Tuesday, 13 September 2011

Paneer Tikka Curry



Ingredients:-

-- For Tikkas
  • 1 pack Paneer, cut into cubes
  • 1 cup Hung Yogurt
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • 1/2 tsp Red Chili Powder
  • 1/2 tsp Paprika
  • 1/2 tsp Cumin-Coriander Powder
  • 1-2 Pinches of Sugar
  • Salt to taste

-- For Masala
  • 1/4 cup Cashew Nuts
  • 1/4 cup Magajtari (Watermelon Seeds)
  • 1/8 cup Milk
  • 1 Onion, paste
  • 2 Big Tomatoes, pureed
  • 2 tbsp Tomato Paste
  • 1-1/2 tsp Garlic Paste
  • 2 tsp Ginger Paste
  • 1 tsp Hot Red Chili Powder
  • 1 tsp Royal Garam Masala (I used Everest)
  • 1 tbsp Dhania-Jeera Powder
  • 1 tsp Kasoori Methi
  • 1/4 cup Water
  • 1/8 cup Cream
  • 1-1/2 tbsp Olive Oil
  • Salt to taste

Method:-

-- For Tikkas

1. In large bowl, mix yogurt, garlic, ginger, red chili, paprika, cumin-coriander powder, sugar, and salt. Add paneer and mix very well.

2. Cover bowl with plastic wrap and refrigerate for 1 hour.

3. Preheat oven on 365 degree. Spread marinated paneer on greased aluminum foil, cover with another foil.

4. Bake them for 20-25 minutes. Take out covered foil. Broil them after 25 minutes until top turn little brown.

-- For Masala

1. Soak cashews and magajtari in milk for an hour. After that make paste out of it.

2. Heat oil in pan, saute onion paste with ginger, and garlic for 3-4 minutes.

3. Add tomato paste, tomato puree, cashew paste, red chili powder, cumin-coriander powder, and salt.

4. Mix well and cover pan with lid. Cook for 4-5 minutes or until onion and tomatoes are done on medium-law heat.

5. Add water, garam masala, kasoori methi, paneer tikkas, and cream. Bring it to a boil and simmer for 2-3 minutes.

6. Add chopped cilantro, and serve hot.

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