PANEER TIKKA MASALA
Ingredients
2 cups Nanak Paneer (diced)
1/2 cup Nanak Dahi (yogurt)
2 small cans tomato paste
1/2 tsp cayenne pepper
1-2 chopped green chilies
1 tsp cumin powder
Red chili flakes (to taste)
1 tbsp oil
2 tsp garlic (minced)
2 tsp ginger (minced)
1 tsp turmeric powder
1 tsp degi mirch (or Kashmiri red chili powder)
Handful of dry methi (fenugreek leaves)
1/4 cup milk (for consistency)
METHOD TO PREPARE
Prepare the marinade:
In a bowl, combine the diced Nanak Paneer, Nanak Dahi, tomato paste, cayenne pepper, chopped green chilies, cumin powder, and red chili flakes. Mix everything well, ensuring the paneer is fully coated with the marinade. Let it sit for 15-20 minutes to absorb the flavors.
Cook the base:
Heat oil in a pan over medium heat. Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
Stir in the turmeric, degi mirch, and dry methi leaves. Sauté for another 1-2 minutes to release the spices' aromas.
Add the paneer:
Add the marinated Nanak Paneer to the pan. Stir gently to combine with the spices and cook for 2-3 minutes.
Add a splash of milk to achieve a creamy consistency. Stir everything together and cook on medium heat for 7-10 minutes, allowing the flavors to meld together and the sauce to thicken.
Serve:
Once cooked, serve your spicy paneer masala hot with paranthas, generously covered in ghee.
Enjoy!
