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Paneer tikka masala with rice

Paneer tikka masala with rice

Paneer tikka masala with rice

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Paneer Tikka Masala is a popular Indian dish made with marinated paneer cubes cooked in a rich and flavorful tomato-based gravy. The paneer is first marinated with yogurt and spices, then grilled to perfection before being simmered in the masala sauce. It is typically served with rice or naan bread. Paneer Tikka Masala is creamy, tangy, and packed with aromatic spices, making it a delicious and satisfying meal.

INGREDIENTS

For Paneer Tikka:

  1. In a bowl, mix yogurt, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, cumin powder, garam masala, and salt to make a marinade.
  2. Add paneer cubes, diced bell pepper, and onion to the marinade. Mix well and let it marinate for at least 30 minutes.
  3. Heat a grill pan or skillet over medium heat and lightly grease it with oil.
  4. Thread the marinated paneer, bell pepper, and onion onto skewers and place them on the heated pan.
  5. Grill the paneer and vegetables on all sides until they are slightly charred and cooked through. Remove from heat and set aside.

For Tikka Masala:

  1. Heat ghee or oil in a pan over medium heat. Add chopped onions and sauté until they turn golden brown.
  2. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
  3. Add turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala. Mix well and cook for a minute.
  4. Add tomato puree and cook until the oil separates from the masala.
  5. Add salt and mix well. Add water if needed to adjust the consistency.
  6. Add grilled paneer and vegetables to the masala. Mix gently to coat them with the masala.
  7. Reduce the heat to low and simmer for 5-10 minutes.
  8. Stir in the heavy cream and cook for another minute. Adjust the seasoning if needed.
  9. Garnish with fresh cilantro leaves.

For Rice:

  1. Rinse the basmati rice under cold water until the water runs clear.
  2. In a pot, add the rinsed rice, water, and salt. Bring it to a boil.
  3. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until the rice is cooked and fluffy.
  4. Remove from heat and let it sit for a few minutes before fluffing it with a fork.

INSTRUCTIONS

Instructions for Paneer Tikka:

  1. In a bowl, mix together yogurt, ginger-garlic paste, turmeric powder, cumin powder, coriander powder, red chili powder, lemon juice, and salt.
  2. Add the paneer cubes to the marinade and gently coat them well. Let it marinate for at least 30 minutes, or refrigerate overnight for better flavor.
  3. Preheat your grill or stovetop grill pan. If using wooden skewers, make sure to soak them in water for 30 minutes to prevent burning.
  4. Skewer the marinated paneer cubes onto the skewers.
  5. Grill the paneer skewers on medium-high heat until they are lightly charred and cooked through, turning them occasionally for even cooking. This usually takes about 5-7 minutes.
  6. Remove the paneer skewers from the grill and set them aside.

Instructions for Tikka Masala Sauce:

  1. Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.
  2. Add chopped onions and sauté until they turn golden brown.
  3. Add ginger-garlic paste and sauté for a minute until fragrant.
  4. Add tomato puree, turmeric powder, red chili powder, and garam masala. Cook the mixture for 5-7 minutes until the oil starts to separate from the sides.
  5. Add heavy cream and salt. Stir well and let it simmer for a few minutes until the sauce thickens slightly.
  6. Add the grilled paneer cubes to the sauce and gently stir to coat them evenly. Simmer for another 2-3 minutes to allow the flavors to blend.

Instructions for Rice:

  1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain
  2. In a medium-sized’ pot, add the soaked and drained rice, 2 cups of water, ghee or oil, and salt. Bring it to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the rice is cooked and fluffy. Once cooked, remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

To Serve:

  1. Garnish the Paneer Tikka Masala with fresh cilantro leaves.
  2. Serve the Paneer Tikka Masala with hot cooked rice.

TIPS

  • You can use store-bought paneer or make your own at home.
  • Adjust the spice levels according to your taste preferences.
  • For a smoky flavor, you can grill the paneer and vegetables on a charcoal grill or barbecue.
  • Feel free to add other vegetables of your choice to the tikka masala.
  • For a vegan version, you can substitute tofu for paneer and use plant-based cream or coconut milk instead of heavy cream.

NUTRITION VALUE

  • Calories: Approximately 400-500 calories
  • Carbohydrates: Approximately 40-50 grams
  • Protein: Approximately 15-20 grams
  • Fat: Approximately 20-25 grams
  • Fiber: Approximately 4-6 grams

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