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Paneer Tikka Gravy: A Chatpata Delight for Your Taste Buds!

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Chef Curry Do’pyaza

Paneer Tikka Gravy: A Chatpata Delight for Your Taste Buds!

Namaste Dosto! And a warm Sat Sri Akal to all my Punjabi food lovers! Chef Curry Do-Pyaza here, ready to spice up your life with another mouthwatering recipe. Today, we’re diving deep into the creamy, dreamy world of Paneer Tikka Gravy!

This dish is a real crowd-pleaser, perfect for those joyous occasions that bring us all together. Think Diwali celebrations, those vibrant Holi parties, or even a cozy family dinner on a chilly winter evening. It’s the kind of dish that makes everyone feel warm and fuzzy inside. It is also a popular dish served during weddings.

A Little Trip Down Memory Lane

Paneer Tikka itself has its roots in the Mughal era, where tikkas were often cooked in tandoors. The gravy version, however, is a more modern invention, likely born in the bustling kitchens of North Indian restaurants. It’s a delightful fusion of tradition and innovation, a testament to the ever-evolving nature of Indian cuisine.

Get Ready to Cook!

Preparation Time: 25 minutes (including marinating time)
Cooking Time: 35 minutes

The Star Cast: Ingredients

For the Paneer Tikka:

  • 250g Paneer (Indian Cheese), cut into 1-inch cubes
  • 1/2 cup Dahi (Yogurt), thick and hung
  • 1 tbsp Adrak-Lahsun Paste (Ginger-Garlic Paste)
  • 1 tsp Lal Mirch Powder (Red Chili Powder)
  • 1/2 tsp Haldi Powder (Turmeric Powder)
  • 1/2 tsp Garam Masala
  • 1 tbsp Nimbu ka Ras (Lemon Juice)
  • 1 tbsp Sarson ka Tel (Mustard Oil)
  • Salt to taste

For the Gravy:

  • 2 tbsp Tel (Oil)
  • 1 Tej Patta (Bay Leaf)
  • 1 inch Dalchini (Cinnamon Stick)
  • 2 Elaichi (Cardamom Pods)
  • 1 medium Pyaaz (Onion), finely chopped
  • 1 tbsp Adrak-Lahsun Paste (Ginger-Garlic Paste)
  • 2 medium Tamatar (Tomatoes), pureed
  • 1 tsp Lal Mirch Powder (Red Chili Powder)
  • 1/2 tsp Haldi Powder (Turmeric Powder)
  • 1 tsp Dhaniya Powder (Coriander Powder)
  • 1/2 tsp Garam Masala
  • 1/4 cup Kaju Paste (Cashew Paste)
  • 1/4 cup Fresh Cream
  • Kasuri Methi (Dried Fenugreek Leaves), crushed
  • Hara Dhaniya (Fresh Coriander Leaves), for garnish
  • Salt to taste
  • Sugar to taste (optional)

Let’s Get Cooking: Step-by-Step

  1. Marinate the Paneer: In a bowl, whisk together the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, mustard oil, and salt. Gently add the paneer cubes and coat them evenly with the marinade. Let it rest for at least 20 minutes.
  2. Cook the Tikka: You have options here!
    • On the Stove: Heat a Tawa or frying pan with a little oil. Gently place the marinated paneer and cook on all sides until lightly golden brown.
    • In the Oven: Preheat your oven to 375°F (190°C). Arrange the marinated paneer on a baking sheet and bake for 15-20 minutes, flipping halfway through.
    • In the Air Fryer: Air fry at 350°F (175°C) for 8-10 minutes, flipping halfway through.
  3. Prepare the Gravy: Heat oil in a Kadai or deep pan. Add the bay leaf, cinnamon stick, and cardamom pods. Let them sizzle for a few seconds.
  4. Sauté the Aromatics: Add the chopped onion and sauté until golden brown. Stir in the ginger-garlic paste and cook for another minute until fragrant.
  5. Add the Tomato Base: Pour in the tomato puree and cook until the oil starts to separate from the sides.
  6. Spice it Up: Add the red chili powder, turmeric powder, coriander powder, and garam masala. Cook for 2-3 minutes, stirring constantly, so the spices don’t burn.
  7. Creamy Goodness: Stir in the cashew paste and cook for another 2 minutes.
  8. Simmer and Season: Add about 1 cup of water (or more, depending on your desired consistency). Bring the gravy to a simmer, then reduce the heat and let it cook for 5-7 minutes. Season with salt and a pinch of sugar (if using).
  9. The Grand Finale: Gently add the cooked paneer tikka to the gravy. Stir in the fresh cream and crushed Kasuri Methi. Cook for another 2-3 minutes.
  10. Garnish and Serve: Garnish with fresh coriander leaves and serve hot!

Chef’s Tips for a Perfect Paneer Tikka Gravy

  • Hung Yogurt is Key: Make sure your yogurt is thick and hung to prevent the marinade from becoming too watery.
  • Don’t Overcook the Paneer: Paneer can become rubbery if overcooked. Just cook it until it’s lightly golden brown.
  • Adjust the Spices: Feel free to adjust the spices according to your taste preferences.
  • Fresh is Best: Use fresh ingredients whenever possible for the best flavor.

Cooking it Your Way

  • Pressure Cooker: You can pressure cook the gravy base (onions, tomatoes, and spices) for a faster cooking time. Just release the pressure and then proceed with the rest of the recipe.
  • Slow Cooker/Crockpot: Sauté the onions and spices separately, then add everything to the slow cooker and cook on low for 4-6 hours. Add the paneer and cream in the last 30 minutes.
  • Induction Stove: Follow the same instructions as for a gas stove, adjusting the heat settings as needed.
  • Microwave: Not recommended for this recipe, as it requires more precise cooking for the paneer and gravy.

Nutritional Information (Approximate, per serving)

  • Calories: 350-400
  • Protein: 20-25g
  • Fat: 25-30g
  • Carbohydrates: 15-20g

Serving Suggestions

  • Serve hot with Naan, Roti, or Jeera Rice.
  • Garnish with a dollop of fresh cream and a sprinkle of fresh coriander.
  • A side of sliced onions and lemon wedges complements the dish perfectly.

So there you have it, my friends! A delectable Paneer Tikka Gravy recipe that’s sure to impress. Now, go ahead and try this recipe at home. Cook with love, and don’t forget to share this yummy dish with your friends and family!