Paneer Tikka Masala

Char Grilled Paneer in an Onion-Tomato Gravy

The ‘oh so famous’ Paneer Tikka cooked in a flavourful onion-tomato gravy (masala) – that is what Paneer Tikka Masala essentially is. This delectable Paneer preparation is an amalgamation of smoky falvour, rich- creamy texture and a robust spicy punch. This dish involves 2 main steps – making the tikka and making the gravy (masala). You can prepare the tikka and the gravy ahead of time, and combine them right before serving.

Let’s get going

Ingredients:

For the tikka:

• Paneer – 400g
• Tomatoes – 2, medium sized
• Capsicum (bell pepper) – 1, large
• Onion – 1, medium sized
• Curd – ¾ ^th cup
• Garlic & green chilli paste – 1 tsp
• Oil – 2 tsp
• Salt – to taste

For the masala (gravy):

• Onions – 2, medium sized
• Tomatoes – 4, medium sized
• Garlic – 6 to 8 cloves
• Green chillies – 2 (or to taste)
• Ginger – 1” piece
• Kasoori methi (dried fenugreek leaves) – 1 Tbsp
• Red chilli powder – ½ tsp
• Turmeric powder – ¼ ^th tsp
• Garam masala – ½ tsp
• Jeera (cumin) powder – 1 tsp
• Dhaniya (coriander) powder – 1 tsp
• Salt – to taste
• Oil – 2 to 3 Tbsp

Method:

For the tikka:

1. In order to remove water from the curd (make hung curd), put it in a fine strain and let it sit for about 30 minutes. You can also hang it in a cotton kitchen towel. You can use Greek yoghurt in place of hung curd.
2. Cut paneer and capsicum into large pieces – about 2”x 1”.
3. Quarter the tomatoes. Remove the pulp and seeds. We will use this pulp and seeds in the masala/gravy.
4. Quarter the onion. Remove 2 to 4 top layers from each quarter and keep aside. We will use the remaining onion in the masala/gravy.
5. In a large bowl, add paneer and all the veggies.
6. Add hung curd, salt, garlic-green chilli paste and 2 tsp oil.
7. Mix everything well and marinate for 30 minutes.
8. After 30 minutes, skewer the paneer and veggies.
9. I prefer using 2 skewers together (about 1” apart) so that it is easy to turn the paneer and veggies while grilling. Also, it provides a better hold.
10. Use separate skewers for paneer and each of the vegetables for even grilling.
11. Grill everything on an open flame of the gas hob (or in an oven) till charred around the edges. We need the smoky flavour.
12. Remove the paneer and veggies from the skewers and cut into smaller pieces. You can keep them the size you like.
13. Keep aside.

For the masala:

1. Make a paste of 2 onions + leftover onions from the tikka. Keep aside.
2. Make a paste of puree, ginger, green chillies, 4 tomatoes + tomato pulp and seeds from the tikka. Keep aside
3. In a pan / kadhai, heat oil.
4. Add onion paste.
5. Cook on medium heat till onions caramalise and oil separates at the edges. Keep stirring in-between.
6. Once oil separates and onion paste turns light brown, add tomato puree.
7. Mix well.
8. Cover and cook on medium heat till oil separates.
9. Keep stirring in-between.
10. Once oil separates, add turmeric, red chilli powder, garam masala. Cumin powder, coriander powder, salt and mix well.
11. Add the leftover marinade, ½ cup water and the water from hung curd.
12. Mix well and cook on medium heat for 2 to 3 minutes.
13. You will notice that the oil will separate at the edges. This means the masala is properly cooked.
14. Add 1.5 to 2 cups of water.
15. Mix well and bring it to a rolling boil.
16. Add grilled paneer and veggies.
17. Crush kasoori methi with your fingers and add it in.
18. Give everything a gentle mix.
19. Cover and cook on low to medium heat for 10 – 12 minutes.
20. Stir 1 or 2 times in-between.
21. Paneer tikka masala is ready.
22. Serve hot with butter roti or butter naan.

Recipe video: