33 The best Punjabi Paneer Tikka Masala family's new favorite!

Whether you are a college student simply starting your own culinary experiments or a skilled cook with lots of supper parties under your belt, there is constantly something new to learn about cooking. We hope these Punjabi Paneer Tikka Masala recipe and tips can help you in your kitchen tonight, and also get used to fabulous home-cooked meals.

Use For marinade.
You need to prepare paneer cut into cubes.
You need to prepare medium onion cut into quarters and petals taken out.
Prepare medium capsicum cut into cubes.
Prepare thick curd.
You need jeera powder.
Use garam masala.
Provide turmeric powder.
You need kashmiri red chilli powder.
You need to prepare chaat masala.
You need black salt.
You need black pepper powder.
You need kasuri methi.
Provide lemon juice.
You need to prepare oil.
Use Salt.
You need For the gravy.
Prepare medium sized finely chopped onions.
Use medium sized finely chopped tomatoes.
You need black cardamom.
Use cinnamon stick.
Prepare cloves.
Use whole red chillies.
Provide cashews.
Use jeera.
Prepare besan.
You need ginger green chilli paste.
You need coriander powder.
Use kashmiri red chilli powder.
Use garam masala.
Provide chaat masala.
Provide oil.
You need Salt.

Short Tips:

Mix all the marinade ingredients except paneer and veggies into a smooth mix. Add the paneer and veggies and mix gently with hands. Refrigerate for 3-4 hours. Cook the paneer and veggies in a grill pan with 2tsp oil till the ends starts turning brown and the marinade is cooked well. Do not overcook else paneer will become chewy. Keep the leftover marinade aside to be used for gravy..
In a pan heat 1.5tbsp oil, add jeera, cloves, cardamom, cinnamon, cashews, red chillies, ginger paste and fry for a minute. Add 2 medium sized chopped onions and fry till golden. Add 3 medium sized chopped tomatoes, salt and cook till the masala starts leaving the pan. Cool and grind into a smooth paste..
In another pan, heat oil and add 3 medium sized chopped onions and fry till golden brown. Add tomatoes, salt and cook till the masala starts leaving oil. Add the paste, leftover marinade and 1tbsp besan and cook for 7-8mins. Add garam masala, coriander powder, red chilli powder and chaat masala. Cook with the masalas for 3-4mins. Add few tbsp of water if gravy is too thick. Add the cooked paneer and veggies and mix gently. Cook for few mins and switch off the flame. Garnish with chopped coriande.

Now that you have checked out the Punjabi Paneer Tikka Masala recipe, as well as you have the knowledge that you need to execute in the cooking area. Get that apron out, dust off your mixing bowls and roll up your sleeves. You have some food preparation to do.

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