Paneer Tikka Masala


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With the liberal use of cabbage and dry ginger powder, the absence of onion and garlic is barely noticeable in this otherwise onion-dominated curry!

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Preparation Time: 
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Makes 4 servings
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Ingredients


For The Paneer Tikkas
1 cup paneer (cottage cheese) , cut into 50 mm. (2") cubes
1/4 cup thick curds (dahi)
1/4 tsp dried ginger (soonth) powder
1 tsp chilli powder
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp garam masala
1 tbsp plain flour (maida)
2 tbsp chopped coriander (dhania)
2 tbsp oil
salt to taste

Other Ingredients
1/2 cup boiled green peas
5 medium sized tomatoes
1 tbsp coriander (dhania) seeds
5 whole dry kashmiri red chillies , broken into pieces
1/2 cup chopped cabbage
1 tsp chopped green chillies
1/4 tsp dried ginger (soonth) powder
1 tbsp jain tomato sauce, readily available
3 tsp dried fenugreek leaves (kasuri methi)
1 tsp cornflour
3/4 cup milk
3 tbsp chopped coriander (dhania)
4 tbsp oil
salt to taste

For The Garnish
1/4 cup chopped coriander (dhania)

Method
For the paneer tikkas

  1. Combine the curds, soonth, chilli powder, kasuri methi, garam masala, plain flour, coriander, salt and 1 tbsp of oil and mix well to prepare a marinade.
  2. Add the paneer pieces to it, mix gently and keep aside to marinate for 8 to 10 minutes.
  3. Heat 1 tbsp of oil on a non-stick tava (griddle) and sauté the paneer tikkas on all sides till they brown lightly (approximately 4 to 5 minutes). Keep aside.

How to proceed

  1. Boil a vesselfull of water and immerse the tomatoes in it for one minute.
  2. Remove, de-skin and de-seed the tomatoes. Chop finely and keep aside.
  3. Roast the coriander seeds and red chillies lightly and grind to a powder. Keep aside.
  4. Heat the oil in a pan, add cabbage and green chillies and sauté for some while.
  5. Add the tomatoes and dry ginger powder and fry till the oil separates from the mixture.
  6. Add the red chilli-coriander powder, tomato sauce and dried fenugreek leaves and sauté.
  7. Mix the milk and cornflour together and add to the gravy. Mix well.
  8. Add the paneer tikkas and peas and heat for some time.
  9. Serve hot garnished with coriander.
RECIPE SOURCE : Jain Desi KhanaBuy this cookbook
3 reviews received for Paneer Tikka Masala
3 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
foodie $1234March 30, 2011

Wow it's a great recipe especially for Jains.Thanks Tarlaji for giving such a tasty and healthy recipe.Pl give some more recipes like this for Jains I mean without onion and Garlic.
1 of 1 members found this review helpful

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Helpful reviews for this recipe
Reviewed December 29, 2010by Leena_Dhoot

the paneer is the hero but so are the spices! a beautiful, aromatic blend! A common favourite among many..thanks for the recipe!

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Reviewed March 30, 2011by foodie $1234

Wow it's a great recipe especially for Jains.Thanks Tarlaji for giving such a tasty and healthy recipe.Pl give some more recipes like this for Jains I mean without onion and Garlic.

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1 of 1 members found this review helpful
Report this Reported by 1 member
Reviewed July 31, 2011by Foodie#392535

   


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