Universal pure veg delicacies way to blissful life

Paneer Tikka Gravy Masala

2 min read


This recipe has two parts, first marination and frying of paneer (hardened indian cheese) and vegetables with fine spices and then cooking them in a thick creamy gravy together. A perfect
combination of pretty rich and heavy meal.

Serves 4
For panner tikka
3 tablespoons ghee/clarified butter
1- ½ to 2 cups cube cut paneer
1 cup chopped veggie sausage or plain seitan chunks (optional)
2 cups whisked yogurt
1 medium lemon’s juice
½ tablespoon sugar
2 teaspoons salt
1 cup cauliflower or broccoli florets
3 cups of cube cut bell peppers (different colors like green, yellow, red and orange)
1 cup cube cut celery
1 cup cube cut tomatoes
2 teaspoons Kashmiri red chilli powder
1 teaspoon ginger paste
½ teaspoon hing
1 teaspoon turmeric powder
1 teaspoon black pepper powder
1 teaspoon curry powder or garam masala powder

For gravy:
1 tablespoon ghee
3 cups of finely chopped tomatoes
2 teaspoons dry fenugreek leaves
1 teaspoon mustard powder
1 teaspoon cumin seeds
2 green cardamom
1 clove
2 bay leaves
1 teaspoon red chilli powder
1 inch stick of cinnamon
¼ teaspoon ginger powder(saunth)
1 teaspoon dry mango powder
1 teaspoon salt
1 cup coconut or cashew (cream/milk)
1 cup chopped cilantro
2 teaspoons sugar
2 green chillies finely chopped

Process: First mix all the ingredients for the tikka together in a big bowl, cover with a lid and keep aside for an hour.
Heat 3 tablespoons of ghee in a sauce pan and first add the marinated mixture, cook on medium heat on both the sides until they look golden. Keep them all in a tray aside. In the same sauce pan add remaining oil and the whole spices- cinnamon, clove, bay leaves, cardamom. Saute for few seconds, then add, green chillies and the cumin seeds. Add now the tomatoes and cook until they becomes tender, add the powdered spices, salt, sugar, fenugreek leaves, add a tablespoon of water and cover with a lid. Let the tomatoes cook with the spices until it turns completely soft.

Remove the lid and with the masher or spatula press the tomatoes completely. Add the cream and cook for 2 minutes on medium heat and then add the cooked marinated ingredients. Add ¼ cup water and cook for another 3-4 minutes. Turn off the stove and garnish with fresh cilantro.

Note: You can always change the proportion of vegetables used for making the paneer tikka.
Use thick yogurt without whey.

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