Paneer Tikka

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Ingredients

For the Paneer tikkas

 

 

2-3 cups Paneer cubes

 

1 cup diced onion, tomato & Capsicum

 

1 tsp Red Chili powder

 

1 tsp Garam Masala Powder

 

1-2 tsps Ginger garlic Paste

 

1/2 tsp Haldi (Turmeric)

 

1 cup beaten Curd

 

Salt

For the gravy

 

 

3 Tomatoes

 

3 Onions

 

2-3 tsps Khuskhus (Poppy Seeds)

 

3-4 Cloves

 

1 " of cinnamon

 

2-3 Cardamoms

 

2-3 tblsp Cashewnut

 

2 tsps Kasuri methi

 

1-2 tsps Red Chili powder

 

1/2 tsp Turmeric powder

 

1 -2 tsps Coriander powder

 

1 tsp Cumin powder

 

1 tsp Sugar

 

2 tblsp Oil

 

Fresh Cream

 

Salt

Method:

For the Paneer Tikka: Mix together all the spices & ginger-garlic paste with the

curd and add the paneer pieces & the diced vegetables to coat them well. Keep

aside for at least an hour.

Heat oil in a pan and shallow fry the paneer pieces until they turn golden

brown. Alternatively this can also be done in the oven by roasting the paneer at

200 deg C for approx 20 min. The oven option is obviously a healthier one.

Repeat with the onion, tomato & capsicum without cooking them too much.

For the Gravy: Grind the onions to a paste. Grind together the khuskhus &

cashewnuts and make a paste. Blanch the tomatoes and puree them. Mix all the

spice powders except for the kasuri methi with a little water to make a paste.

This is done so that the spices dont get burned when added to the heated oil.

While the preparations might sound quite elaborate, the end result is worth

every effort, trust me

Heat oil in a pan. Add the sugar and stir. The sugar will slowly caramelise and

the oil will get a rich golden brown colour. At this point add the cloves,

cinnamon and cardamom and fry them till you get a nice aroma.

Add the onion paste and fry well. Add the masala paste and mix well and fry for

a minute. Then put in the Cashew-Poppy paste and fry.

Add the kasuri methi and then the tomato puree and cook till the gravy gets a

little dry & oil starts separating from the sides.

Add the Paneer Tikka, onion, tomato, capsicum and salt and mix well. Cook for 5

more minutes and then add the cream and turn off the flame. If you want a

thinner gravy add more cream but not water. 

As mentioned earlier, this pairs best with Tandoori Naans. In their absence,

serve it with rotis/phulkas/parathas.