Tandoori Paneer Tikka Masala recipe
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Ingredients
- 5 cloves garlic, chopped 1 (2 inch) piece fresh ginger root, chopped ½ cup plain yogurt 2 tablespoons mustard oil ½ lime, juiced 1 ½ teaspoons dried fenugreek leaves 1 teaspoon garam masala ½ teaspoon cayenne pepper, or to taste 16 ounces paneer, cut into 1-inch cubes 1 green bell pepper, cut in 1-inch pieces 1 red bell pepper, cut in 1-inch pieces ½ large onion, cut into 1-inch pieces ½ cup cashews 2 tablespoons olive oil 2 teaspoons cumin seeds ½ onion, finely chopped 1 tablespoon dried fenugreek leaves ½ teaspoon garam masala 2 large tomatoes, finely chopped ½ lime, juiced 1 tablespoon ground coriander 1 teaspoon cayenne pepper, or to taste ½ teaspoon ground turmeric salt to taste
Nutrition Info
- 428.3 caloriescarbohydrate: 26.4 gcholesterol: 18.6 mgfat: 28.5 gfiber: 5.3 gprotein: 20.9 gsaturatedFat: 7 gservingSize: -sodium: 637.4 mgsugar: 9.5 gtransFat: : -unsaturatedFat: : -
Directions Tandoori Paneer Tikka Masala
Directions
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Soak 8 to 10 wooden skewers in water while you prepare the kebabs.
Process garlic and ginger in a food processor until a smooth paste forms.
Combine yogurt, mustard oil, lime juice of 1/2 lime, 1 1/2 teaspoons fenugreek leaves, 1 teaspoon garam masala, 1/2 teaspoon cayenne, and 1/2 of the ginger-garlic paste in a bowl. Whisk until smooth. Add paneer, green bell pepper, red bell pepper, and onion. Stir until coated.
Preheat the oven to 400 degrees F (200 degrees C).
Thread the coated paneer, peppers, and onion onto the soaked skewers. Place kebabs in a baking dish.
Bake in the preheated oven until kebabs are golden brown, 25 to 30 minutes.
Soak cashews in a bowl of hot water for 10 minutes, blend as finely or coarsely as desired.
Heat olive oil in a large saucepan over medium-high heat. Add cumin seeds, cook until sputtering, about 1 minute. Add remaining onion, cook and stir until translucent, about 5 minutes. Add the remaining ginger-garlic paste, 1 tablespoon fenugreek leaves, and 1/2 teaspoon garam masala. Cook and stir until flavors blend, about 2 minutes. Stir in tomatoes, cover and cook until tomatoes break down, about 5 minutes.
Stir the ground cashews into the saucepan with the tomato mixture. Add juice of 1/2 lime, coriander, 1 teaspoon cayenne, turmeric, and salt. Let simmer until sauce is thickened, adding some water if sauce gets too dry and sticks to the pan, about 5 minutes more. Add the baked kebabs to the sauce. Stir to coat evenly.