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Chillies are a part of the potato, tomato, aubergine and nightshade family of plants.
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| Paneer Tikka Butter Masala |
Added: 6th Oct, 2006 | Viewed 3500 times |  |  |
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| This was and still remains my brother's favourite restaurant food. The paneer is quite melt-in-the-mouth and the sauce is rich and bursting with flavour. After testing and experimenting with several recipes, I felt this one came the closest to the ones available commercially in Indian restaurants. |
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| Ingredients |
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75g paneer, diced
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100g tomato puree
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2 tbsp butter
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1/2 cup cream
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2 tsp red chilli powder
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1 tsp turmeric powder
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1 tsp coriander powder
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1 tsp cumin powder
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1/4 tsp nutmeg, ground
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1 tsp garam masala
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1 tsp kasuri methi [dried fenugreek leaves]
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salt to taste
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1/4 cup cashewnuts
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juice of 1 lemon
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2 green chillies, finely chopped
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1/4 cup coriander leaves, chopped
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1/4 cup yoghurt |
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| Method |
Prepare Tikka Masala by mixing yoghurt, red chilli powder, garam masala, salt and lemon juice in a bowl and mixing well. Rub masala over paneer pieces and place the pieces on a lined baking tray. Pop into a preheated oven at 200oC for 5-8 minutes. Set aside.
In a kadai [wok] melt the butter and add the tomato puree. Add green chillies, coriander powder, cumin powder, turmeric powder, kasuri methi, nutmeg and salt. Saute for a few seconds on high. Add cream gradually and cook, stirring occasionally for about 6-8 minutes till the sauce leaves the sides of the pan. Add the grilled paneer to the gravy, toss gently and serve hot garnished with coriander leaves and chopped cashewnuts. |
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