Description
Paneer tikka masala is a favorite dish both in North and South India although the dish itself may have originated in North India. Traditionally, paneer is roasted in a tandoor or a clay oven, but here you use your oven. The aroma of spices and paneer cooking in the oven is mouthwatering and makes one feel hungry right away. This recipe replicates the taste of paneer tikka masala served in restaurants while eliminating cream and milk that is typically used.
Ingredients
- 5 cloves garlic, chopped
- 1 (2 inch) piece fresh ginger root, chopped
- ½ cup plain yogurt
- 2 tablespoons mustard oil
- ½ lime, juiced
- 1 ½ teaspoons dried fenugreek leaves
- 1 teaspoon garam masala
- ½ teaspoon cayenne pepper, or to taste
- 16 ounces paneer, cut into 1-inch cubes
- 1 green bell pepper, cut in 1-inch pieces
- 1 red bell pepper, cut in 1-inch pieces
- ½ large onion, cut into 1-inch pieces
- ½ cup cashews
- 2 tablespoons olive oil
- 2 teaspoons cumin seeds
- ½ onion, finely chopped
- 1 tablespoon dried fenugreek leaves
- ½ teaspoon garam masala
- 2 large tomatoes, finely chopped
- ½ lime, juiced
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper, or to taste
- ½ teaspoon ground turmeric
- salt to taste
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 4