Paneer or cottage cheese is the vegetarian's protein replacement instead of meat. Paneer tikka or marinated paneer pieces make an excellent all-day-long snack. Paneer tikka masala is an all time favorite gravy dish that goes well with Indian rotis as well as steaming hot jeera rice. Although the dish flaunts the flavors of the north, it is equally relished all over India and abroad. The carb and protein rich meal is enjoyed by the young and old alike. The more fresh the paneer, the tastier the tikkas and subsequently the gravy or masala! Paneer Tikkas can also be served plain, without the gravy as a barbeque snack. The marinated paneer can also be served within toasted or grilled sandwiches!
Ingredients:
For the tikkas:
- 1/4 kg of paneer, cut in 2 inch cubes
- 1 diced capsicum
- 1 chopped medium sized onion
- 1 diced tomato
- 1/2 cup thick yogurt
- 2 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp ginger/garlic paste
- 1 tsp dried fenugreek leaves
- 1/2 tsp garam masala
- 1 tsp tandoori masala
- Juice of 1 lime
- salt to taste
- Fresh coriander finely chopped
For the gravy or masala:
- 4 big tomatoes pureed
- 1 large onion finely chopped
- 1 tsp garlic paste
- 2 tsp tandoori masala
- 1 tsp red chilli powder
- salt to taste
- 2 tbsp butter
- 1/2 cup whipped cream
- Fresh coriander leaves finely chopped
Popular Accompaniments:
Paneer tikka masala can be relished with rotis or rice and even bread. Nothing like a tall glass of flavored lassi or yogurt to go with this hot Punjabi meal!
Preparation:
For the tikkas:
Combine the yogurt, red chilli powder, turmeric powder, ginger/garlic paste, dried fenugreek leaves, garam masala, tandoori masala, lime juice and salt and chopped coriander and mix well.
Then add the capsicum, onion and tomato pieces along with the paneer and mix well in the marination sauce.
Leave it overnight in the refrigerator.
Main Cooking:
Tikkas:
1. Preheat the oven or the grill and place the pre-arranged skewered, marinated vegetables and paneer within. Cook till well done, not over cooked.
2. For the masala or gravy:
3. Heat butter in a heavy based pan.
4. Add the onions and garlic and fry till golden brown.
5. Add the tomato puree and cook well for at lease 5 minutes on a medium flame.
6. Add the tandoori masala, salt, red chilli powder, whipped cream.
7. Mix well and once done, remove from fire.
8. Blend the mixture for a smooth gravy.
9. Bring the gravy to a boil again and gently fold in the grilled paneer and vegetable pieces.
10. Cook for 2 minutes.
Presentation:
Serve the paneer tikka masala hot, garnished with fresh, chopped coriander leaves. The best accompaniments are rice, naan or parathas and an assortment of pickles.
