Question 1

What's the best way to marinate the paneer for Paneer Tikka Masala?

Accepted Answer

Whisk together yogurt, lemon juice, ginger garlic paste, and your spices (turmeric, garam masala, red chili and cumin powder). Then, toss the paneer cubes in the marinade, ensuring they're fully coated. Let it sit in the refrigerator for at least an hour; overnight is even better.

Question 2

How do I grill the paneer for tikka at home without a grill?

Accepted Answer

You can bake paneer tikka in the oven at 450°F (232°C) for about 15 minutes. Alternatively, you can use a grill pan or even a regular pan on the stovetop. Just make sure the paneer is cooked until slightly charred.

Question 3

How long should I cook the onions and spices for the tikka masala sauce?

Accepted Answer

Usually, you should saute the onions for about 5-7 minutes, until they become golden. Then, add the spices and cook them for another 2 minutes until fragrant. However, don't rush this process, as the onions and spices form the foundation for the rest of the sauce.

Question 4

The paneer cubes I cooked are hard and rubbery, what did I do wrong?

Accepted Answer

This happens when paneer is overcooked. Paneer just needs to be cooked until it's slightly golden or slightly charred if you're grilling. To avoid rubbery paneer, avoid cooking it for too long.

Question 5

My Paneer Tikka Masala doesn't have a vibrant color, what can I add to improve it?

Accepted Answer

The vibrant color comes from the red chili powder and the tomato puree in the masala. Ensure you're using good quality ingredients. Some people also add a pinch of food color, but that is optional.

Question 6

How do I get a smoky flavor in Paneer Tikka Masala?

Accepted Answer

One way to get a smoky flavor is to use the 'Dhungar method'. Heat a piece of charcoal until it's red hot, place it in a heatproof bowl placed inside the pot with the curry. Drizzle some ghee on the charcoal and immediately cover the pot to trap the smoke. Leave for a few minutes before removing the bowl.

Question 7

When should I add the paneer cubes into the curry?

Accepted Answer

Add the grilled paneer cubes after you have finished making the sauce. Let it simmer for just a few minutes, until the paneer is heated through. Avoid cooking it too long to prevent the paneer from getting tough.

Question 8

Why do I need to use ghee instead of oil?

Accepted Answer

Ghee, or clarified butter, imparts a distinct nutty flavor and richness to the dish, resulting in an overall upgraded taste profile. However, if you have dietary restrictions or you're health conscious, you can use vegetable oil instead.

Question 9

Do I need to remove the seeds from the tomato?

Accepted Answer

Removing tomato seeds is not necessary for this dish. These seeds carry flavor and will blend into the sauce. However, if you prefer a smoother sauce, you can deseed it.

Question 10

What can I serve with Paneer Tikka Masala?

Accepted Answer

Paneer Tikka Masala goes well with Indian breads such as naan, roti, or paratha. You can also serve it with steamed basmati rice. It pairs nicely with a side of cucumber raita or a simple salad.

Question 11

Analysis of Paneer Tikka Masala

Accepted Answer

Cooking Paneer Tikka Masala at home can be intimidating for some because of its complex flavors and unfamiliar ingredients. The most common concern is the perfect marinade for the paneer and how to achieve the proper grilling effect for tikka at home. Many people also feel unsure about preparing the tikka masala sauce from scratch, thinking they might not balance the spices correctly.

One common mistake is not marinating the paneer long enough, which results in a lack of flavor. Also, overcooking the paneer can make it rubbery and hard, while undercooking the onions and spices for the sauce can make the dish taste raw.

To get the most out of the Paneer Tikka Masala, always use fresh paneer. Marinate it overnight to allow the flavours to penetrate the cheese fully. If you do not have a grill, you can also bake the paneer in the oven, or even use a grill pan on the stovetop. Don't be afraid to adjust the amount of spices in the sauce according to your taste.

A less-known tip is to add some charcoal smoke at the end for an authentic, smoky flavor. Also, using ghee instead of oil could elevate the flavor to another level.

Paneer Tikka Masala

THE APP

RECIPES

PRODUCTS

THE COMPANY

PRIVACY

|

terms