Paneer Tikka Masala is an Indian Veg Dish, marinated Paneer grille and then made in spicy sauce, is flavorful in every bite. A smooth, savory, spicy gravy and cotton soft fresh Paneer, if serving hot with naan, Paratha or roti will be definitely be a good treat.

Here is the recipe to prepare no onion, no garlic paneer tikka masala

INGREDIENTS:

To marinate paneer

Hung Curd (2 cups), Fresh Paneer (250 gm) make medium-sized cubes, Oil (1 tsp), Garam Masala (1 tsp), Red Chili Powder( 2 tsp), Chaat Masala (2/3 tsp), Cumin Coriander Powder (1tsp), Salt (as prefered)

To make paste

Cashew nuts (10-12), Melon Seeds (1/2 cup), Cumin Seeds(1 tsp)

To make Gravy

Butter(3 tsp), Oil ( 2 tsp), cloves (2), Cinnamon ( 1 small piece ), Cardamom(2), Red Dry chilies (1-2), Bay Leave (1), Dried Fenugreek Leaves (2 tsp) (Kasuri Methi) Crush with hands, Red Tomatoes (4-5)(Choose Fully Ripe), Red Chilli Powder (1 tsp), Turmeric Powder (2/3 tsp), Cumin Coriander Powder (1 tsp), Finely Chopped Fresh Coriander (1/4 cup)
Salt (as prefered)

METHOD:

In a container take all the ingredients under “To marinate Paneer ” except for the paneer, and mix very well. Then add Paneer and stir very well. Keep it at the side for 2-3 hours, maybe you can keep it in the refrigerator, and get it to room temperature before cooking.

On a Nonstick pan, add some drops of oil or the amount you prefer, and place cubes of Marinated Paneer. Enable it to cook on medium or low flame till all the sides get crispy. Keep it aside. You can also make grilled paneer using a grill or an oven.

Take the tomatoes to make a smooth puree. To blanch the tomatoes, boil some water in a container. Once the water starts boiling add tomatoes and boil for a minute or two and switch off the gas. Put the lid on the container. Allow it to cool for 10-20 mins. After that, remove the tomatoes from the container. Peel off the skin and grind it to make a smooth puree.

In a half cup of mild warm water, put the cashew nuts, melon Seeds and cumin seeds. Let it soak for 15-20 mins. After that grind the seeds and nuts and make a smooth paste. Keep it aside.

In a kadai, take some butter, some oil. Put clove, cinnamon, cardamom, bay leaves, and red chill. Roast it for a few seconds. Add tomato puree and cook till oil starts separating. Add all seasonings, kasuri methi, and the nuts paste. Mix adequately and cook for a minute. Add a half cup of water and allow it to boil for some time. Stir occasionally.

Now add grilled paneer pieces. Stir well. Cook for a few minutes. Garnish it with chopped coriander. You can also add fresh cream for more smooth gravy. And enjoy!

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