Paneer Tikka Masala is a tomato,yogurt based gravy with PANEER TIKKA pieces .Both tomatoes and yogurt tend to make the gravy more tangy.So use frsh curd and bangalore tomatoes to balance the sourness it leaves on the gravy.
PANEER TIKKA can be prepared using an oven or a tawa.Refer my detailed post on PANEER TIKKA recipe before getting started.Paneer tikka masala is a bit lengthy process,you can also make the tikka a day ahead and toss them in the gravy before serving.
REFER MY DETAILED POST ON PANEER TIKKA RECIPE
PREPARATION TIME : 10 MINS
COOKING TIME : 40 MINS
SERVES : 4
2 onions (ground to paste)
2 tomatoes (ground to paste)
8 cashews (ground to paste)
1/4 cup curd
2 tsp ginger garlic paste
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala powder
2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp kasoori methi
2 tbsp oil or butter
Salt to taste
Water as required
Heat oilin a pan,add ginger garlic paste and saute for a min.Then add the onion paste and saute for 5 mins in medium flame .
Now add the ground tomatoes,garam masala powder,cumin powder,coriander powder,red chili powder,turmeric powder,salt with 1 cup water and let it boil.When it boils,simmer the flame to low and cook until the gravy thickens.
Then add 1/4 cup curd,stir continuously in low flame to avoid the curd from curdling.
Add the cashew paste and cook until oil separates.
Finally add the PANEER TIKKA ,kasoori methi and switch off the flame.(Just 3-4 skewers of Paneer Tikka would be enough for this gravy)
Serve the Paneer Tikka with your favorite Rotis or Naans.
TAKE CARE TIPS
Always use fresh curd for making this gravy.
You can add 4 tbsp of cream instead of cashew paste.