Paneer Tikka Masala – A North Indian Delight

Paneer Tikka Masala is a treasured North Indian and Punjabi dish, celebrated for its creamy, aromatic gravy, and the unique flavor bestowed by the roasted paneer skewers. This versatile curry pairs perfectly with roti or naan but is equally delightful with flavored rice like pulao and jeera rice. Originally, tikka recipes revolved around meat skewers, but this version embraces the essence of vegetarianism, making it an enticing choice for those seeking a delectable, meat-like experience with the subtlety of paneer.

The Art of Marination

The marination involves mixing the ingredients listed above. It is essential to ensure that every component is thoroughly combined. The marinated paneer, capsicum, and onion are left in the refrigerator for an hour to absorb the rich flavors.

Grilling the Paneer

After marinating, the paneer, along with capsicum and onion, is threaded onto skewers and grilled until they attain a luscious golden brown.

Building Flavor in the Curry

The base is created by sautéing spices like bay leaf, cinnamon, cardamom, cloves, and cumin in hot oil. To this, finely chopped onions and ginger garlic paste are added, sautéed until golden brown. Turmeric, chili powder, coriander powder, cumin powder, and salt are added and cooked until aromatic. Tomato puree is then added and cooked until the oil separates from the sides.

Infusing Flavor

To enrich the flavor, the leftover marination mixture is stirred in and cooked over low heat until the oil separates. Water is added to adjust the consistency, and the grilled paneer tikka is gently incorporated. The mixture simmers, allowing the flavors to meld. Finally, garam masala, kasuri methi, and freshly chopped coriander are introduced for an enticing aroma.

Ingredients

For Marination:

• ¾ cup curd (thick)
• ¼ tsp turmeric
• ¾ tsp chilli powder
• ¼ tsp cumin powder
• ½ tsp coriander powder
• ¼ tsp pepper powder
• ½ tsp garam masala
• ¼ tsp ajwain (carom seeds)
• ½ tsp salt
• 1 tsp kasuri methi
• 2 tbsp besan (gram flour, roasted)
• 2 tsp oil
• 2 tsp lemon juice
• 1 tbsp ginger garlic paste
• ½ capsicum (cubed)
• ½ onion (petals)
• 14 cubes paneer

For Curry:

• 2 tbsp oil
• 1 bay leaf
• ½ inch cinnamon
• 2 pods cardamom
• 3 cloves
• 1 tsp cumin
• 2 onions (finely chopped)
• 1 tsp ginger garlic paste
• ¼ tsp turmeric
• 1 tsp chilli powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• 1 tsp salt
• 2 cups tomato puree
• 1 cup water
• ¼ tsp garam masala
• 1 tsp kasuri methi (crushed)
• 2 tbsp coriander (finely chopped)

Instructions

How to Marinate Paneer:

1. In a large bowl, take ¾ cup thick curd, ¼ tsp turmeric, ¾ tsp chilli powder, ¼ tsp cumin powder, ½ tsp coriander powder, ¼ tsp pepper powder, ½ tsp garam masala, ¼ tsp ajwain, ½ tsp salt, 1 tsp kasuri methi, 2 tbsp roasted besan, and 2 tsp oil.
2. Add 1 tbsp garlic paste of ginger and 1 tsp lemon juice also and then Mix well to ensure everything is thoroughly combined.
3. Now, add ½ capsicum, ½ onion, and 14 cubes of paneer. Mix well to ensure all the ingredients are coated with the marinade.
4. Cover and refrigerate for 1 hour to allow the flavors to infuse.
5. After an hour, thread the marinated paneer, capsicum, and onion onto skewers and grill them until they turn golden brown.

How to Prepare Curry for Paneer Tikka:

1. In a large kadai, heat 2 tbsp oil. Add 1 bay leaf, ½ inch cinnamon, 2 pods of cardamom, 3 cloves, and 1 tsp cumin. Sauté until the spices turn aromatic.
2. Add 1 tsp garlic paste of ginger and 1+1 small chopped onions and  then Saute until the onions become golden brown.
3. On a low flame, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, and 1 tsp salt. Sauté until the spices become aromatic.
4. Add 2 cups of tomato puree and cook until the oil separates from the sides.
5. Now, add the leftover marination mixture and cook over low heat, making sure to stir continuously until the oil separates from the sides.
6. Add 1 cup of water, adjusting the consistency as needed. Gently mix in the prepared paneer tikka.
7. Cover and simmer for 2 minutes, allowing the flavors to meld.
8. Finish by adding ¼ tsp garam masala, 1 tsp crushed kasuri methi, and 2 tbsp of freshly chopped coriander. Mix well.

Enjoy

Paneer Tikka Masala is best enjoyed with tandoori roti or naan, offering a symphony of flavors and a delightful dining experience. Serve it hot, and revel in the magic of this North Indian delight.

Watch for more recipes in YouTube Channel : Raj Q Kitchen

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