Panner Tikka Masala Recipe
Ingredients
- 250 gms Pan Fried/Cubed Paneer
- 1 tbsp Ghee/Oil
- Ragee's Hing Powder
- 1 tbsp minced Garlic
- 1 tsp minced Ginger
- ½ cup chopped Onions
- ½ cup chopped Bell Pepper
- ¾ cup Tomato Sauce
- 1.5 tbsp Almond Flour
- 1 tsp Ragee's Kutilala Powder
- 1 tbsp Ragee's Shahi Paneer Masala
- 1 tbsp Ragee's Kasuri Methi
Instructions
- In a wide skillet, heat up ghee. Once hot, add in ginger, garlic and sauté for 30 seconds.
- Add in onion and bell pepper chunks and sauté for 1 minute.
- Add in the tomato sauce and almond flour and stir continuously for 1 minute for the almond flour to cook through.
- Add water and stir once.
- Lower the heat to low setting.
- Cover the pan with a lid and let it simmer for 5 minutes.
- Open the lid and add Ragee's Shahi Paneer Masala and other spices and salt to taste.
- Cook for 2 minutes.
- Slowly pour in the cream, a tablespoon at a time, and keep stirring the gravy.
- Add in room-temperature milk slowly while stirring the gravy to avoid any curdling or splattering.
- Cook covered for 2 minutes.
- Now add in cardamom, sugar, and Ragee's Kasuri Methi.
- Add paneer.
- Let it cook for 3-4 minutes covered on low heat.
