Paneer Tikka Masala

Name: Paneer Tikka Masala
Ingredients: 1 (16 ounce) package panir; 3/4 tablespoon salt; 1 teaspoon red chili powder; 2 inches fresh ginger, finely diced; 1 tablespoon plain yogurt; 3 tablespoons oil (for frying); FOR THE GRAVY; 2 large tomatoes; 5 small green chilies; 1 green pepper, chopped; 1/2 teaspoon cumin seed; 1/2 teaspoon asafoetida powder; 2 -3 bay leaves; 1 tablespoon coriander powder; 1/2 tablespoon turmeric; 1/2 teaspoon sugar; 1 teaspoon cornstarch, disolved in; 2 tablespoons water; 2 teaspoons garam masala; 1 bunch cilantro, chopped

20 ingredients

6 steps

Ingredients

1 (16 ounce) package panir
3/4 tablespoon salt
1 teaspoon red chili powder
2 inches fresh ginger, finely diced
1 tablespoon plain yogurt
3 tablespoons oil (for frying)
FOR THE GRAVY
2 large tomatoes
5 small green chilies
1 green pepper, chopped
1/2 teaspoon cumin seed
1/2 teaspoon asafoetida powder
2 -3 bay leaves
1 tablespoon coriander powder
1/2 tablespoon turmeric
1/2 teaspoon sugar
1 teaspoon cornstarch, disolved in
2 tablespoons water
2 teaspoons garam masala
1 bunch cilantro, chopped

Directions

1

Slice the paneer about 1/4 inch thick into 1-inch squares. Put into bowl and mix in ginger, salt, red chili powder, coriander, and yogurt. Marinate in refrigerator for 30 minutes.
2

Blend the tomatoes and green chiles into a paste. Set aside.
3

Over medium heat with oil, gently fry the marinated paneer for about 2-3 minutes. Remove paneer and set aside.
4

For Gravy: Add additional oil if needed. Fry cumin seeds until they sizzle. Add asafetida and bay leaves. Fry for about 10 seconds and then add chopped green pepper. Fry for another 2-3 minutes.
5

Add the blended tomatoes, coriander powder, turmeric, and sugar. Cook for about 4-5 minutes on low heat. Add cornstarch mixture and garam masala and cook for another 2 minutes.
6

Gently stir in paneer and allow to cook for 5 minutes more. Remove from heat and add two big handfuls of cilantro. Serve over basmati rice.