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Before you jump to Tandoori Paneer Tikka curry recipe, you may want to read this short interesting healthy tips about Here Are Some Simple Explanations Why Eating Apples Is Good.
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We hope you got benefit from reading it, now let’s go back to tandoori paneer tikka curry recipe. To cook tandoori paneer tikka curry you need 25 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Tandoori Paneer Tikka curry:
- Get For Paneer Tikka :
- Take 500 gms paneer cut in big cubes
- Use 1 lemon Juice
- Prepare 2 tbsp hung curd
- Get 2 tbsp tandoori masala
- You need 1 tbsp mustard oil
- Use to taste salt
- Provide For curry:
- Take 1 big onion chopped
- Take 2 tomatoes chopped
- Use 6 green chillies
- Get 1 tbsp ginger garlic paste
- You need 2 tbsp oil
- Provide 1 tsp shahjeera
- Provide 1 black cardamom
- Get 2 green cardamom
- You need 1 tsp turmeric powder
- Take 1 tsp Jeera powder
- Provide as per taste red chilli powder
- Get 1 tbsp of besan
- Prepare to taste salt
- Prepare 1/2 cup curd
- Get few cloves
- Use 1 tbsp of ghee
- Provide 1 cup hot water
Steps to make Tandoori Paneer Tikka curry:
- Mix all the marination spices with paneer and set it aside while you prepare gravy.
- Get the onion, tomatoes, chilies, ginger garlic paste, dry masala ready.
- In a kadhai, heat oil, add khada garam masala, let it splutter, add onion, fry until translucent, add ginger garlic paste, fry for 2-3 minutes until raw smell goes away, add dry powder masala along with besan and fry for a minute or so, the besan should not burn, add tomatoes and chilies. And add salt. Cook until mushy.
- Cool the cooked mixture and grins it to fine paste. Strain it.
- Now grill the marinated paneer.
- Cook the strained curry paste until it bubbles, add curd whisked with the remaining marinade in the bowl and add it to curry paste. Ensuring the flame is on low. Let it boil and add cup of hot water.and give it a nice boil.
- Add the grilled paneer.
- Take a small katori and out few cloves in the kadhai. Heat ghee and pour it over the katori and immediately put the lid so that smoke is infused in the curry.
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