Home / Recipes / Paneer Pasanda Tikka Masala

Photo of Paneer Pasanda Tikka Masala by Archana Bhargava at BetterButter
1726
34
5.0(2)
0

Paneer Pasanda Tikka Masala

Apr-18-2016
Archana Bhargava
270 minutes
Prep Time
45 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Paneer Pasanda Tikka Masala RECIPE

It is a famous dish with a filling of chutney, sometimes dipped in beasan batter and are made into pakodas, but here I have given it a twist by making tikka with them and then cooked in gravy.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Fusion
  • Simmering
  • Frying
  • Main Dish

Ingredients Serving: 8

  1. 500 gms paneer, diced big and thick
  2. For stuffing:
  3. 1 cup coriander leaves
  4. 1/2 cup mint leaves
  5. 4 green chillies
  6. 1 tsp ginger
  7. 1 tsp jeera
  8. 1 tbsp Lime juice
  9. Salt to taste
  10. For Marination:
  11. 1 cup hung curd
  12. 1 tsp Garlic paste
  13. 1 tsp Ginger paste
  14. 1 tsp red chilly powder
  15. 2 tsp dhania powder
  16. 1/2 tsp haldi
  17. 2 tsp tandoori masala
  18. 1 tbsp mustard oil
  19. Salt to taste
  20. 1 tbsp kasuri methi
  21. For gravy:
  22. 1 cup onion paste
  23. 2 cups of fresh tomatoes paste
  24. 1 tsp Garlic paste
  25. 1 tsp Ginger paste
  26. 1 tsp greenchillies paste
  27. 1 tsp red chilly powder
  28. 2 tsp dhania powder
  29. 1/2 tsp haldi
  30. 1 tbsp kitchen king masala
  31. 3 tbsp cream
  32. 2 cups of milk
  33. 1 tsp kasoori methi
  34. 2 tbsp kaju and magaz ka paste
  35. Salt to taste
  36. 2 tbsp oil or ghee
  37. 1 tsp jeera
  38. 4 cloves
  39. 1 stick of cinnamon
  40. 2 big elaichi
  41. 1/2 tsp elaichi powder

Instructions

  1. Grind together all the stuffing ingredients in a mixer jar into a smooth paste. The chutney is ready.
  2. For marination:
  3. Mix together all the ingredients of marination in a mixing bowl.
  4. Now make a slit in each cube of paneer and fill in the space with chutney.
  5. In this way fill all the cubes. Now put these chutney stuffed cubes in the marination.
  6. Leave for 3-4 hours to marinate. Cover and keep it in the fridge. After 3-4 hours take them out from the fridge and roast them.
  7. In a non stick pan or you can grill them also, until the moisture evaporates . The tandoori paneer pasanda is ready.
  8. For Gravy Masala:
  9. Heat oil in a pan and put jeera, cinnamon and big elaichi. Let them splutter, then add onion paste, cook on a low heat until it becomes brown.
  10. Add garlic, ginger and green chillies paste. Saute for 2 minutes, then add red chilli powder, dhania powder and haldi.
  11. Add kasoori methi and tomato paste, cook till the oil separates. Add cream, kaju and magaz ka paste.
  12. Cook till it blends well, then add milk, cook stirring continuously on low heat, so that it doesn't curdle.
  13. Add salt and mix well, add kitchen king masala. Now put the ready paneer cubes. In the gravy and mix well. But very gently, so that the paneer cubes doesn't break.
  14. Cook till the boil comes for 5-7 minutes, then add elaichi powder and turn off the gas the Paneer Pasanda Tikka Masala is ready to serve.

Reviews (2)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Niyaz Laiq
Jul-18-2016
Niyaz Laiq   Jul-18-2016

Ram Krishna
Jul-18-2016
Ram Krishna   Jul-18-2016

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE