Paneer Tikka Masala recipe|Easy version

Updated: Feb 1, 2021

Prep time: 10 mins Cooking time: 20 mins Servings: 2



Ingredients

For Paneer Tikka

  • 200gms paneer / cottage cheese

  • 1/2 capsicum largely diced

  • 1 small tomato de-seeded and diced

  • 1/2 cup onion bulbs

  • 1/4 cup oil ( i have used mustard oil)

  • 1/2 teaspoon garam masala

  • 1/2 teaspoon chaat masala

  • 1/2 teaspoon saunf powder

  • 1/2 teaspoon cumin powder

  • 1/2 teaspoon coriander powder

  • 1 teaspoon red chili powder

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon salt

For Masala

  • 3 tablespoons oil

  • 1 teaspoon cumin

  • 1 onion finely chopped

  • 3 green chilies

  • 4 garlic cloves

  • 1 inch ginger

  • 1 teaspoon red chili powder

  • 1 teaspoon coriander powder

  • 1/2 teaspoon turmeric powder

  • 2 tomatoes pureed

  • 1/2 teaspoon garam masala

  • 1 tablespoon karusi methi

  • 1 cup water

  • Salt to taste

 

Instructions

Making Paneer Tikka

  1. In a bowl, add oil, all the masalas (garam masala, chaat masala, saunf powder, cumin powder, coriander powder, red chili powder, turmeric powder and salt).

  2. Add the diced paneer and mix to coat the masala on all sides.

  3. Heat tava and roast the oil coated paneer until all sides are golden brown and slightly crispy. Keep aside

  4. In the same bowl, with the leftover oil and masala, mix the diced capsicum, tomato and onion and coat them well.

  5. Roast them on all sides on tava but do not let them cook for more than 3-4 mins. Keep aside.

Making the Masala

  1. Heat oil in a pan, add cumin and onion and saute for 2 mins.

  2. Add green chili-garlic-ginger paste, chili powder, coriander powder and turmeric powder.

  3. Fry until oil starts separating and onion is brown.

  4. Now add puréed tomatoes, 1/2tsp salt and 1/2 cup water.

  5. Let the tomato cook until raw smell is gone and oil starts to separate.

  6. Then add 1/2 cup water, roasted paneer and veggies.

  7. Let it cook for 6-7 mins or until the curry thickens and add garam masala.

  8. Slightly roast 1tbsp kasuri methi, crush them and add to the curry and let it simmer for another minute.

  9. Add some fresh coriander leaves and serve with roti/chapati.

 

Pictorial Instructions

1. In a bowl, add oil, all the masalas (garam masala, chaat masala, saunf powder, cumin powder, coriander powder, red chili powder, turmeric powder and salt).

Add the diced paneer and mix to coat the masala on all sides.



2. Heat tava and roast the oil coated paneer until all sides are golden brown and slightly crispy. Keep aside

In the same bowl, with the leftover oil and masala, mix the diced capsicum, tomato and onion and coat them well.

Roast them on all sides on tava but do not let them cook for more than 3-4 mins. Keep aside.


3. Heat oil in a pan, add cumin and onion and saute for 2 mins.

Add green chili-garlic-ginger paste, chili powder, coriander powder and turmeric powder.

4. Fry until oil starts separating and onion is brown.

Now add puréed tomatoes, 1/2tsp salt and 1/2 cup water.


5. Let the tomato cook until raw smell is gone and oil starts to separate.

Then add 1/2 cup water, roasted paneer and veggies.

Let it cook for 6-7 mins or until the curry thickens and add garam masala.


6. Slightly roast 1tbsp kasuri methi, crush them and add to the curry and let it simmer for another minute.

Add some fresh coriander leaves and serve with roti/chapati.





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