Restaurant style paneer tikka masala
Paneer tikka masala is a delicious dish featuring marinated cheese in a perfectly spiced creamy sauce. This classic dish warms up any night with its cozy flavors. Served over rice or paired with naan or roti, this recipe creates a filling comfort meal your family will devour.
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Servings:
servingsCalories:
Ingredients
- Marinade
- Paneer - 12 oz
- Small red onion / cubes - ½
- Small any color bell pepper/ cubes - ½
- Thick yogurt or plain Greek yogurt - ¼ cup
- Ginger garlic paste - 1 Tsp
- Kashmiri Red chili powder - 1 Tsp
- Garam Masala - 1 Tsp
- Turmeric powder - 1 Tsp
- Lime juice - ½
- salt to taste
- Gravy
- ginger-garlic paste - 1 tbsp
- medium onion / roughly chopped - 1
- large tomatoes / chopped in big chunks - 3
- cashews - ½ cup
- salt to taste
- yogurt - ¼ Cup
- heavy cream - ¼ cup
- Water - ¼ cup
- dried fenugreek leaves - 1 tbsp
- sugar - 1 tbsp
- red chili powder - 1 tsp
- garam masala - ½ tsp
- turmeric powder - ½ tsp
- cilantro to garnish
Instructions
- Marinade Paneer Marinade The Paneer
- Mix all the ingredients under marinade into a bowl and add paneer to it.
- Toss the paneer, bell peppers and onions in the marinade till the cubes are coated well. Cover and set aside for around 15 minutes
- Air fry or pan fry the marinated paneer and veggies
- Place into the air fryer basket preheated to 390 degrees. Cook the veggies and paneer for around 5 minutes.
- If you are using a pan or skillet, heat about a tablespoon of olive oil over medium-high heat. Once it is hot, add the paneer cubes and veggies and cook for about 2 to 3 minutes each side.
- Prepare the Gravy Prepare the Gravy
- Add the onions, tomatoes, ginger garlic paste, cashews, yogurt, red chili powder, turmeric powder, garam masala, salt, yogurt and water in your inner pot of the electric pressure cooker.
- Place the lid and Close with pressure valve to sealing position.
- Pressure cook for 5 minutes followed by quick release.
- Open the electric pressure cooker, allow to cool for a couple of minutes.
- Using a hand blender / immersion blender, carefully blend the sauce until smooth.
- Strain the gravyStrain the mixture to get rid of skin and seeds. Strain until silky smooth tomato puree is attained.
- Rinse the inner pot and remove any left-over gravy.
- Add in the strained puree, cream and sugar and mix well.
- Cook until the mixture starts to thicken for 5 -8 minutes.
- Add the Paneer TikkaLastly add the pan fried / air fried paneer, onions, and bell peppers and some crushed kastoori methi (dried Fenugreek leaves)
- Serve with Naan or RiceServe it with Rice or naan and enjoy this delicious meal
Nutrition
Serving: 1g
