• Paneer Tikka Masala is a must-see dish in hotels.
• You can also prepare this spicy Paneer bhaji at home.
• Let's note down the recipe.

Paneer Tikka Masala is a popular restaurant dish. The soft paneer pieces in the spicy gravy and the roasted onion-capsicum flavors give this vegetable a special taste. When making this bhaji at home, paneer is marinated in curd and spices and roasted on a griddle or in the oven to give it a nice color and smoky flavor. Paneer chunks are then mixed into the thick, creamy gravy that is prepared to create a delicious Paneer Tikka Masala. This vegetable tastes great with roti, naan, paratha or jeera rice. come on Recipe Let's take note.

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Material

For Paneer Tikka:

• 250 grams of paneer
• ½ cup thick curd
• 1 capsicum
• 1 onion
• 1 tsp ginger-garlic paste
• ½ teaspoon of turmeric
• 1 tsp red chillies
• 1 tsp garam masala
• ½ tsp cumin seeds
• ½ tsp coriander powder
• 1 teaspoon lemon juice
• 1 tablespoon of oil
• Salt to taste

For Gravy:

• 2 large tomatoes
• 1 onion
• 1 tsp ginger-garlic paste
• 1 tsp red chillies
• ½ teaspoon of turmeric
• 1 tsp coriander powder
• ½ teaspoon garam masala
• 1 tsp Kasuri Methi
• 2 tablespoons of cream
• 1 tablespoon of butter
• 1 to 2 tablespoons of oil
• Salt to taste
• Water as needed

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action

• Take curd, ginger-garlic paste, turmeric, red chillies, garam masala, cumin, coriander powder, lemon juice, oil and salt in a bowl. Mix it all well and add paneer cubes. Sliced ​​onion and capsicum too
• Mix it in. Allow the paneer to marinate for at least 30 minutes.
• Heat a pan and apply some oil or butter on it. Marinated paneer, onion and capsicum slices
• Place on a pan and fry on medium heat from all sides. When the paneer turns light golden, keep it aside.
• Heat oil and butter in a pan and add finely chopped onion. Saute until onion is soft and lightly golden. Then add ginger-garlic paste and saute until the raw smell goes away.
• Add chopped tomatoes and cook until soft. Now add turmeric, red chillies, coriander powder and salt
• Saute well until the masala leaves the oil. After the mixture cools, grind it in a mixer and add it back to the kadai.
• Add little water as needed to the gravy and let it boil for few minutes on medium flame. When the gravy becomes thick and homogenous in texture, add garam masala and kasuri methi.
• Now add roasted paneer, onion and capsicum to the gravy. Mix gently and cook for 2 to 3 minutes, so that the flavor of the masala blends well with the paneer.
• Finally add the cream and mix gently and cook for a minute. Serve hot Paneer Tikka Masala with some Kasuri Methi or Coriander on top. This vegetable goes well with naan, roti, paratha or jeera rice.