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Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

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PANEER TIKKA MASALA (COTTAGE CHEESE IN A THICK GRAVY)

It had been a long time since I made paneer and it was only when my older son brought it to my notice that I realised. Being his favourite I decided to make Paneer Tikka Masala and Ghee rice to go with that.

Paneer tikka masal2

This is what you’ll need

For the marinade

Paneer: 300gms

Yoghurt: 4tbsp

Ginger garlic paste: 1tsp

Kashmiri chilli powder: 2tsp

Garam masala powder: 1tsp

Salt to taste

For the curry

Onions: 2 (grated)

Tomatoes: 1 (big, finely chopped)

Tomato puree: 1tbsp( I used ready made puree)

Ginger garlic paste: 1tsp

Chilli powder: 1 1/2tsp

Turmeric powder: 1/2tsp

Yoghurt: 2tbsp

Cream: 3tbsp

Kasuri methi: 1tbsp

Garam masala: 1tsp

Cloves: 3

Cinnamon: 1/2″ piece

Cardamom: 3

Cumin seeds: 1/2tsp

Sugar: 2tsp

Salt to taste

Ghee: 2tbsp

Let’s get cooking

1. Mix all the ingredients listed under marinade and keep aside for half an hour.

2. Pour it in a wide pan and shallow fry until the mixture is dry and the paneer is well coated keep aside.

3. In another pan heat the ghee. Add the cloves, cinnamon, cardamom and cumin seeds.

4. Mix in the grated onions and saute until brown.

5. Add the ginger garlic paste and fry for a couple of minutes.

6. Add the tomatoes and tomato puree. Fry until pulpy.

7. Add the chilli powder, turmeric powder and fry for another minute.

8. Add the kasuri methi, garam masala and continue frying.

9. Pour in the yoghurt, and cream. Add the sugar and bring the mixture to a boil.

10. Add the paneer pieces and salt. Add a glass of water to the gravy and boil once again.

11. Serve hot with rice or rotis.

Paneer tikka masala

Approximate preparation and cooking time: 45 minutes

Serves: 4

paneer tikka masala1

 

 

 

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