Apr 27, 2013

# Curries # Paneer Recipes

Paneer Tikka Masala

After successful Chilly Paneer attempt, I started craving for paneer recipe which involves gravy. Googling many blogs and my fav being Sharmi's, my eyes caught Paneer tikka Masala. I  couldn't resist myself after going through the recipe and wanted to try it. Its time consuming and involves lot of patience . Coming after a night shift and attempting to try this recipe could be an oh God feeling!! PTM reminds me of my childhood when I used to ask my dad for paneer dishes and all I used to say was that white bread curry, What's white bread---- my name for paneer. Because I was too young to remember the name.
I wanted to satiate my taste bud's and took a leave just to prepare this... I know it too good to be true. Trust me I was on a day off to prepare Paneer Tikka Masala and roti.  I work in a 6:30 PM to 3:30 AM IST shift and the moment I came home, I kept the paneer pieces for marination. Although the original recipe calls for one hour marination. I let mine marinate for more than 8 hours.  Awaking I found myself that I need tomato puree and I din't want to get an instant one because of the sourness and tomato puree on stove would take more than 40 mins just to get the saucy consistency in the absence of  grinder. Time constraints forced me to take a day off and prepare this delectable recipe. Ummm.... I love the taste and its appealing look while plating my recipe.
These days I am watching Master chef Indian version and the impact stays on me while I use fancy words like Plating, time constraints, swaad anusar namak, halka sa taste an stuff  etc...

Lets get to the recipe .
Paneer Tikka Masala



You need:
For Marination
Paneer- 10 -12 cubes
Curd - 5 tbsps
Salt- as per taste
Kasuri Methi- 2 pinches
Garam Masala- 1 tsp
Chilli Powder- 1/2 tsp
Tandoori Masala powder- 1/2 tsp
Ginger Garlic Paste -1/2 tsp

For Gravy
Fresh cream - 4-5 tbsps
Tomato puree- 1/2 cup
Salt- as per taste
Chilli powder - 1/2 tsp
Coriander powder- 1/2 tsp
Dried Kasuri Methi - 1/2 tsp
Garam Masala - 1/2 tsp
Ginger garlic paste -1 tsp

Others-
Onion -1 chopped finely
Oil - as required


Procedure
Take a bowl and add all the ingredients required for marination along with paneer pieces. Ensure that each paneer piece is coated well and absorbs the juices and gets the flavor.  Leave this mixture for an hour.
Heat oil in a wok and fry the paneer pieces until golden brown. Place them on an absorbent paper.
Heat 1-2 tbsps of oil in a pan and add jeera to it. Once jeera crackles, saute onions. Add ginger garlic paste and fry till the raw smell subsides. Add tomaro puree to this pan along with salt, coriander powder, garam masala and chilly powder. Stir all the ingredients and add little water (say less than 1/4th cup of water). Allow this tomato mixture to boil till you see oil floating. Add fresh cream to this tomato paste and allow this mixture to get gravy consistency.


Adjust salt if required and add the paneer pieces along with dried kasuri methi and chopped coriander. Mix all the ingredients and see that paneer pieces are dunk in the gravy. Transfer into a serving bowl and serve with roti or pulao.

Sending this Story telling with Food even hosted by The Big Sweet Tooth.




13 comments:

  1. Looks so delicious and flavorful!! :)
    http://www.rita-bose-cooking.com/

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  2. Wowww.. Such a delicious and perfect side dish.. very elegant clicks too.. thanks for the recipe :)

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  3. it looks so creamy and delicious.Inviting clicks.

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  4. this is a dish i wanted to try for so long, looks so perfect..

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  5. finger licking paneer..love d colour..yummy
    maha

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  6. Makes me so hungry now. Delicious.

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  7. lovely recipe, dear... thank you for linking it to the event... :)

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  8. Gravy looks so rich and creamy...

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  9. Hey Chaitra!! Paneer looks great!! And i love your tale about skipping office to make it!! Only a true blue foodie can do that!!

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