Shahi Paneer Tikka Masala
Shahi gravy or white gravy is mildly spiced and has a pleasant flavor. When I was thinking about sabzi for chapatti, why not try the shahi gravy as a base for paneer tikka, as paneer tikka is spiced and hot too.
The paneer tikka may be marinated for 1 hour which makes it juicy and flavorful. The gravy may be subtle and light. So I felt this dish would be light for dinner without much spices.
First I made the marination for paneer and left it for an hour and then took the paneer pieces and tossed them on a dosa tawa and kept it and made shahi gravy using onions, cashews,badams, ginger garlic and green chili. Coming to the recipe
Cuisine: North Indian
Preparation time: 1 hour
Cooking time:20 minutes
Ingredients:
Paneer or Cottage Cheese: 150 gms
Chili Powder: 1/2 tea spoon
Garam masala: 1/ tea spoon
Beaten Curd: 2 table spoons
Salt to taste
Crushed Kasuri Methi: 1/4 tea spoon
Ginger garlic paste: 1/2 tea spoon (Optional)
For Shahi Masala:
Onion: 2 nos (Big)
garlic: 10 pods
Ginger: A small piece
Cashew: 10 nos
Badam: 8 nos
Water as needed
Green Chili: 2 nos
Cardamom: 3 nos
Oil as needed for tempering shahi jeera
Method:
For Tikka:
1. Cut the paneer into cubes, take it in a wide bowl, add the beaten curd, garam masala, chili powder, crushed kasuri methi and salt.
2. Mix it well and keep it aside for an hour.
3. After one hour, heat a tawa and place the paneer cubes and toss it till light brown spots appear on it.
4. Take it out and keep it aside.
Method:
For Shahi masala gravy:
1. Take 1/2 litre water in a sauce pan and heat it.
2. Roughly chop onions, green chillies, peel the skin of the ginger and roughly chop it.
3. Peel the skin of the badam and put all the above ingredients into the sauce pan and boil it for 5 minutes.
4. Drain the water and rinse thoroughly with water in room temperature and keep it aside for 10 minutes.
5. Take these contents in a mixie jar and grind it into a fine paste.
6. Take a pan and place it on the stove top over medium flame. Add oil to it when it is hot, add shahi jeera, when it crackles, add the masala paste and cook it till oil separates from it.
7. Now add paneer tikka to this gravy and mix well. Let it boil for few more minutes and put off the flame.
8. Transfer it to the serving bowl ans serve it hot with chapati es or pulkas.
Shahi gravy or white gravy is mildly spiced and has a pleasant flavor. When I was thinking about sabzi for chapatti, why not try the shahi gravy as a base for paneer tikka, as paneer tikka is spiced and hot too.
The paneer tikka may be marinated for 1 hour which makes it juicy and flavorful. The gravy may be subtle and light. So I felt this dish would be light for dinner without much spices.
First I made the marination for paneer and left it for an hour and then took the paneer pieces and tossed them on a dosa tawa and kept it and made shahi gravy using onions, cashews,badams, ginger garlic and green chili. Coming to the recipe
Cuisine: North Indian
Preparation time: 1 hour
Cooking time:20 minutes
Ingredients:
Paneer or Cottage Cheese: 150 gms
Chili Powder: 1/2 tea spoon
Garam masala: 1/ tea spoon
Beaten Curd: 2 table spoons
Salt to taste
Crushed Kasuri Methi: 1/4 tea spoon
Ginger garlic paste: 1/2 tea spoon (Optional)
For Shahi Masala:
Onion: 2 nos (Big)
garlic: 10 pods
Ginger: A small piece
Cashew: 10 nos
Badam: 8 nos
Water as needed
Green Chili: 2 nos
Cardamom: 3 nos
Oil as needed for tempering shahi jeera
Method:
For Tikka:
1. Cut the paneer into cubes, take it in a wide bowl, add the beaten curd, garam masala, chili powder, crushed kasuri methi and salt.
2. Mix it well and keep it aside for an hour.
3. After one hour, heat a tawa and place the paneer cubes and toss it till light brown spots appear on it.
4. Take it out and keep it aside.
Method:
For Shahi masala gravy:
1. Take 1/2 litre water in a sauce pan and heat it.
2. Roughly chop onions, green chillies, peel the skin of the ginger and roughly chop it.
3. Peel the skin of the badam and put all the above ingredients into the sauce pan and boil it for 5 minutes.
4. Drain the water and rinse thoroughly with water in room temperature and keep it aside for 10 minutes.
5. Take these contents in a mixie jar and grind it into a fine paste.
6. Take a pan and place it on the stove top over medium flame. Add oil to it when it is hot, add shahi jeera, when it crackles, add the masala paste and cook it till oil separates from it.
7. Now add paneer tikka to this gravy and mix well. Let it boil for few more minutes and put off the flame.
8. Transfer it to the serving bowl ans serve it hot with chapati es or pulkas.
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