Instant Paneer Tikka Masala Food
INSTANT PANEER TIKKA MASALA
This recipe was prepared by me when my brother was hungry and asked me to prepare something with paneer and that too instant... n now this is one of his faviourite dish...
Provided by priyannka
Categories Asian
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large frying pan, heat oil on medium-high heat.
- Add turmeric,ginger garlic paste,onions,tomato and cook until translucent and very tender and lightly golden; about 4 - 5 minutes.
- Add the paneer, chili powder,salt n cook for other 5 minute.
- Serve hot,sprinkled with coriander and garam masala with paratha.
Nutrition Facts : Calories 95.4, Fat 7.2, SaturatedFat 1, Sodium 18.3, Carbohydrate 7.9, Fiber 2, Sugar 3.8, Protein 1.2
PANEER CAPSICUM TIKKA MASALA
Make and share this Paneer Capsicum Tikka Masala recipe from Food.com.
Provided by Vasuishere
Categories Indian
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Fry cumin seeds, cloves, cardomen, cinnamon, green chili, garlic, ginger.
- Fry onion, cashews, peanuts.
- Add butter and keep frying.
- Add cilantro diced.
- Grind the onion mixture.
- Fry capsicum and add onion mixture.
- Add chilli powder, turmeric and amchur powder.
- Let all boil and add cottage cheese at the end.
Nutrition Facts : Calories 123.3, Fat 5.8, SaturatedFat 1.9, Cholesterol 9.3, Sodium 145.6, Carbohydrate 13.1, Fiber 2.2, Sugar 5.1, Protein 6.6
PANEER TIKKA MASALA
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.
Provided by CityDoors
Categories Curries
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 19
Steps:
- 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.
- Blend the tomatoes and green chiles into a paste. Set aside.
- Over medium heat with oil, gently fry the marinated paneer for about 2-3 minutes. Remove paneer and set aside.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 201.2, Fat 14.6, SaturatedFat 2, Cholesterol 0.7, Sodium 1781, Carbohydrate 17.4, Fiber 4.2, Sugar 9.1, Protein 3.7
PANEER TIKKA
Make and share this Paneer Tikka recipe from Food.com.
Provided by bragz
Categories Cheese
Time 28m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the curds,ginger-garlic paste, chilli powder, kasuri methi, garam masala, coriander, oil and salt and mix well to prepare a marinade.
- Add the paneer and capsicum and keep aside for 15-25 minutes.
- Arrange the marinated paneer and capsicum pieces in a shallow glass dish and microwave on HIGH for 3 minutes.
- Serve hot,sprinkled with chaat masala.
Nutrition Facts : Calories 69.3, Fat 5.6, SaturatedFat 0.9, Cholesterol 2.8, Sodium 91.5, Carbohydrate 3, Fiber 1.2, Sugar 1.6, Protein 2.4
PANEER TIKKA MASALA
Paneer tikka masala. It goes well with naan or basmati rice.
Provided by BeeSkillz
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Melt butter in a skillet over medium heat; cook and stir paneer until golden, about 5 minutes. Add onions, green bell pepper, jalapeno peppers, cashews, garlic paste, ginger paste, cayenne pepper, cumin, coriander, and garam masala to paneer; cook and stir until fragrant and evenly coated, about 1 minute.
- Mix tomato sauce, half-and-half, and salt into paneer mixture; simmer until thickened, about 30 minutes.
Nutrition Facts : Calories 322.5 calories, Carbohydrate 16.5 g, Cholesterol 66.2 mg, Fat 23 g, Fiber 2.7 g, Protein 14.4 g, SaturatedFat 13.9 g, Sodium 1224.8 mg, Sugar 5.7 g
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4.8/5 (52)Calories 379 per servingCategory Main Course
- Whisk the hung curd or greek yogurt till smooth in a large bowl. You can also use a really thick curd instead of hung curd.
- Line a baking tray or pan with aluminum foil. This method makes its easier to clean the pan later.
- Heat about 1 to 2 tablespoons oil in a pan. Place the threaded paneer cubes and veggies with the skewers on the pan.
- Boil water with a pinch of salt. Add halved onions and tomatoes to the boiling water. Cook for one or two minutes. Switch off. Cover and keep aside for 15 to 20 minutes.
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4.8/5 (63)Calories 403 per servingCategory Main Course
- Combine all ingredients for the marinade in a bowl and mix well. Add paneer, onions and bell pepper. Stir and coat with the marinade on all sides. Let is rest 15 to 30 minutes in the refrigerator.
- Heat a pan on stovetop on medium-high heat. Add 2 tablespoon oil. Spread the paneer, onions and bell pepper pieces and lightly brown on each side for about 2 minutes.
- Add the remaining 1 tbsp oil to the instant pot. Add the onions, ginger, garlic and sauté for about 3 minutes.
- Change the instant pot setting to high pressure for 5 minutes. When the instant pot beeps, let it rest for 5 minutes then manually release the pressure.
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- Prepare the paneer: Place the paneer in a bowl and toss with the ginger, garlic, coriander, garam masala, cumin, and salt. Add the 5 tablespoons of yogurt and stir until the paneer pieces are evenly coated. Let marinate at room temperature for 20 minutes or refrigerate and marinate overnight. Preheat the oven to 400 degrees F.
- Line a large baking sheet with aluminum foil and place an oven-safe baking rack on top (I use a cooling rack that is oven safe). Coat the rack with nonstick spray, then arrange the paneer cubes on top in an even layer, discarding any excess marinade. Bake for 12 to 15 minutes, until the paneer is lightly golden at the edges. Remove from the oven and set aside.
- While the paneer bakes, prepare the masala (sauce): Heat the coconut oil over medium low in a large, sturdy skillet. Once hot, add the bell pepper, cauliflower, onion, ginger, garlic, salt, and pepper. Cook, stirring occasionally, for 1 minute, then increase the heat to medium and continue cooking until the vegetables are tender and the onion is translucent, about 12 to 15 minutes. Do not let the onion brown—if it starts to turn brown, reduce the heat and continue cooking until soft. Add the tomato paste, garam masala, turmeric, and cayenne. Cook and stir constantly for 30 seconds, until very fragrant. Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes. Add the paneer and peas, and cook, stirring occasionally, until warmed through, about 2 minutes more.
- Remove from heat and let cool for 1 minute. Stir in the 1/2 cup yogurt. Taste and add additional salt and pepper as desired. Sprinkle with cilantro and serve warm with naan bread or brown rice.
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- Firstly add ½ cup yogurt, ¼ to ½ teaspoon red chili powder, 1 teaspoon ginger garlic paste, ½ teaspoon garam masala, ⅛ teaspoon turmeric & ¼ teaspoon salt to a mixing bowl.
- Heat 1 tablespoon oil and add 1 cup chopped onions. Saute them well until transparent or golden.
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