This classic vegetarian North Indian dish made easy can be served as an appetizer or main dish. With a complex blend of spices, mixed vegetables and creamy paneer, it is an ideal dish for experts or novices alike, either to prepare to be served.
I undertook the making of this delicious North Indian vegetarian dish in response to a recipe challenge presented by a fellow blogger at Lin’s Recipes. I seldom feature Indian dishes on my blog even though I often do make them, so I was pleased to have an incentive to develop a recipe for my blog with these wonderful flavours. Thanks to Lin and also to Parul at Gharkepakwan who has graciously offered to act as judge.
I am bringing this to Fiesta Friday #112 which I am co-hosting with Natalie at Kitchen Uncorked. Feel free to drop by and and see the wonderful recipes, tips and stories contributed by a host of talented bloggers.
The title of this recipe says it all. Paneer is simply a fresh cheese, made from strained and pressed yogurt. Tikka refers to the pieces of meat or, as in this case cheese in the recipe. Masala means mixture and in this case refers to the mixture of spices used.
I based my recipe on this one, but made a few changes according to what I had on hand. For example, as I am not able to buy ready made paneer in my neighbourhood, contrary to all recommendations on any recipe for this you will find, I had to make my own. Home-made paneer tends to be too soft, and therefore is difficult to mix into the sauce and keep its integrity. However, I found that straining the yogurt, pressing it with a weight to squeeze out as much liquid as possible over a mesh strainer, and then setting it in a very low oven (170 degrees F) for about an hour was all it needed to make it firm enough to cook with. In fact, it was the best paneer I had ever had, but if you can buy it, you can skip this step altogether. I also added sumac powder, not a commonly used spice in Indian cooking but one I use regularly to add a lemony flavour and red colour. To stay with the local theme of my blog I served it with rice made with maple sap, the delicate sweetness of which complements the spiciness of the masala beautifully.
Paneer Tikka Masala
Ingredients for the Marinade
250 grams paneer, cut into cubes
2 medium sweet peppers (I used red)
1 small zucchini
5 Tbsp yogurt
1/2 tsp salt
1 tsp ground fresh ginger
1 tsp finely grated fresh garlic
1 tsp. garam masala
1 tsp ground coriander seeds
1/4 tsp freshly ground nutmeg
1/2 tsp cornflour
oil for grilling
Ingredients for the gravy
oil for frying
1 large onion
2 Tbsp thick tomato paste (preferably home-made)
1 Tbsp grated ginger
1 Tbsp ground garlic
1 Tbsp garam masala
1 tsp chili powder
1 Tbsp sumac powder
1 tsp ground coriander
pinch of methi (dried fenugreek)
1/2 cup water or stock
Mix the yogurt, spices and flour in a bowl. Cut the peppers into roughly 1 inch squares, cut the zucchini into 1/4 inch rounds and place in a casserole with the paneer. Pour over this the marinade, stir to coat and allow to sit for at least an hour or up to 24 hours.
Meanwhile, to make the gravy, chop the onion very finely. A food processor is useful for this process. Fry it gently in about 2 Tbsp of oil until it softens. Add the ginger and garlic and fry for another 2 minutes. Add the tomato paste and spices and continue to cook, stirring frequently until the mixture is quite dry and is like a thick paste which will come away from the sides of the pan. Add the water and cook a further 2 minutes, stirring to make sure it doesn’t stick. Set aside until the vegetables and paneer are ready to be added.
Place the marinated vegetables and panner on a grilling sheet and drizzle with a little oil. Place under a broiler and when they start to sizzle, turn them over and broil until they look cooked and slightly browned. The time this takes will depend on your broiler and proximity to the heat. I found it took about 5 minutes per side, but keep a close watch on it.
Mix all this with the gravy, reheat and serve it as an appetizer or a main dish with rice or flatbreads.