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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Pudalangai Poriyal | Snake Gourd Sabzi

Vegetable Snake gourd tastes bland itself, so to make it spicier I usually add coconut grated and green chilies paste in the end to enhance the flavor and spiciness to the sabzi. But, in this version I tweaked a little bit and added onion and tomato and smeared Idli Moloaga podi or Gun Powder in the end. It tastes amazingly good.

Here are some dry sabzi recipes in South Indian Style which are quick and easy to prepare Thandu Keerai Poriyal,  Beetroot Poriyal, Beans Poriyal, Moong Sprout Sundal, PaasiParuppu Sundal, Kadalai Paruppu Sundal,  MixedPulses Sundal, Kollu Sundal

Ingredients:

Snake Gourd/ Pudalangai – 1 medium (chopped)

Chana Dal/ Kadalai Paruppu/Bengal Gram Spilt – ¼ cup

Onion – 1 Medium Size

Tomato – 1 medium size

Seasoning:

Jeera/ Cumin Seeds – 1 tsp

Red Chilies – 2 nos.

Curry leaves – Few

Hing/Asafoetida – ¼ tsp

Spices:

Haldi/Turmeric Powder– ¼ tsp

Gun Powder/Idli Molaga Podi – 1 tbsp (Available in any Indian Grocery Store)

Salt to Taste

Oil – 1 tbsp

Method:

Nicely wash the snake gourd and scrap and discard the inner white portion and chop them into fine pieces

Take a microwave safe bowl add chana dal and cook for 8 minutes or till dal half tender or Heat a pan with 2 cups of water once it starts to boil add chana dal and cook the dal half tender (which ever option you prefer to use)

Add chopped snake gourd pieces in the same microwave bowl or pan and cook again for 10 minutes and check dal and vegetable cooked nice and tender (don’t cook them in to mushy texture)

Heat a pan with 1 tbsp of oil add cumin  seeds and red chili and  allow them to crackle and then add curry leaves and onion and fry till it turns to golden color then add the chopped tomato pieces and fry for a minute. Add turmeric powder and salt.

Add cooked dal and snake gourd pieces and incorporate nicely with sabzi & and then add gun powder or Idli Molaga Podi mix it nicely and cook for a minute and then switch off the gas. (If you need a curry texture you need to add a half cup of cooked dal and vegetable water in the end.)

Enjoy this flavorful sabzi with roti or chapati.

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Thandu Keerai Poriyal / Green Leaves Sabzi

Thandu Keerai Poriyali/Sabzi is very easy to cook and healthy way to add green leaves in our diet. Added coconut grated and green chilies paste in the end to enhance the flavor and spiciness to the sabzi. This dry texture sabzi served as a side dish and it suites well with Rasam Rice, Sambhar rice and Curd rice. 

If i try to translate Keerai in English i would say all edible green leaves just like spinach are called as Keerai in Tamil. This sabzi is one such variety of green leaves known as Thandu Keerai. It comes in green and red color leaves. In Marathi, i hope known as Lal Math and Hara Math. 

Ingredients:

• 4 cups of Thandu Keerai/Math (nicely washed and chopped)
• 1/4 tsp Haldi/Turmeric Powder
• Salt to taste

>For Blending:

• 2 to 3 Green Chilies
•  1/4 cup Coconut grated

>For Seasoning:

• 1 tsp Mustard Seeds
•  2 tsp Urad Dal / White Lentils ( grown in Indian subcontinent- Available in Indian Store)
• 1 tsp Chana Dal / Split Black Chickpeas (optional)
• A pinch of asafoetida / Hing
• Oil

Time Required: 15 mins

Method:


Nicely wash the green leaves and chop them in to small pieces

Blend the grated coconut and green chilies and keep it aside.









Heat oil, add all seasoning seeds  allow them to splutter.

Add chopped keerai/green leaves, salt, turmeric powder and hing/ asafoetida mix well and saute for 3 minutes.









Add the above blended coconut and green chili mixture and mix well. Adjust the salt if any.









Serve this healthy curry with any rice like Rasam Rice, Sambar rice or Curd Rice.

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