Paneer Tikka Masala - Restaurant Style

        The name Paneer Tikka Masala always fascinated me, and im sure its the same for most of you too , i feel the name to be magical, something very royal. I have tried making it at home a few times , but i felt i never reached the mark, it had to be just perfect. We have a North Indian restaurant here in the bay area which serves authentic home - made kind of roti and sabzi / vegetable curries. Every time i'm asked where to dine, this is the first place that comes to my mind. They serve the best Paneer Tikka Masala , i've had and always tried re- creating it.

Few years ago one of our friend's parents fromdelhi invited us for dinner. Her mom made some awesome tasting food, that we enjoyed the food at their place and got extra lucky to get some togo of our favorite curries too. She told some secret pinch of spices that made her dishes tasting so good. So while making this curry i wanted it to come out great ,  i also used the Authentic Punjabi Garam Masala  which i used to make Kadhi a few weeks ago, and would recommend you to do the same, it does work wonders.

I served this curry with rotis, and the little cuppy cake who never eats paneer was asking me for more , and she had her plate all clean , now that's is totally magical !!

Paneer Tikka Masala - Restaurant Style


To Marinate - For the Paneer Tikkas
2 cups Paneer Cubes
2 tsp Corriander Powder
1 tsp Red chili powder
1 tsp Punjabi Garam Masala powder ( the usual ones should be fine too )
1/2 tsp Turmeric powder
1/2 tsp Curd ( opt , i didn't use it  , refer Notes * below)

For the Gravy :
1 medium Onion ( chopped )
3 Tomatoes ( blanched and pureed ; refer Notes* below )
3 Garlic cloves ( chopped )
1 tsp Ginger Garlic paste
1 tsp Kasuri methi
1/2 tsp Cumin seeds / Jeera seeds

1 tsp Red chili powder
1 tbsp Coriander powder
1/2 tsp Turmeric powder
1/2 tsp Cumin powder / Jeera powder
1/2 tsp Garam Masala
1/4 tsp Pepper powder
a pinch of Asofoetida
Salt to taste


Mix everything for the marinade and coat the paneer cubes , and set it aside for at least one hour in the refrigerator.
Heat oil in a Kadai and pop cumin seeds, add in the chopped garlic saute and add in the onions, saute until well translucent, add in the ginger garlic paste, and all masalas one by one, and saute until a smoky aroma comes.
Pour in the tomato puree, add salt to taste and let it simmer and reduce on low heat.
Once reduced , add kasuri methi leaves and saute for a min.
Pour in 1/2 cup of water and let it boil, lower the heat.
Pour in the heavy cream and mix well, and let it simmer for 2-3mins on low heat.
Add in the paneer and capsicum pieces and serve.

For the - Paneer Tikka
Just oil your tawa a bit and grill the paneer pieces in batches making sure it gets browned on all side, giving it a tandoori effect.
In the same tawa, just dry roast the capsicum pieces for 2  - 3mins.
Once done add to the prepared gravy.

Notes : 

How to Blanch Tomatoes - Heat water in a pan to a rolling boil, add in the tomatoes for about 1 -2 mins and the skins tends to peel, take out from the water and drop it in a bowl filled with water + ice , now slowly peel of the skin and puree it in a blender.

Using Curd to marinate Tikka pieces are usual , and most of the recipes do call for a tbsp of curd or so, but i totally omitted using curd and mine worked just fine.
If using curd , grill your paneer pieces in the oven rather than tawa grilling it.

1 comment:

  1. wow... they do look restaurant style... so good dear...


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