Paneer tikka masala and chicken tikka masala are world famous Indian curries. Now try this restaurant style curries in the comfort of your own home. Life was good this past couple of weeks in Bangalore. Apart from spending time with my sis and BIL after a long time, the other thing I liked was easy access to baking supplies. All I did was bake the things I liked, the other necessary things, say, the everyday cooking and the dishes were taken care of. Back in Orlando, I wish I had someone to do the dishes and I bet almost everyone there would agree too.
Finding someone to help you with your everyday chores sounds like a luxury. Whether you are writing a blog or turning your kitchen into a test zone, you can imagine the number of dirty dishes that can pile up.
Apart from baking the pineapple upside down cake, chocolate cake, which is my base for the black forest and rum cake again and again (Rum cake recipe will be posted in time for Christmas, For melt in the mouth rum truffles or chocolaty rum rocks click here), Paneer Tikka Masala was something I made thrice in a week, which my paneer loving BIL devoured. This recipe is a keeper, is foolproof and honey is definitely the secret ingredient. Sure, cream and cashew add to the richness.
Paneer Tikka Masala – A famous Indian curry
- 250 g 1/2 pound Paneer (A type of Indian cheese)
- 2 teaspoons oil
- 3 tablespoons unsalted butter
- 1/4 cup finely chopped onion
- 3 teaspoons ginger garlic paste
- 2 cups pureed tomatoes About 4 medium tomatoes
- 1 teaspoon salt or to taste
- 1/2 cup water
- 1/2 cup heavy cream
- 1/4 cup cashew powdered
- 1 tablespoon honey no substitute please
- SPICE MIX:
- 1 1/2 teaspoon Kashmiri red chilly powder or red chilly powder/paprika
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/8 teaspoon turmeric powder
- MARINADE FOR PANEER:
- 1/4 cup very thick yogurt
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon red chilly powder
- 1/4 teaspoon garam masala
- 1 teaspoon salt
- 1/2 teaspoon lime juice
- Marinate the paneer and keep aside for at least 30 minutes. Lightly apply oil on a pan and fry the paneer until charred and looks grilled. Alternately you can also use the oven and broil the paneer on a skewer or on a tray. keep aside.
- Heat oil and butter in a pan on medium heat. Add onion and ginger garlic paste. Mix well and let this cook. To this add the spice mix, stir for about 30 seconds, add the tomato puree and salt. Let this simmer till the oil layer can be seen on top.
- Add water and let this simmer again. Add cashew powder and mix well. Lower the heat and add heavy cream and honey, mix again. Sprinkle a teaspoon of chilly powder and let this simmer till the oil layer can be seen on top, about 20 minutes. Initially, the gravy will be yellow, but after a while, once the oil starts separating, the curry turns to a red. Adjust the honey as per taste. 2-3 minutes before you turn off the heat, add the cooked paneer. Transfer into a serving dish and garnish with finely chopped coriander/cilantro leaves.