Paneer Tikka Masala

I tasted my very first paneer tikka masala at the local Indian vegetarian restaurant. The photograph of the vibrant colur paneer dish on the menu  is what make me to order it along with my plain chapati. When they dished up my paneer tikka masala, it's a feast by visual and taste. Up to my expectation on eyes and taste bud. After tasting it in the restaurant, i decided to make it at my kitchen.

Since i have all the ingredients needed for my paneer tikka masala, one fine evening i tried it for the family Saturday dinner to serve with my Indian flat bread. To my excitement, my first trial turns out amazingly beautiful with a vibrant colur just like the one i had in the restaurant. As for the taste, it matches the restaurant version as well. The grilled paneer cubes gives a delicious smokiness flavour to the thick and creamy gravy. The grounded masala add a balance note of spicyness to this ever popular Punjabi dish.

Ingredients

To Marinate

1 cup paneer,cubed
1/4 cup plain Greek yogurt
1 tsp chilly powder
1 tsp ginger garlic paste
1/2 tbsp cumin powder
1/2 tbsp coriander powder
1/2 kasturi methi(dried fenugreek leaves)
1 tsp lemon juice
1/2 tsp chat masala
Salt to taste


For The Masala

2 onions,chopped
2 tomatoes,chopped
2 dried chilly
2 cardamom pods
1'inch cinnamon stick
1 tbsp coriander seeds
10 cashew nuts
1/2 tsp garam masala powder
1/2 tsp kasthuri methi (dried fenugreek leaves)
1/2 tsp red chilly powder
1/2 tsp turmeric powder
1 cup water
1/4 fresh cream
1 tbsp butter
Salt to taste
Chopped cilantro for garnishing


Methods

For Tikka

In a bowl, add all the ingredients listed under "To Marinate" except the paneer cubes. Mix well till combined. Add the paneer cubes and mix gently till well coated with the mixture. Cover the bowl with cling wrap and refrigerate for an hour to marinate

Soak wooden toothpicks in cold water for 10 minutes and wipe it clean. Insert the marinated paneer cubes in the toothpick and set aside.

Grill them on barbecue grill for 6-7 minutes by constantly turning the skewers to turn golden on all sides



For the Masala

In a pan over a medium flame, heat butter and saute the coriander seeds,cardamom pods,cinnamon stick,red chillies and cashew nuts for a minute. Add onion and cook till the onions turns translucent. Add in the tomatoes,salt and cook for 3 minutes stirring in between.

Add the turmeric powder,garam masala powder and red chilly powder. Stir and cook for another 1 minute. Remove from heat and let the mixture to cool before grinding them with half cup of water to a smooth puree

Pour in the mixture into a pan, add the remaining half cup of water and stir. Over a medium flame, bring the mixture to boil and add kasthuri methi or dried fenugreek leaves. Stir and cook for 1 minute

Add the shallow fried panner tikka into the masala mixture and stir gently. Reduce flame to low and cook the masala till the gravy thickens for about 4 minutes. Add cream and mix gently. Remover from heat

Garnish with chopped cilantro and serve with flavoured rice,bread or chappati


Notes

• To get the intense flavour of the dried fenugreek leaves, slightly crushed them with your palm before adding it to the gravy. 

• You can subtitute paneer with tofu

• Instead of grilling you can shallow fry the panner tikka. Heat 2 tbsp oil on a non stick pan and fry for 2 minutes at each side over a medium flame. Remove from heat and keep aside