Paneer Tikka Masala – Home Cooking

Step 1: Prepare the Marinade Base

To a bowl, add 1 tablespoon of hot mustard oil. Then add 1/2 teaspoon turmeric powder, 1 1/2 teaspoons Kashmiri red chili powder, 1 teaspoon cumin powder, 1 1/2 teaspoons coriander powder, 1/2 teaspoon pepper powder, 1 teaspoon garam masala, 1 teaspoon chaat masala, and 1 teaspoon salt. Mix everything well until combined.

Step 2: Add Wet Ingredients to Marinade

Add 1 teaspoon ginger garlic paste, 1 cup of whisked fresh curd, and the juice of half a lemon to the spice mixture. Next, add 1/4 cup of gram flour (besan) and a few crushed kasuri methi leaves. Gently mix all ingredients until a smooth, lump-free marinade is formed.

Step 3: Marinate Paneer and Vegetables

Add 400 grams of paneer cut into large pieces, wedges of 1 capsicum, wedges of 1 deseeded tomato, and wedges of 1 large onion to the marinade. Gently mix everything with your hands, ensuring all pieces are thoroughly coated with the marinade.

Step 4: Infuse Smoky Flavor

Heat a piece of charcoal on the stovetop until it glows red. Place the hot charcoal in a small steel cup and put the cup into the center of the marinating bowl. Pour 1 teaspoon of ghee over the charcoal to create smoke. Immediately cover the bowl with a lid and let it sit for 5 minutes to infuse a smoky flavor into the paneer and vegetables.

Step 5: Assemble Skewers

After 5 minutes, remove the lid and carefully take out the charcoal cup. Take a skewer stick and alternately thread pieces of tomato, onion, paneer, capsicum, onion, paneer, and tomato. Repeat this process for all the marinated pieces.

Step 6: Grill Paneer Tikka

Heat a grill pan and brush it with a little ghee. Place the prepared skewer sticks on the hot pan. Grill the paneer and vegetables, turning them at intervals and brushing with ghee on all sides, until they are perfectly grilled and have a nice golden-brown char.

Step 7: Prepare Gravy Base

In a wide and deep pan, heat 3 tablespoons of oil and 1 tablespoon of ghee. Once hot, add 1 bay leaf, 1 small cinnamon stick, 2-3 cloves, 2-3 green cardamom pods, and 1 teaspoon cumin seeds. Sauté lightly until they release their aroma. Add 3 finely chopped large onions and sauté until they turn a lovely golden-brown color.

Step 8: Cook Spices and Tomato Puree

Add 1 teaspoon ginger garlic paste to the sautéed onions and mix well. Then add 1/2 teaspoon turmeric powder, 1 teaspoon Kashmiri chili powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1 teaspoon salt. Mix thoroughly. Add the puree of 3 large tomatoes and mix. Cook the tomato puree on medium flame for about 15 minutes, covered, until the raw smell goes away and the oil begins to separate.

Step 9: Finish the Gravy

After 15 minutes, remove the lid. The oil should have separated, and the masala should be thick. Remove the bay leaf. Add 1 cup of water to dilute the masala and achieve a nice gravy consistency. Stir well. Add 1 teaspoon of garam masala and mix it in. Gently slide in the grilled paneer and vegetable pieces from the skewers into the gravy and mix everything together.

Step 10: Garnish and Serve

Finish the dish by adding some crushed kasuri methi leaves and finely chopped fresh coriander leaves. Gently mix. The Paneer Tikka Masala is now ready to be served. Enjoy it hot with butter naan, roti, or rice.

• Use hot mustard oil for the marinade to enhance flavor.

• Gently mix the paneer and vegetables with the marinade to avoid breaking the paneer.

• Infuse a smoky flavor by placing hot charcoal with ghee in the covered marinade for 5 minutes.

• Grill the paneer and vegetables on all sides until golden brown for best texture and flavor.

• Cook the tomato puree until the raw smell disappears and oil separates, indicating it's well-cooked.

• Serve with butter naan, roti, phulka, chapati, or jeera rice.

• Adjust spice levels to your preference by modifying the amount of chili powder.