Paneer Tikka Masala Recipes

Steps:

• Melt butter in a skillet over medium heat; cook and stir paneer until golden, about 5 minutes. Add onions, green bell pepper, jalapeno peppers, cashews, garlic paste, ginger paste, cayenne pepper, cumin, coriander, and garam masala to paneer; cook and stir until fragrant and evenly coated, about 1 minute.
• Mix tomato sauce, half-and-half, and salt into paneer mixture; simmer until thickened, about 30 minutes.

Steps:

• Line a fine-mesh strainer with muslin or cheesecloth and set inside a small bowl. Pour in yogurt; let drain for 15 minutes. Discard liquid.
• Mix drained yogurt, ginger-garlic paste, lemon juice, turmeric, chile powder, cumin, garam masala, and salt together in bowl. Add paneer, onion, and green bell pepper and mix well. Marinade for 1 hour.
• Preheat grill for medium heat and lightly oil the grate.
• Skewer marinated paneer, onion, and bell pepper onto metal skewers. Grill until vegetables are soft and cheese is browned, 6 to 8 minutes. Brush with vegetable oil and grill for 1 minute more.
• Mix onion rings with green chutney and serve with skewers.

Steps:

• Fry cumin seeds, cloves, cardomen, cinnamon, green chili, garlic, ginger.
• Fry onion, cashews, peanuts.
• Add butter and keep frying.
• Add cilantro diced.
• Grind the onion mixture.
• Fry capsicum and add onion mixture.
• Add chilli powder, turmeric and amchur powder.
• Let all boil and add cottage cheese at the end.

Steps:

• Slice the paneer about 1/4 inch thick into 1-inch squares. Put into bowl and mix in ginger, salt, red chili powder, coriander, and yogurt. Marinate in refrigerator for 30 minutes.
• Blend the tomatoes and green chiles into a paste. Set aside.
• Over medium heat with oil, gently fry the marinated paneer for about 2-3 minutes. Remove paneer and set aside.
• For Gravy: Add additional oil if needed. Fry cumin seeds until they sizzle. Add asafetida and bay leaves. Fry for about 10 seconds and then add chopped green pepper. Fry for another 2-3 minutes.
• Add the blended tomatoes, coriander powder, turmeric, and sugar. Cook for about 4-5 minutes on low heat. Add cornstarch mixture and garam masala and cook for another 2 minutes.
• Gently stir in paneer and allow to cook for 5 minutes more. Remove from heat and add two big handfuls of cilantro. Serve over basmati rice.