Paneer tikka masala, that beautiful symphony of tender paneer, smoky char, and rich, velvety gravy, is a dish that never fails to tantalize. For vegetarians and meat-reducers alike, it's a crown jewel of Indian cuisine. But fear not, fellow food lovers – creating this restaurant-quality dish at home is easier than you think!
Today, we'll delve into the delicious world of paneer tikka masala, sharing a recipe that's bursting with flavour and sure to impress.
The Hero: Paneer Tikka
Paneer, a fresh cheese made from curdled milk, is the heart of this dish. We'll marinate it in a vibrant blend of yogurt, ginger, garlic, and warm spices like coriander and garam masala. This imbues the paneer with a depth of flavour that shines through in every bite.
Ingredients for the Paneer Tikka:
- 250 gms paneer (cut into 1-inch cubes)
- ½ cup thick yogurt (hung curd or Greek yogurt work best)
- 1 teaspoon ginger-garlic paste
- ¼ - ½ teaspoon Kashmiri red chili powder (adjust for spice preference)
- ½ teaspoon garam masala
- ¼ teaspoon dried fenugreek leaves (kasuri methi)
- ¼ teaspoon turmeric (optional)
- Salt to taste
- 1 teaspoon lemon juice (optional, if your yogurt isn't tart)
- 1 teaspoon vegetable oil
- ½ small onion, diced (optional)
- ½ small bell pepper, diced (optional)
The Soul: The Creamy Masala
The masala, the fragrant and flavourful sauce, is where the magic happens. We'll build it with roasted tomatoes, cashews, and a touch of sweetness, creating a rich and luxurious base for the paneer.
Ingredients for the Masala:
- 3 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 4 medium tomatoes, chopped
- ½ cup cashews, soaked for 30 minutes
- 1 teaspoon sugar
- Salt to taste
- 1 teaspoon red chili powder
- ½ teaspoon garam masala
- 1 cup water (or vegetable broth)
- 1 tablespoon heavy cream (optional)
- Fresh cilantro, chopped (for garnish)
The Journey Begins: Marinating the Paneer
In a large bowl, combine the yogurt, ginger-garlic paste, spices, lemon juice (if using), and oil. Add the paneer cubes, along with the optional diced onion and bell pepper, and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or ideally, a few hours for maximum flavour.
Charring the Paneer Tikka
Heat a grill pan or skillet over medium heat. Thread the marinated paneer cubes onto skewers (or simply cook them loose in the pan if you don't have skewers). Grill or pan-fry the paneer for 2-3 minutes per side, until golden brown and slightly charred. Set the cooked paneer aside.
Building the Masala Symphony
Now, it's time to create the base of our masala. Heat oil in a pan or pot over medium heat. Add the sliced onions and cook until softened and translucent.
Tip: For an extra layer of smokiness, char the onions directly over an open flame before adding them to the pan.
Add the chopped tomatoes and cook until they soften and release their juices. Add the soaked cashews, sugar, and salt. Let it simmer for a few minutes, allowing the flavours to meld.
Once the mixture thickens, add the red chili powder and garam masala. Stir well and cook for another minute, breathing in the beautiful aroma.
Turn off the heat and let the mixture cool slightly. Blend it into a smooth puree using a blender or an immersion blender.
Back to the Heat!
Heat the pureed masala in a pan or pot over medium heat. Add water or vegetable broth, a little at a time, to achieve your desired gravy consistency. Bring it to a simmer and add the cooked paneer tikka. Let it simmer for a few more minutes, allowing the flavours to marry.
For an extra touch of richness, stir in a tablespoon of heavy cream (optional). Garnish with freshly chopped cilantro and serve with basmati rice or naan.
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