Paneer Masala at home | घर पे रेस्टोरेंट जैसा पनीर टिक्का मसाला कैसे बनाएं |

Описание: #paneertikkarecipe​#paneertikkamasala​ #paneerkisabji​

INGREDIENTS:

FOR MARINATING:
Mustard oil - 2 tbsp
Hung curd - 1/2 cup
Gram Flour - 2 tbsp
Ginger - some
Coriander leaves - some
Salt - some
Chili powder - 1/4 tsp
Coriander powder - 1 tsp
Garam Masala - 1/4 tsp
Chat masala - 1 tsp
Black pepper (Kali Mirch) - some
Kashmiri Red Chili Powder (Kashmiri Red Chili
Black salt (Kala Namak) - some
Cottage cheese (Paneer) - 250 grams/12 pieces
Onion (Pyaaz) - 1
Capsicum (Shimla Mirch) -1
Tomatoes (Tamar) - 1

FOR GRAVY:
Oil (Oil) - 2 tsp
Star anise (Chakri Phool) -1
Cinnamon (Dal Chini) - 1 small stick
Small cardamom (Choti Cardamom) - 1
Cloves (Laung) - 2-3
Black pepper (Kali Mirch) - 6-7 pieces
Cumin seeds (Jeera) - 1/2 tsp
Onion (Pyaaz) - 1
Garlic (Lahsun) - 4-5
Ginger - some
Cashew nuts - 5-6
Tomatoes - 1
Salt - some
Water - 1/2 cup

FOR PANEER GRAVY:
Oil - 1-1.5 tbsp
Dry Whole Red Chili - 2-3
Onion - 1
Tomatoes - 1 big size
Green chili - 2
Kashmiri Red Chili Powder - 1 tsp
Coriander powder - 1
Turmeric powder - 1/2 tsp
Garam Masala - 1/4 tsp
Roasted Cumin Powder - 1/2 tsp
Sugar (Sugar) – 1/2 tsp
Salt - as per taste
Cottage cheese - 1 small piece
Dried fenugreek leaves (Kasuri methi) – some
Curd water (curd water) - some
Coriander leaves - some


RECIPE:

Cut the Cottage Cheese into cubes and also chop the Onions, Red Capsicum, Green Capsicum and seedless Tomatoes.
For Marinating, put some Mustard Oil in a pan and keep it for heating.
Take a bowl, put some Hung Curd (separating the Curd and excess of water), Gram Flour, ground Ginger, finely chopped Coriander Leaves, Salt, Red Chili Powder, Coriander Powder, Garam Masala, Chaat Masala, Black Pepper Powder, Kashmiri Red Chili Powder and Black Salt.
Put some Kashmiri Red Chili Powder in the heated Mustard Oil and then put it in the Gram Flour and make a batter.
Dip the Cottage Cheese Cubes in the batter and keep them on the plate. Then marinate the chopped veggies and mix them well.
Keep the marinated Veggies and Cottage Cheese Cubes in the fridge for an hour.
In a pan, put some Oil, Star Anise, Cinnamon Stick, Small Cardamom, Cloves, Black Pepper and Cumin Seeds in it.
Then put some chopped Onion, Ginger, Garlic and Cashew Nuts then roast them for a while.
Then put the Tomatoes and roast it also and turn off the flame and keep it for cooling down and then grind them all.
Put some Oil in the pan, then roast the marinated Cheese Cubes and the Veggies separately and take out them.
For gravy, take a pan, put some Oil, Dried Whole Red Chilies and finely chopped Onion and saute it.
Then put some finely chopped Tomatoes and long chopped Green Chilies. Turn the flame medium and cook them.
Then put some Kashmiri Red Chili Powder, Coriander Powder, Turmeric Powder, Garam Masala Powder, Roasted Cumin Powder, Sugar and ground paste of Tomato, Onion and Cashew Nuts.
Then cook it till it releases fat. After then, put the Curd remaining while marinating, some Salt, some grated Cottage Cheese and some Dried Fenugreek Leaves.
Then put some leftover Water of Curd or some Water and turn the flame slow and let the gravy to be cooked. Then put roasted Cottage Cheese Cubes and Veggies and cook them all for 2-3 mins on slow flame.
Garnish it with some Coriander Leaves and the very tasty Paneer Tikka Masala will get ready to serve.