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Paneer Tikka Masala
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Main Ingredients | Paneer, Green capsicum |
Cuisine | Indian |
Course | Main Course Vegetarian |
Prep Time | 51-60 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 500 grams paneer, cut into cubes
- 2 medium green capsicums
- 4 tablespoons oil
- 1 tablespoon butter
Marinade
- 1 cup yogurt, drained
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoons Kashmiri red chilli powder
- 1 teaspoon garam masala powder
- 2 tablespoons lemon juice
- Salt to taste
- 2 tablespoons mustard oil
Onion tomato masala
- 2-3 tablespoons oil
- 1 teaspoon cumin seeds
- 4 medium onions
- 7-8 garlic cloves ,chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 3 large tomatoes, chopped
- Salt to taste
- 1/4 cup tomato puree
- 1 1/2 tablespoons red chilli powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 tablespoon chopped fresh coriander leaves
- Crushed kasoori methi to sprinkle
- 1 teaspoon garam masala powder
- 1/4 cup cream
Method
- To make the tikkas combine all the ingredients for the marinade and whisk well.
- Dip paneer cubes in the marinade and set aside to marinate for half an hour, preferably in the refrigerator.
- Thread the marinated paneer cubes onto skewers. Heat oil on a tawa and place the skewers on it.
- Cook turning the skewers a few times, so that the paneer browns evenly on all sides. Take the paneer cubes off the skewers, place on a plate and set aside.
- For the onion-tomato masala, heat the oil in a pan. Add cumin seeds and when they begin to change colour, add onions and sauté till well browned.
- Add garlic and sauté till lightly browned. Add ginger paste and garlic paste and continue to sauté for another minute.
- Add tomatoes and salt and cook, covered over low heat till the tomatoes are soft and pulpy.
- Add tomato purée, red chilli powder, turmeric powder, coriander powder, cumin powder and half a cup of water and cook, covered, over medium heat for three to four minutes, or till the oil separates.
- Stir in the coriander leaves, kasoori methi, garam masala powder and cream. Cook for another two minutes.
- Add paneer tikka and capsicum, stir gently and serve with a dollop of butter on top.
Nutrition Info
Calories | 3210 |
Carbohydrates | 95.6 |
Protein | 114.9 |
Fat | 263.5 |
Other Fiber | Fiber- 27.8gm |
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