Restaurant Style Paneer Tikka Masala

            

Paneer Tikka Masala is a very popular North Indian dish that is commonly served in restaurants. This is a super delicious dish where marinated and grilled Paneer pieces are dipped in the spicy and tangy onion-tomato based gravy. 

Whenever we visit any Indian restaurant and we have to order any veg recipes Paneer Tikka Masala is one of our favorites along with Garlic Naan. This Paneer recipe tastes amazing with both Indian flatbread or Jeera Rice.

This recipe of Paneer Tikka Masala is a bit on the heavier side as it has onions, tomatoes, yogurt and cream (adding cream is optional). The most important step in this recipe is to balance the spices. This recipe is appropriate when you have any guests coming your way or you have a party at your home. You can prepare the Tikkas beforehand and make the gravy and dip the Tikkas in them. Ta-Da our Paneer Tikka Masala is ready.

You can grill the Paneer Tikkas or even Pan Fry them. If you don't have an oven then pan fry them and trust me there is no difference in the taste. So, without any further ado let's begin with the recipe:

Paneer Tikka Kabab Without Oven

             

Hello Foodies.....hope you all are doing great. One of the most popular Vegetarian food items is Paneer. If you go to any ceremony or a function or if you plan to host a party at your home and if somebody is Vegetarian then the most convenient and loved food item is PANEER.

Whether the person is Vegetarian or Non-Vegetarian, Paneer is loved by everyone. Paneer not only tastes delicious but it has many health benefits too. I have shared quite a few Paneer recipes on the blog. 

• Paneer Poppers
• Palak Paneer
• Paneer Do Pyaza
• Malai Kofta
• Paneer Korma
• Kadhai Paneer
• Paneer Butter Masala

Today in this post I'm again going to share a very popular Kabab recipe and that too with Paneer. I have received many requests from my friends to share a Veg Kabab recipe then I thought why not Paneer Tikka Kabab this time! Usually we prepare Kababs in Oven or Tandoor  but this time we will make it on Tawa.

So, without doing any further ado let's begin with the recipe:

Panner Poppers

              

Paneer is such a versatile ingredient that whatever you make out of it, it will make you lick your fingers. Whether you make appetizer, main course or dessert out of Paneer it fits in each course so well. 

Today I'm going to make an appetizer from Paneer and i.e. Paneer Poppers. They serve as a great snack or appetizer. It's a complete party pleaser and can be enjoyed in any party, picnic or even in any grand occasion. 

Paneer poppers are everyone's favorite. You can add lot of veggies to make it healthy. There can be many variations to these paneer balls like cheese paneer balls, veggie paneer balls and the list goes on.

You can serve these Paneer Poppers to kids if you want to add veggies to their diet. I'm sure they will thoroughly enjoy them. 

Palak Paneer- Dhaba Style Palak Paneer

             

Palak Paneer is one of the most loved North Indian Dishes which is eaten with roti, paratha, naan or even with rice. Soft Paneer cubes are simmered in smooth, vibrant green, medium spicy spinach gravy.

It is very easy to prepare and can be made in so many ways. But today I’m going to share a bit healthy version of palak paneer so keep on watching.

Paneer Do Pyaza

Hello Foodaholics!! Hope you'll are doing good and celebrating food everywhere. We foodies don't need any reason to celebrate food. Right? You give us any damn reason and we come up with innovative ideas to make our meal special for that day.

As we all know IPL season is going on in full swing in India, and we both are supporters of Kolkata Knight Riders (KKR); though we have to get up at odd hours to see the matches but anything for you KKR! So, last week there was a match between Chennai Super Kings (CSK) and Kolkata Knight Riders (KKR) and obviously KKR won which gave us a big reason to celebrate.

And hence Paneer Do Pyaza and Garlic Naan (recipe here) to relish the flavors of this exotic dish. This is a very popular North Indian dish which is commonly served in restaurants. As the name itself specifies Paneer (Cottage Cheese)  Do (Twice) Pyaza (Onions). This recipe calls for using onions twice and in two different ways. How??? You'll get to know about it in the recipe:

Malai Kofta

Malai Kofta....whenever I hear this name soft, tender cheese dumplings dunked in rich, creamy Makhani gravy comes to my mind which is enough to make anyone drool. After Paneer Butter Masala this is the recipe which is I usually prefer to order if I want to eat anything Vegetarian in a restaurant and believe me these two recipes can never go wrong.

Malai means cream and Kofta means fried dumplings. If I talk about only Kofta then there are many variations of making them either veg or non-veg. I have already posted a recipe of Nargisi Kofta Curry. You can have a look here (Click Here).

This particular recipe of Kofta demands for Paneer (Cottage Cheese) and Potatoes. Some people like to add chopped veggies too but I prefer them this way. There are many ways in which you can prepare the Malai Kofta Curry: 

• cashew nut + onion + tomato based gravy 
• onion+tomato based gravy
• tomato based gravy

Here, I'm showing you the first version as this is the one which gives the gravy rich, perfect and creamy texture. This kind of gravy is also known as Makhni gravy. You can prepare number of dishes with this gravy some of them are: Paneer Butter Masala, Murg Makhani etc. Here I have used very less butter but if you want you can make the gravy completely in butter.

So let's start with the recipe:

Paneer Korma

I know it has been quite a while since I posted last. The reason behind my long absence is: We moved to our new home. I was waiting for this moment for a long time and finally we did it...Yipppieeeee!!!!!

I was very much busy in every nooks and corners of my home. Starting from designing the interior, choosing right colors for the rooms to selecting the furnitures and electronic stuff etc. I could find myself passionately decorating each and every corner of my home, putting things around and again moving them to different places.

Now-a-days I'm shuffling things around my home and I'm really loving it. It means a lot to have your own home and gives immense pleasure to decorate your home. I believe my home is my reflection and it shows what I'm inside out. Yet, there are plenty of things to do which we had planned and yes believe me it's a never ending process. Last but not the least I would like to thank my husband who have shown full confidence in me and let me do whatever I wanted. My home is my canvas and I painted it with the colors of love, affection, trust and respect.

Enough of rambling, coming on to today's post: As we're little bit stable at our home, I can concentrate on my blog now. Few days back I made "Paneer Korma" for dinner and served it with white rice.

Korma recipes has its roots from the Mughlai Cuisine where meat or vegetables are braised in water, stock and then cream and cashew paste is added. Many of the Korma recipes include yogurt and coconut-poppy seeds paste but I substituted it with cashew-onion paste as I love it's flavors.

Let's start with the recipe:

Kadhai Paneer

Kadhai Paneer.......one of the simplest Paneer recipes. The name itself is self-explanatory Kadhai means "Wok" in English (not the Chinese one) which is thick, round, deep cooking pan used in Indian kitchens and Paneer is "Cottage Cheese". It is very quick and easy stir fried dish which is made in "Kadhai" and that's how the name is derived. 

Kadhai preparations are generally tomato based dry curries flavored with various spices and kasuri methi. This mild spicy and crunchy dish is full of flavors. Roasted and coarsely ground spices gives a nice aroma and bell peppers (capsicum) gives the crunchiness.

Here's the recipe:

Paneer Butter Masala.....Cottage Cheese in a rich creamy gravy

Paneer Butter Masala.......Whenever I hear this name a clear view of Paneer cooked in bright orange colored rich creamy gravy runs through my mind which looks so inviting.  Anyway let me stop my day-dreaming and return to the post.

I am a great fan of North Indian cuisine may be that's because I have spent 7 years of my life in Punjab, India. So ask me anything vegetarian, I would say it's Paneer Butter Masala. A very popular North Indian dish which has now secured its place in the menu card of most of the Indian restaurants around the globe. As the name is self explanatory Paneer (Cheese) cooked in Butter and flavored with various spices. The gravy is thickened by using cream and cashew nut paste (though optional) which serve as the base of the gravy.

I love each and every preparation of Paneer whether its Palak Paneer, Matar Paneer, Paneer Paratha, Paneer Bhurji and the list goes on......

I don't find much difference between "Paneer Butter Masala", "Paneer Makhani" and "Shahi Paneer" where all these dishes are made with onions, tomatoes, butter, cream and nuts. It solely depends upon the preference of the cook to add or subtract the ingredients. Whatever the case is, the end result is scrumptious and mouth watering dish served on your plate.