Sunday, February 28, 2010
Paneer Tikka Masala
I have been making paneer at home mostly….but I have this problem that they don’t form a shape for me to cut them into cubes….once I hang them for the water to drain….i don’t know what to do to get them into a square or rectangular shape for me to cut them into cubes later….the day I learn how to do this…I’m gonna share it with the world…so mostly I have been making paneer burji or paneer cutlets or paneer wraps…(will post these recipes once I take some snaps)…the problem is I make all this once I get back from work….n’ my husband is no help in the kitchen….so by the time I’m done making things (I’m kind of slow)…I’m way too tired n’ hungry to get more creativity out of me for a good snap…needless to say he will be really hungry too…that’s how I have been so quite on my blog…..me doing this blog and the so many wonderful food blogs out there has kind of inspired me to cook new things…but the more interest I take in cooking….the more weight I put on…what with just the 2 of us to finish whatever I make….so I’m taking this food blog thing a little slow.
Anyways….so I’m on a veggie food spree and decided to buy paneer this time so that I can try some north Indian recipes……what I could mostly find on the web were panner butter masala…2 good recipes are available here
I almost went ahead n’ tried this. But then I came across a simple Panner Tikka Masala on a cooking show on the TV and decided to try it instead…so here you go….
For the Marinade:
1. Yogurt- 2tbsp (the host asked us to use thick yogurt if u don’t have that…then hang the yogurt in a muslin cloth to reduce the excess water)
2. Chili Powder- ½ tsp (more or less according to taste…this is less according to me)
3. Kastoori Methi Powder- 1tsp
4. Salt- as per taste
5. Lime Juice- Half a lime
6. Oil- 1tsp
7. Paneer- 400gms (sliced into cubes)
8. Tomato- 1 (deseeded n’ sliced into cubes)
9. Capsicum- 1 (sliced into cubes)
10. Onion- 1 (sliced into cubes)
For the rest;)
1. Oil- 2-3tbsp
2. Jeera Seeds- ½ tsp
3. Onion- 1 big (Chopped)
4. Ginger Garlic Paste- 1tsp (preferably fresh)
5. Turmeric Powder- ½ tsp
6. Coriander Powder- 1tsp
7. Cumin Powder- ½ tsp
8. Chili Powder- ½ tsp
9. All purpose flour (maida) – 1tsp
10. Tomato Puree- 1 cup
11. Fresh Coriander Leaves- 1stem (chopped)
12. Garam Masala Powder- 1tsp
13. Water- as required
14. Salt: as per taste
15. Cream : 2-3tbsp
Step 1: Add yogurt, kastoori methi, lime juice, chili powder, oil and salt (from the ingredients for the marinade) into a fine paste. Add Paneer, tomato, onion n’ capsicum cubes to this paste n’ marinate for atleast half an hour.
Step 2: Heat oil in a pan and add jeera, once the jeera splutters, add the chopped onions and ginger garlic paste to this. Let it cook until the onion turns golden brown.
Step 3: Add turmeric, coriander, cumin n’ chili powders to the onion. Let the masala cook for a while. Add the flour to this n’ let it cook for a while. (don’t move on to the next step till the flour is cooked well…you will be able to see the oil separating from the mix and that’s an easy way to know its cooked)
Step 4: Add salt and the pureed tomatoes to this…stirring it occasionally let this mixture cook for a while. Depending on the whether you are using canned tomato puree or fresh the cooking time will vary a little. If you are using canned tomato puree it will cook faster. Once the oil starts to separate add a little water to get a thick gravy (if required)…
Step 5: While the tomato puree is being cooked, grill the marinated paneer and veggies on a grill pan or in the oven, I used my grill pan this time but decided to try the grill in the oven the next time around….the only reason why I’m thinking this is as more oil is required when u grill them in a pan compared to grilling them in the oven (I think so I’m not too sure)….the tomato cubes tend to get cooked faster than the other cubes….so take them off the grill sooner than the others. (If you are using skewers in the oven I guess this shouldn’t matter.)
Step 6: Add the grilled paneer and veggies to the gravy n’ let it cook for a atleast 10 mins….add the garam masala powder on top of the curry n’ mix well….let it be covered for 5more mins. Add the cream one spoon at a time n’ mixing it with the gravy….let it cook for another 5mins n’ add coriander leaves to this to garnish.
Its best served with plain rice, tandoori roti or chapatti……I added on sliced green chili along with the garam masala as I wanted the dish to be a little more spicier….also its possible that the gravy turns a little too sour…again it depends on ur tomato puree….if this happens…just add 2-3pinches of sugar n’ that should resolve your problem…. I’m not too fond of adding red color to my food….but I guess most of the restaurants add color to enhance the look….do so for this recipe if you want….might make it look exactly like what you buy from restaurants...:)