Paneer Tikka Masala

Marinated roasted paneer chunks and bell pepper in a creamy tomato and onion masala -
Paneer tikka masala is one of the most popular vegetarian Indian recipes. The tender grilled paneer and the flavors of the masala combine perfectly to give you a final dish that's a delight for all the senses. The process of making it from scratch can be lengthy, but it's well worth the effort.

Preparation time: 26-30 minutes

Cooking time: 26-30 minutes

Serving: 4

Ingredients for Paneer Tikka Masala Recipe -

• Paneer cubes 200 grams
• 3 large onions
• 3 large tomatoes
• 1/2 medium green pepper
• Greek yogurt 1/2 cup
• Fresh cream 1/2 cup
• Ginger cut into julienne strips (1 inch piece)
• 2 split green chilies
• Mustard oil 3 tablespoons
• Red chili powder 2 teaspoons
• Turmeric powder 1/4 teaspoon
• Garam masala powder 1 1/2 teaspoons
• Coriander powder 1 tablespoon
• Lemon juice 1 1/2 tablespoons
• Oil 2-3 tablespoons
• Salt to taste
• Dried fenugreek leaves (kasoori methi) 1 teaspoon
• Garlic and ginger paste 2 tablespoons
• Cumin seeds 1 teaspoon
• Cashew paste 1/2 cup
• Finely chopped fresh cilantro for garnish

Instruction -

• In a bowl, combine yogurt, one teaspoon of red chili powder, salt, a quarter teaspoon of dried fenugreek leaves, one tablespoon of ginger and garlic paste, one tablespoon of lime juice, half a teaspoon of garam masala powder, and two tablespoons of mustard oil. Whisk well and set aside.
• Cut the onion into one-inch pieces and separate the layers, cut a tomato in half, remove the pulp and cut into cubes.
• Add the chopped bell peppers, onions, and tomatoes to the yogurt mixture. Mix well. Add the paneer cubes and mix gently. Set aside to marinate.
• In a skillet, heat two tablespoons of oil. Add cumin seeds and two finely chopped onions to the pan. Cook for seven to eight minutes, or until the onions begin to brown.
• Skewered pieces of onion, tomato, pepper and paneer on satay sticks.
• Add a tablespoon of ginger and garlic paste to the onions. Sauté for one minute.
• Add two finely chopped tomatoes and cook for five minutes.
• Heat 2 teaspoons of oil in a grill pan, place the paneer skewers on it, and cook for two minutes on each side.
• To the onion tomato masala, add one teaspoon of chili powder, one tablespoon of coriander powder, half a teaspoon of garam masala powder, one-quarter teaspoon of turmeric powder, and salt. Mix well.
• Add the julienned ginger, chopped green chilies, and cashew paste to the pan. Mix well.
• Add half a cup of water and mix well. Add the fresh cream and mix. Add the skewered vegetables to the masala.
• Add half a teaspoon of garam masala powder, a quarter teaspoon of kasoori methi, and the remaining lime juice. Mix.
• Garnish with chopped cilantro and serve hot with Naan, parathas or hot steamed rice.