To start making Tandoori Paneer Tikka Masala recipe, we first have to make the tikka masala.
In a bowl, combine cream and chopped mint leaves.
Crush the fennel seeds and ajwain and add them to the yogurt mixture. Add the remaining tikka masala ingredients to the cream mixture and mix well.
Place the cheese cubes in a large bowl, add the marinade, cover and let sit for about half an hour to an hour, or even overnight.
Use a blender to make a paste of ginger and garlic Pestle and Mortar.
Heat the oil in a heavy-bottomed pan; add the crushed ginger and garlic and sauté for a few seconds. Add tomatoes and bring to a rapid boil. Add the cheese and marinade together and stir well to combine all ingredients.
Check the salt and spices and adjust to your taste. Cover the pot and cook Paneer Tikka Masala for about 3 to 4 minutes.
While simmering, we can prepare the coal for the suction method.
Take a piece or two of coal (about 3 inches large) and use tongs to hold it over the gas flame. The coals will begin to turn red and turn gray after approximately 5 minutes.
This suggests that coal could be used for smoking. Place these hot coals into a crack-proof bowl. At this point, heat a large wok or a rimmed frying pan, covered, over medium heat. Place the coals on the panel along with the bowl.
Place coals and bowl over paneer.
Add a spoonful of ghee or oil over the coals. It will start to smoke. Immediately cover the pot, reduce the heat to low, and let sit until the smoke disappears, about a minute. Open the lid and remove the coal cup.
Your dish will get smoky flavored paneer that tastes just like Tandoori Paneer Tikka Masala.
Send me Paneer Tikka Masala with favorite Indian bread, Jeera Pulao, Papad and Raita for a complete dinner for your family.
