Paneer Tikka Masala

🛒 Ingredients

• Paneer 100 g · 296 kcal
• Plain yogurt (full fat) 25 g · 15 kcal
• Ginger-garlic paste 10 g · 8 kcal
• Lemon juice 5 g · 1 kcal
• Chickpea flour (Besan) 3 g · 10 kcal
• Cumin powder 2 g · 8 kcal
• Coriander powder 2 g · 6 kcal
• Turmeric powder 1 g · 4 kcal
• Kashmiri chili powder 2 g · 6 kcal
• Garam Masala 2 g · 7 kcal
• Vegetable oil 14 g · 122 kcal
• Onion 50 g · 20 kcal
• Tomato puree 100 g · 20 kcal
• Green chilies 2 g · 1 kcal
• Cashews (soaked) 10 g · 55 kcal
• Butter 10 g · 72 kcal
• Cumin seeds 1 g · 2 kcal
• Bay leaf 0 g · 1 kcal
• Cinnamon stick 1 g · 1 kcal
• Green cardamom pods 0 g · 1 kcal
• Kasuri Methi (dried fenugreek leaves) 1 g · 2 kcal
• Heavy cream 25 g · 85 kcal
• Water 20 g · 0 kcal
• Fresh cilantro (coriander leaves) 5 g · 1 kcal

👨‍🍳 Instructions

1. Cut paneer into cubes. In a bowl, combine yogurt, 5g ginger-garlic paste, lemon juice, besan, 1g cumin powder, 1g coriander powder, 0.5g turmeric powder, 1g Kashmiri chili powder, 1g Garam Masala, and a pinch of salt. Mix well.
2. Add paneer cubes to the marinade, toss gently to coat, and let it marinate for at least 20 minutes. Skewer the marinated paneer and grill or pan-fry with 4.6g vegetable oil until golden brown and slightly charred.
3. For the gravy, heat 9.2g vegetable oil and butter in a pan over medium heat. Add cumin seeds, bay leaf, cinnamon stick, and green cardamom pods; sauté for 30 seconds until fragrant.
4. Add chopped onion and green chilies, sauté until onions turn golden brown. Stir in 5g ginger-garlic paste and cook for 1 minute until raw smell disappears.
5. Add tomato puree, remaining 1g cumin powder, 1g coriander powder, 0.5g turmeric powder, 1g Kashmiri chili powder, 1g Garam Masala, sugar, and remaining salt. Cook for 5-7 minutes, stirring occasionally, until the oil separates from the masala.
6. Meanwhile, blend the soaked cashews with 20ml water to a smooth paste. Add this cashew paste to the masala gravy and cook for another 2-3 minutes.
7. Stir in the Kasuri Methi and heavy cream. Gently fold in the grilled paneer tikka cubes. Simmer for 5 minutes, allowing flavors to meld. Garnish with fresh cilantro before serving hot.