Paneer Tikka Masala is a spicy and delicious North Indian side dish. I have used homemade paneer / cottage cheese in this recepie .

The whole spices used in the recepie adds on more flavour. You can adjust the spiciness according to your taste buds. My personal preference is kashmiri chilli powder which gives a good bright colour as well as required spiciness to the recepie.

Recepie courtesy @ Kanaks Kitchen.

Checkout the detailed recepie below 👇

Preparation time : 10 mins

Cooking time : 20 to 25 mins

Serves: 3

INGREDIENTS:

• Paneer / cottage cheese: 2 cups cubed
• Onion: 2 large finely chopped
• Tomato : 1 finely chopped
• Ginger garlic paste: 2 tsp
• Cinnamon stick: 1 small piece
• Green cardamom: 2
• Bay leaf: 1
• Cumin seeds: 1 tsp
• Kasuri methi / dry fenugreek leaves: 1 tsp
• Turmeric powder: 1/2 tsp
• Kashmiri chilli powder: 2 tbsp
• Coriander powder: 1 n 1/2 tbsp
• Cumin powder: 1/2 tsp
• Garam masala powder: 1 tsp
• Coriander leaves: 1 tbsp finely chopped
• Salt: as required
• Ghee: 1 tbsp
• Vegetable oil: 3 tbsp

PREPARATION:

• Add paneer cubes in a bowl, sprinkle some turmeric powder and chilli powder. Toss gently to mix.
• Heat some ghee in a wok, add the paneer cubes and shallow fry till it turns golden. Set aside once fried.
• Heat a wok, add ghee and oil to the wok.
• Add the whole spices and toss, add cumin seeds; let it crackle.
• Add onions with some salt and saute till it turns golden brown.
• Add ginger garlic paste and saute till the raw smell goes off.
• Lower the flame and add the dry spice powders and mix well.
• Now add finely chopped tomatoes, cover and cook till it turns soft and mushy.
• Add a tsp of kasuri methi and mix well.
• Also add a cup of water and cook for another 5 mins.
• Finally add the fried paneer cubes and let it cook in the gravy for 5 to 6 mins.
• Switch off the flame and garnish with some chopped coriander leaves.
• Serve hot with rice or rotis.