2 Ways Paneer Tikka Masala

Hariyali Paneer Tikka Masala

Servings - 2 - 3

INGREDIENTS
(For Green Chutney)
Coriander - 40 grams
Mint - 30 grams
Green chili - 1 1/2 tablespoons
Ginger - 1 teaspoon
Garlic - 1 tablespoon
Lemon juice - 1 teaspoon
Salt - 3/4 teaspoon
Water - 30 milliliters
(For Hariyali Paneer Tikka)
Curd - 200 grams
Gram flour - 2 tablespoons
Ginger garlic paste - 1 1/2 tablespoons
Salt - 1 teaspoon
Turmeric - 1/4 teaspoon
Garam masala - 1 teaspoon
Red chili - 1/4 teaspoon
Chaat masala - 1 teaspoon
Oil - 2 teaspoons
Lemon juice - 1 teaspoon
Dry fenugreek leaves - 2 tablespoons
Paneer - 300 grams
Bell pepper - 30 grams
Onions - 30 grams
Oil - 30 milliliters
(For Hariyali Paneer Tikka Masala)
Oil - 30 milliliters
Cumin - 1 teaspoon
Onions - 160 grams
Salt - 3/4 teaspoon
Garlic - 1 teaspoon
Green chili - 1 teaspoon
Cashew paste - 90 grams
Water - 50 milliliters
Coriander powder - 1 1/2 teaspoons
Red chili - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala - 1 teaspoon
PREPARATION
(For Green Chutney)
1. In a blender, add all the ingredients and blend it into a puree.
2. Keep aside.

(For Hariyali Paneer Tikka)
1. In a mixing bowl, add 200 grams curd, 2 tablespoons gram flour, 1 1/2 tablespoons ginger garlic paste, 1 teaspoon salt, 1/4 teaspoon turmeric, 1 teaspoon garam masala, 1/4 teaspoon red chili, 1 teaspoon chaat masala, 2 teaspoons oil, 1 teaspoon lemon juice, 2 tablespoons dry fenugreek leaves, blended green chutney and mix it well.
2. Add 300 grams paneer, 30 grams bell pepper, 30 grams onions and mix it well.
3. Marinate for 30 - 40 minutes.
4. Heat 30 milliliters oil in a pan, add the marinated paneer and veggies on it.
5. Cook until it turns golden brown in color from all sides.
6. Remove it from heat and keep aside.
(For Hariyali Paneer Tikka Masala)
1. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin and stir well.
2. Then, add 160 grams onions and fry till translucent or until it turns golden brown in color.
3. Add 3/4 teaspoon salt, 1 teaspoon garlic, 1 teaspoon green chili and stir for 2 - 3 minutes.
4. Now, add 90 gram cashew paste and mix it well.
5. Cook for 5 - 7 minutes on medium heat.
6. Add 50 milliliters water and mix it well.
7. Add 1 1/2 teaspoons coriander powder, 1/2 teaspoon red chili, 1/4 teaspoon turmeric, 1/2 teaspoon cumin powder, 1 teaspoon garam masala and mix it well.
8. Cook for 3 - 5 minutes on medium heat.
9. Then, add the leftover marinated mixture and mix it well.
10. Now, add the cooked paneer and veggies and mix it well.
11. Cook for another 5 - 7 minutes on medium heat.
12. Remove it from heat.
13. Serve hot.


Paneer Tikka Masala

Servings - 2 - 3

INGREDIENTS
Yogurt - 150 grams
Gram flour - 2 tablespoons
Ginger garlic paste - 1 tablespoon
Red chili - 1/2 teaspoon
Salt - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Dry fenugreek - 1/2 teaspoon
Bell pepper - 125 grams
Onions - 50 grams
Paneer - 330 grams
Oil - for shallow frying
Oil - 2 tablespoons
Onions - 120 grams
Cashews - 2 tablespoons
Tomato - 300 grams
Butter - 2 tablespoons
Cumin - 1 teaspoon
Green cardamom - 2 pods
Bay leaf - 1
Ginger garlic paste - 1 tablespoon
Turmeric - 1/4 teaspoonSalt - 1 teaspoon
Red chili - 1 teaspoon
Garam masala - 1 teaspoon
Water - 300 milliliters
Dry fenugreek - 1 teaspoon
Fresh cream - 60 grams
Coriander - for garnihsing

PREPARATION
1. In a mixing bowl, add 150 grams yogurt, 2 tablespoons gram flour, 1 tablespoon ginger garlic paste, 1/2 teaspoon red chili, 1/2 teaspoon salt, 1/2 teaspoon cumin powder, 1/2 teaspoon turmeric, 1/2 teaspoon garam masala, 1/2 teaspoon dry fenugreek and mix it well.
2. Add 125 grams bell pepper, 50 grams onions, 330 grams paneer and mix it well.
3. Marinate for 30 minutes.
4. Heat some oil in a grill pan and shallow fry the tikkas until golden brown and crispy from all sides.
5. Remove it from heat and drain it on an absorbent paper.
6. Heat 2 tablespoons oil in a pan, add 120 grams onions and fry till translucent.
7. Add 2 tablespoons cashews and mix it well.
8. Then, add 300 grams tomato and mix it well.
9. Cook until it turns soft and pulpy.
10. Remove it from heat and transfer this into a blender.
11. Blend it into a smooth paste and keep aside.
12. Heat 2 tablespoons butter in a skillet, add 1 teaspoon cumin, 2 pods green cardamom, 1 bay leaf, 1 tablespoon ginger garlic paste and stir for 1 - 2 minutes.
13. Now, add the blended paste in it and mix it well.
14. Add 1/4 teaspoon turmeric and stir well.
15. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon garam masala and mix it well.
16. Cook for 3 - 5 minutes on medium heat.
17. Then, add 300 milliliters water and mix it well.
18. Cover it with lid and cook for about 15 - 20 minutes on medium heat.
19. Open the lid and give it a nice stir.
20. Add 1 teaspoon dry fenugreek and mix it well.
21. Now, add the cooked paneer and veggies in it and mix it well.
22. Add 60 grams fresh cream and mix it again.
23. Cook for 5 - 7 minutes on medium heat.
24. Remove it from heat.
25. Garnish with coriander.
26. Serve hot.