Healthy Paneer Tikka Masala Made Easy

It all happened when I visited Lisa's site and saw her paneer tikka's that she had made. It was not fried but was broiled and that really impressed me. As my goal is to produce the traditional recipes the healthy way, I followed her recipe and got my tikka's done. Now for the masala I came across chef Sunjay's easy Butter Masala recipe and prepared the masala as per his instructions and then added this Tikka to it. Thus, I created a Paneer Tikka Masala the easy way. I give full credit to these two people for helping me prepare an almost perfect side dish. Its fast and its easy and I would encourage all those who love paneer to try this one. It will be a real winner. My entry to Paneer event hosted by Cooking up Something Nice for the month of July.

Gadgets:

Cooking pan

Cookie baking sheets

Bowl

Mixing spoon

Spatula

Cooking Spray can

Measuring cups

Measuring Spoon

Cutting Board

Knife

Whisk

Ingredients For Paneer Tikka Masala: (From Lisa's Kitchen)

Paneer cheese - 14 ounces (I used the whole block)

Garlic /Ginger - 1 tsp

Chilli powder - 1/2 tsp

Turmeric Powder - 1/2 tsp ( I used 1 tsp)

Cumin Powder - 1/2 tsp

Cayenne - a dash ( I used 1/2 tsp)

Fenugreek leaves/Kasthuri Methi - 1 tsp crushed

Garam Masala - 1/2 tsp

Sea Salt - 1/4 tsp

Plain Yogurt - 1/2 cup

Lemon Juice - 1 lemon

Preparation:

1. Cut the paneer into big cubes.

2. Mix all the above ingredients in a bowl and add the paneer to it and marinate it. I did over night but I am sure a couple of hours is fine too.

3. Place each paneer cube on a cookie sheet that is oiled and and broil. Excess liquid would ooze out.Drain it and put it back in the oven for 8-9 minutes.

4. When it starts to brown or roast remove and flip the paneer and broil it for 9 minutes again.

Note : The paneer might stick if you do not grease the baking sheet well.

5. The end product would be paneer browned on all sides. Allow it to cool.

Masala Recipe from Chef Sanjay Thumma.

Ingredients:

Milk - 1 cup
Chilli Powder- 1/4 tsp
Turmeric - 1/2 tsp ( my addition)
Garam Masala - 1/4 tsp
Coriander Powder - 1 tsp
Kasthuri Methi/Fenugreek Leaves - 1 tsp crushed
Ginger/Garlic - 1 tsp each
Tomato Ketchup - 1 tsp (used tomato sauce instead)
Butter - 1 tbsp
Paneer -250 gms (1 used one whole block 450gms I think)
Extra Milk - 1 cup ( I used 1/2 cup)
Fried Onions - 2 tbsp ( I used fresh)
Red Color - 3 drops ( I did not use this so my dish was yellow instead)

Preparation:

1. Mix all the powders, fenugreek leaves, sauces and salt in one cup of milk using the whisk.

2. Heat the cooking pan with the butter to medium when that melts add the ginger and garlic paste or fresh and the onions. Cook until the onions get transparent.

3. Add the liquid mix and cover and cook for 3 minutes stirring now and then to stop milk from curdling.

4. The sauce will thicken. Add 1/2 a cup of milk mix well and cook.

5. Add the paneer tikka's cover and cook for a minute.

6. Garnish with cilantro and serve with any roti, naan or rice.