Paneer Tikka Masala

Paneer Tikka masala is a well known tomato based thick gravy that is quite popular in India. Paneer, also known as the Indian cottage cheese is marinated with the very famous tandoori masala and then grilled on charcoal for the smoky flavour. This dish on its own can be eaten as an appetizer but when added to a creamy tomato sauce the beauty if this gravy increases. Well, I have my very own version of this dish that I’m used to preparing and it’s quite close to what you would eat outside. I hope you like it!

Ingredients

Tandoori Masala

1. 1 tsp cumin seeds
2. 1.5 tsp of coriander seeds
3. 1 inch cinnamon stick
4. 1/2 tsp cloves
5. 1.5 tsp red chilli powder
6. 1 tsp turmeric powder
7. 1/2 a strand of mace
8. 1/2 tsp salt

For Marinating the Paneer

1. 250g cubed paneer
2. 125g thick yoghurt/curd
3. 1 tsp ginger garlic paste
4. 3 tsps of tandoori masala
5. Salt to taste

For the gravy

1. 2 large tomatoes
2. 2 smail onions
3. 1 tsp ginger garlic paste
4. 2 finely chopped green chillies
5. 1 tsp red chilli powder
6. 1.5 tsp cumin powder
7. 1 tsp garam masala
8. 2 bay leaves
9. 2-3 pods of cardamom
10. 1 tsp coriander powder
11. 5-6 pepper corns
12. 3-4 cloves
13. 1/2 inch cinnamom stick
14. 3 tbsp olive oil

Procedure to make paneer tikka masala

Tandoori Masala

Dry roast all the spices under tandoori masala until smoky and grind to a fine powder

Marinating & Grilling the Paneer

Marinate the paneer with the above ingredients under mariantion for about 30 mins or over night if you’d like and roast on a flat tawa until golden brown. I grilled them in oven at 200° for 15 mins.

Gravy