For BM #47, Week 1 Day 2, here is a popular entree from any restaurant menu. But my chosen menu card is here.
A few weeks back, I made this for my birthday dinner at home. It was a quiet affair with the adults at home sick and no energy to have fun. But, for the kids and their enthusiasm, I just had to put on a show and so the rich food on the table :).
Ingredients -
Paneer Cubed 2 cups
Colored Peppers or just Green Capsicum cubed handful
Tomato (deseeded) and Onion Cubed handful each (I didn't use)
For the Marinade -
Yogurt 1/2 cup
Chilli Powder 1/2 tsp (or to taste)
Kasoori Methi 1/2 tsp
Salt as needed
Ginger-Garlic Paste 1 tsp
Garam Masala 1/4 tsp
Cooking Oil 1 Tbsp
For the Gravy -
Cooking Oil 4 Tbsp divided use
Jeera/Cumin seeds 1/2 tsp
Onions, finely chopped 1.5 cups
Ginger-Garlic Paste 1 tsp
Tomatoes finely chopped 1/2 cup
Tomato Paste 1 Tbsp
Chilli Powder as needed
Coriander Powder 1 tsp
Garam Masala 1/2 tsp
Turmeric 1/4 tsp
Salt as needed
Cashew Paste 3-4 Tbsp
Cream (for low fat version use milk) 2 Tbsp
Kasoori methi 1/4 tsp
Method Of Preparation -
Mix all the ingredients of the marinade and soak the paneer, peppers, onion and tomato for about 1 hour or so.
Prepare the gravy and roast the marinated vegetables simultaneously on two burners to make the process faster.
On one side, heat a griddle and spread aout 2 tablespoon of oil and spread the marinated paneer and vegetables taking care not to put in any liquid form the marinade. Toss them around gently so they are evenly browned on all sides.
On another side get the gravy going. Heat a pan and add oil and jeera. After the jeera starts crackling, add the onions and saute them until golden brown. Add in ginger-garlic paste, tomato and tomato paste, cashew paste and let them cook well until oil oozes out.
Here it is a case of personal preference. I prefer to make a fine paste of the above mixture to get a silky gravy while many prefer to leave the gravy as chunky as it turns out.
Mix in the spice powders into the simmering gravy (Red chilli powder, Coriander powder, Kasoori methi, Turmeric, Salt and Garam Masala).
After it comes to a rolling boil, gently add in the roasted paneer and vegetables. Let it simmer on a reduced heat for a couple of minutes, pour in the cream / milk and gently mix.
Cover and garnish with coriander leaves just before serving. It pairs well with any type of Indian bread. We loved it with Naan.
Preparation Time 1 hr marination + 45 min
Serves 5-6
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The masala does look silken and rich. Nice one.
I like tikka masala. Creamy and delish..
Loved the whole platter.Creamy tempting paneer.
Wat an irresistible and super rich looking paneer tikka masala..
Wow what a colorful dish and loved the well laid platter.
Love this creamy & delicious restaurant style paneer curry. Making it at home makes it so much better.
wow that platter with pulao and paneer dish looks awesome!! so well made..
Wow the gravy looks so creamy..hope the kids enjoyed their mom's birthday treat..:)..
Paneer is a party pleaser ! And I loved the fresh green coriander in d bottle .. Cute pic !
Creamy & delicious curry..
Hsppy belated birthday Harini..lovely creamy paneer tikka masala. Looks very delicious and rich.
Wow!!!The gravy looks so rich and creamy!!
Lovely treat for the kid's on your birthday! What a creamy gravy.