Achari Paneer Tikka Masala

 

           Paneer Tikka Masala is a yummy and flavorful Paneer gravy dish found in most of the Indian restaurants and dhabas. This is a vegetarian version of the universally popular chicken tikka masala. It literally translates to marinated grilled cottage cheese in a spicy tomato-yoghurt based gravy. 

          However, I gave a slight twist to the recipe by adding some homemade grated mango pickle masala for some achari flavour. I made use of some yoghurt instead of cream, to give a healthy touch to some extent. This is a soul satisfying comfort food, a weekend menu and a great party recipe too. You can enjoy it with butter naan, tandoori roti, kulcha, pulao, jeera rice or plain biryani for a nice satisfying meal. 

          Paneer is traditionally grilled in a tandoor (clay oven) for an amazing smoky flavour. However, it can also be oven / pan grilled as the best alternative. For a smoky flavour, place a live charcoal on a foil in the centre of the finished product and pour some ghee / oil. Cover it immediately for 4-5 minutes to get the same tandoor style effect. 

        Every individual / restaurant have their own special way of preparing it and this is my version of this yummy Punjabi style paneer curry. It is native to the Indian State of Punjab, that is now universally popular. So do give it a try and enjoy with your loved ones.

Achari Paneer Tikka - 

• 200 gms. paneer cubes
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. Kashmiri red chili powder
• 1 tbsp. mustard oil
• 2 tbsp. yoghurt
• 1 tsp. lemon juice
• 1 tbsp. besan (gram flour)
• 1 tsp. ginger-garlic paste
• 1 tbsp. oil to grease

Paneer Tikka Masala Gravy - 

• Pan Grilled Paneer cubes
• 2 tbsp. oil
• 1 tbsp. butter
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, deseeded & chopped
• 1-2 tsp. homemade mango pickle masala
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 2-3 tbsp. yoghurt, beaten
• 1 tsp. kasuri methi (dry fenugreek leaves), crushed
• 1 tsp. coriander leaves, chopped

Achari Paneer Tikka - 

          
          Marinate the paneer cubes with the above mentioned ingredients, preferably overnight. 

          Heat a pan / grill pan and grease well. Transfer the marinated paneer cubes and grill on both sides till well browned. Keep aside.





Paneer Tikka Masala Gravy - 

           Heat oil and butter in a pan and stir fry the onion till light brown. Add the ginger-garlic paste and sauté till the raw smell is gone. 

          Now add the chopped tomatoes and the mango pickle. Sauté till the tomatoes are mashed. Then add all the dry spices mixed with some water. Fry till the oil separates. Keep aside to cool.

         Then blend in a mixi jar and transfer the contents back to the pan. Add the leftover marinade, kasuri methi and the yoghurt. 

          Give it a stir and simmer, covered, till the gravy comes to a desired consistency. When done, switch of the flame. 

          To serve, transfer the gravy to a serving dish and arrange the pan-grilled paneer cubes over it. 

          Garnish with coriander leaves and a drizzle of some beaten yoghurt. Serve this yummy restaurant style Achari Paneer Tikka Masala with butter naan, tandoori roti, kulcha, pulao, jeera rice or plain biryani.