- Slice the paneer into 1-inch cubes. Transfer the paneer to a mixing bowl. In a small bowl, stir the yogurt, ginger, garlic, cumin, paprika, and salt. Pour this yogurt marinade over the paneer and mix together. Refrigerate the paneer for at least 30 minutes. Once the paneer has been marinated, pan fry the paneer. Heat a nonstick frying pan with 1 1/2 tablespoons of oil over medium heat. Cook for 2 to 3 minutes until golden brown. Flip over all the pieces, and pan fry for another 2 minutes. Transfer the fried paneer to a plate and turn off the heat. Drizzle the remaining 1 1/2 tablespoons of oil to the pan and cook the remaining paneer. In a separate large sauté pan, add another 2 tablespoons of oil over medium heat. Add the onions and 1/2 teaspoon salt and cook for 5 minutes. Stir frequently. Add the ginger, garlic, coriander, paprika, garam masala, turmeric, black pepper, and remaining teaspoon of salt to the skillet. Cook for 30 seconds and coat the onions with the spices. Add the tomatoes, sugar, and water, and reduce the heat to medium-low. Cover the pan, and let everything simmer for 10 minutes. Remove the lid and add the heavy cream, leftover yogurt marinade, and cayenne pepper. Stir to combine. Pour the sauce back into the pan and turn the heat to medium. Finally, add the cooked paneer to the sauce and let it heat up for about 1 minute. Turn off the heat. Garnish the paneer tikka masala with cilantro.
Paneer tikka masala
#myrecipe
By Sai Charan
Mar, 26th
496
Servings
4 persons
Cook Time
50 minutes
Ingredients
14
- 16
Ingredients
- Paneer
- Curd
- Ginger garlic
- Cumin
- Paprika
- Salt
- Oil
- Onion
- Corinader
- Garam masala
- Turmeric
- Pepper
- Tomato
- Sugar
- Water
- Cream
