Recipe ID: MRF4.2

Measure: 1X

Prep Time: 30 min(s)

Cook Time: 35 - 40 min(s)

Total Time: 65 - 70 min(s)

Yield:  4 - 6 moderate serving(s)

Dish Type: Stews & Sauces

Level of Difficulty: Medium

Method: Cooktop

Description: 

Tikka Masala is a super favorite meal order in Indian Restaurants. Here is a simpler version of this good food to easily make at home. The secret that makes this dish a delish is the Pear Foods Garam Masala spices which imparts a wonderful depth and complexity to the dish. Watch out, it is sure to get on your family's favorite foods list as well. 

Ingredients:

• For marination, using paneer:
• 1 tbsp unsalted butter or ghee
• 1 tbsp roasted chickpea flour
• 1/2 tsp red chili powder (add to taste)
• 1 tsp Pear Foods Garam Masala Spice Blend
• 1/4 tsp salt (add to taste)
• 1 tsp garlic paste
• 1/2 tsp ginger paste
• 1/2 c thick yogurt (drain out the liquid)
• 2 tsp lemon juice
• 400 g paneer or your choice of cooked protein 

• For roasting paneer:
• 4 tbsp cooking oil or unsalted butter or ghee
• Marinated paneer

• For Tomato-Onion Base:
• 3 tbsp cooking oil
• 1 pinch of cumin seeds
• 10 cashew nuts
• 1/2 green chili (serrano chilies or chili of your choice | add to taste)
• 2 Kashmiri red chilies (or red chili of your choice | add to taste)
• 3 garlic cloves (sliced)
• 2 garlic-clove-sized ginger pieces (sliced)
• 1 onion (medium size | chopped)
• 1/4 tsp salt
• 1/4 tsp turmeric
• 11/4 lb - 11/2 lb red tomatoes (chopped)
• 11/2 c water

• For Tikka Masala:
• 3 tbsp cooking oil or unsalted butter
• 1/4 tsp cumin seeds
• Prepared Tomato-Onion Base
• Bloomed Pear Food's Garam Masala 
• 1/2 tbsp dried fenugreek leaves (optional)
• 1/4 - 1/2 c water (add based on your choice for sauce consistency)
• 1/4 c heavy cream (optional)
• 2 tbsp unsalted butter (optional)
• 1/4 tsp salt (add to taste)
• 2 tbsp cilantro leaves
• Prepared roasted paneer or protein

Directions:

• Make-It-Easy Pointers:
• Have your MiseEnPlace (ingredients + utensils) ready before you start cooking.
• While cooking, stir from time to time to avoid the food from sticking to the bottom of the pan. If food sticks to the bottom of the pan, reduce heat and add 2 tbsp of water and stir.
• When adding ingredients especially salt and chili spice to the cooking pot, always remember to add in incremental amounts, because it will get difficult if overdone.
• Also, a good balance of salt, sugar (if added), spice and chili heat (if added) is quintessential for obtaining the best taste results for a dish.

• For marination, using paneer (or use cooked protein of your choice):
• Lightly roast 1 tbsp of chickpeas flour in 1 tbsp of melted butter or ghee.
• To a medium size bowl, add the marination ingredients and combine well.
• Add paneer and combine well again until each paneer cube is coated with the marination mix.
• Cover and let the marinated paneer rest in the refrigerator for about 30 minutes to 1 hour.

• For roasting paneer:
• Heat up a non-stick fry pan or grill pan and apply oil to the pan. Add about 4 tbsp of butter or cooking oil. After the butter melts or the oil shimmers, add the marinated paneer cubes. Keep turning the paneer cubes in intervals of 45 to 60 seconds to roast them well on all sides.
• Remove them on to a plate lined with clean paper towels, when they are done on all sides.

• For Tomato-Onion Base:
• Keep the stove to medium heat setting. To a chef's pan, add oil. When the oil shimmers, add a pinch of cumin seeds. When the cumin seeds begin to crackle, add the cashew nuts, green chili, red chilies, garlic and ginger and sauté it in the oil until the garlic develops a good aroma, about 30 to 60 seconds.
• Add the onions and salt. Stir them in and cook until the onions become translucent and cooked onion aroma develops. Add in the turmeric along with the tomatoes and water. Cook until the tomatoes are cooked, mash-able and develops a thick consistency (about 20 minutes).
• Cool the Tomato-Onion Base and grind it to a smooth consistency.

• For Tikka Masala:
• To a chef's pan, add butter or oil. Keep the stove set to medium heat. When the oil shimmers or the butter melts, add a pinch of cumin seeds to the pan. When the seeds crackle, turn down the heat to low to avoid the spice blend from burning due to excess heat. Add Pear Foods Garam Masala spice blend and stir until a wonderful aroma arises from the spice blend, about 15 to 45 seconds.
• Maintain the stove heat at low setting and add the Onion-Tomato Base, fenugreek leaves, cream and water. Cook until the base and spice combine well and develops an enthralling aroma in the kitchen (about 5 minutes). Add the butter and cilantro leaves. Adjust the dish for salt and pepper. Layer the marinated paneer on top of the masala and gently fold it in. Serve warm with your choice of flat bread or cooked grain.

Variations:

• Try this recipe with other cooked protein of your choice 
• Make this a vegan recipe by substituting for butter, ghee or cream with vegan choices and substituting tofu instead of paneer in this recipe.

Notes: 

If you love this recipe, then try our other recipes.

Did you make this recipe?

We would love to hear about it. Share your recipe photos with us.

Tag #peargourmet or mention @pearfoodsonig on Instagram. 

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