Paneer Tikka Masala

indianhealthyrecipes.com

Julie Doring

subheading: For Tikka Marinade:

250 grams paneer (cubed to 1 by 1 inch pieces)

½ cup Hung curd (or Greek Yogurt, Refer notes)

1 teaspoon ginger garlic paste or crushed ginger garlic

¼ to ½ teaspoon Kashmiri red chili powder or smoked paprika (less spicy kind)

½ teaspoon garam masala or tandoori masala

¼ teaspoon Kasuri Methi (dried fenugreek leaves)

⅛ teaspoon turmeric (optional)

¼ teaspoon salt (adjust to taste)

1 teaspoon lemon juice (skip if your yogurt is sour)

1 teaspoon oil

½ small bell pepper (diced capsicum, optional)

½ small onion (diced & layers separated, optional)

subheading: For masala gravy:

2 tablespoons oil (divided 1 tbsp. + 1 tbsp.)

1 cup onions cubed (2 medium)

1½ cup tomatoes ripe chopped (3 large)

1½ teaspoon ginger garlic paste or crushed ginger garlic

14 cashew nuts or almonds (For a nut-free option refer notes)

¾ to 1 teaspoon red chili powder (or paprika) less spicy kind

¾ to 1 teaspoon garam masala (adjust to taste)

¼ teaspoon salt (adjust to taste)

1 teaspoon sugar (optional)

¾ + ¾ cup water (to blend + cook the sauce)

1 teaspoon kasuri methi (optional) (dried fenugreek leaves)

3 tablespoons Heavy cream (Whipping cream or cooking cream)

2 tablespoons coriander leaves (cilantro chopped finely)

Directions at indianhealthyrecipes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer