Paneer Tikka Masala

Paneer dishes are almost always a super-hit at home and an even bigger hit during parties and so I like having a collection of different kinds of paneer recipes. Paneer tikka masala happened on the day I made Broccoli Paratha and Paneer Tikka which I used later to dunk into the curry. That day was a happy Saturday, I had tried three new recipes and all of them turned out great and I was really pleased with myself. Paneer Tikka curry takes a little bit more time that the usual Paneer recipes, as you need to make the Paneer tikka first which requires marination time, its not something that you can make at the last hour. It requires pre-planning but totally worth it to pamper yourself over the weekend, so go for it :).

You may have noticed that my posting frequency is dropping here, its just that I have my mind on too many things lately and largely preoccupied with them. Hopefully I can start to clear the pile on my wish list and I would be up in good spirits again and probably start a marathon blogging month soon to make up for the slow pace off-late!

Ingredients

Recipe Source - Monsoon Spice
Serves - 4
Spice Level - Moderate
Prep Time -  20 min + 1 hr marination time
Cook Time - 20 min

Paneer Tikka - 200 gms prepared , refer link to make paneer tikkas.
Ginger-Garlic Paste - 1 Tsp
Garam Masala - 1 tsp
Sugar - 1 Tsp
Kitchen King Masala - 1/2 Tsp
Tomato Paste - 1 tbsp
Kasoori Methi
2 Tbsp oil
Salt - as per taste

Paste 1

Onion - 1 Large, roughly chopped
Dry Red chilli - 2
Coriander Seeds - 1 Tbsp
Cumin Seeds - 1 Tsp

Paste 2

Tomato - 3 Large tomatoes
Cashews - 12

How do you do it

1. Grind the ingredients under paste 1 and paste 2 separately without adding water and keep them aside.

2. Heat oil in a pan. Add the onion paste and ginger-garlic paste for 5-7 minutes until the paste forms a lump , becomes a little dry and is cooked well. Make sure to cook it properly, if you do not saute the paste well, it will leave a bitter taste to the curry.

3. Now add the sugar, garam masala, Kitchen-King Masala, crush the kasoori methi between your palms and add it in, mix well and cook for a couple of minutes.

4. Add the tomato-cashew paste now and stir well. Simmer flame and close the lid and cook for 2 minutes.

5. Add the tomato paste, salt, 2 cups of water and mix well. Close the lid again and boil the curry in low-medium flame for about 10 min.

6. Add the prepared Paneer Tikka pieces into the curry and let it boil for another couple of minutes. Switch off flame.

Garnish with coriander leaves and serve this delicious Paneer curry with any Indian flat bread or Pulav of your choice.