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Explore Paneer Tikka Masala Restaurant Style | पनीर टिक्का मसाला | Chef Sanjyot Keer with 2,908,082 views, 50,070 likes, and 1,116 comments. Experience the impact of this video content that has captured audience attention.

Full written recipe for Restaurant style Paneer tikka masala Prep time: 10-15 minutes Cooking time: 25-30 minutes Serves: 4-5 people For paneer tikka Ingredients: • Paneer 500 gm (cubes) • Mustard oil 1 tbsp • Powdered spices: 1. Kashmiri red chilli powder 1 tbsp 2. Jeera powder 1 tsp 3. Coriander powder 1 tbsp 4. Black salt ½ tsp 5. Amchur powder 1 tsp 6. Garam masala 1 tsp 7. Kasuri methi 1 tsp • Ginger garlic paste 1 tbsp • Roasted besan 1 tsp • Salt & black pepper to taste • Hung curd/thick curd ½ cup • Fresh coriander 1 tbsp (chopped) • Fresh mint leaves 1 tbsp (chopped) • Capsicum ½ cup (diced) • Onions ½ cup (petals, diced) • Tomatoes ½ cup (diced & deseeded) • Live charcoal + ghee Methods: • In a mixing bowl, add mustard oil and Kashmiri red chilli powder, mix well to bleed the natural red colour, further add the remaining powdered spices, ginger garlic paste, roasted besan & salt & black pepper powder to taste, mix well and further add, freshly chopped coriander & mint leaves and hung curd, mix well further add diced onions, tomatoes and capsicum and paneer cubes, mix and marinate well but gently without breaking the paneer cubes. • Smoke the marinated paneer, by placing a live charcoal and pouring few drops over it, keep it covered for at least 4-5 minutes to impart smoke flavour in it. • Skew the paneer, onions, tomatoes and capsicum over a skewer, after skewing, keep the extra marinade aside to be used later in gravy. • Cook and char the paneer on open flame, further, apply some melted butter over the charred paneer and cook them again briefly on open fire, you can also choose to grill them on pan by skewering it in either bamboo skewers or steel skewers. Keep It aside to be used later in the gravy. For gravy Ingredients: For onions tomato puree • Oil 1 tbsp • Jeera 1 tsp • Onions 1 medium size (diced) • Tomatoes 6-7 medium size (diced) • Green chillies 3-4 nos. • Coriander stems a handful • Whole Kashmiri red chillies 6-7 nos. • Cashew nuts 4-5 nos. • Salt to taste • Hot water 100 ml For gravy • Oil 1 tsp + ghee 1 tbsp • Jeera 1 tsp • Garlic 2 tbsp (chopped) • Ginger 1 tbsp (chopped) • Green chillies 2 nos. (chopped/paste) • Onions 2 medium size (chopped) • Powdered spices: 1. Kashmiri red chilli powder 1 tbsp 2. Coriander powder 1 tsp 3. Jeera powder 1 tsp 4. Turmeric powder ½ tsp 5. A large pinch of garam masala • Tomatoes 1 large size (chopped) • Salt a pinch • Reserved tikka marinade • Paneer tikka • Garam masala a pinch • Kasuri methi 1 tsp • Fresh coriander (chopped) as required Methods: • For making the tomato onion puree that’ll be the base, set a wok on medium heat, add oil and the remaining ingredients in the wok and cook them on high flame for 2-3 minutes. • Add hot water and cover & cook for 10-12 minutes on medium flame. stir in regular interval, once the tomatoes are mushy, switch off the flame and cool down to room temperature. • Transfer the cooled mixture in grinding jar and grind to a fine purée. Keep the puree aside to be used later in the gravy. • For the making the gravy, set a wok on medium heat, add oil + ghee, further add the jeera and let the jeera crackle, add the garlic, ginger and green chilli paste, sauté them for 2 minutes on medium flame. • Further add chopped onions and cook until golden brown. • As the onions have turned golden brown, low down the heat to medium low, and add the powdered spices, add some water as well to avoid the masalas from burning, cook for 2-3 minutes. • Now add tomatoes and salt a pinch, cook on high flame for 2-3 minutes, further add the prepared onion & tomato puree and the reserved marinade, mix well and cook for 7-8 minutes on medium high flame. • Now add the paneer tikka to the gravy and mix gently and cook for 3-4 minutes on medium flame. you can adjust the consistency of the gravy by adding hot water. • Check for the seasoning and adjust the salt accordingly. • Add, garam masala a pinch, kasuri methi and some freshly chopped coriander leaves, mix gently and cook for last 1 minute, restaurant style paneer tikka masala is ready, serve hot with butter garlic naan or any indian bread of your choice. The Music I use in All my videos - https://bit.ly/3g4OjmW​​ (Best for independent creators) Follow us on all platforms: Facebook - https://goo.gl/rxrqsq​​ Instagram - https://goo.gl/rK6wFS​​ Twitter - https://goo.gl/lDfrrQ​​ Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://goo.gl/8zcF6N​​ Instagram - https://goo.gl/ayTNL

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