Paneertikkamasala Recipes

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PANEER TIKKA MASALA



Paneer Tikka Masala image

Paneer tikka masala. It goes well with naan or basmati rice.

Provided by BeeSkillz

Categories     World Cuisine Recipes     Asian     Indian

Time 55m

Yield 6

Number Of Ingredients 15

¼ cup butter
1 pound paneer, cut into 1/2-inch cubes
2 onions, finely chopped
1 green bell pepper, chopped
2 jalapeno peppers, chopped
1 tablespoon ground cashews
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 (16 ounce) can tomato sauce
1 pint half-and-half
1 teaspoon salt, or to taste

Steps:

  • Melt butter in a skillet over medium heat; cook and stir paneer until golden, about 5 minutes. Add onions, green bell pepper, jalapeno peppers, cashews, garlic paste, ginger paste, cayenne pepper, cumin, coriander, and garam masala to paneer; cook and stir until fragrant and evenly coated, about 1 minute.
  • Mix tomato sauce, half-and-half, and salt into paneer mixture; simmer until thickened, about 30 minutes.

Nutrition Facts : Calories 322.5 calories, Carbohydrate 16.5 g, Cholesterol 66.2 mg, Fat 23 g, Fiber 2.7 g, Protein 14.4 g, SaturatedFat 13.9 g, Sodium 1224.8 mg, Sugar 5.7 g

PANEER TIKKA MASALA



Paneer Tikka Masala image

Ever since I married my husband, who is from southern India, I have discovered an entirely delicious world of Indian cuisine. Below is an authentic recipe for paneer tikka masala.

Provided by CityDoors

Categories     Curries

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 19

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)
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

Steps:

  • 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.
  • Blend the tomatoes and green chiles into a paste. Set aside.
  • Over medium heat with oil, gently fry the marinated paneer for about 2-3 minutes. Remove paneer and set aside.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 201.2, Fat 14.6, SaturatedFat 2, Cholesterol 0.7, Sodium 1781, Carbohydrate 17.4, Fiber 4.2, Sugar 9.1, Protein 3.7

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