to many Cook-Books and came out with this simple Recipe although its not that Simple :D , Enjoy! Heres the simple Recipe....

For the Paneer Tikka:

• 250 to 300 grams Paneer, cut into cubes or squares
• 1 medium green/red/yellow bell pepper, diced
• 1 medium onion, halved and the layers removed
• 6 tbsp thick yogurt
• ½ inch ginger + 2 small garlic, crushed to a smooth paste in mortar-pestle, about ½ tsp ginger-garlic paste
• 1 tsp lime juice
• ½ tsp red chili powder
• ½ tsp garam masala powder
• ¼ tsp turmeric powder
• a generous pinch of crushed saffron or saffron powder (optional)
• 1 tbsp besan/gram flour
• ½ tsp salt or as required

For the tikka masala/gravy/sauce/curry:

• 2 medium onions or 1 large onion, 100 gms, peeled and halved
• 3 medium tomatoes, 200 gms
• 3 to 4 garlic cloves + ½ inch ginger - crushed in a mortar-pestle to a paste. about 1 tsp ginger-garlic paste
• 2 to 2.5 tbsp fresh full fat curd or yogurt- whisked well till smooth
• 1 tsp coriander powder
• ½ tsp cumin powder (optional)
• ½ tsp garam masala powder
• ½ tsp red chili powder or kashmiri red chili powder or deghi mirch
• ¼ tsp turmeric powder
• ½ tsp crushed kasuri methi
• ½ cup water or add as required
• 3 to 4 tbsp amul cream)
• 2 tbsp oil or 2 tbsp butter
• ½ to 1 tsp sugar (optional)
• a few coriander leaves for garnishing
• salt as required

INSTRUCTIONS

Making the grilled paneer tikka:

1. whisk the hung curd/yogurt till smooth in a large bowl. you can also use a really thick curd instead of hung curd.
2. add all the ginger-garlic paste, spice powders, corn starch or gram flour & salt. mix well.
3. add the paneer cubes, onions, bell pepper.
4. gently mix again so that the marination coats the paneer, onions and bell peppers evenly. cover the bowl & marinate for a minimum of 1 hour or overnight in the refrigerator.

Pan frying method: (i used frying as i don't have Oven)

1. heat about ½ tbsp oil in a pan. place the threaded paneer tikka with the skewers on the pan.
2. gently rotate the skewers, when one side is crisp and browned. keep on rotating till all the sides are browned. add more oil if required, while frying. keep the fried paneer tikka aside.

Preparing the tikka masala/gravy/sauce/curry:

1. boil water with a pinch of salt. add halved onions and tomatoes to the boiling water. cook for one or two minutes. switch off. cover and keep aside for 15 to 20 minutes. you can also add cashews to the hot water. adding cashews gives a creamier consistency with a nice sweetness. later drain and chop the onions and tomatoes roughly. its not necessary to blanch, but blanching reduces the cooking time later.
2. later chop the onions roughly and make a smooth fine paste in a grinder or blender.
3. peel and roughly chop the tomatoes. make a smooth puree of the tomatoes in the grinder or blender. keep both the onion & tomato puree aside.
4. whisk or beat the yogurt till smooth and keep aside. there should be no lumps in the yogurt and it should be beaten well.
5. in the same pan, heat 2 tbsp oil and then add the onion paste.
6. stir often and saute till the onions paste turns golden.
7. add ginger garlic paste and saute till the raw aroma of ginger-garlic goes away.
8. add the tomato puree. stir well and saute till you see fat leaving sides of the masala.
9. now add all the dry spice powders - turmeric, red chili powder, coriander powder and garam masala/tandoori masala.
10. stir well so that the spices are incorporated in the masala paste evenly.
11. now remove the pan from the fire. add beaten fresh curd/yogurt. removing the pan from fire, won't allow the yogurt to curdle. use full fat and fresh curd.
12. stir well. add water and salt. stir again.
13. simmer for 5 to 6 minutes or till the gravy thickens and you see fat floating on the top. you can keep the consistency from medium to slightly thick. the consistency can be altered by adding more or less water.
14. add cream and kasuri methi (dry fenugreek leaves). stir well and simmer on a low flame for a minute. check the taste and add more salt or cream if you prefer. you can also about ½ to 1 tsp of sugar for a light sweet taste.
15. then add the paneer tikka along with the veggies. stir again and switch off the flame.

Garnish it with Coriander Leaves, Serve Hot!

Enjoy it with naan and Jeera Rice! :)

Happy New year Folks! :) Enjoy this with Family or your partner!