Ingredients with Measurements:
- 1 block of paneer (250g)
- 1 cup of plain yogurt
- 1 tablespoon of ginger paste
- 1 tablespoon of garlic paste
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of garam masala
- 1 teaspoon of turmeric powder
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon of tomato paste
- 1 cup of heavy cream
- 1 tablespoon of dried fenugreek leaves
- 1 tablespoon of chopped fresh cilantro
Special equipment needed:
- Skewers
- Grill or oven
Step-by-step instructions:
1. Cut the paneer into bite-sized cubes and set aside.
2. In a bowl, mix together the yogurt, ginger paste, garlic paste, cumin powder, coriander powder, garam masala, turmeric powder, paprika, and salt.
3. Add the paneer cubes to the bowl and mix well to coat them with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the grill or oven to 400°F.
5. Thread the marinated paneer cubes onto skewers and grill or bake for 10-12 minutes, turning occasionally, until they are lightly browned on all sides.
6. In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it is soft and translucent.
7. Add the chopped tomatoes and tomato paste to the pan and cook until the tomatoes have broken down and the mixture has thickened.
8. Add the heavy cream and dried fenugreek leaves to the pan and stir well. Cook for another 5 minutes until the sauce has thickened and the flavors have melded together.
9. Add the grilled paneer cubes to the pan and stir gently to coat them with the sauce.
10. Garnish with chopped fresh cilantro and serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Grill or oven: 400°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 14g
Protein: 20g
Sodium: 700mg
Substitutions for ingredients:
- Paneer can be substituted with tofu or chicken.
- Heavy cream can be substituted with coconut cream for a vegan option.
- Dried fenugreek leaves can be substituted with fresh fenugreek leaves or chopped spinach.
Variations:
- Add diced bell peppers or mushrooms to the marinade for extra flavor.
- Use different spices such as cinnamon, cardamom, or nutmeg for a unique twist.
- Add a pinch of sugar to balance out the acidity of the tomatoes.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before using them to prevent them from burning.
- Use a non-stick pan to prevent the sauce from sticking to the bottom.
- If the sauce is too thick, add a splash of water or vegetable broth to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the paneer tikka masala in a deep bowl or on a platter with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped fresh cilantro, sliced green onions, or a dollop of plain yogurt.
Pairings:
Serve with basmati rice, naan bread, or roti.
Suggested side dishes:
Cucumber raita, mixed vegetable curry, or saag paneer.
Troubleshooting advice:
- If the paneer is too dry, marinate it for a longer period of time or brush it with a little oil before grilling.
- If the sauce is too thin, cook it for a few more minutes until it thickens.
- If the sauce is too thick, add a splash of water or vegetable broth to thin it out.
Food safety advice:
Make sure the paneer is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Paneer tikka masala is a popular Indian dish that originated in Punjab. It is a vegetarian version of chicken tikka masala and is made with marinated paneer cubes cooked in a creamy tomato-based sauce.
Flavor profiles:
Paneer tikka masala is a rich and creamy dish with a blend of warm spices such as cumin, coriander, and garam masala. The sauce is tangy and slightly sweet from the tomatoes and cream, while the paneer adds a mild and slightly nutty flavor.
Serving suggestions:
Serve the paneer tikka masala with a side of basmati rice or naan bread and a refreshing cucumber raita.
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Region: Indian