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.
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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

Ingredients:

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)
Salt

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
Oil

Method:

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.

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I always gets excited when i feel like i'm going to come up with a recipe of my own, well, i may have gone to the kitchen to make " something "and may have come out with" something else"...this happens most of the time.This time I really ran out of Veggies and had to make something with what i was left with in my refrigerator. I was sure  that i had to make something with Paneer & Mutter and for sure it would be named " Mutter Paneer ", but i wanted to add something more than the usual , and there i had my Kasuri Methi Packet right in front of me..... & ... Bingo!!!  Now that demands to be named Methi Mutter Paneer.

I am sure to make this curry again and again in near future. This is a  Fat- Free version, it was very thick & creamy , and was great with rotis. My family just loved it, and i was so much satisfied when my little princess had a good portion, and that was really great for me as a mom!!!

Methi Mutter Paneer

Ingredients:
1 cup Paneer ( cubed )
1/2 cup Green Peas ( i used Frozen )
2 Tbsp Kasuri Methi ( adjust,we like the bitter taste so used 3 tbsp )
1/2 cup Thick Yogurt / Curd
Salt to taste
Oil
Water as needed

For Grinding to a Paste:
2 Onions Medium ( chopped )
1 1/2 Tomato ( chopped )
1 tsp Ginger - Garlic Paste
1 tsp Red Chili Powder ( adjust )
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Kichen King Masala

Method:

Heat 1 tsp oil in a pan and shallow fry Paneer and drain in a kitchen towel and set aside. ( DO NOT over fry them, or else they'll turn rubbey ).
Heat oil in a Kadai adding Onions, and saute until translucent add in ginger- garlic paste until raw smell goes.
Add in the powders and saute for a min, add in tomatoes  until soft and mushy.
Once cooled grind it to a smooth paste. ( If you are really in a hurry and want the hot mixture to be ground at once, wait for like 5 - 10 mins , and add in 2 -3 ice cubes to your mixer along with the mixture while grinding, and your work is all done.)
Heat the same Kadai and add in the ground mixture add in Kasuri Methi and Green Peas saute for few min , until the green peas is cooked, add in salt. ( add 1/2 cup water if needed )
Add in  Paneer and let it simmer again.
Take of from heat and add in well beaten curd, mix the curd fast to the gravy. Serve hot with rotis.

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This is a very rich thick creamy curry, with paneer, mushroom and green peas. It went perfect along Chapathi, we all loved it, yum yum yum .

PANEER MUSHROOM MALAI

Ingredients:
1 cup Paneer ( cubed )
1/2 cup Green Peas ( i used frozen )
5-6 Mushrooms ( cut in half )
1/4 tsp Jeera

Saute & Grind:
1 Onion ( big )
1 Tomato
1 tsp Ginger - Garlic paste
1 1/2 tsp Red Chili Powder
2 tsp Coriander Powder
1/4 tsp Turmeric Powder
1/4 tsp Garam Masala
2 tbsp Cashewnut ( soaked for 10 min )

2 tsp Cream
few Coriander Sprigs
Salt to taste
Oil

Method:

• Heat oil and fry paneer until golden colour on all sides, andset aside
• Heat oil in a Kadai and saute Onion, ginger- garlic paste  followed by adding all the masalas  and tomato, cool and grind with cashewnuts to a fine paste.
• In the same pan add in 1 tbsp of oil and pop jeera and add in the green peas, mushrooms and the grind paste, add in water as required, and let it cook until done.
• Add in paneer and let it simmer again.
• Garnish with coriander leaves and cream.
• Serve with Roti or Naan.

Notes: I used Frozen Green Peas in here, if using dried ones, soak it overnight , pressure cook and then use.

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Ingredients:
1/2 cup paneer cubed
1 cup onions
1 cup capsicum / bell pepper cubed( red, yellow and green)
1 tsp chilly powder (adjust accordingly )
1/2 tsp chaat masala
1/2 tsp lime juice (opt)
1/2 tsp jeera
oil
salt to taste

Method:
Cut paneer and capsicum into cubes.
Heat oil in a kadai add jeera seeds and let it pop.
Add all the vegetables, chilly pwdr, chaat masala and lime juice and saute until the paneer turns soft and light brown in colour.
Serve hot with chapathy and dal

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Ingredients:

1 cup paneer ( cubed )
1 onion (sliced)
1 tomato ( sliced )
1 tsp ginger- garlic paste

1 tbsp coriander seeds ( crushed)
2 red chillies ( crushed)
1 tsp red chilly powder
1/2 tsp jeera
2 cloves
1 inch cinnamon stick
1 bay leaf
few sprigs coriander leaves
salt to taste
oil

Method:

Heat oil in a kadai, add jeera, cloves, cinamon stick, bay leaf , crushed red chillies and crushed coriander seeds, saute for few minutes.
Now add onion and ginger -garlic paste and saute until golden brown, add red chilly powder.
Add in the tomatoes and cooked until soft, add the paneer pieces, salt to taste and cook until done.
Garnish with coriander leaves and serve hot with roti or naan.

Recipe source : Sanjeer Kapoor read more