Paneer tikka masala|without oven or tandoor

     Paneer Tikka masala is a popular punjabi dish loved by all. Paneer tikka masala with step by step pics to understand better.
    Paneer tikka masala is a tangy gravy made with ripe tomatoes and is very rich due to the addition of cream. For the tikkas if you have an oven, the tikkas can be grilled in the oven. Here i am posting the pan fried paneer tikkas for the paneer tikka masala.

     For the tikkas the paneer and veggies need to be marinated in a yogurt and chickpea flour mixture. Then needs to be pan fried and added to the tangy gravy.

Ingredients:

For the paneer tikkas:

• 200 grms Paneer/Cottage cheese,cubed
• 1 medium Onion, cubed and layers separated
• 1 medium Capsicum, cubed
• 1/2 cup Yogurt/hung curd
• 1 tbsp Chickpea flour/Besan
• 1 tbsp Ginger-garlic paste
• 1 tsp Lime juice
• 1/4 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• 1/2 tsp Garam masala
• 1 tsp Kasoori methi/fenugreek leaves,crushed
• Salt as desired
• Oil for pan fryinga(approx.2 tbsp)

For the gravy:

• 1 medium Onion, finely chopped
• 2 medium Tomatoes, grated
• 1 tbsp Ginger-garlic paste
• 1 tsp Cumin seeds/Jeera
• 1 tsp Turmeric powder
• 1 tsp Red chilli powder 
• 1 tsp Coriander powder
• 1/2 tsp Cumin powder
• 1/2 tsp Kasoori methi
• 2 tbsp Fresh cream
• Salt as desired
• 1 tbsp Oil

Method:

For the paneer tikkas:

1. In a mixing bowl, take the yogurt/hung curd. Add besan, ginger-garlic paste, lime juice, red chilli powder, turmeric powder, garam masala, kasoori methi and salt. Mix well.
2. Now add the paneer pieces, cubed capsicum and onions. Mix gently, cover and refrigerate for 1/2hr-1 hr. 
3. Now take a non-stick frying pan and heat 1 tbsp oil in it. Now take out the Paneer tikka marinade from the refrigerator. First add the paneer pieces in the oil in such a way dat there is space between the pieces. Cook on 1 side and gently flip to cook on other side. The paneer should slightly charred to give a smoky taste to the tikkas. Remove and keep aside.
4. Now add 1 tbsp oil if required and add the capsicum and onion pieces. Cook on both sides. Once cooked remove from pan and keep aside.
5. Paneer tikkas  are ready. Lets proceed to make the gravy.

For the gravy:

1. In a pan or kadai, heat 1 tbsp oil. Once hot add the cumin seeds and let them splutter. Then added chopped onions and cook on low flame till the onions get a nice golden colour.
2. Now add the ginger-garlic paste, salt, red chilli powder, turmeric powder, coriander powder, cumin powder and stir. After mixing the dry masalas add the grated tomatoes, stir and cook for 4-5 mins. 
3. Once the masala gets cooked and starts releasing oil from sides, add 1 cup water and bring it to a boil.
4. Then add the fried paneer and veggies and boil for another 2-3 mins.
5. Add the fresh cream and kasoori methi and cook for 2 more minutes and turn off flame.
6. Paneer tikka masala is ready. Serve it hot with Phulkas, parathas or naan.

   

   Paneer tikka masala

Pictorial:

Mix all the dry ingredients in the yogurt and add the paneer and veggies.
Marinade for an hour

Shallow fry the paneer to get a charred effect.

Fry the capsicum and onions.

Heat oil,add cumin seeds and onions.

Add dry spices and tomatos.

Add water and boil. Add paneer and veggies.
Finish with cream and kasoori methi.