Restaurant Syle Paneer Tikka Masala Recipe

Paneer Tikka Masala recipe is one of the most famous Indian cuisines. Despite the fact that there are many Indian best curry recipes, no one can knock this magnificent dish. The paneer/cottage cheese is marinated in curd spice Masala and then it gets shallow fried or grilled after that it will be cooked with spicy gravy gives amazing taste to this dish. Follow our step by step photo recipe to make this wonderful delicious vegetarian dish.

For Tikka Preparation Ingredients:

Paneer / Cottage Cheese – 200 grms (7 oz)

Capsicum – 1 no. (Medium Size)

Onion – 1 no. (Medium Size)

Tomato – 1 no.

Thick Curd – 1 tbsp

Red Chilli Powder – 1 tsp

Turmeric Powder – ¼ tsp

Garam Masala – 2 tsp

Chaat Masala – 1 tsp

Kasuri Methi /Dry fenugreek leaves – ½ tsp

Lemon Juice  - 1 tsp

Salt to taste   

For Tikka Gravy Ingredients:

Black Cardamom – 2 to 3 nos.

Cloves – 3 to 4 nos.

Cinnamon Stick – ¼  inch

Green Chili – 2 no.

Crushed Tomato  – 1 cup

Onion – ¾ cup

Ginger paste – 2 tsp

Garlic Paste – 2 tsp

Garam Masala – 2 tsp

Red Chili Powder – 1 tsp

Turmeric Powder – ¼ tsp

Coriander Powder – 1 tsp

All Purpose Flour – 1tbsp

Oil/Butter – 2 tbsp

Water – 1 cup

Fresh Coriander leaves /Cilantro – 1 tbsp

Direction:

How to make Paneer Tikka?

Cut the paneer, capsicum, onion and tomato into cube size pieces as per picture

In a bowl add thick curd, red chili powder, turmeric powder, garam Masala, cumin and coriander powder, kasuri methi, chaat Masala, lemon juice and salt and mix it nicely (as I will be using ginger and garlic pastes in gravy, so I am skipping in this step) 

Add the chopped vegetables and paneer cubes in above prepared marinade and mix it nicely and make sure each pieces coats evenly with curd Masala mixture and allow them to rest for 1 hour. If you want more flavors, then marinade them for 4 to 5 hours cover with lid and keep this in fridge.





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Heat oil in non-stick tawa or griddle, once the oil is hot enough shallow fry the paneer and vegetables in batch wise and turn them over until all sides are gets little burnt effect and transfer them to plate and keep aside

How to make Paneer Tikka Masala ?

Heat a butter/oil in a pan in medium flame. Add black cardamom, cinnamon, cloves, green chili and sauté for a minute. Add chopped onion, garlic and ginger paste and sauté until it onion turns to light golden color

Add all dry Masala powder i.e. red chilli powder, turmeric powder, garam Masala powder, cumin and coriander powder, salt and sauté them nicely till all raw Masala smell disappear

Add crushed tomato puree and kasuri methi, 1 cup of water, table spoon of all purpose flour mix it nicely and cook them till mixture starts to boil. Adding flour gives nice silk texture and makes curry nice thick in consistency. 

Add prepared paneer tikka and gently mix it with gravy and cook for 2 to 3 mins. Turn off the gas and then transfer the curry to serving bowl and garnish with coriander leaves.

Serving: This curry goes very well with Chapati/ roti /Naan or any Indian bread.

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Paneer 65 Recipe - Restaurant Style

It is one of the popular dish of starters in all Indian restaurants and I think the reason behind everyone like this snack is, its irresistible delicious spicy tongue tickling taste. Paneer 65 recipe uses fresh grinded spicy paste and coated with curd Masala and deep fried. To learn, check this step by step photo recipe of Paneer 65.

Ingredients:

Paneer – 150 grams

For Grinding:

Green Chilies   –  3 to 4 nos.

Ginger – ¼ inch

Garlic – 4 to 5 flakes

Fresh Curry Leaves – Few

For Masala Mixture:

Rice Flour – 1 tbsp

All Purpose Flour – 1 tbsp

Kashmiri Red Chili Powder – 2 tsp

Garam Masala – 1 tsp (Mixture of many Indian spices - Available in Indian Store)

Pepper Powder – ½ tsp (optional)

Chaat Masala – 1 tsp (optional) - (Available in Indian Store)

Lemon Juice – 1 tsp

Curd – 2 tbsp

Salt to taste

Oil for deep fry

Method:

Take a small size mixer jar and add garlic, ginger, fresh curry leaves and green chilies and blend it in to slightly coarse paste and transfer the paste in to big bowl

 

In the above spicy bowl,  add rice flour, all purpose flour, Kashmiri red chili powder, Garam Masala, pepper powder, lemon juice, salt and curd and mix it well add little water to make dilute paste. The paste should be thick in consistency not so watery

 

Cut the paneer pieces in to cube size and sprinkle some all purpose flour to remove the excess moisture on paneer and add the pieces gently in to mixture and mix well and ensure all the pieces are nicely coated with Masala paste

 

Heat some oil in a pan in medium flame, when oil gets hot add the paneer pieces in batch wise and fry them until paneer pieces becomes crisp and golden color.

 

Serving: Serve Paneer 65 with sauce or with green chutney or you can eaten by itself just sprinkle some chaat Masala on top and enjoy homemade delicious spicy tongue tickling taste evening snack.

Note:

• Using Kashmiri red chili powder gives nice color to the paneer after deep frying.  If you don’t have then, use regular red chili powder
• You can use the food coloring to enhance the color
• To make thick curd: - Tie fresh curd tightly in muslin cloth and twist the cloth nicely and drain the excess water and then use the curd
• Masala paste should be thick in consistency watery texture paste makes difficult to deep fry and this literally ruins the dish

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Stuffed Paneer Paratha

This paratha is perfect for lazy weekend dinner because of rich heavy meal.

"Paratha" means Indian stuffed flat Bread.

Ingredients:

  For Stuffing:

• 150 gms Grated Paneer or block of Paneer (Cottage cheese -available in most of the Indian stores)
• Coriander leaves finely chopped
• Small piece of Ginger (grated)
• 2-3 flakes Garlic (grated)
• Red Chili powder 
• Graram masala as per taste (many grounded Indian spices- available in India Store)
• 1/2 tsp Ajwain /Carom Seeds
• 1/4th tsp Amchur Powder/ Dry Mango powder
• Salt as per taste
• Finely chopped green chilies 
• Dhania /Coriander Powder - 1 tsp
• Jeera/ cumin seeds powder - 1 tsp

For the dough

• 1 and a 1/2 cup wheat flour
• ¼ cup maida/All purpose Flour for dusting
• 2-3 tbsp oil
• Butter / Oil for shallow frying

Required Time: 20 mins

Method:

Mix the above three ingredients with proportionate quantity of water and form a dough.

Mix the ingredients for stuffing in a bowl and add salt as per taste. Add salt at the end because amchur powder itself has black salt in it.

Divide the dough into equal parts. Shape them like a ball and roll it with a rolling pin into a small and thick circle. (Should fit on your palm). Place it on your palm and put the stuffing with a spoon (It will look like a half bloomed flower)

Now cover it up slowly using your other hand. This process is like making aloo paratha or puran poli. Make sure the stuffing is covered on the top and the bottom of the roti and now roll it lightly without flipping the roti.

Put in on the griddle / Tawa and add oil/butter generously on the paratha. Use olive oil in  if you are on diet.

Serving: Serve with pickles, or any of your favorite chutney or with cold boondi raita or plain dahi/curd.

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Paneer Butter Masala

This is one of the rich dish of the Indians :) Mostly favorite dish for everyone. Whenever we go to  restaurant  with friends  we always order it without fail:) As this dish is very rich due to cashews paste and onion and tomato gravy  added with paneer makes amazing mouth lingering taste and perfect match for roti :)

Ingredients:

• Tomatoes - 2 big cubed
• Onions - 2 big cubed 
• Paneer/ Cottage Cheese - 200 grm cubed
• Ginger & Garlic paste - 1 tbsp
• Bay Leaf - 1 no.
• Cloves - 1 no.
• Cashew nut paste - 3 tbsps
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tsp 
• Dhania powder/ Coriander seeds powder - 1 tsp
• Garam masala powder - 2 tsp (Mixture of many Indian spices - Available in Indian store)
• Butter - 3 tbsp
• Salt as per taste
• Lemon Juice to taste
• Fresh cream - 3 tbsp
• Fresh coriander leaves/cilantro for garnish

Time Required: 40 mins

 

 

 

Method:

1) Chop the onion and tomato and boil them in a hot water and blend it  keep it  mixture separately
2) Heat a pan for 3 mins with 1 tbsp of butter saute the paneer cubes till golden brown
3) Take 1 cup hot water add a pinch of salt & turmeric powder and immerse the paneer cubes for 5  to 10 mins and the drain the water transfer it to tissue paper
4) In the same pan add 1 tbsp butter add the bay leaf and the cloves,  then add the onion blended paste and saute till light brown
5) Add ginger and garlic paste saute for 3 mins followed by chili powder & cashew paste fry for 5 mins
6) Now add the tomato blended paste,  dhania powder, turmeric powder, salt, garam masala and stir the mixture
7) Lastly add the paneer cubes, fresh cream and 1 cup of water or more till you get the curry consistency,  let it cook for 3 to 4 mins.
8) Garnish with coriander leaves and serve hot with chapati or roti.

Enjoy the Restaurant style Paneer Butter Masala at home :)

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Palak Paneer / Spinach and Cottage Cheese Curry

Ingredients:

• 1 bunch Palak leaves Washed
• 100 gms Paneer / Cottage Cheese
• 2 Onions -chopped
• 2 small Tomatoes - chopped
• 2-3 Black Pepper 
• 1 tsp Jeera / Cumin Seeds 
• 1 tsp Saunf / Fennel seeds
• 1 tsp Dhania / Coriander seeds Powder
• 2 Cloves
• 5-6 Garlic flakes
• 1' Ginger grated
• Everest Kitchen King Masala - 2 tsp Mixture of many Indian spices - Available in Indian store)
• Haldi/Turmeric powder - 1/2 tsp
• Oil / Butter
• Salt to taste

Time Required: 25-30 mins

Method:

Step 01) Take a large frying pan add a cup of water and allow the water to boil and then add spinach leaves for about 7-8 mins and transfer it to colander and place it under running water for immediate cool down and churn in to puree

Step 02)  In the same pan add cloves, fennel seeds, cumin seeds, coriander seeds and black peppers and roast them nicely  and grind the the spices in blender

Step 03)  Mince garlic flakes and ginger and keep aside.

Step 04) Heat oil in a pan, add the paneer/cottage cheese cubes fry for about 2 mins and transfer out on a paper towel to absorb excess oil.

Step 05)  In the same pan, add finely chopped onions fry till it turns to golden brown

Step 06)  Then add finely chopped tomatoes fry for 3-4 mins.

Step 07) Then add ginger & garlic paste and the blended mixture of dry roasted spices. Fry for another 2 mins.

Step 08)  Add turmeric and Everest kitchen king masala.

Step 09)  Now add the spinach puree, add water to make medium consistency gravy and salt to taste. 

Step 10)  Let it boil after 5 to 6 mins add paneer cubes. Simmer the gas and cook for another 5 mins.

Serving:  Serve hot with phulkas/ roti/ chapati. 

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