Indian Vegetarian Recipes
chilli gobi – how to make chilli gobi recipe | gobi chilli
https://www.vegrecipesofindia.com/chilli-gobi/
chilli gobi recipe with step by step pictures. absolutely delicious is this chilli gobi recipe. you just cannot stop eating these crispy and spicy cauliflower florets. chilli gobi makes an awesome starter or snack at family dinners or get-togethers.
you see indo chinese food is one of our favorite fusion food and yes i have shared many indo chinese recipes as well. this chilli gobi is also our favorite and is a restaurant style version. it is crispy, saucy, umami, spicy and oh so good. serve chilli gobi to your family or your friends and they will love it and keep you asking for more.
what is chilli gobi
chilli gobi is a popular starter or snack recipe from the indo chinese cuisine and fusion recipe. chilli gobi has a crispy texture with a spicy, sweet and sour taste. the cauliflower florets are batter-coated, deep fried and then mixed with stir-fried spring onions, capsicum (green bell pepper), soy sauce, sweet red chilli sauce, salt and pepper.
basically, chilli gobi is another addition to the group of chilli recipes from the indo chinese cuisine like chilli paneer, chilli mushroom, chilli potato. the recipe that i have shared is a crispy dry version and not the gravy (sauce based) version. do keep in mind that making chilli gobi takes time, so please be patient. below i have mentioned some tips so that you can make a great restaurant style and best chilli gobi.
tips to make the best chilli gobi
- size of the cauliflower florets matters – chop or break the cauliflower in small florets to get a crispy texture. large cauliflower florets won’t give you that crispiness. do not chop the cauliflower too small as you don’t want to spend too much time frying them.
- deep frying – yes deep fry to get that crispy texture. no baking or air frying the gobi florets as these just do not give a crisp fried texture. for health reasons, you can bake or air-fry, but the crisp texture won’t be there.
- blanching – it is always better to blanch cauliflower as this will get rid of insects and worms in the cauliflower. the frying time is also reduced.
- keep everything ready – when making recipes which call for stir-frying, it is a best practice to keep all the ingredients ready near your stove top.
- forgiving recipe – this recipe is forgivable and you can easily halve it.
- soy sauce – if possible use naturally fermented soy sauce.
- more or less of the sauces – do not increase the amount of sauces than what is mentioned in the recipe, or else the taste may go awry and the final dish won’t taste that good.
- kashmiri red chilli powder – yes please use kashmiri red chilli powder as it gives a deep orangish red color in this chilli gobi recipe and looks good. a natural red coloring ingredient as well. if using any other type of red chilli powder, you may not get this deep red color. if the red chilli powder is spicy, then reduce the amount. you can even use deghi mirch powder instead of kashmiri red chilli powder.
- balance – in all indo chinese recipes balance in all the various tastes is a key point. so keep a check while adding the sauces and spices and don’t go overboard.
few more snacks recipes for you!
Prep Time:15 mins
Cook Time:45 mins
Total Time:1 hr
chilli gobi is a popular starter or snack recipe from the indo chinese cuisine. a fusion dish, chilli gobi is crispy, spicy, slightly sweet and sour tasting. the cauliflower florets are batter coated, deep fried and then mixed with stir-fried spring onions (scallions), capsicum (green bell pepper), sauces, salt and pepper.
Servings:4
Calories:292
INGREDIENTS FOR chilli gobi
(1 CUP = 250 ML)
for frying gobi:
- 1 small to medium sized cauliflower – 350 grams or 3 to 3.25 cups chopped small cauliflower florets
- 2.5 cups water – for blanching cauliflower
- 1 cup all-purpose flour (maida)
- 4 tablespoons corn flour (corn starch)
- 1 teaspoon kashmiri red chili powder or deghi mirch powder
- ¼ teaspoon black pepper powder (kali mirch powder)
- 1 teaspoon soy sauce – naturally fermented soy sauce
- ½ teaspoon sweet red chilli sauce or sweet chilli garlic sauce or sriracha sauce
- salt as required
- 1 cup water or add as required
- oil for deep frying – as required
for making chilli gobi
- 1 tablespoon toasted sesame oil or peanut oil or sunflower oil
- ½ cup spring onion whites – sliced
- ⅓ cup capsicum – thinly sliced
- 1 tablespoon finely chopped ginger or 1.5-inches ginger
- 1 tablespoon finely chopped garlic or 5 to 6 medium to large garlic cloves
- 2 to 3 green chillies – slit
- 1 teaspoon mirin or ½ teaspoon rice wine or rice vinegar or white vinegar
- 1 teaspoon soy sauce – naturally fermented
- 1 teaspoon sweet red chilli sauce or sweet chilli garlic sauce or sriracha sauce
- ¼ teaspoon black pepper powder or add as required
- ½ teaspoon sugar or add as required
- salt as required
- 2 tablespoons spring onion greens – for garnish
HOW TO MAKE chilli gobi
blanching cauliflower
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rinse and then break or chop the cauliflower in small florets. you will need about 3 to 3.25 cups chopped cauliflower florets.
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in a pan or saucepan take 2.5 cups water and add ¼ teaspoon salt. bring the water to a rolling boil.
- switch off the flame and keep the pan on the kitchen countertop. add the cauliflower florets. blanch for 5 minutes.
- drain all the water and keep the blanched cauliflower aside.
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meanwhile thinly slice 1 small capsicum (green bell pepper) and 2 medium sized spring onion whites (scallions). finely chop 1.5 inches ginger, 5 to 6 medium to large garlic cloves and slit 2 to 3 green chillies. keep aside.
making batter
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take all-purpose flour (maida) corn flour (corn starch) in a mixing bowl.
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also add salt as required. i added 1 teaspoon rock salt. if using iodized salt, then add ⅓ to ½ teaspoon depending on taste. note that the sauces will also have salt, so go easy on the salt.
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add kashmiri red chilli powder, black pepper powder, soy sauce and sweet red chilli sauce or sweet chilli garlic sauce or sriracha sauce
-
add 1 cup water in parts and begin to mix.
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add remaining water and make a smooth batter without lumps. depending on the quality and texture of flours, you can add ¾ to 1 cup water.
- the batter should have a medium consistency and should not be thick or thin. if batter looks thin, then add some more all-purpose flour (maida). if batter looks thick then add some more water. heat oil for deep frying on medium flame.
frying gobi
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when the oil becomes hot then place some cauliflower florets in the batter.
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coat them with the batter evenly.
-
slid off the extra coating at the sides of the bowl and place the batter cauliflower florets in the hot oil. add less portion of the florets in the oil and do not overcrowd the pan or kadai or wok.
- when one side becomes golden and crisp, turn over each florets. flip for a couple of times more, so that the florets are evenly fried, golden and crisp.
-
do note that the cauliflower fritters will stick to each other while frying. thus add less portion of the florets in oil. also as soon as you add them stir with a spoon so that they do not stick. in case they stick, then fry them together as one whole. once you place them on paper towels then break them when they become less hot.
-
remove the fried gobi florets with a slotted spoon or spider spoon. fry gobi florets in 3 to 5 batches depending on the size of the kadai or wok.
- place the fried gobi florets on a kitchen paper towel for extra oil to be absorbed.
making the sauce base for chilli gobi
- heat 1 tablespoon toasted sesame oil in a pan or wok or kadai. use peanut oil or sunflower oil if you do not have toasted sesame oil. gingelly oil made from raw sesame seeds can also be used.
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add 1 tablespoon finely chopped garlic, 1 tablespoon finely chopped ginger and 2 to 3 slit green chillies.
- sauté them for some seconds till the raw aroma of both ginger and garlic goes away.
-
then add ½ cup sliced spring onion whites and ⅓ cup thinly sliced capsicum.
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mix and then increase the flame to medium or medium-high after adding the onions and capsicum.
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then stir non-stop and stir fry onions till they become translucent. if the base starts looking browned then reduce the flame.
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when the onions turn translucent, then lower the flame and add 1 teaspoon soy sauce and 1 teaspoon sweet red chilli sauce. you can add sweet chilli garlic sauce or sriracha sauce instead of sweet red chilli sauce.
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mix the sauces very well with the onions and capsicum.
making chilli gobi
-
now add the fried cauliflower florets.
- add ½ teaspoon sugar, ¼ teaspoon black pepper and salt as per taste. add a few pinches of salt as the sauces and fried cauliflower florets already have salt in them.
- increase the flame to medium or medium-high. mix and toss well. switch off the flame. sprinkle 1 teaspoon mirin or ½ teaspoon rice wine or rice vinegar or white vinegar. mix again. check the taste and add more sauces, pepper, salt and sugar if required.
- sprinkle 2 tablespoons spring onion greens.
- serve gobi chilli hot or else crispiness reduces. garnish with some spring onion greens while serving.
- chop cauliflower in small florets to get a crispy texture. large cauliflower florets will give a less crispy texture. also, do not chop the cauliflower too small as you don’t want to spend too much time frying them.
- deep fry the florets to get a really good crispy texture.
- it is always better to blanch cauliflower as this will get rid of insects and worms in the cauliflower. the frying time is also reduced.
- keep all the ingredients ready before you begin to stir fry them.
- this recipe can be easily halved.
- if possible then please do use naturally fermented soy sauce.
- do not add too much of the sauces as the taste may not be good in the final dish.
- adding kashmiri red chilli powder gives a deep orangish red color in this chilli gobi recipe and looks good too. you can even use deghi mirch powder instead of kashmiri red chilli powder.
- balance is a key point in all indo chinese recipes. so do keep a check when adding the sauces and spices and don’t go overboard.
how to make chilli gobi
blanching cauliflower
1. rinse and then break or chop 1 small to medium cauliflower (350 grams cauliflower) in small florets. you will need about 3 to 3.25 cups chopped cauliflower florets. chop cauliflower in small pieces as then they become more crispy.
2. in pan or saucepan take 2.5 cups water and add ¼ teaspoon salt.
3. bring the water to a rolling boil.
4. switch off the flame and keep the pan on the kitchen countertop. add the cauliflower florets. blanch for 5 minutes.
5. drain all the water and keep the blanched cauliflower aside. do make sure to drain all the water very well.
6. meanwhile thinly slice 1 small capsicum (green bell pepper) and 2 medium sized spring onion whites (scallions). finely chop 1.5 inches ginger, 5 to 6 medium to large garlic cloves and slit 2 to 3 green chillies. keep aside. you will need ½ cup sliced spring onion whites and ⅓ cup thinly sliced capsicum.
making batter for chilli gobi
7. take 1 cup all-purpose flour (maida) and 4 tablespoons corn flour (corn starch) in a mixing bowl.
8. add 1 teaspoon kashmiri red chilli powder and ¼ teaspoon black pepper powder. also, add salt as required. i added 1 teaspoon rock salt. if using iodized salt, then add ⅓ to ½ teaspoon salt depending on taste.
9. add 1 teaspoon soy sauce.
10. next add ½ teaspoon sweet red chilli sauce or sweet chilli garlic sauce or sriracha sauce.
11. add 1 cup of water in parts.
12. begin to mix.
13. add the remaining water and make a smooth batter without lumps. depending on the quality and texture of flours, you can add ¾ to 1 cup water.
14. the batter should have a medium consistency and should not be thick or thin. if the batter looks thin, then add some more all-purpose flour (maida). if the batter looks thick then add some more water. heat oil for deep frying on medium flame.
frying gobi to make chilli gobi
15. when the oil becomes hot then place some cauliflower florets in the batter.
16. coat the florets evenly with the batter.
17. slid off the extra coating from the florets on the sides of the bowl and place the batter coated cauliflower florets in medium hot oil. add less portion of the florets and do not overcrowd the pan or kadai or wok. fry cauliflower florets in medium hot oil.
18. when one side becomes golden and crisp, turn over each floret. the cauliflower fritters will stick to each other. thus add less amounts and as soon as you add them stir with a spoon so that they do not stick. in case they stick, then fry them together as one whole. once you place them on paper towels then break them when they become less hot.
19. flip for a couple of times more, so that the florets are evenly fried, golden and crisp.
20. remove the fried gobi florets with a slotted spoon or spider spoon.
21. place the fried gobi florets on a kitchen paper towel for extra oil to be absorbed. similarly, fry the gobi florets in 3 to 5 batches depending on the size of the kadai or wok. you can stop here too and have these crisp cauliflower fritters as a snack.
making the sauce base for chilli gobi
22. heat 1 tablespoon toasted sesame oil in a pan or wok or kadai. use peanut oil or sunflower oil if you do not have toasted sesame oil. gingelly oil made from raw sesame seeds can also be used. add 1 tablespoon chopped garlic, 1 tablespoon finely chopped ginger and 2 to 3 slit green chillies.
24. sauté them for some seconds till the raw aroma of both ginger and garlic goes away.
25. add ½ cup sliced spring onion whites and ⅓ cup thinly sliced capsicum.
26. mix and then increase the flame to medium or medium-high after adding the onions and capsicum.
27. stir non-stop and stir fry onions till they become translucent. if the base starts looking browned then reduce the flame.
28. lower the flame and then add 1 teaspoon soy sauce and 1 teaspoon sweet red chilli sauce. you can use sweet chilli garlic sauce or sriracha sauce instead of sweet red chilli sauce.
29. mix very well.
making chilli gobi
30. add the fried cauliflower florets.
31. add ½ teaspoon sugar, ¼ teaspoon black pepper and salt as per taste. add a few pinches of salt as the sauces and fried cauliflower florets already have salt in them.
32. increase the flame to medium or medium-high. mix and toss well. switch off the flame. sprinkle 1 teaspoon mirin or ½ teaspoon rice wine or rice vinegar or white vinegar. mix again. check the taste and add more sauces, pepper, salt and sugar if required.
33. sprinkle 2 tablespoons spring onion greens.
34. serve chilli gobi hot or else the crispiness reduces. garnish gobi chilli with some spring onion greens while serving.
Indian Vegetarian Recipes
Paneer Tikka Masala
Paneer Tikka Masala is a popular Indian curry where cubes of paneer (Indian cottage cheese), onions and peppers are marinated with yogurt and spices, grilled and then tossed in a creamy tomato based curry. This dish goes extremely well with butter naan or paratha or basmati rice.
About This Recipe
You know the most famous Indian food in the world? It is Chicken Tikka Masala, at least that’s what I think. You talk to anyone in the UK or USA and even if they don’t know much about Indian food they definitely know about chicken tikka masala. I think the dish is synonyms with Indian food in the west. The vegetarian version of it is of course Paneer Tikka Masala which is also quite popular and you would find it on the menu of most Indian restaurants.
Growing up in India, I had never heard of paneer tikka masala. Sure, we had paneer tikka but adding it to a curry was unknown, at least to me. I remember watching a MasterChef India episode some 10 years back which had chef Vikas Khanna and chef Kunal Kapoor talking about the origin of this dish. They also shared a recipe and so this recipe is inspired from their version.
They of course shared the recipe for chicken tikka masala but I changed it to paneer tikka masala and also made few changes depending on my preferences and availability. This recipe uses curry powder which is a common spice mix in the west (again this spice mix doesn’t even exist in India) and it makes sense since this dish originated in the UK. There are stories of how a chef added cream sauce to chicken tikka to please the taste buds of British people and that’s where it originated from.
There are 2 parts to this recipe- the tikka part where paneer, onions and peppers are marinated with yogurt and spices and then grilled. You can cook the tikka in tandoor, oven or in your pan. The other part of the recipe is the curry which is a smooth curry made with onions, tomatoes, cream and butter. The grilled tikka is added to the curry and then served as a main course with side of bread.
This Paneer Tikka Masala
- is super creamy, smooth.
- goes well with naan, paratha.
- makes a comforting meal.
- leftovers are great as well!
Ingredients
There are 2 parts to this recipe- the paneer tikka and the curry.
Paneer Tikka
Paneer: you can use either homemade or store bought paneer but whatever paneer you use, it should be firm and be able to hold it’s shape. You can find paneer at Indian grocery stores or make it at home.
Yogurt: for the marinade, it is best to use thick yogurt. Either use Greek yogurt or if using regular yogurt, use store bought yogurt which tends to be thicker than homemade yogurt. If using homemade yogurt, strain it using a muslin cloth for at least 3 to 4 hours to get rid of all the excess water.
Spices: the marinade uses coriander powder, garam masala, two types of chili powder, ginger-garlic and lime juice. You can also use fresh herbs like cilantro, mint.
The Masala/Curry
Curry base: the base is made with onions, tomatoes, ginger and garlic which is quite a staple for most creamy Indian curries. I like using white onion for that sweet, subtle flavor.
Spices: this paneer tikka masala recipe uses curry powder which is a mix of spices and is popular in the western world. It’s not so much popular in India actually, in fact I didn’t even know it existed until I moved out of India. If you don’t have it, you can use a blend of coriander, cumin, turmeric and ginger.
Flavor enhancers: to make the curry creamy, we finish the recipe with butter, cream and cilantro!
Step by Step Instructions
1- We will start by making the paneer tikka. To a large bowl, add yogurt (1/3 cup + 1 tablespoon), make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe). To that add the following:
- 1 & 1/2 teaspoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon Kashmiri red chili powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon salt
- juice of 1/2 lime
2- Using a spatula or whisk, mix until all the ingredients are well combined.
3- Now add 225 grams paneer (cubed into big cubes), 1 medium red onion (quartered and separated into petals) and 1 medium green pepper (cut into 1 inch cubes).
4- Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.
5- Meanwhile, let’s work the curry part of this recipe. Heat 1 tablespoon oil and 1 tablespoon butter in a pan on medium heat. Once hot, add 1/2 teaspoon cumin seeds and 1-inch cinnamon stick.
6- Let the seeds sizzle and then add 1 large white onion (roughly chopped), 3 to 4 large garlic cloves, chopped and 1-inch chopped ginger.
7- Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
8- Then add 3 large tomatoes (chopped) along with the following:
- 1& 1/2 teaspoon curry powder
- 1/2 teaspoon Kashmiri red chili powder
- 3/4 teaspoon salt, or to taste
- 1 tablespoon sugar
9- Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
10- Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
11- Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.
12- Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.
Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).
13- Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
14- Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, 2 to 3 tablespoons cream and 1 to 2 tablespoons chopped cilantro. Mix and let it cook for 2 minutes.
15- Add the roasted paneer, onions and peppers into the curry.
16- Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.
Serving Suggestions
You can serve paneer tikka masala with the following:
- Butter Naan: nothing like fluffy, soft homemade naan to dip into the curry.
- Jeera rice: rice seasoned with cumin seeds makes the perfect pairing.
- Roti: you can never go wrong with the classic Indian everyday bread.
- Tandoori roti: another great bread to serve the curry with.
Vegan Variation
For a vegan version of this recipe you can do the following substitutions:
- use extra-firm tofu in place of paneer.
- marinate the tofu with thick coconut milk (use the top part from the can) or vegan yogurt (plain almond milk works well).
- replace butter with vegan butter.
- replace heavy cream with coconut milk.
Tips & Notes
- I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
- Kasuri methi (dried fenugreek leaves) can definitely be added toward the end for that nice aroma.
- If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
- You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
Frequently Asked Questions
No they are different. Paneer Tikka is served as an appetizer and has cubes of grilled paneer where for paneer tikka masala the grilled paneer is added to a creamy curry and served as a main dish.
Go for a mix of coriander powder, turmeric, cumin and ginger. For replacing 1 u0026 1/2 teaspoon curry powder in this recipe, I would probably use 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon turmeric and 1/8 teaspoon ground ginger.
They are both popular paneer recipes but the way you make them is different. For the tikka masala, we first marinate the paneer, grill it and then add to the curry. For the paneer makhani, the sauce is made with nuts, onions, tomatoes and then paneer pieces are added to it directly.
This post has been updated from the recipe archives, first published in April 2014. I have updated the recipe with better photos, videos and made slight modifications to make it better. The curry part of the recipe is same but I have added onions and peppers to the tikka part. If you wish to make it like the old recipe, just skip on the onions and peppers.
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Paneer Tikka Masala
Ingredients
Paneer Tikka
- 1/3 cup + 1 tbsp yogurt use thick plain whole milk yogurt which has been strained or Greek yogurt
- 1 & 1/2 teaspoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon Kashmiri red chili powder for color
- 1/4 teaspoon red chili powder or to taste
- 1/2 lime juice of
- 225 grams paneer cut into cubes
- 1 medium red onion quartered and separated into petals
- 1 medium green pepper cut into 1-inch cubes
Curry
- 1 tablespoon oil I used avocado oil, use oil of choice
- 2 tablespoons butter divided, unsalted or salted either works
- 1/2 teaspoon cumin seeds
- 1 inch cinnamon stick
- 1 large white onion roughly chopped, around 150 grams
- 3-4 large garlic cloves chopped
- 1 inch ginger chopped
- 3 large tomatoes roughly chopped, around 400 grams
- 1 & 1/2 teaspoon curry powder
- 3/4 teaspoon Kashmiri red chili powder divided (for color, not hot)
- 3/4 teaspoon salt or to taste
- 1 tablespoon sugar I used granulated white sugar
- 1 cup water or more as needed
- 2-3 tablespoons heavy cream 30-45 ml
- 1 tablespoon chopped cilantro
Instructions
-
We will start by making the paneer tikka. To a large bowl, add thick yogurt, make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe or use Greek yogurt).
-
To that add ginger-garlic paste, coriander powder, garam masala, Kashmiri red chili powder, red chili powder, 1/4 teaspoon salt and juice of 1/2 lime.
Using a spatula or whisk, mix until all the ingredients are well combined.
-
Now add cubed paneer, onion (quartered and separated into petals) and green pepper
Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.
-
Meanwhile, let’s work the curry part of this recipe. Heat oil and 1 tablespoon butter in a pan on medium heat. Once hot, add cumin seeds and cinnamon stick.
-
Let the seeds sizzle and then add white onion (roughly chopped), chopped garlic cloves and chopped ginger. Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
-
Then add the roughly chopped tomatoes along with curry powder, Kashmiri red chili powder, 3/4 teaspoon salt (or to taste) and sugar. Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
-
Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
-
Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.
Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.
Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).
-
Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
-
Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, cream and chopped cilantro. Mix and let it cook for 2 minutes.
-
Add the roasted paneer, onions and peppers into the curry. Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.
Video
Notes
- I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
- Kasuri methi (dried fenugreek leaves) can definitely be added towards the end for that nice aroma.
- If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
- You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
- Older recipe: I have updated the recipe to make it better. The older recipe didn’t have onions and pepper added to the marinade and had a tablespoon of less butter in the curry. You can definitely use the old recipe, it’s almost same except these minor changes.
Nutrition
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