For the Paneer Tikka
- 250 grams Fresh Paneer
- 1 Medium Bell Pepper / Capsicum (optional)
- 4–5 Tablespoons of thick Curd (plain Yogurt)
- 1/2 teaspoon Salt (adjust per taste)
- a pinch of Sugar
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1/4 teaspoon Turmeric Powder (Haldi)
- 1 teaspoon Garam Masala Powder (homemade or store bought)
- 1 teaspoon Red Chilli Powder (mirchi powder) – adjust per spice required
- 1 teaspoon Dhania powder (Coriander Seeds Powder)
- 1/4 teaspoon Nutmeg powder, freshly grated
- 1/2 teaspoon Cornstarch / All purpose Flour
- 2–3 teaspoons Vegetable Oil
- Freshly chopped coriander or cilantro leaves for garnish
For the Gravy
- 2 Medium Onions, chopped finely
- 2–3 Medium Tomatoes, chopped (adjust per tartness you like – 2 should be ideal)
- 1 Tablespoon Garam Masala Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Dhania Powder (coriander seeds powder)
- a pinch of Dry Fenugreek Leaves (Kasoori Methi)
- 1/4 to 1/2 cup Water or Vegetable Stock
- Fresh Coriander or Cilantro leaves, for garnish
- Preferably use store bought Paneer / Cottage Cheese, for it holds shape better
- You can use capsicum along with paneer to make the tikka and add to the gravy or make it without as well.
For the Paneer Tikka
- Cut Paneer and Bell Peppers (if using) into 1 inch cubes.
- Mix all ingredients mentioned under “for paneer tikka” except oil, paneer and bell peppers with the yogurt. Taste and adjust for seasoning if required
- Add the paneer and capsicum cubes and mix to coat the mixture. Make sure you are gentle and don’t break the paneer cubes.
- Cover and refrigerate for a minimum of 1 hour (you can also do this overnight)
Grilling / Frying Paneer Tikka
- If you have an oven or grill pan, pass the paneer and capsicum cubes through a skewer, brish with oil and grill until the paneer is golden brown. It will take around 12-20 minutes depending on the oven you’re using.
- If you don’t have an oven / grill pan – heat the oil and add the pieces separately into the oil and fry on each side for 4-5 minutes until they are golden brown. Remove and set aside.
Making the gravy
- In the same pan (if you are frying the paneer), add the oil and ginger garlic paste and fry for a minute.
- Add onions and tomatoes and fry on medium heat for 8-10 minutes until the raw smell of th veggies disappear and you have a mushy mixture
- Add all the spices and mix well. Keep sauteing for another 5-6 minutes on medium heat or until the raw smell of spices disappear and the oil starts to come out of the sides of the gravy.
- Add a splash of water or stock and mix well.
- Add the paneer & bell pepper pieces and the leftover spiced yogurt mixture (if any) and mix well. Let the mixture come to a boil.
- Garnish with freshly chopped coriander leaves and serve
What to serve this with?
- Naan , Roti, Pulao, Jeera Rice, Biryaani, Kulcha, Parathe, Poori, Bread etc.