Paneer Tikka masala

Paneer dishes are one of those things that no one can get enough of. My family is no different. I have come to liking it after quite a while. I still do not like or order paneer dishes in the restaurant. I do not like the way it is smothere in cream and has that pale orange look which sends me to the exits.

The trick to making any paneer gravy is not make it overly rich. Since paneer is alredy milk based there is no reason to add more by way of cream. Adding yogurt for me seems to hit the right spot.

Paneer Tikka masala is derived I am guessing from its popular cousing the Chicken Tikka Masala. While chicken tikka masala seems to a be good way for most restaurants to repurpose their grilled or tandoori chicken into a new dish and that is precisely why I have developed an aversion to it. Paneer tikka masala on the other hand seems to be just the vehicle for smartly using the grilled paneer or tandoor paneer. Reason being paneer can be softened and it absorbs all the spices while chicken on the other hand gets drier and when it is dunked in a wet gravy only gets progressively worse. Well at least that is my take on it.

I never have to worry aboug grilled panner or pan roasted paneer because it usually disappears in no time. So to make this paneer tikka masala I make the tandoori paneer just before making the masala. While it is easy to make the paneer fresh I don't do that often enough :(

I boil the onions, ginger, garlic and green chilies to reduce the cooking time and oil needed to cook if blended raw.

Recipe in pictures,

In a sauce pan, boil the onions, ginger, garlic and red/green chilies for about 10-15 minutes. Cool and blend to a paste and set aside.
Cut the paneer piece into 1 inch pieces and in a bowl mix the paneer pieces with the spices, so they are well coated. Heat oil in a wide mouthed.
Saute the paneer pieces till the spices on the paneer turn color. Set aside.
In the same pan add a bit more oil and add chopped onion and saute till it turns brown. Add the bell peppers and saute for about 4-5 minutes.
Add the blended onion paste and saute for about 6-8 minutes or till the oil starts to bubble on top. Now add all the spice powders and give a good mix.
Blend the tomatoes to a paste.
Mix in the blended tomato paste and let it come to a boil.
Add beaten yogurt and gently mix it in. Add salt and let cook till you see bubbles on top.
Add in the paneer pieces, cook for 2-3 minutes and add coriander leaves and turn off the heat.

Paneer Tikka Masala
Preparation Time:20 minutes
Cooking Time:45 minutes
Ingredients

1. 1 1/2 blocks of paneer (I used 12 oz block) cut into 1 inch pieces
2. 2 cups of bell pepper chopped into 1 inch pieces
3. 1 1/2 cup roughly chopped + 1/2 cup finely chopped onions
4. 4 garlic cloves + 2 inch piece of ginger
5. 4 green or red chilies
6. 1/2 cup of yogurt
7. 1/2 tbsp chili powder or to taste
8. 1 tsp turmeric powder
9. 1 tbsp coriander powder
10. 2 tsp cumin powder
11. 2 cups of tomatoes pureed
12. handful of coriander leaves
13. for the paneer - turmeric powder(2 tsp), garlic powder (3 tsp), ginger powder (3 tsp), chili powder(3 tsp), pepper powder(2 tsp), cumin powder(1 tsp) and salt
14. 2-3 tbsp oil
15. salt to taste

Method

1. Mix all the powders for the paneer with a bit of oil and toss the paneer in it, till the paneer is well coated.
2. In a saute pan, add 1/2 cup of water and add the onion, garlic, ginger and the chilies. Let it boil for about 8-10 minutes. Cool and make a smooth paste.
3. In a wide mouthed pan, add oil and saute the paneer pieces and set them aside.
4. In the same pan, add a bit more oil and add the finely chopped onion and saute till the colors starts to turn color.
5. Add in the cubed bell pepper and saute for 4-5 minutes.
6. Add in the blended onion paste and saute till the oil starts to separate.
7. Now add in all the spice powder and mix well. Add the blended tomato paste and if required a cup of water and let it cook for another 6-8 minutes till the oil starts to show on top.
8. Add in the cup of whisked yogurt and let it cook for another 5-6 minutes.
9. Add the sauteed paneer pieces and salt. Let it cook for a minute more. Add coriander leaves and turn off the heat.

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How to make dried red chilies - Dried Red Chilies - Farm grown

Chilies are easy to grow. The biggest problem is harvesting them. I sometimes delay harvesting them because of lack of time. So they start to ripen. I had no idea how dried red chilies are made until one year DH's cousin was visiting from India. She suggested that we make dried chilies with the ripened ones. I wasn't too confident since we were already in late September and thought how it is ever going to dry but decided to give it a shot anyway to not disappoint her :)

I needn't have worried. The chilies just need to be air dried. In about 30-40 days they dried up pretty nicely and were ready to be packed to be used throughout the year. I am thankful to her to this day.

I live in a country where we finish harvest in September when it is Fall, the temperatures falls and the sun is not as hot so completely sun drying is not possible. If you are able to sun dry, dried chillies should be ready in about 2 weeks. Make sure it is nice and dry before packing it up.

There was a time in the not too distant past, US has banned imports of green chilies due to pesticide residue beyond acceptable levels. Why would you want to risk that for something that can be easily grown? 2-3 plants should provide you with enough chilies to last a year.

It is easy to freeze green chilies and I learned another method of preserving green chilies which is to steam and dry. This is good for areas where it is not possible to keep things frozen without interruption.

Fresh harvested Red Chilies

Spread the harvested red chilies in a wide tray or carboard box in a single layer.

The chilies will start to shrivel up in a few days.

Dried Red Chilies

Depending on the intensity of the sun the red chilies should be ready in 2- 4 weeks depending on the intensity of the sun and where you are drying it.
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