How to make Restaurant Style Paneer Tikka Masala Sanjeev Kapoor’s Recipe
I truly treasure some of sanjeev kapoor’s recipes and have been enjoying them for years and one of them is this paneer tikka masala. 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. 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 use food color.
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
1. Heat butter or oil in a pan, add cumin, sauté, add onions ,green chili , fry till they turn golden
4. pour ¼ to ½ cup water , add kasuri methi, garam masala powder, cashew paste if using, bring it to a boil
5. Add paneer and cook for 2 mins on a medium flame, overcooking can break your paneer cubes and can make them harder too.