Ingredients with Measurements:
- 400g paneer, cut into cubes
- 1 cup khoya (dried whole milk)
- 1 cup yogurt
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp salt
- 2 tbsp oil
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1/2 cup cream
- Fresh coriander leaves for garnish
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a bowl, mix together khoya, yogurt, ginger paste, garlic paste, cumin powder, coriander powder, garam masala, red chili powder, turmeric powder, and salt.
2. Add paneer cubes to the bowl and mix well to coat the paneer with the marinade. Cover the bowl and refrigerate for at least 30 minutes.
3. Preheat the grill or grill pan. Thread the marinated paneer cubes onto skewers.
4. Brush the skewers with oil and grill for 3-4 minutes on each side, until the paneer is lightly charred.
5. In a separate pan, heat 2 tbsp oil and sauté the finely chopped onions until they are golden brown.
6. Add the finely chopped tomatoes to the pan and cook until they are soft and mushy.
7. Add the grilled paneer cubes to the pan and mix well with the tomato and onion mixture.
8. Pour in the cream and stir well. Simmer for 2-3 minutes until the sauce thickens.
9. Garnish with fresh coriander leaves and serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
5. Temperature:
Grill or grill pan: Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 34g
Carbohydrates: 14g
Protein: 20g
Substitutions for ingredients:
- Paneer can be substituted with tofu or chicken.
- Khoya can be substituted with ricotta cheese or cream cheese.
- Yogurt can be substituted with sour cream or buttermilk.
- Cream can be substituted with coconut milk or cashew cream.
Variations:
- Add vegetables like bell peppers, onions, and tomatoes to the skewers for a more colorful and nutritious dish.
- Use different spices like cinnamon, cardamom, or fennel seeds to add more flavor to the marinade.
- Make it spicier by adding more red chili powder or green chilies.
Tips and tricks:
- Soak the skewers in water for 30 minutes before using them to prevent them from burning.
- Use a non-stick grill pan or brush the grill with oil to prevent the paneer from sticking.
- Use fresh paneer for best results.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve the Bhuna Khoya Paneer Tikka Masala on a bed of rice or with naan bread.
Garnishes:
Garnish with fresh coriander leaves or chopped nuts like almonds or cashews.
Pairings:
Pair with a refreshing cucumber raita or a tangy mango chutney.
Suggested side dishes:
Serve with a side of steamed vegetables or a simple salad.
Troubleshooting advice:
- If the paneer is too dry, marinate it for a longer time or add more yogurt to the marinade.
- If the sauce is too thick, add more cream or a little water to thin it out.
Food safety advice:
Make sure to cook the paneer thoroughly to prevent any foodborne illnesses.
Food history:
Paneer tikka masala is a popular Indian dish that originated in the Punjab region of India. It is a vegetarian version of the popular chicken tikka masala.
Flavor profiles:
Bhuna Khoya Paneer Tikka Masala has a creamy and slightly sweet flavor from the khoya and cream, with a hint of spice from the red chili powder and garam masala.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Indian