Try Our 2 Ways Tikka Masala Recipes.

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.

Cauliflower Tikka Masala

Servings - 2 - 3

INGREDIENTS
Water - 1 litre
Cauliflower - 600 grams
Oil - 30 milliliters
Carom seeds - 1/2 teaspoon
Gram flour - 45 grams
Salt - 1 teaspoon
Paprika - 1 teaspoon
Cumin powder - 1 teaspoon
Turmeric - 1 teaspoon
Coriander powder - 1 teaspoon
Chilli flakes - 1/2 teaspoon
Garam masala - 1 teaspoon
Dry fenugreek leaves - 1 tablespoon
Fresh cream - 70 grams
Lemon juice - 1 tablespoon
Curd - 80 grams
Mustard oil - 30 milliliters
Oil - 30 milliliters
Cumin - 1 teaspoon
Onions - 220 grams
Ginger garlic paste - 2 tablespoons
Cashew paste - 50 grams
Tomato puree - 120 grams
Bell pepper - 170 grams
Salt - 1/2 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Garam masala - 1 teaspoon
Coriander - for garnishing

PREPARATION
1. Heat 1 litre water in a heavy skillet, add 600 grams cauliflower and stir well.
2. Blanch the cauliflower for 5 - 7 minutes.
3. Remove it from heat and drain the cauliflower.
4. Heat 30 milliliters oil in a pan, add 1/2 teaspoon carom seeds and stir well.
5. Then, add 45 grams gram flour and mix it well.
6. Cook for 5 - 7 minutes on medium heat.
7. Remove it from heat.
8. Now, add the boiled cauliflower in a mixing bowl, add the roasted gram flour mixture, 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon cumin powder, 1 teaspoon turmeric, 1 teaspoon coriander powder, 1/2 teaspoon chilli flakes, 1 teaspoon garam masala, 1 tablespoon dry fenugreek leaves, 70 grams fresh cream, 1 tablespoon lemon juice, 80 grams curd, 30 milliliters mustard oil and mix all the ingredients well.
9. Marinate for 30 minutes.
10. Transfer the marinated cauliflower on a baking tray and spread it evenly.
11. Preheat the oven to 400°F/200°C. Bake for 20 minutes.
12. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin and stir well.
13. Then, add 220 grams onions and fry till translucent.
14. Add 2 tablespoons ginger garlic paste and stir well.
15. Add 50 grams cashew paste and mix it well.
16. Cook for 3 - 5 minutes on medium heat.
17. Now, add 120 grams tomato puree and mix it well.
18. Add 170 grams bell pepper and mix it again.
19. Cook for 7 - 10 minutes on medium heat.
20. Add 1/2 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala and mix it well.
21. Now, add the baked cauliflower in it and mix it well.
22. Cook for another 3 - 5 minutes on medium heat.
23. Garnish with coriander.
24. Serve hot with naan.