How to prepare Paneer Tikka Masala gravy
Recipe source vahrehvah.com
Paneer -200 grams
Capsicum – 1 green (remove the seeds)
Tomato – 1 big (remove the seeds)
Hung curd – 1/2 cup (see notes below)
Red chilli powder- 3/4 -1 tsp
Ginger garlic paste -1/4 tsp
Kasoori methi -1/4 tsp
Lemon juice – 1 tbsp
Salt as required
Oil – 1 tbsp
1 – 1 1/2 tbsp of oil for shallow frying
For the gravy
Oil – 1 tbsp
Jeera seeds/ cumin seeds- 1 tsp
Finely chopped onion -1 big
Turmeric powder -a pinch
Ginger garlic paste -1 tsp
All purpose flour/maida -1/2 tsp
Tomato puree – 1 cup
Coriander powder – 2 tsp
Cumin powder -1/2 tsp
Chilli powder -1/2 tsp
Garam masala powder – 3/4 tsp
Cream – 1/4 cup (Dairy cream)
Cut paneer into cubes, capsicum and tomato into big square pieces.
Then heat oil in a non stick pan or tawa and shallow fry the marinated paneer, capsicum and tomato separately both sides till light brown. Keep it aside.
Heat oil in a pan, add jeera seeds when it splutters, add onion and saute nicely till it becomes golden brown colour.
Add ginger garlic paste, maida, turmeric powder and cook for a further few minutes.
Switch off the flame, stir in cream and garnish with coriander leaves. Serve hot with Naan, chapati or any Indian bread or pulao.
Note -I did not add cream.You can add cream to the dish to make it more rich and yummy. The color of the gravy will lighten than what you see in the picture after adding cream.
Hung curd – Hang the curd in a clean muslin cloth for 4-5 hours to drain out all the water from the curd. I hung nearly 1 1/2 cups of curd to get 1/2 cup of hung curd.
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