Paneer Tikka Masala Gravy – Paneer Tikka Masala Restaurant style
Paneer tikka masala gravy prepared with paneer chunks marinated with curd and desi spices and then roasted on tawa on very low flame and then simmered in rich makhani gravy is one of the most relish recipe. We can prepare it for any special occasion.
हिन्दी में पढिये : Paneer Tikka Masala Gravy – Paneer Tikka Masala Restaurant style
Ingredients for Paneer Tikka Masala Gravy
- Paneer – 250 grams
- Curd – 2 tbsp
- Chickpea flour – 2 tbsp
- Oil – 2 to 3 tbsp
- Tomatoes – 3 (300 grams)
- Butter – 2 tbsp
- Green coriander – 2 to 3 tbsp (finely chopped)
- Asafoetida - ½ pinch
- Garam masala - ¼ tsp
- Cumin seeds - ½ tsp
- Dry fenugreek leaves – 1 tsp
- Turmeric powder - ½ tsp
- Coriander powder – 1.5 tsp
- Red chilly powder – 1 tsp
- Ginger paste – 1/2 tsp
- Salt – 1 tsp or to taste
- Sugar - ½ tsp (optional)
How to make Paneer Tikka Masala Restaurant style
Start with cutting the paneer into 1 or 3/4 cm thick chunks for making paneer tikka masala gravy.
Grind the tomatoes in a mixer jar into a fine paste.
To prepare the paneer tikka masala, take curd in a big bowl followed by 1 tbsp chickpea flour, 1/4 tsp red chilly powder, 1/2 tsp coriander powder, 1/4 tsp turmeric powder and 1/2 tsp or less salt. Mix everything really well.
After this, drop the paneer chunks into the masala. Stir gently to coat the chunks nicely with the masala. Now keep these coated paneer chunks in refrigerator for 20 minutes to set nicely.
After 20 minutes, these paneer chunks will be ready to be roasted. To roast the paneer chunks, take a non stick pan and pour 1 to 2 tsp oil over it. Place it on flame to heat. Now one by one place the marinated paneer chunks over the tawa and roast until they get golden brown from beneath.
The moments these chunks get brown from beneath, flip the side and let them roast from the other side as well. After a while, when the tikkas are roasted well and get golden brown in color, turn off the flame.
Prepare the gravy for the tikkas
To prepare the gravy, heat a pan over a flame and add 2 tbsp oil to it. When the oil is heated well, add cumin seeds to it. When the seeds crackle, add asafoetida, 1/4 tsp turmeric powder, 1 tsp coriander powder, kasuri methi and 1/2 tsp ginger paste. Saute the masala for a while on low flame.
After sauteing the masala, add tomato paste, add 1/2 tsp red chilly powder. Saute the masala until the oil starts separating from it.
Meanwhile, in a small pan heat 1 tsp oil and to it add 1 tbsp chickpea flour to it. Stir constantly and roast until there is slight change in the color.
Add this roasted chickpea flour to the gravy and saute the masala for a while. After a while, when oil starts separating from it, masala will be ready. After this add less than 1/2 cup of water and mix well. Also add 1/2 tsp salt, sugar, garam masala and green coriander to the gravy and stir to mix well.
To this gravy add roasted paneer tikka chunks and mix them well to the gravy. After this, cover the gravy and let it simmer for 2 to 4 minutes on low flame.
After 4 minutes, mix some butter to the sabzi and turn off the flame. Lip smacking paneer tikka masala is ready, transfer it to a serving bowl.
Garnish this super scrumptious and spicy paneer tikka masala sabzi with green coriander and relish eating.
For 3 to 4 members
- Roast the paneer tikka chunks on low flame over a non stick pan. If the flame is too hot then the chunks tend to burn too quickly.
- You can adjust the quantity of red chilly powder as per your taste.
- If you prefer giving this curry a darker red color then add some red food color to it.
- Instead of roasting chickpea flour for the gravy you can also ground the roasted chanas as well. If you are adding corn starch then use after dissolving it in the water.
- If you prefer eating less butter then adjust the quantity as desired.
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