Paneer Tikka Masala

I wish I 'd never known you 'Mr. Paneer'. Seriously!! During my school & college times, I didn't know you even existed. I was all happy & fine until I got to know you. Wanna know why? Though you are rich, delicious & satisfying, you are also fat-rich & addictive. And, that doesn't work for me! Still, I am so obsessed with you that if I don't see (use) you for atleast twice a week, I get all sad & sober until I see you again. 

Is there an easy way to get out of this affair with paneer?! Someone, please help me!!

This recipe of paneer tikka masala is remarkably good and worth a try! Especially with kasoori methi, home-made tandoori masala powder & marinated paneer, gravy was so tasty & satisfying. Mine was slightly on the spicier side, so if you want it mild adjust chilli powder accordingly. For a richer version, use heavy cream. But, the tikka gravy was equally good with just milk. No complaints whatsoever!

Basic Info
Complexity - Medium
Prep time - 1.5 hrs (includes marination time)
Cook time - 30 mins
Serves - 4

Ingredients
For the Marinade
Paneer - 30 cubes
Greek Yogurt - 1/4 cup (or use any thick yogurt)
Ginger - 1 inch (grated)
Garlic - 2 pods (minced)
Chilli powder - 1 tsp
Tandoori Masala powder - 1 tsp
Garam Masala powder - 1 tsp
Kasoori Methi - 1 tsp
Lemon juice - 2 tsp
Salt - to taste

For the Tikka
Green bell pepper, medium sized - 1/2 no (cut into 1 inch squares)
Onion, medium sized - 1 no (cut into 1 inch squares)
Tomato, medium sized - 1 no (cut into 1 inch squares)

For the Gravy
Tomatoes, medium sized - 3 nos (blend it into fine paste)
Milk - 1 cup (or use 1/2 cup of fresh cream, I used whole milk)
Cumin seeds - 1 tsp
Ginger - 1 inch (grated)
Chilli powder - 1 tsp
Garam masala powder - 1 tsp
Coriander powder - 1 tsp
Kasoori Methi - 1 tsp
Cilantro - 1 tbsp (chopped)
Oil - 1 tbsp

Method

Mix all the ingredients listed under 'For the Marinade' and make sure that each paneer is coated well with yogurt & spices. Refrigerate for atleast an hour. Heat about a tsp of oil in a wide pan, toast paneer pieces until golden brown, drain excess oil in a tissue and set aside.

Add rest of the oil, and when hot add cumin seeds and let them crackle. Add onion, ginger, garlic, bell pepper and saute until onion is translucent & bell pepper is soft.

To this, add tomato puree, chilli powder, garam masala, coriander powder, salt and mix well. Sprinkle little water and let it cook until raw smell of the tomatoes is gone. Once the oil starts to ooze out and the gravy becomes thick, reduce heat and add milk (or fresh cream if you are using), kasoori methi & paneer.

Adjust the consistency as you prefer, and let the gravy simmer for couple of mins. Finally, add cilantro, stir well and remove from heat.

Enjoy hot with rotis/naan!



Notes
- Do not skip kasoori methi as it adds a remarkable flavor to the gravy.
- While toasting paneer pieces, make sure the pan is not crowded. Do it in batches if using a smaller pan.
- If possible, prepare Tandoori Masala powder at home. This sure kicks the flavor up a few notches.
- Add more or less water to adjust the gravy to the required consistency.
- Don't miss to check-out the healthier version of this recipe with tofu here.