Paneer Tikka Masala

This sabji is the most sumptous, delicious, yummiest and one of my favourite dishes! This is in fact a family favourite – The red and golden capsicum adds a different flavour and a wonderful blend of colours to the dish. Personally I do not prefer to use green capsicum as it has a strong flavour and will alter the complexion of the paneer dish. The recipe may look elaborate but it is very easy to prepare and takes less than 20 minutes to make the dish!!

Ingredients to serve 6 people

3 Tbs Oil
1 Tsp Cumin Seeds
1 Large Red Capsicum (sliced thin and long)
1 Large Golden Capsicum (sliced thin and long)
1 Medium Sized Onion (cut in quarters)
3 Tomatoes (cut in quarters)
50-100 gms Tomato Paste
1-2 Green Chillies
2 Cloves Peeled Garlic
1 Inch Piece Fresh Ginger (chopped)
1 Tsp Garamasala Powder
1 Tsp Red Chilli Powder
1 Pinch of Turmeric Powder
1-2 Tsp Salt
Few Freshly Chopped Coriander Leaves
2 Tbs Fresh Cream

For Marination

20 Paneer cubes (small)
1-2 Pods Garlic (Finely Chopped)
1 Green Chilli (Finely Chopped)
Few Chopped Coriander Leaves
1 Tsp Garamasala Powder
1 Tsp Red Chilli Powder
2 Tbs Fresh Cream
1 Tsp of Fresh Yoghurt (optional)

Preparation

Marinate the ingredients outlined in the recipe for marination in the cream and yoghurt for about 20 minutes
In the meantime, heat two tablespoons of oil in the pan, fry the chopped capsicum for 3-4 minutes, drain it into a bowl and keep aside
In the same pan, which has the remainder of the oil in it, add the cumin seeds and turmeric powder
The chopped onion, ginger and garlic can be added immediately and fried till the onion is glassy and soft
Stir in the chopped tomatoes, tomato paste and sauté for a couple of minutes
Add the garamasala, red chilli powder and salt
When it is cooled, add 2 tablespoons of the fresh cream and grind it into a soft mixture

Heat the remainder of the oil in another pan and saute the ground mixture for a few minutes
Gently stir through the fried capsicum (leaving a few for dressing at the top) and the marinated paneer into the mixture
Add quarter cup of water, cover with a lid and cook on a low flame for 4-5 minutes
Garnish it with chopped fresh coriander leaves

Note: This dish tastes delicious with rotis, puris, naans and rice.

 

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