Paneer Tikka Masala with Dal Tadka
Paneer Tikka Masala
Ingredients
- • 200g paneer, cubed
- • 1/2 cup yogurt, whisked
- • 1 tbsp ginger-garlic paste
- • 1 tsp red chili powder
- • 1/2 tsp turmeric powder
- • 1 tsp garam masala
- • 1/2 tsp cumin powder
- • 1/2 tsp coriander powder
- • 1/4 cup tomato puree
- • 1/4 cup heavy cream
- • 2 tbsp oil
- • 1 bay leaf
- • 2 tsp cloves
- • 1 inch cinnamon stick
- • 1 onion, finely chopped
- • 2 tomatoes, pureed
- • 1 green chili, slit
- • Salt to taste
- • Fresh cilantro, chopped for garnish
Cooking Steps
Marinate paneer cubes with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, and salt for at least 15 minutes.
Heat 1 tbsp oil in a pan. Add bay leaf, cloves, and cinnamon stick. Sauté for a minute.
Add chopped onion and sauté until golden brown.
Add tomato puree and cook until oil separates.
Add pureed tomatoes and green chili. Cook for 5-7 minutes.
Add remaining spices (garam masala, cumin powder, coriander powder) and cook for another 2 minutes.
Stir in heavy cream and simmer for 5 minutes.
Meanwhile, lightly grill or pan-fry the marinated paneer cubes until slightly golden.
Add the paneer cubes to the gravy. Mix gently and simmer for 5 minutes.
Garnish with fresh cilantro. Serve hot.
Dal Tadka
Ingredients
- • 1/2 cup toor dal (split pigeon peas), washed
- • 2 cups water
- • 1/4 tsp turmeric powder
- • Salt to taste
- • For tempering (tadka):
- • 1 tbsp ghee
- • 1/2 tsp cumin seeds
- • 1/4 tsp mustard seeds
- • 1 dry red chili, broken
- • 1/4 tsp asafoetida (hing)
- • 1 small onion, finely chopped
- • 1 tsp ginger-garlic paste
- • 1 small tomato, finely chopped
- • 1/2 tsp red chili powder
- • Fresh cilantro, chopped for garnish
Cooking Steps
Pressure cook toor dal with water, turmeric powder, and salt until soft (about 3-4 whistles). Mash the dal lightly.
Heat ghee in a small pan for tempering.
Add cumin seeds, mustard seeds, and dry red chili. Let them splutter.
Add asafoetida, chopped onion, and ginger-garlic paste. Sauté until onions are golden.
Add chopped tomato and red chili powder. Cook until tomatoes are soft.
Pour this tempering over the cooked dal. Mix well.
Simmer for 2-3 minutes. Garnish with fresh cilantro. Serve hot.