Name: Paneer Pasanda Tikka Masala recipe by Archana Bhargava at BetterButter
Prep time: 270 min
Cook time: 45 min
Total time: 315 min
Yield: 8
Ingredients: 500 gms paneer, diced big and thick; For stuffing:; 1 cup coriander leaves; 1/2 cup mint leaves; 4 green chillies; 1 tsp ginger; 1 tsp jeera; 1 tbsp Lime juice; Salt to taste; For Marination:; 1 cup hung curd; 1 tsp Garlic paste; 1 tsp Ginger paste; 1 tsp red chilly powder; 2 tsp dhania powder; 1/2 tsp haldi; 2 tsp tandoori masala; 1 tbsp mustard oil; Salt to taste; 1 tbsp kasuri methi; For gravy:; 1 cup onion paste; 2 cups of fresh tomatoes paste; 1 tsp Garlic paste; 1 tsp Ginger paste; 1 tsp greenchillies paste; 1 tsp red chilly powder; 2 tsp dhania powder; 1/2 tsp haldi; 1 tbsp kitchen king masala

ABOUT Paneer Pasanda Tikka Masala RECIPE

It is a famous dish with a filling of chutney, sometimes dipped in beasan batter and are made into pakodas, but here I have given it a twist by making tikka with them and then cooked in gravy.

Ingredients Serving: 8

500 gms paneer, diced big and thick
For stuffing:
1 cup coriander leaves
1/2 cup mint leaves
4 green chillies
1 tsp ginger
1 tsp jeera
1 tbsp Lime juice
Salt to taste
For Marination:
1 cup hung curd
1 tsp Garlic paste
1 tsp Ginger paste
1 tsp red chilly powder
2 tsp dhania powder
1/2 tsp haldi
2 tsp tandoori masala
1 tbsp mustard oil
Salt to taste
1 tbsp kasuri methi
For gravy:
1 cup onion paste
2 cups of fresh tomatoes paste
1 tsp Garlic paste
1 tsp Ginger paste
1 tsp greenchillies paste
1 tsp red chilly powder
2 tsp dhania powder
1/2 tsp haldi
1 tbsp kitchen king masala
3 tbsp cream
2 cups of milk
1 tsp kasoori methi
2 tbsp kaju and magaz ka paste
Salt to taste
2 tbsp oil or ghee
1 tsp jeera
4 cloves
1 stick of cinnamon
2 big elaichi
1/2 tsp elaichi powder

Instructions

Grind together all the stuffing ingredients in a mixer jar into a smooth paste. The chutney is ready.
For marination:
Mix together all the ingredients of marination in a mixing bowl.
Now make a slit in each cube of paneer and fill in the space with chutney.
In this way fill all the cubes. Now put these chutney stuffed cubes in the marination.
Leave for 3-4 hours to marinate. Cover and keep it in the fridge. After 3-4 hours take them out from the fridge and roast them.
In a non stick pan or you can grill them also, until the moisture evaporates . The tandoori paneer pasanda is ready.
For Gravy Masala:
Heat oil in a pan and put jeera, cinnamon and big elaichi. Let them splutter, then add onion paste, cook on a low heat until it becomes brown.
Add garlic, ginger and green chillies paste. Saute for 2 minutes, then add red chilli powder, dhania powder and haldi.
Add kasoori methi and tomato paste, cook till the oil separates. Add cream, kaju and magaz ka paste.
Cook till it blends well, then add milk, cook stirring continuously on low heat, so that it doesn't curdle.
Add salt and mix well, add kitchen king masala. Now put the ready paneer cubes. In the gravy and mix well. But very gently, so that the paneer cubes doesn't break.
Cook till the boil comes for 5-7 minutes, then add elaichi powder and turn off the gas the Paneer Pasanda Tikka Masala is ready to serve.

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