Kashmiri Paneer Tikka Masala (Vegetarian recipe) Recipe
After making Lucknowi dal and Punjabi Kadhi Pakora for the first 2 days of North Indian side dishes, for the final day this week's BM, I made a spicy Kashmiri Paneer Tikka masala. I actually made all of the dishes on the same day and they can all be served together as part of a North Indian meal/ thali along with simple jeera rice or roti.
My mom bought a jar of Kashmiri Tikka masala from her Kashmir trip and I used it in this curry. But the tikka masala can also be made at home. I'm including the recipe for tikka masala from 660 curries here.
Any protein like paneer, tofu or meat or even vegetables like peppers, cauliflower can be used in the curry. Protein, paneer in this case, is marinated in curd and then cooked with the tikka masala to make a spicy, creamy and absolutely delicious side dish that goes well with rice or roti/ paratha.
Ingredients: Serves 3~4
- Paneer - 1 cup, cubed
- Cilantro - 2tbsp, finely chopped
- For the Marinade:
- Yogurt - ½cup
- Red Chili powder - ½tsp
- Lemon juice - 1tbsp
- Pepper - ½tsp
- Garam Masala - ½tsp
- Ground Cumin - ¼tsp
- Salt - to taste
- For the Tikka Masala;
- Red Onion - 1 small, chopped
- Red bell Pepper - 1 small, chopped
- Blanched slivered Almonds - ¼cup
- Golden Raisins - ¼cup
- Diced tomatoes - 1cup (fresh or canned)
- Heavy whipping cream (or half-and-half) - ¼cup
- Salt - ½tsp
- Red Chili powder - ¼tsp
- Garam masala - ¼tsp