By WhiteSmok3 Gaming
Prepare the marinade by combining yogurt, 1/2 tsp garam masala, 1/4 tsp turmeric, 1/2 tsp red chili powder, and a little salt in a mixing bowl.
Cut the paneer into cubes and toss them in the marinade, ensuring all pieces are well coated. Let it marinate for at least 15 minutes.
In a pan, heat 1 tbsp oil over medium heat. Add marinated paneer pieces and cook until they are golden and slightly charred on each side. Remove and set aside.
In the same pan, add another 1 tbsp oil. Add the remaining garam masala, 1/4 tsp turmeric, coriander powder, and red chili powder. Stir-fry for a few seconds until fragrant.
Add tomato puree to the pan and cook until the tomato reduces and the oil starts to separate (about 5-7 minutes).
Add the cashew paste to the tomato mixture and mix well, then add 1/2 cup of water to reach desired gravy consistency. Adjust salt to taste.
Add the cooked paneer to the gravy and stir gently to coat the paneer pieces. Simmer for another 5 minutes on low heat.
While the curry simmers, prepare the cucumber salad by slicing the cucumber and combining it with a pinch of salt, a squeeze of lemon juice, and chopped coriander leaves.
Serve the paneer tikka masala over a bed of cooked brown basmati rice. Garnish with fresh coriander leaves and serve alongside the cucumber salad.
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By WhiteSmok3 Gaming
This Vegetarian Indian Cuisine Main Course recipe is ready in 45 minutes and features Paneer, Low-fat yogurt, Garam masala and other delicious ingredients. Contains 550 calories total.
Prepare the marinade by combining yogurt, 1/2 tsp garam masala, 1/4 tsp turmeric, 1/2 tsp red chili powder, and a little salt in a mixing bowl.
Cut the paneer into cubes and toss them in the marinade, ensuring all pieces are well coated. Let it marinate for at least 15 minutes.
In a pan, heat 1 tbsp oil over medium heat. Add marinated paneer pieces and cook until they are golden and slightly charred on each side. Remove and set aside.
In the same pan, add another 1 tbsp oil. Add the remaining garam masala, 1/4 tsp turmeric, coriander powder, and red chili powder. Stir-fry for a few seconds until fragrant.
Add tomato puree to the pan and cook until the tomato reduces and the oil starts to separate (about 5-7 minutes).
Add the cashew paste to the tomato mixture and mix well, then add 1/2 cup of water to reach desired gravy consistency. Adjust salt to taste.
Add the cooked paneer to the gravy and stir gently to coat the paneer pieces. Simmer for another 5 minutes on low heat.
While the curry simmers, prepare the cucumber salad by slicing the cucumber and combining it with a pinch of salt, a squeeze of lemon juice, and chopped coriander leaves.
Serve the paneer tikka masala over a bed of cooked brown basmati rice. Garnish with fresh coriander leaves and serve alongside the cucumber salad.
Calories per Serving: 550
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