One of the most popular paneer dishes and a family favorite. Marinated and roasted paneer cooked in a rich, creamy, and lip-smackingly yummy gravy. Instant Pot and Stove Top version included!!
Ingredients
For Tikka Marinade
- 250 gm paneer, cubed
- 1 medium onion, cubed
- ½ red pepper, cubed (or pepper of any color)
- ¼ cup thick beaten yogurt or curd
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- 1 tablespoon lemon juice
- ½ teaspoon salt
- 1-2 tablespoon oil, for roasting
For Gravy/Masala
- 1 medium onion, chopped
- ½ teaspoon ginger, minced
- ½ teaspoon garlic, minced
- 3 medium tomatoes, chopped
- 1 bay leaf
- 1" cinnamon stick
- ½ teaspoon paprika
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- 1 teaspoon kasuri methi or dried fenugreek leaves, crushed
- 3 tablespoon butter
- ¼ cup heavy cream
- 1 tablespoon fresh cilantro or coriander, finely chopped
- 1 cup water
- salt as per taste
Instructions
- In a large bowl, combine together all ingredients under Tikka Marinade.
- Cover and rest it in the refrigerator for about 30 minutes.
- After 30 minutes, in a greased baking dish toss the marinated paneer in oil and roast in the oven at 450°F for about 12-13 minutes flipping once in between. Turn off the oven and change the setting to broil for 2-3 minutes, till it's a bit charred around the edges. Alternatively, you can pan roast it in oil on medium heat till light golden brown.
- In the meantime, turn on Instant Pot to Saute mode.
- Once it displays HOT, add butter.
- Further, add bay leaf and cinnamon stick. After 30 seconds, add ginger, garlic, and chopped onions. Saute for about 3-4 minutes or until golden brown.
- Add all the spices - salt, paprika, chili powder, turmeric, ground cumin, coriander powder, and garam masala. Add a little splash of water so that the spices don't burn. Cook for 30 seconds.
- Stir in the chopped tomatoes. Saute for 4-5 minutes or till oil separates from the sides.
- Add 1 cup water, mix well making sure nothing is stuck at the bottom. Close the lid.
- Cancel Saute mode. Change it to Manual and cook on High Pressure for 4 minutes.
- Once the Instant Pot beeps, release the pressure manually after 4 minutes. Remove bay leaf from the pot.
- Blend the gravy to a puree using an immersion blender. Stir in the heavy cream and kasuri methi.
- Turn on the Saute mode again. Add roasted paneer, onions, and peppers. Mix well.
- Let the curry simmer on low for another 5-7 minutes.
- Finally, garnish with cilantro and serve hot with naan, paratha, or rice!!!
Stove Top Version
- Follow the same instructions to Step 3 from above.
- Heat 3 tablespoon butter in a pan. Add bay leaf and cinnamon stick. Saute for 30 seconds.
- Add chopped onions, ginger, and garlic. Cook for a few minutes or until golden brown.
- Stir in all the spices. Saute for 30 seconds.
- Then add chopped tomatoes. Mix well and cook for 3-4 minutes. Add 1 cup of water.
- Cover and let it simmer on low heat for about 10-15 minutes stirring occasionally.
- Turn off the flame. Let the gravy cool off.
- Later, transfer to a blender. Blend the gravy to a puree.
- Stir in kasuri methi and heavy cream.
- Add roasted paneer, onions, and peppers. Cook for another 10 minutes.
- Finally, garnish with cilantro and serve hot with naan, paratha, or rice!!!
Recipe Notes
- For a vegan version, replace paneer with tofu and butter with oil. Instead of heavy cream add coconut milk. Marinate the paneer and veggies in lemon juice and spices.
- Skip roasting the veggies if in a hurry. It will still taste delicious.
