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Indian recipes and culinary adventures

Paneer Tikka Curry: Ghar Jaisa Swad! (A Taste Like Home!)

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Chef Curry Do’pyaza

Paneer Tikka Curry: Ghar Jaisa Swad! (A Taste Like Home!)

Namaste and Sat Sri Akal, my lovely foodies! Chef Curry Do’pyaza here, ready to spice up your life with a dish that’s close to my heart: Paneer Tikka Curry!

This isn’t just any curry; it’s a celebration on a plate! Imagine the aroma of smoky, marinated paneer swimming in a rich, creamy, and tangy tomato-based gravy. Ah, my mouth is watering already!

This vibrant dish graces our tables during festive occasions like Diwali, Holi, and even joyous family gatherings. It’s a crowd-pleaser, a guaranteed hit, and a surefire way to impress your loved ones. It’s especially comforting during the cooler months, warming you from the inside out.

A Little History Lesson

Paneer Tikka, the star of our curry, has an interesting story. While the exact origin is debated, many believe it originated in North India, possibly during the Mughal era. The “tikka” refers to the small pieces of paneer, marinated and grilled to perfection. Adding it to a creamy tomato gravy? That’s where the magic happens, creating a dish that’s both smoky and comforting.

Let’s Get Cooking!

Preparation Time: 25 minutes (plus 30 minutes for marinating)
Cooking Time: 35 minutes

Ingredients:

For the Paneer Tikka:

  • 250g Paneer (Indian Cottage Cheese), cut into 1-inch cubes
  • 1/2 cup Dahi (Yogurt), thick and creamy
  • 1 tbsp Adrak-Lahsun Paste (Ginger-Garlic Paste)
  • 1 tsp Lal Mirch Powder (Red Chili Powder) – adjust to your spice level!
  • 1/2 tsp Haldi Powder (Turmeric Powder)
  • 1/2 tsp Garam Masala
  • 1/2 tsp Jeera Powder (Cumin Powder)
  • 1/4 tsp Ajwain (Carom Seeds)
  • 1 tbsp Nimbu Ka Ras (Lemon Juice)
  • 1 tbsp Sarson Ka Tel (Mustard Oil) – for that authentic smoky flavour!
  • Salt to taste

For the Curry:

  • 2 tbsp Tel (Cooking Oil)
  • 1 medium Pyaz (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 tsp Kasuri Methi (Dried Fenugreek Leaves), crushed
  • 1/2 cup Cream or Malai (Heavy Cream) – for that luxurious touch!
  • Fresh Dhaniya (Coriander Leaves), chopped, for garnish
  • Salt to taste

Instructions:

  1. Marinate the Paneer: In a large bowl, whisk together the dahi, adrak-lahsun paste, lal mirch powder, haldi powder, garam masala, jeera powder, ajwain, nimbu ka ras, sarson ka tel, and salt. Gently add the paneer cubes and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to a few hours. The longer, the better!
  2. Cook the Paneer Tikka: Now, you have a few options here!
    • Stovetop: Heat a tawa or frying pan over medium heat. Lightly grease it with oil. Place the marinated paneer pieces on the hot surface and cook for 3-4 minutes per side, until they are lightly charred and golden brown.
    • Oven: Preheat your oven to 200°C (400°F). Arrange the marinated paneer on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until lightly browned.
    • Air Fryer: Preheat your air fryer to 180°C (350°F). Arrange the marinated paneer in the air fryer basket in a single layer. Cook for 8-10 minutes, flipping halfway through, until golden brown.
  3. Prepare the Curry: While the paneer is cooking, heat the tel in a kadhai or deep pan over medium heat. Add the chopped pyaz and sauté until golden brown.
  4. Add the adrak-lahsun paste and sauté for another minute until fragrant.
  5. Stir in the tomato puree, lal mirch powder, haldi powder, dhaniya powder, garam masala, and salt. Cook for 8-10 minutes, or until the oil starts to separate from the masala. Keep stirring to prevent burning.
  6. Combine and Simmer: Gently add the cooked paneer tikka to the curry. Mix well to coat the paneer with the gravy.
  7. Add 1/2 cup of water to adjust the consistency of the curry. Bring to a simmer, cover, and cook for 5-7 minutes, allowing the paneer to absorb the flavors of the gravy.
  8. Finishing Touches: Stir in the kasuri methi and cream. Cook for another 2-3 minutes.
  9. Garnish with fresh dhaniya.

Tips for the Best Paneer Tikka Curry:

  • Use thick yogurt: This will help the marinade cling to the paneer.
  • Don’t overcook the paneer: Overcooked paneer becomes rubbery.
  • Adjust the spice level: Add more or less lal mirch powder to suit your taste.
  • Smoked flavour: To add extra smokiness, give the curry a dhungar (smoke infusion) by placing a small steel bowl with a burning piece of charcoal in the curry and covering it for a few minutes.

Cooking it Your Way:

  • Pressure Cooker: You can cook the curry base in a pressure cooker for 2 whistles for a faster cooking time.
  • Slow Cooker/Crockpot: Sauté the onions and spices, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the paneer and cream in the last 30 minutes.
  • Induction Stove: Follow the same stovetop instructions, adjusting the heat settings as needed.
  • Microwave: While not ideal for the tikka, you can reheat leftover Paneer Tikka Curry in the microwave.

Nutritional Information (Approximate, per serving):

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

Serving Suggestions:

Serve your delicious Paneer Tikka Curry hot with:

  • Naan or Roti (Indian flatbread)
  • Jeera Rice (Cumin Rice)
  • Plain Basmati Rice
  • A side of cool Raita (Yogurt Dip)

A Humble Request:

So there you have it! My take on the classic Paneer Tikka Curry. Now it’s your turn to get into the kitchen and try this recipe. I promise you, it will be worth it! Share this delicious dish with your friends and family, and let the warmth of Indian flavours fill your home.

Happy cooking, my friends!

Your friendly neighbourhood chef,

Chef Curry Do’pyaza.