 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Ever since I married my husband, who is from southern India, I have discovered an entirely delicious world of Indian cuisine. Below is an authentic recipe for paneer tikka masala. Ingredients:
1 (16 ounce) package panir |
3/4 tablespoon salt |
1 teaspoon red chili powder |
2 inches fresh ginger, finely diced |
1 tablespoon plain yogurt |
3 tablespoons oil (for frying) |
2 large tomatoes |
5 small green chilies |
1 green pepper, chopped |
1/2 teaspoon cumin seed |
1/2 teaspoon asafetida powder |
2 -3 bay leaves |
1 tablespoon coriander powder |
1/2 tablespoon turmeric |
1/2 teaspoon sugar |
1 teaspoon cornstarch, disolved in |
2 tablespoons water |
2 teaspoons garam masala |
1 bunch cilantro, chopped |
Directions:
1. Slice the paneer about 1/4 inch thick into 1-inch squares. Put into bowl and mix in ginger, salt, red chili powder, coriander, and yogurt. Marinate in refrigerator for 30 minutes.
2. Blend the tomatoes and green chiles into a paste. Set aside.
3. Over medium heat with oil, gently fry the marinated paneer for about 2-3 minutes. Remove paneer and set aside.
4. For Gravy: Add additional oil if needed. Fry cumin seeds until they sizzle. Add asafetida and bay leaves. Fry for about 10 seconds and then add chopped green pepper. Fry for another 2-3 minutes.
5. Add the blended tomatoes, coriander powder, turmeric, and sugar. Cook for about 4-5 minutes on low heat. Add cornstarch mixture and garam masala and cook for another 2 minutes.
6. Gently stir in paneer and allow to cook for 5 minutes more. Remove from heat and add two big handfuls of cilantro. Serve over basmati rice.
|
|