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Paneer Tikka Masala Recipe (Sanjeev

Kapoor), how to make paneer tikka masala


recipe

How to make Restaurant Style Paneer Tikka Masala Sanjeev Kapoors
Recipe
I truly treasure some of sanjeev kapoors recipes and have been enjoying them for years and
one of them is this paneer tikka masala recipe ,a gravy dish.

Over the years, the original recipe has been slightly modified by me, to make it easier and
convenient for a home preparation without having to compromise the taste, which turns out to
be like the restaurant style one.

to make this paneer tikka masala gravy , paneer tikka is made on stovetop to cut down the
cooking time. I see no point in threading them to the skewers, if I have to use them for
making the gravy. These tikkas are good to use for gravy and are soft.

If you are interested to make these tikkas in an oven you can very well proceed with the same
marination ingredients. If you want your gravy to look like the restaurant style, can try using
a good Kashmiri or byadgi red chilli powder. I would not prefer to use food colors.

how to make paneer tikka on stove top

1. marinate paneer with all the marination ingredients and set aside for 30 mins.

2. Heat 1 tbsp oil in a wide tawa on a high flame, remove off the excess marination and drop
these in the tawa and toss them on a high flame till all the marinade dries up and the paneer
turn golden. This takes only 2 to 3 mins. set aside. do not over fry them, they can turn harder.
3. While you fry the paneer at step 2. marinate the veggies with the left over marinade. once
you finish paneer tikkas, set them aside and in the same pan, remove excess marinade & toss
the veggies on the pan till the marinade dries up and the veggies look partially charred. do not
overdo else they lose the crunch. set these aside



step by step pictures on paneer tikka masala gravy
1. Heat butter or oil in a pan, add cumin. If desired you can use bay leaf, small cinnamon
stick, cloves, few pepper corn. Saute till you get an aroma.

2. add onions ,green chili , fry till they turn golden. while the onions fry, add tomatoes and
cashews to a blender jar and puree to very smooth.keep this aside

3. add ginger garlic paste, fry for 2 to 3 minutes or till you get a good aroma. do not burn it
will make the gravy bitter.

4. add the tomato puree, red chili powder and cook till it begins to leave the sides of the pan.
takes around 3 to 5 mins

5. pour to cup water .

6. add kasuri methi, garam masala powder, bring it to a boil

7. add paneer and cook for 2 mins on a medium flame, overcooking can break your paneer
cubes and can make them harder too.

8. add veggies and cook for 1 min, overcooking can make your veggies soggy

9. pour the cream of your choice, adjust salt, add coriander leaves. mix and off the heat

Garnish with fresh coriander and green chilies

If you are looking for more restaurant style paneer recipes, take a look at my paneer butter
masala, kadai paneer, palak paneer, paneer amritsari

paneeer tikka masala recipe below
5.0 from 4 reviews
Paneer Tikka Masala Recipe (Sanjeev Kapoor)


Save Print
Prep time
30 mins
Cook time
25 mins
Total time
55 mins

Paneer Tikka Masala Gravy prepared in a North Indian Restaurant style. Indian cottage cheese is
cooked in onion tomato based gravy and as a final touch milk cream or almond milk or cashew milk
is added to make it more rich and delicious.
Author: Swasthi
Recipe type: Main
Cuisine: North Indian
Serves: 2 to 3
Ingredients
1cup of paneer cubes
1 cup of veggies (onions cubed and layers separated, red bell pepper (capsicum) and green
bell pepper, all cubed to equal size)
marination for making paneer tikka
to cup of hung yogurt (refer notes how to make hung curd)
1 tbsp ginger garlic paste
tsp chili powder
tsp garam masala powder or homemade biryani masala powder
tsp turmeric
salt to taste
Gravy ingredients
tsp cumin (I use bay leaf, few pepper corn, small cinnamon stick, cloves and cardamom, all
are optional except cumin)
cup of finely chopped onions
1 green chili slit (optional)
cup of tomatoes chopped (pureed)
1 tsp ginger garlic paste
1 tsp red chili powder
1 tsp basic or simple garam masala powder (coriander, cumin , clove, cinnamon and
cardamom powders)
1 tsp kasuri methi
cup of milk cream (can use cashew milk or almond milk for healthier option)
12 to 15 cashewnuts or 2 tbsps. cashew paste (kaju paste) (optional, but use to get
restaurant style)
few coriander leaves chopped
oil or butter as needed
Instructions
1. Firstly, marinate paneer with the marination ingredients mentioned above and set aside for
30 mins.
2. Add chopped tomatoes, cashews or cashew paste to a blender and make a smooth puree,
Set this aside
3. Heat a tbsp oil or butter in a wide pan on a high flame, remove off the excess marination
drippings and drop the paneer in the tawa and toss them on a high flame till the marinade
dries up and the paneer turns golden. This takes only 2 to 3 mins. Over frying can make
paneer harder and rubbery.
4. While the paneer is getting fried, marinate the veggies with the left over marinade. when
the paneer tikkas are done, transfer them to a plate and set aside
5. Now in the same pan, remove excess marinade & toss the veggies on the pan till the
marinade sticks up to the veggies and the veggies look partially charred. Overfrying will
make them lose the crunch. set these aside.
6. Heat butter or oil in a pan, add cumin, other dry spices if you wish like cinnamon, cloves,
cardamom, bay leaf. saut till they begin to emit a good aroma
7. Add onions ,green chili , fry till onions turn a good golden
8. Add ginger garlic paste, saut till it gets fragrant
9. Add the tomato puree, red chili powder and fry for about 5 mins or till you see the oil begins
to separate.
10. Add to cup water , add garam masala powder and kasuri methi. Bring it to a boil and
cook till you see a thick gravy for about 3 to 5 minutes on a medium flame
11. Add paneer tikkas and cook for 2 mins on a medium heat, overcooking can break your
paneer cubes and can make them rubbery too.
12. Add vegetables and cook for 1 min, overcooking can make the veggies soggy
13. Pour the milk cream of your choice, check salt, add coriander leaves. mix and off the stove
Notes
1. the original recipe calls for coriander and cumin powder for the gravy, but since I do not keep
them separate in my kitchen, I use the basic garam masala powder
2. the original recipe calls for tomato puree and chopped tomato too, but that becomes too sour, so
I only use chopped tomatoes but in pureed form
3. using cashews adds taste to the gravy, use if desired, this is optional
4.if you are looking for the restaurant style paneer tikka masala gravy use milkcream at the last step
and cashew to the tomato puree
5. To make the hung curd, add around 1 cups yogurt / curd to a thin muslin cloth or a clean
handkerchief and tie it up and hang it in the refrigerator for about 2 to 4 hours. use only to cup
of the hung yogurt