Paneer Tikka Masala

Dating back to Ancient India, paneer remains the most common type of cheese used in traditional South Asian cuisines. The use of paneer is more common in northern India, Pakistan, and Bangladesh due to the prominence of milk in their cuisine.

Paneer Tikka masala is one of my all time favourites. As a child when I entered a restaurant I would only have the paneer gravy and leave all the rest un-tasted.

This recipe was shared with me by my neighbour. Initially when I heard of the method, I found it to be a lot more tedious than the other paneer tikka masala recipes but then when I tried to make it I realised it is a  simple way to make and above all as I always say taste tops it all. This dish will be make you your mother-in-laws favourite, gain husbands attention, and make you the best mom for your kids…. just make sure they all like paneer….J

Ingredients

500 gms Paneer (Cubed)

5 Tomatoes (Pureed)  

2 Tsp Ginger-Garlic paste

3 Green chilies

2 Onions (Finely Chopped)

3 Tbsp Butter

½ Tsp Garam Masala

1 Tsp Red Chili Powder (Adjust)

1½ Tsp Coriander powder

½ Tsp Cumin powder

1 Tsp Lime Juice

 ½ Tsp Turmeric powder

5 Tbsp Tomato Ketchup

Salt and Sugar to taste

A Few Chopped Coriander Leaves

Charcoal to Smoke

A Thick Roti

Method

1. Toss the paneer cubes with all dry masalas (coriander powder, cumin powder, turmeric powder, ½ tsp red chili powder, half quantity garam masala) and lime juice and keep aside for half an hour to marinate.
2. Add half quantity of butter (melted) and bake on 180°C for 5 minutes or till the masala is cooked.
3. Remove from the oven and keep aside.
4. Heat the remaining butter in a pan, fry onions till light pink.
5. Add ginger-garlic paste and cook till the onion turns light brown on the sides..
6. Add green chilies, ½ tsp red chili powder and the remaining garam masala.
7. Add tomato puree and cook till thick and red.
8. Add tomato ketchup and the paneer and mix well and leave for another minute or two.
9. Put charcoal on fire, when well lit - place the piece of roti on paneer gravy and using a clipper or a tong put the hot charcoal on the roti and add ghee. (Dungaar)
10. Cover the pan immediately and keep for 5 minutes.
11. Remove cover and roti and burnt charcoal and discard.
12. Mix well and serve with chopped coriander leaves on top.