VEGGIES
VEGGIES
Sandhya's Tikka Masala
From a cooking class with Arya 3/18/22. Sandhya's Kitchen. To make the dish more luscious, add 1 Tbsp of mascarpone cheese
Ingredients
TIKKA
  1. 1 packet paneer
  2. 1/4 Tsp Red Chili Powder
  3. 1/2 Cup Yogurt
  4. 1 Tbsps. Ginger / Garlic Paste
  5. 1/2 Tsp Turmeric Powder
  6. 1/2 Tbsps. Garam Masala Powder
  7. 2 Tbsps. Vegetable Oil
  8. Salt to taste
CURRY
  1. 2 Tbsp butter/ghee
  2. 1 medium onion (purée)
  3. 1 cup tomato purée
  4. 2 tsp ginger-garlic paste
  5. 1 tsp cumin powder
  6. 1 tsp cumin seeds
  7. 1 1/2 Tbsp coriander powder
  8. 1/4 tsp red chili powder
  9. 1/2 tsp dried mango powder (optional)
  10. 1 cup fresh coriander leaves (chopped)
  11. 2 Tbsp dry fenugreek leaves (optional)
  12. 1/2 cup cream
  13. 1 tsp garam masala powder
  14. 1/2 tsp turmeric powder
  15. sugar and salt to taste
Methods
  • Mix all marinate ingredients (except paneer) in a separate bowl
  • Add the paneer to this mix & let it sit in the refrigerator for at least 3 hours (preferably overnight)
  • For Masala Curry, heat Butte/Ghee in pan; add Cumin Seeds... when they begin to change color, add Onions & sauté till brown on low medium heat
  • Add Ginger/Garlic Paste & continue to sauté till golden brown (takes 8-10 minutes)… add Cumin, Coriander, Turmeric & Red Chili Powders & mix well
  • Add Tomato Puree & continue to sauté on low heat till completely cooked & the oil surfaces… add Salt & mix well
  • Add 1/4 Cup of water and cook on low medium heat until consistency is right
  • Add more water( as needed), Salt (as needed), Garam Masala, Cream, Mango Powder (Amchur), Fenugreek Leaves (Kasuri Methi) & one-half of the Coriander Leaves… continue mixing
  • Add paneer to mix
  • Remove from heat, garnish with remaining Coriander Leaves… Serve hot!