Classic Smoky Paneer Tikka MasalaVeg
Enjoy the authentic taste of restaurant-style Paneer Tikka Masala at home. This classic North Indian dish features succulent paneer cubes and crunchy vegetables, marinated in a spice-rich yogurt blend and grilled to perfection. They are then simmered in a luscious, aromatic tomato-based gravy. Infused with a hint of smoky flavor and finished with fresh coriander and kasuri methi, this hearty curry pairs beautifully with butter naan, roti, or fragrant jeera rice for a truly delightful meal.
Ingredients
400 g Paneer
1 Green Capsicum (Finely Chopped)
1 as needed Tomato
1 Onion
1 tbsp Mustard Oil
1 cup Curd
1 cup Gram Flour (besan)
2 tsp Ginger-Garlic Paste
1 Lemon Juice
2 tsp Kashmiri Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Pepper
1 tsp Garam masala Powder (Hot Spices)
1 tsp Salt
1 tsp Chaat Masala
as needed Bay Leaf
as needed Cinnamon
as needed Cloves
Green Cardamoms
1 tsp Cumin Seeds
3 tbsp Oil
3 Onion (chopped)
1 tbsp Clarified Butter (Ghee)
3 large Tomatoes (puréed)
1 tsp Garam masala Powder (Hot Spices)
as needed Kasuri Methi Powder
Coriander Leaves (chopped)
Instructions
1
In a bowl, combine warm mustard oil, spice powders, ginger-garlic paste, whisked curd, lemon juice, gram flour, and kasuri methi. Whisk until smooth.
2
Add paneer cubes and vegetable wedges to the marinade. Coat gently.
3
For a smoky flavor, place a small steel bowl with a piece of hot coal inside the marinade bowl. Pour 1 tsp ghee over the coal and cover with a lid for 5 minutes.
4
Skewer the paneer and vegetables. Grill on a pan with a little ghee until evenly charred.
5
In a pan, heat oil and ghee. Sauté whole spices, then add onions and cook until golden brown. Add ginger-garlic paste and spice powders.
6
Pour in tomato puree. Cook until the oil separates. Add water for gravy consistency and garam masala.
7
Add the grilled paneer skewers into the gravy. Simmer for a few minutes.
8
Sprinkle with crushed kasuri methi and fresh coriander before serving.
