Paneer Tikka Masala
Paneer Tikka Masala – The Recipe.
200g paneer cut in 1 square inch pieces
3 tbsp cooking oil
2 tbsp rich tomato puree
10 Cashew nuts or almonds(de-skinned)
1 tbsp ginger and garlic paste(made from an one inch piece of ginger and 2-3 garlic flakes, approximately)
1/2 tsp red chilly powder(add more if you like it spicier)
1/2 tsp ground turmeric
1 tsp cumin powder
1/2 tsp coriander seeds powder
100 ml thick yogurt
2 tbsp single cream
1 tsp of sugar
Some fresh coriander leaves for garnish(optional)
Salt to taste
Lightly roast the paneer chunks till golden brown and keep aside.
Heat about 3 tbsp of cooking oil and add to it one roughly chopped onion. Fry till onions are golden brown. Add ginger-garlic paste, tomato puree, chilli powder, turmeric, cumin, coriander seeds powder, and paste of almonds or cashew nuts. Stir fry for a few minuites more and then add the roasted paneer, sugar,yogurt and cream. Stir slightly and turn off flame.
If you prefer a drier curry then you may like to cut down on the quantity of yogurt and cream. Alternatively you may add only one of the 2- either yogurt or cream. I use a mixture of both for added texture and flavour.
Paneer Tikka Massala goes well with a variety of Indian Bread like chappati, naan, roomali roti, paratha, etc.
If you would like to know how to make paneer at home, please view: How to make Cheese with left over milk