Paneer Tikka Masala Recipe (Sanjeev Kapoor)

paneer tikka masala sanjeev kapoor

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.

how to make paneer tikka

1.   marinate paneer with all the marination ingredients and set aside for 30 mins.

2.   Heat 1 tbsp oil in a wide tawa on a high flame, remove off the excess marination and drop these in the tawa and toss them on a high flame till all the marinade dries up and the paneer turn golden. This takes only 2 to 3 mins. set aside. do not over fry them, they can turn harder.

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

step by step pictures on paneer tikka masala gravy

1.   Heat butter or oil in a pan, add cumin, sauté, add onions ,green chili , fry till they turn golden

 

2.   add ginger garlic paste, sauté for a min

3.   add the tomato puree, red chili powder and cook for  3 to 5 mins

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.

6.   Add veggies and cook for 1 min, overcooking can make your veggies soggy

7.   Pour the cream of your choice, adjust salt, add coriander leaves. mix and off the heat

 

paneeer tikka masala recipe below

Paneer Tikka Masala Recipe (Sanjeev Kapoor)

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: 2 to 3

Paneer Tikka Masala Recipe (Sanjeev Kapoor)

Ingredients

  • 1cup of paneer cubes (how to make paneer cubes at home )
  • 1 cup of veggies (onions cubed and layers separated, red bell pepper and green bell pepper, all cubed to equal size)
  • marination for making paneer tikka
  • 1/3 to ½ cup of hung yogurt
  • 1 tbsp ginger garlic paste
  • 3/4 tsp chili powder
  • ¾ tsp garam masala powder (I use homemade biryani masala powder)
  • 1/8 tsp turmeric
  • salt to taste
  • Gravy ingredients
  • ¼ tsp cumin (I used bay leaf, few pepper corn, cinnamon stick, cloves and cardamom, since my garam masala powder is mild, all are optional except cumin)
  • ¾ cup of finely chopped onions
  • 1 green chili slit (optional)
  • ½ cup of tomatoes chopped (pureed)
  • 1 tsp ginger garlic paste
  • 1 tsp red chili powder
  • 1 tsp basic garam masala powder (coriander, cumin , clove, cinnamon and cardamom pow)
  • 1 tsp kasuri methi
  • ¼ cup of milk cream (can use cashew cream or almond cream for healthier option, if you are looking for the restaurant style one use milkcream at the last step +2 tbsps cashew paste at step 4)
  • few coriander leaves chopped
  • oil or butter as needed

Method

  1. Firstly, marinate paneer with the marination ingredients mentioned above and set aside for 30 mins.
  2. Heat a tbsp oil or butter in a wide pan on a high flame, remove off the excess marination drippings and drop the paneer in the tawa and toss them on a high flame till the marinade dries up and the paneer turns golden. This takes only 2 to 3 mins. Over frying can turn them harder.
  3. While the paneer is getting fried, marinate the veggies with the left over marinade. when the paneer tikkas are done, set them aside and in the same pan, remove excess marinade & toss the veggies on the pan till the marinade sticks up to the veggies and the veggies look partially charred. Overfrying will make them lose the crunch. set these aside.
  4. Heat butter or oil in a pan, add cumin, sauté, add onions ,green chili , fry till onions turn a good golden
  5. Add ginger garlic paste, sauté till it gets fragrant
  6. Add the tomato puree, red chili powder and fry for 3 to 5 mins
  7. Add ¼ to ½ cup water , add garam masala powder,kasuri methi, cashew paste if using, bring it to a boil
  8. Add paneer tikkas and cook for 2 mins on a medium heat, overcooking can break your paneer cubes and can make them rubbery too.
  9. Add vegetables and cook for 1 min, overcooking can make the veggies soggy
  10. Pour the cream of your choice, check salt, add coriander leaves. mix and off the stove

Notes

1. the original recipe calls for coriander and cumin powder for the gravy, but since I do not keep them separate in my kitchen, I use the basic garam masala powder 2. the original recipe calls for tomato puree and chopped tomato too, but that becomes too sour, so I only use chopped tomatoes but in pureed form 3. using cashew paste adds taste to the gravy, use if desired, this is optional

Comments

  1. says

    wow this looks good<br />sanjeev kapoor dishes r totally yum<br /><br />i have one paneer dish wud try to post soon<br /><br />it does look like restaurant style gravy but home made<br />