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How to Make Tandoori Paneer Tikka Masala - A Step-by-Step Guide

If you're a fan of Indian cuisine, then you must have tried Tandoori Paneer Tikka Masala at least once. This popular dish is a classic example of the rich and flavorful flavors of Indian cooking, and it's perfect for those looking for a delicious vegetarian option. The combination of tender paneer, aromatic spices, and creamy sauce makes Tandoori Paneer Tikka Masala a standout dish that's sure to leave your taste buds tingling.

One of the defining features of Tandoori Paneer Tikka Masa...

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Ingredients

  • 5 cloves garlic, chopped
  • 1 (2 inch) piece fresh ginger root, chopped
  • ½ cup plain yogurt
  • 2 tablespoons mustard oil
  • ½ lime, juiced
  • 1 ½ teaspoons dried fenugreek leaves
  • 1 teaspoon garam masala
  • ½ teaspoon cayenne pepper, or to taste
  • 16 ounces paneer, cut into 1-inch cubes
  • 1 green bell pepper, cut in 1-inch pieces
  • 1 red bell pepper, cut in 1-inch pieces
  • ½ large onion, cut into 1-inch pieces
  • ½ cup cashews
  • 2 tablespoons olive oil
  • 2 teaspoons cumin seeds
  • ½ onion, finely chopped
  • 1 tablespoon dried fenugreek leaves
  • ½ teaspoon garam masala
  • 2 large tomatoes, finely chopped
  • ½ lime, juiced
  • 1 tablespoon ground coriander
  • 1 teaspoon cayenne pepper, or to taste
  • ½ teaspoon ground turmeric
  • salt to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr 10 mins
  • Servings: 4
  • Yield: 4 kebabs

  • Soak 8 to 10 wooden skewers in water while you prepare the kebabs.
  • Process garlic and ginger in a food processor until a smooth paste forms.
  • Combine yogurt, mustard oil, lime juice of 1/2 lime, 1 1/2 teaspoons fenugreek leaves, 1 teaspoon garam masala, 1/2 teaspoon cayenne, and 1/2 of the ginger-garlic paste in a bowl. Whisk until smooth. Add paneer, green bell pepper, red bell pepper, and onion. Stir until coated.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Thread the coated paneer, peppers, and onion onto the soaked skewers. Place kebabs in a baking dish.
  • Bake in the preheated oven until kebabs are golden brown, 25 to 30 minutes.
  • Soak cashews in a bowl of hot water for 10 minutes; blend as finely or coarsely as desired.
  • Heat olive oil in a large saucepan over medium-high heat. Add cumin seeds; cook until sputtering, about 1 minute. Add remaining onion; cook and stir until translucent, about 5 minutes. Add the remaining ginger-garlic paste, 1 tablespoon fenugreek leaves, and 1/2 teaspoon garam masala. Cook and stir until flavors blend, about 2 minutes. Stir in tomatoes; cover and cook until tomatoes break down, about 5 minutes.
  • Stir the ground cashews into the saucepan with the tomato mixture. Add juice of 1/2 lime, coriander, 1 teaspoon cayenne, turmeric, and salt. Let simmer until sauce is thickened, adding some water if sauce gets too dry and sticks to the pan, about 5 minutes more. Add the baked kebabs to the sauce. Stir to coat evenly.

    • Nutrition

    428 cal.

    • Total Fat: 29g
    • Saturated Fat: 7g
    • Cholesterol: 19mg
    • Sodium: 637mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 5g
    • Total Sugars: 10g
    • Protein: 21g
    • Vitamin C: 84mg
    • Calcium: 193mg
    • Iron: 3mg
    • Potassium: 732mg

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    Vegetarian recipes
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