Paneer Tikka Masala Recipe

• portioner: 4 servings
• aktiv tid: 30 minutes
• total tid: 55 minutes

Ingredienser

Marinade

250 grams paneer (cubed to 1 by 1 inch pieces)

½ cup Hung curd (or Greek Yogurt, Refer notes)

1 teaspoon ginger garlic paste (or crushed ginger garlic)

¼ to ½ teaspoon Kashmiri red chili powder (or smoked paprika (less spicy kind)

½ teaspoon garam masala (or tandoori masala)

¼ teaspoon Kasuri Methi (dried fenugreek leaves)

⅛ teaspoon turmeric (optional)

¼ teaspoon salt (adjust to taste)

1 teaspoon lemon juice (skip if your yogurt is sour)

1 small bell pepper (optional)

1 small onion (diced & layers separated, Optional)

tikka

2 tablespoons oil (divided 1 tbsp. + 1 tbsp.)

1 cup onions (cubed (2 medium)

1½ cup tomatoes (ripe chopped (3 large)

1½ teaspoon ginger garlic paste (or crushed ginger garlic)

14 cashew nuts (or almonds (For a nut-free option refer notes)

¾ to 1 teaspoon red chili powder (or paprika) less spicy kind)

¾ to 1 teaspoon garam masala (adjust to taste)

¼ teaspoon salt (adjust to taste)

1 teaspoon sugar (optional)

¾ + ¾ cup water (to blend + cook the sauce)

1 teaspoon kasuri methi (optional) (dried fenugreek leaves)

3 tablespoons Heavy cream (Whipping cream or cooking cream)

2 tablespoons coriander leaves (cilantro chopped finely)

Instruktioner

Preparation

To a mixing bowl, add yogurt, red chili powder, ginger garlic paste, garam masala, turmeric, kasuri methi, oil, lemon juice & salt.

Mix well and taste test it. Add more salt if required. Add paneer cubes & gently mix well to coat the paneer with the marinade.

Optional - If using onions & bell peppers, dice them to the same size as that of paneer. Separate the layers in the onion. Add them along with bell pepper and marinate gently. Set this aside until the gravy is done.

How to Make Paneer Tikka Masala

Heat half of the oil and add the chopped onions. Saute them well until transparent or golden on a medium heat.

Add tomatoes, cashews, sugar and salt. Saute all of these well until the tomatoes turn mushy and soft.

Stir in red chilli powder & garam masala, Saute for another 2 mins, until the masala smells good & aromatic.

Cool this completely and add to a blender. Pour water and blend to a smooth puree.

Heat the rest of the oil in a pan on a low flame. Add ginger garlic paste & saute for 1 to 2 mins, until the raw smell disappears

Pour the onion tomato puree. (Careful as it may splash). At this step, taste test and add more red chilli powder if you want to achieve a brighter color.

Pour water to bring this to a gravy consistency. Cook covered until the gravy turns thick for about 10 mins and you see traces of oil on top. Keep stirring in between.

Once the gravy is thick yet of a pouring consistency, you may remove and discard the whole spices. Crush the kasuri methi in your palms and sprinkle it. (optional). Taste the gravy & add more salt if needed. Rest this aside.

Make tikka in air fryer

If your air fryer needs preheating, you may preheat it for 5 mins first. Air fry the paneer and onions and peppers if you included those at 390 F for 5 mins. Brush them with the marinade and then air fry for another 2 mins. The marinade has to partially dried up. Also adjust the air fryer time as needed.

Transfer grilled paneer tikka along with veggies & onions to the tikka masala gravy.

Pour the cream. Gently mix. Garnish with cream and coriander leaves.

Serve paneer tikka masala with Roti, Butter Naan, Basmati Rice or Jeera rice

Näring

• Kalorier: 371 kcal
• Totalt fett: 30 g
• Mättat fett: 13 g
• Kolesterol: 57 mg
• Natrium: 200 mg
• Totala kolhydrater: 10 g
• Kostfiber: 2 g
• Totalt socker: 3 g
• Protein: 13 g