Paneer tikka masala

 

Paneer is an Indian cheese which can be used in curries or parathasHome made paneer can also be used to make Indian desserts such as ras malai, kalakand or barfis. This recipe for Paneer tikka masala has been tried and tested and approved by my the fussiest eater in my family. I share it with you.

Ingredients (serves 8):

  • I large 500 gms block Paneer – diced Paneer is readily available in all the Indian stores in UK. You can buy a block of paneer and cut into cubes or buy a packet of cubed Paneer).
  • 1 tspn of grated or minced ginger
  • 3 or 4 cloves of  crushed garlic
  • 2 or 3 green finely chopped chillies (use less if you don’t like hot food)
  • 5 tablespoons lemon juice
  • small bunch of chopped coriander
  • 1 onion – grated or chopped
  • 2  tablespoon oil (sunflower or any)
  • 3 or 4 table spoons thick yogurt
  • ½  cup milk

Spices:

  • 1 teaspoon salt
  • 1 teaspoon chilly powder
  • 1 teaspoon turmeric
  • 2 tablespoons sugar or jaggery
  • 1 teaspoon whole cumin (jeera)

My secret “cheat” ingredient: 1 bottle Pataks hot and spicy tikka masala sauce

Method:

1. Put the cubed paneer in a mixing bowl. Mix the ginger, garlic, green chillies, some coriander with the lemon juice and pour it over the paneer. Add some salt and chilly powder to taste. Mix it well and leave it to marinate covered for half an hour. Longer if you have the time. The paneer will absorb all the flavours.

 

2. Warm the oven to 190° C (375° F or Gas mark 5). Lightly grease baking tray with some oil. Spread the paneer on the baking tray . Make sure you scoop all the spices and marinade with the paneer. Cook for 15 minutes and switch off the oven. Leave the paneer in the oven.

3. Heat a couple of tablespoons of oil, add the cummins (jeera). Once the cumin (jeera) gets golden brown, add the diced or grated onion. Cook on low heat until the onion looks transparent. Add the salt, turmeric  and chilly powder. You can also add some sugar as the marinade has lemon and this will balance the taste. Now add the yogurt, milk and any remaining coriander. Cook until the mixture thickens.

4. Add paneer to the mixture and cook on low heat for 5 to 10 minutes.

5. The above is the way Paneer tikka masala is made.

6. But the secret to it looking like the ones made in a restaurant is to add a bottle of Pataks hot and spicy tikka masala to the above mixture and letting it cook until it is piping hot. The hot and spicy masala isn’t too hot as my son who doesn’t like hot food was able to eat this with no complaints.

 

I served the above with hot rotlis and rice. It can be served with stuffed parathas too.

Related recipes:

  1. Paneer with Tikka masala
  2. Paneer and mixed vegetables stir fry
  3. Creamy Mutter paneer 

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