Paneer Tikki Masala

by - January 12, 2012

Another awesome recipe courtesy Pinterest!

7 ounces paneer
For marinade
1/2 tsp salt, 1/4 tsp red chili powder, 1/2 tsp coriander powder, 1 tbsp minced ginger, 1 garlic clove, minced, 2 tbsp yogurt, juice from 1 tomato
For gravy
3 medium Tomatoes, 2 green chillies, 1 tbsp canola oil, 1/2  tsp whole cumin seeds, 2 bay leaves, 1 tbsp coriander powder, 1/4 tsp turmeric, 1/2  tsp raw sugar, 1 tsp corn starch dissolved in 2 tbsp water, 2 tbsp milk, a little less than 1/4 tsp garam masala, 2 tbsp finely chopped cilantro, garnish

1. Slice the paneer about 1/8 inch thick and in about 1 inch squares, place in a bowl. Add marinade ingredients and mix thoroughly with your hand to coat the paneer. Cover and refrigerate for at least an hour.
2. In a food processor or blender, purée the tomatoes and chillies, set aside.
3. Heat half of the oil in a frying pan over medium heat, add the marinated paneer and  gently fry for about 4  minutes each side or until it is lightly browned on both sides.
4. Remove paneer and set aside.
5. In the same frying pan add the rest of the oil and heat add cumin seeds, they should crack upon hitting the oil, if not turn up heat, then add bay leaves and stir for about 15 seconds.
6. Next, add the tomato purée, coriander powder, turmeric, sugar, and cook for about 5 minutes on medium heat.
7. Add the corn starch dissolved in water and stir for few minutes until the sauce thickens. Then add the milk, stir.
8. Add the fried paneer to the tomato sauce and let it simmer for 3 to 4 minutes on medium low heat.
9. Remove heat and carefully stir in the garam masala, garnish with cilantro, cover and let sit for a few minutes.
10. Serve with rice or naan.
Original Recipe from The Talking Kitchen

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