Tawa Fry Paneer Tikka Masala

Paneer Tikka is a fancy food which many people think can be made only using the tandoor and oven. Believe me with this simple recipe you can make delectable Paneer tikkas at home on tawa and surprise everyone.

Soft chunky pieces of paneer marinated in spiced yogurt and grilled to perfection makes it a protein packed low calorie tasty food.
Paneer Tikka Masala is a gourmet dish which is simple to cook but very flavorful. Marinated paneer with tomato gravy makes a delightful dish for a formal dinner.

 Ingredients for Paneer Tikka

• Paneer 1/2 packet (I used Nanak Paneer)
• Capsicum 1 1/2 medium
• salt 1/2 teaspoon
• Kashimiri chili powder 1/4 teaspoon
• Ginger garlic paste 1/2 tablespoon
• coriander powder 1/2 teaspoon
• Chat masala 1/2 teaspoon 
•  Hung yogurt 5 tablespoon
• Garam masala 1/2 teaspoon
• Black pepper powder 1/4 teaspoon
• Cumin powder 1/2 teaspoon
• Leamon juice 1 teaspoon
• Methi powder 1/4 teaspoon

For Gravy

• 3 medium size tomatoes
• 1 onion medium size 
• 1 green pepper 
• 1 tablespoons oil
• 1/2  teaspoon cumin seeds (jeera)
• Pinch of Hing
• 2 bay leaves
• 1 tablespoon coriander powder
• 1/2 teaspoon paprika (dagi or kashmiri mirch)
• 1/4 teaspoon turmeric
• 1/2  teaspoon sugar
• 1 teaspoon cashew paste 
• 2 tablespoons Kasoori methi 
• 1/4 teaspoon garam masala

Method
Slice the paneer and capsicum about 1/8 inch thick and about in one inch squares. Mix all the ingredients  mentioned for paneer tikka in a bowl, transfer the mixture to a Ziploc cover, add paneer and capsicum pieces to it and toss them properly so the paneer and capsicum is coated with the mixture evenly.Put in the refrigerator for 4 hrs.

After 4 hrs take the Ziploc out from the fridge. Heat the tawa and driggle some oil on the tawa. Put all the paneer and capsicum peices and the mixture on hot tawa until all the mixture become dry. Turn the pieces to roast from both sides evenly.

Paneer Tikka is ready to go in the gravy.


Gravy Method
Blend tomatoes and green chilies to make a puree and keep aside. To prepare the gravy, add 1 table spoon of oil in a frying pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and hing after seeds crack add bay leaves and stir for a few seconds. Add the eonion paste and rost untill golden brown, add the tomato puree, coriander powder, turmeric, red chili powder, sugar, and cook for about 4 minutes on medium heat. Add the cashew paste and mix it well. In another few minutes sauce should be thick.
Let the sauce cool and then transfer it to the mixer jar and churn it for few mins. It will give a fluffy and creamy texture to the gravy, like restaurants. Put the sauce back to the pan and add the stir-fry paneer in the tomato gravy and let it cook for 3 to 4 minutes on low medium heat. Turn off the heat and add kasoori methi and garam masala stir slowly and cover the pan for few minutes. Serve hot with your choice of Indian bread or over the rice.

Enjoy!


Linking it to Healthy Cooking Challenge. This month this challenge is calling Healthy Curry