CURD - 3/4 CUP THICK
firstly, in a large bowl take ¾ cup curd, ¼ tsp turmeric, ¾ tsp chilli powder, ¼ tsp cumin powder, ½ tsp coriander powder, ¼ tsp pepper powder and ½ tsp garam masala.
BESAN - 2 TBSP
also add ¼ tsp ajwain, ½ tsp salt, 1 tsp kasuri methi, 2 tbsp besan and 2 tsp oil.
GINGER GARLIC PASTE
further, add 2 tsp lemon juice and 1 tbsp ginger garlic paste. mix well making sure everything is well combined.
PANEER - 14 CUBES
also, add ¼ cup curd and combine well
mix well making sure everything is well combined.mix well making sure everything is well combined.
AFTER - 1 HOUR
cover and refrigerate for 1 hour to marinate.
after 1 hour, insert into skewer and grill until golden brown
CUMIN - 1 TSP
firstly, in a large kadai heat 2 tbsp oil. add 1 bay leaf, ½ inch cinnamon, 2 pods cardamom, 3 cloves and 1 tsp cumin. saute until the spices turn aromatic.
ONION - 2 CHOPPED
add 2 onion and 1 tsp ginger garlic paste. saute until the onions turn golden brown.
CHILLI POWDER - 1 TSP
keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and 1 tsp salt.
saute until the spices turn aromatic.
further, add 2 cup tomato puree and cook well
cook until the oil separates from the sides
LEFT OVER MARINATION
now add leftover marination mixture and cook on low flame.
make sure to stir continuously and cook until the oil separates from the sides.
WATER - 1 CUP
further, add 1 cup water and mix adjusting the consistency as required.
add in prepared paneer tikka and mix gently.
SIMMER - 2 MINUTES
cover and simmer for 2 minutes, or until the flavours are absorbed well.
now add ¼ tsp garam masala, 1 tsp kasuri methi and 2 tbsp coriander. mix well.
READY TO EAT
finally, enjoy paneer tikka masala with tandoori roti or naan