Paneer Tikka
Ingredients-
250 gms paneer
3 tablespoons yogurt preferably hung curd or thick curd
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 teaspoon coriander powder
½ teaspoon garam masala
½ teaspoon paprika powder
¼ teaspoon red chili powder or to taste
salt to taste
Masala/Curry
1 large onion roughly chopped
3-4 medium tomatoes roughly chopped
1/2 teaspoon cumin seeds
1 cinnamon stick
3-4 garlic cloves crushed
1/2 inch ginger cut into small pieces
1.5 teaspoon curry powder
1 tablespoon sugar
2 tablespoons cream
2 tablespoon chopped cilantro leaves and some more to garnish
1 cup water or as required
1 tablespoon oil
1 tablespoon salted butter
salt to taste
Paneer
1 Cut the paneer into small cubes, add in the chopped ginger, garlic, coriander powder, garam masala powder, paprika powder, salt and red chilli powder.
2 Add in the yogurt and mix till all the paneer pieces are well coated with the spices and yogurt.
3 Cover and keep this marinated paneer in the refrigerator for 30-40 minutes.
Masala/curry
1 Heat 1 tbsp of butter and 1 tbsp of oil in a pan. Once hot add cinnamon stick and cumin seeds.
2 Once the seeds crackle, add the chopped onions, crushed garlic pods and chopped ginger. Fry till onions turn golden brown in color
3 Once onions are done, add the tomatoes and the curry powder and mix. Also add the the salt and sugar.
4 Cook the tomatoes on medium flame till they are soft, around 6-7 minutes
5 Once the mixture is cooked, switch off the flame and allow it to cool a bit. Pour the mixture into a blender and puree it. Set aside.
6 Roast the marinated paneer till golden brown in color from both sides.
7 Pour the pureed masala in a wok/kadhai and add water to it. Stir and add cream and chopped coriander leaves
8 Cover and cook for 4-5 minutes on medium-low flame.
9 Add the roasted paneer pieces, let it simmer for 2-3 minutes.
10 Switch off the flame and garnish with chopped coriander leaves and cream.
Serve hot with butter naan or any bread of your choice.
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