Paneer Tikka Masala

Heat 2 tbsp of mustard oil in a kadai nicely on a high flame until it is smoking hot. Turn off the flame and cool it for 15 to 20 seconds before adding 2 tbsp of gram flour (besan). (Pro tip: Heating mustard oil is crucial to remove the raw pungent smell of the oil. Cooling is necessary to remove extra heat which might burn the besan and render a bitter taste).
Stir the besan in oil continuously to fry nicely. The heat in the oil is enough to change the color of the besan to golden brown.
Now, add ½ tbsp of Kashmiri red chili powder to it. Stir continuously to mix it thoroughly with the fried besan to achieve a vibrant red color. Cool it for 10 minutes.
When it comes to room temperature, add ½ tsp of jeera powder, ½ tsp of garam masala powder, ½ tsp of black pepper powder (kali mirch), 1 tsp of chat masala, salt to taste, ½ tsp of kasoori methi (dry fenugreek leaves, crushed), 1 tsp ginger garlic paste, and 4 tbsp dahi. Mix everything nicely.
Now, add 8 pieces of bell pepper (Shimla mirch, green and yellow cubes), 8 pieces onion (shelled, cut in cube), 1 piece lemon (medium size, juice only), and water as required to adjust consistency. Mix everything nicely.
When the vegetables are coated nicely with the marinade, put 200 grams of paneer (cut in cubes) in it.
Mix everything very gently to coat evenly. Marination of paneer and vegetables is complete. Keep it aside for 10 to 15 minutes to set.
In the meantime, prepare the masala for the gravy. In a separate kadai, heat 2 tbsp of cooking oil. When it is hot, put 1 cup onion (2 pieces, medium size, very finely chopped) and add salt to taste.
Continue stirring it until the onions turn light golden-brown and are fried nicely. Now, at this stage add 1 tsp ginger garlic paste to it and stir continually for 2 minutes to cook it nicely until the raw smell is gone. (Pro tip: You can cook the onions initially on a high flame but reduce it to low for further cooking or else it will be fried from the outside and remain uncooked on the inside.)
Then add 1 cup of tomato (1 large size, very finely chopped). Stir it nicely and cook on a high flame.
Cover it and cook for about 5 to 6 minutes until the tomatoes turn soft and mushy. Turn off the flame and let it cool down completely.
In the meantime, smoke the paneer. Put a piece of red-hot charcoal on a piece of foil paper in the middle and pour ½ tsp cooking oil on it.
Cover it immediately and let it smoke for about 1 minute.
Remove the cover and coal and prepare to make the paneer tikka. Take a few skewers and insert a piece of raw potato, the marinated vegetables and paneer and finish it with another piece of raw potato. Leave the additional marinade behind. You will need it later.
Now, put a piece of foil paper and arrange your gas oven as shown. This will save you from cleaning the mess.
Roast the paneer tikkas on a high flame until you can black spots.
Let them rest for a while.
Take them out carefully on a plate one by one using the blunt edge of a knife.
The paneer tikkas are now ready. Keep them aside.
Alternatively, you can fry each piece of vegetable and paneer in a tawa with a little bit of butter.
By this time the masala for the gravy has cooled down completely. Put it in a mixer grinder and add a little bit of water.
Make a smooth paste. Keep it aside.
Now, heat 2 tbsp of cooking oil in a separate kadai and put 3 pods black cardamom in it. Fry for a few seconds. Pour the masala paste for the gravy. Stir it and cook it on a high flame until it becomes thick and releases oil. Cover it to expedite the process.
Now, add ½ tsp of black pepper powder, 1 tsp coriander powder, and ½ tsp of Kashmiri red chili powder (or a few drops of food color if not using Kashmiri red chili). Mix them nicely and cook on a medium high flame for 2 minute or so until it releases oil.
Now, add 3 pieces of green chilies (slit) and 3 tbsp coriander leaves (very finely chopped). Mix them.
Now, add the remaining marinade. Mix and cook for another 2 minutes.
Take 1 tsp of cornstarch in a bowl and dissolve it with 2 tbsp water.
Pour the corn starch. Mix nicely and stir continuously until it is thick and releases oil.
Now, add the paneer tikkas. Mix them gently but nicely. Add water as required. Let it cook for a minute or so.
Finally, add ½ tsp of sugar and 2 tbsp cream or malai.
Mix them, cover and cook for another two minute to bring it to a boil. Switch off the flame and let it settle.
Your restaurant-style, tasty and flavorful paneer tikka masala is ready to enjoy hot with naan, rice, roti, paratha.

Ingredients

For marinating and making paneer tikka:

For making the paneer tikka masala gravy:

Instructions

Notes

Nutrition Info (Estimation Only)

Paneer Tikka Masala

Ingredients 1x2x3x

For marinating and making paneer tikka:

For making the paneer tikka masala gravy:

Instructions

Notes

Nutrition Info (Estimation Only)

Ingredients