Thursday, June 27, 2019



Over the decades, paneer ( Indian cottage cheese) has increasingly become a popular ingredient in Indian vegetarian cooking. In all parts of the country, you will find paneer dishes- at homes and at eateries, big or small.

Elsewhere in this blog, you will find recipes for dishes such as Chatakedar Paneer, Paneer Methi Chaman, and Paneer Kolhapuri.

Today's recipe is for a dish which goes well with both rotis and rice. I have adapted this from Paneer Tikka Masala Gravy by the popular cookery expert, Nisha Madhulika.

In this dish, paneer is marinated in a masala of spices and later roasted as tikkas. These are then added to a rich gravy. We loved this dish when I made and served it with Jeera Rice.

  • Paneer ( Indian Cottage Cheese), 250 gms
  • Tomatoes, 300 gms
  • Besan (Chickpea flour),  2 tbsp 
  • Curds, 2 tbsp
  • Chilli Powder, 1 tsp
  • Coriander Powder, 1 and 1/2 tsp
  • Turmeric Powder, 1/2 tsp
  • Cumin Seeds, 1/2 tsp
  • Asafoetida, 1/8 tsp 
  • Dry Fenugreek Leaves, 1 tsp
  • Ginger Paste, 1/2 tsp
  • Coriander Leaves, finely chopped, 2-3 tbsp
  • Salt, to taste
  • Sugar, 1/2 tsp 
  • Kitchen King Masala, 1/4 tsp
  • Butter, 2 tbsp
  • Oil, 2-3 tbsp


Cut the paneer into pieces of 1 cm 
Roughly chop the tomatoes and in a small mixer jar grind them to a smooth paste and keep aside
Heat 1 tsp of oil in a small pan and on medium heat add 1 tbsp of besan and roast it till it changes colour slightly. Keep aside.
Take a large mixing bowl and place in it the curds, the remaining 1 tbsp of besan, 1/2 tsp of chilli powder, 1/2 tsp of coriander powder, 1/4 tsp of turmeric powder and less than 1/2 tsp of salt.
Mix well to make a masala in which the paneer pieces are to be marinated
To this, add the paneer pieces and mix gently so as to coat the paneer pieces with the masala.
Make sure they are evenly and well coated
Marinate the paneer pieces for 20 minutes in the refrigerator 
After 20 minutes, heat a non-stick pan with 2 tsp of oil and roast the marinated paneer pieces till they turn golden brown on both sides. Keep aside
In the same pan, heat 2 tbsp of oil and on medium heat add the cumin seeds; when they sizzle add the asafoetida,  1/4 tsp of turmeric powder, 1 tsp of coriander powder, dry fenugreek leaves, and ginger paste
Saute the spice powders on low flame taking care that they don't get burnt
Next add the tomato paste prepared earlier and 1/2 tsp of chilli powder and saute till the oil separates
Add the roasted besan prepared earlier to the masala, mix well and cook for a few minutes
When the oil starts leaving the sides of the masala, add 1/2 cup of water and mix well
Add salt to taste, sugar, Kitchen King Masala and 2 tbsp of the finely chopped coriander leaves
and mix well
Now add the roasted paneer tikkas and mix thoroughly 
Cover and cook on low flame for 4 minutes
After 4 minutes, add butter as desired and and mix well
Lastly, garnish with the remaining 1 tbsp of finely chopped coriander leaves 
Serve with rotis, naans or with plain rice or jeera rice

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