By Digital World
Cut the paneer into cubes. Marinate with 1/2 tsp turmeric powder, 1/2 tsp chili powder, and salt. Let it sit for 10 minutes.
Heat 1/2 tbsp of oil/ghee in a pan over medium heat. Sauté the marinated paneer cubes until golden brown and set aside.
In the same pan, add the remaining oil/ghee. Add 1 tsp grated ginger and 2 cloves minced garlic. Sauté until fragrant.
Add the tomato-onion masala base to the pan, stir well, and let it simmer for 5 minutes.
Add the remaining turmeric, chili powder, and garam masala to the mixture. Stir well and cook for another 3-4 minutes.
Add the sautéed paneer to the masala. Mix well and let it cook on low heat for 5 more minutes. Add salt and pepper to taste.
While the paneer is cooking, prepare the roti dough by mixing 300g whole-wheat flour with water and a pinch of salt. Knead into a soft dough.
Divide the dough into small balls, roll them out into flat discs, and cook each on a hot griddle until golden brown on both sides.
For the mixed salad, chop the cucumber, tomato, and carrot into bite-sized pieces. Toss with lemon juice, salt, and pepper.
Serve the Paneer Tikka Masala hot with whole-wheat rotis and the fresh mixed salad on the side.
How did this recipe turn out? Let others know!
to rate this recipe
By Digital World
This Indian Vegetarian Main Course recipe is ready in 45 minutes and features Paneer, Tomato-onion masala base, Ginger and other delicious ingredients. Contains 600 calories total.
Cut the paneer into cubes. Marinate with 1/2 tsp turmeric powder, 1/2 tsp chili powder, and salt. Let it sit for 10 minutes.
Heat 1/2 tbsp of oil/ghee in a pan over medium heat. Sauté the marinated paneer cubes until golden brown and set aside.
In the same pan, add the remaining oil/ghee. Add 1 tsp grated ginger and 2 cloves minced garlic. Sauté until fragrant.
Add the tomato-onion masala base to the pan, stir well, and let it simmer for 5 minutes.
Add the remaining turmeric, chili powder, and garam masala to the mixture. Stir well and cook for another 3-4 minutes.
Add the sautéed paneer to the masala. Mix well and let it cook on low heat for 5 more minutes. Add salt and pepper to taste.
While the paneer is cooking, prepare the roti dough by mixing 300g whole-wheat flour with water and a pinch of salt. Knead into a soft dough.
Divide the dough into small balls, roll them out into flat discs, and cook each on a hot griddle until golden brown on both sides.
For the mixed salad, chop the cucumber, tomato, and carrot into bite-sized pieces. Toss with lemon juice, salt, and pepper.
Serve the Paneer Tikka Masala hot with whole-wheat rotis and the fresh mixed salad on the side.
Calories per Serving: 600
Your Rating:
