Craving something indulgent yet utterly satisfying? Look no further than Paneer Tikka Masala, the ultimate comfort food that wraps you in a blanket of rich, bold flavors. Let’s break down this dish, step by step, so you can create your own irresistible masterpiece right at home.
Ingredients:
For the Paneer Tikka:
- 250g paneer (cubed)
- 1 cup thick yogurt
- 1 tbsp lemon juice
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp garam masala
- Salt to taste
- Skewers (if grilling)
For the Masala Gravy:
- 2 large tomatoes (pureed)
- 1 large onion (finely chopped)
- 30 ml ginger-garlic paste
- 5 g cumin seeds
- 5 g coriander powder
- 5 g garam masala
- 2.5 g turmeric
- 2.5 g red chili powder
- 1/2 cup heavy cream
- Fresh cilantro (for garnish)
- 30 ml oil or ghee
- Salt to taste
Instructions:
Step 1: Marinating the Paneer
First things first—let’s get that paneer ready to soak up all the delicious flavors. In a bowl, whisk together thick yogurt, lemon juice, chili powder, turmeric, cumin, garam masala, and salt. The yogurt acts as the base, the lemon adds tang, and the spices? They pack a punch.
Now, add your paneer cubes. Toss them gently, making sure each piece is well coated in the marinade. Set it aside for at least 30 minutes. The longer, the better! This step is key because it allows the paneer to absorb the spices and yogurt, creating layers of flavor that will later shine through.
Step 2: Grilling the Paneer Tikka
Once marinated, thread the paneer cubes onto skewers. You can grill them on a barbecue or pan-fry them in a hot skillet with a little oil. Either way, cook until they’re lightly charred and smoky, yet soft and tender on the inside. The contrast between the charred edges and the soft center? Absolutely divine. Set the grilled paneer aside for now.
Step 3: Making the Masala Gravy
Now for the soul of the dish—the masala gravy. Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them sizzle, releasing their earthy aroma. Next, throw in finely chopped onions. Sauté until golden brown—this step is crucial to developing that rich, deep flavor base.
Stir in the ginger-garlic paste, cooking it until the raw smell fades. Now comes the tomatoes. Add in your tomato puree and let it simmer until the oil begins to separate from the sauce. At this point, your kitchen should be smelling amazing! Add coriander powder, garam masala, turmeric, and chili powder. Stir it all together and let those spices work their magic.
Once the spices have blended beautifully into the sauce, pour in the heavy cream. This is where the dish transforms—what was once spicy and tangy is now luxuriously creamy. Don’t rush this part; let it simmer gently, thickening into a rich, velvety sauce.
Step 4: Bringing It All Together
Gently slide the grilled paneer into the simmering masala. Stir to coat each piece in that glorious sauce. Let it cook for another 5 minutes so the flavors meld together. Garnish with fresh cilantro for a pop of color and freshness.
Step 5: Serve and Savor
Serve your Paneer Tikka Masala piping hot with naan, basmati rice, or jeera rice. Each bite offers a symphony of flavors—smoky paneer enveloped in a creamy, spiced tomato gravy. It’s the perfect balance of heat, tang, and richness.