Sunday, March 9, 2014
Here goes the gravy side of the dry paneer tikkas...
Paneer - 200gm
Onion - 2
Tomato - 2
Green chillie - 2
Kasthuri methi - 1/4 sp
Cashewnut paste - 1/4 cup
Fresh Cream - 1/4 cup
Ginger Garlic paste - 3sp
Red chilli powder - 2sp
Coreander powder -1sp
Garam masala powder - 1/2 sp
Curd - 1cup
Mustard oil - 2p
Coreander leaves- Handful
Dice the onions and tomatoes into big cubes.
Marinate them in a cup curd along with 1sp chilli powder, salt, and mustard oil.
Add the panner pieces also.
This mustard oil gives smoky fragrance to the dish as in restaurants.
Allow them to settle for minimum half hr in the refrigirator.
In a pan, saute the butter and add in finely chopped onions.
Add required salt, after 2mins add in the chopped ginger and garlic.
Again after 2mins, add in the finely chopped tomatoes.
Let them cook until the tomatoes turns nice into moistured portion.
Now add chilli powder, coreander powder, kasthuri methi, cashew paste in the mushy tomato mixture.
Let them cook for 5 mins until the raw smell of the cashew paste gets tuned off.
Next add in the toasted paneer stuff, the cream and allow to cook for 2 - 3mins.
Last add little garam masala coreander leaves and switch off the flame.
Smoky Paneer tikka masla ready and goes well with chapathis, rotis, kulchas..