Indian Vegetarian Recipes
Chilli Mushroom Dry and Gravy
https://www.vegrecipesofindia.com/chilli-mushroom-dry-recipe/
Chilli mushroom is easy to prepare spicy and tasty Indian Chinese recipe. There are two versions of making chilli mushroom.- You can make dry chilli mushroom as a starter snack
- You can make a curry version of chilli mushroom as a main course chinese meal.
Although both the versions can be had with roti or naan. But mostly the dry version is preferred as a starter snack.
In this post I have shared both the versions with step by step photos. You can make either of them as both the recipes taste good. The first recipe is of dry chilli mushroom made on stove top and second recipe is of chilli mushroom gravy made on Instant Pot.
About Chilli Mushroom Dry
This dry chilli mushroom recipe is pretty simple to make and goes well as starter snack or brunch. Usually, when I make such recipes with mushrooms, I serve them with roti. That’s how we prefer relishing these crisp fried mushrooms.
Mushrooms are made every week at home. Thus I have posted many Mushroom recipes like Mushroom 65 and Mushroom manchurian.
You can serve the chili mushroom hot with veg fried rice, bread or even rotis or naan. These fried mushrooms have to be served hot as they stay crisp when hot.
If you don’t serve them hot then the crispiness will go away and you won’t get the best texture and taste.
You can also garnish mushroom chilli with spring onion greens while serving.
How to make chilli mushroom dry
1. I made this recipe with baby portabella mushrooms. you can also use white button mushrooms. Pic below is of these mushrooms. Being more earthy and having a meaty texture, they work well in recipes like these.
2. Rinse and wipe dry the mushrooms. Trim the stalks. Quarter them if big in size and halve if smaller in size.
3. Make a flowing medium consistency batter with all purpose flour, corn starch, black pepper, salt and water.
4. Heat oil for shallow frying in a kadai or wok. Dip each mushroom slice in the batter and coat uniformly with the batter. Add them to the medium hot oil and fry till they are slight golden and crisp.
5. Fry the mushrooms in batches and drain on paper towels to remove excess oil.
Making mushroom chilli dry
6. In another wok or pan, heat ½ tbsp sesame oil. Add the onions (and capsicum/bell pepper if adding them) and stir fry on medium or high heat for a minute. You can even add spring onions instead of regular onions.
7. Add the ginger, garlic and green chilies. Stir fry on a high flame till you see the onions getting browned at the edges.
8. Add the soy sauce, salt, sugar, pepper and stir fry for half a minute.
9. Add the fried batter-coated mushrooms and stir on a low to medium flame. Sprinkle about 1 to 2 tsp water and ½ to ¾ tsp corn flour on the mushrooms. Saute for a minute or two and continue to stir. This gives a nice glaze to the mushrooms.
10. Switch off the flame and Serve the chili mushroom hot with schezwan fried rice or veg fried rice or bread or even rotis or naan. You can also garnish mushroom chilli with spring onion greens while serving.
Few more tasty recipes for you!
This recipe post is from the archives (Dec 2014) and has been republished and updated on 5 June 2020.
Chilli Mushroom
This is an easy to prepare spicy and tasty mushroom chilli recipe. This is a popular indo Chinese starter snack.
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)
preparation
- Rinse and wipe dry the mushrooms. Trim the stalks.
- Halve them if big in size and quarter them if smaller in size.
- Make a flowing medium consistency batter with the ingredients listed above “for the batter”.
frying mushroom
- Heat oil for shallow frying in a kadai or wok.
- Dip each mushroom slice in the batter and coat uniformly with the batter.
- Add them to the medium hot oil and fry till they are slight golden and crisp.
- Fry the mushrooms in batches and drain on paper towels to remove excess oil.
making chilli mushroom
- In another wok (kadai) or pan, heat sesame oil.
- Add the onions (and capsicum if adding them) and stir fry on medium or high heat for a minute.
- Add the ginger, garlic and green chilies.
- Stir fry on a high flame till you see the onions getting browned at the edges.
- Add the soy sauce, salt, sugar, pepper and stir fry for half a minute.
- Add the fried batter coated mushrooms and stir on a low to medium flame
- Sprinkle about 1 to 2 tsp water and 1/2 to 3/4 tsp corn flour on the mushrooms.
- Saute for a minute or two. Continue to stir. This gives a nice glaze to the mushrooms.
- Switch off the flame and serve the chili mushroom hot with veg fried rice, bread or even chapatis or naan.
- You can also garnish it with spring onion greens while serving.
Chilli Mushroom Gravy on Stovetop
INGREDIENTS
- 200 to 250 grams white button mushrooms, chopped or sliced
- 1 small to medium bell pepper sliced or chopped
- ¼ cup onion or spring onions whites (scallion whites), chopped
- 1 tablespoon finely chopped celery, optional
- ½ tablespoon finely chopped ginger
- ½ tablespoon finely chopped garlic
- 2 to 3 green chilies, finely chopped or slit
- 1 tablespoon corn flour dissolved in 2 tablespoons water
- 1 tablespoon soy sauce – add less or more as you prefer
- ½ tablespoon rice vinegar or rice wine or white vinegar
- ½ teaspoon freshly crushed black pepper or black pepper powder or white pepper powder
- 2 tablespoons oil
- ½ teaspoon sugar as required
- Salt as required
- ½ tablespoon green chilli sauce
- ½ tablespoon red chilli sauce
- ½ tablespoon rice vinegar or rice wine or white vinegar
- 1 or 1.25 cups water or vegetable stock
- Some chopped spring onion greens (scallion greens) for garnishing
How to make Chilli Mushroom Gravy on stovetop
- Rinse 200 to 250 grams mushroom in water and then chop them. Heat 2 tablespoons oil in a wok or kadai. Add ¼ cup chopped onions or chopped spring onion whites.
- Stir fry them on medium heat till they become translucent.
- Now add ½ tablespoon finely chopped ginger, ½ tablespoon finely chopped garlic and 2 to 3 slit green chilies. Stir fry for a minute.
- Then add 1 small to medium sized, sliced or chopped bell pepper (capsicum) and 1 tablespoon finely chopped celery. Addition of celery is optional. Stir fry for a couple of minutes.
- Then add 200 grams of chopped mushrooms.
- Stir fry on medium heat till the mushrooms leave the water and start to get browned. They will shrink in size too. This will take about 7-8 minutes.
- When the mushrooms are getting cooked, mix 1 tablespoon cornflour in 2 tablespoon water. Stir and mix well. Keep aside.
- The whole mixture should become dry and the mushrooms can be lightly browned.
- Add 1 tablespoon soy sauce and mix well. You can add the soy sauce less or more as per your preference. Also add ½ tablespoon green chilli sauce and ½ tablespoon red chilli sauce. Mix very well.
- Then add ½ teaspoon freshly crushed black pepper (or pepper powder), ½ teaspoon sugar and salt as required. Add less salt as the sauces already have salt in them. Mix well.
- Add 1 or 1.25 cups of water or vegetable stock to the mushrooms. Mix well. Bring to a boil.
- Then add the corn starch paste.
- As soon as you add corn starch paste, mix very well.
- Simmer for a few minutes and let the chilli mushroom gravy thicken.
- Switch off the flame and add ½ tbsp rice vinegar (or rice wine or white vinegar). If using sweet rice wine or mirin, then reduce the sugar or skip it. Check the seasonings of mushroom chilli gravy and add soy sauce, sugar, salt or black pepper powder more as required. Mix very well.
- Serve stove top chilli mushroom gravy hot with some veg fried rice, noodles, fettucine pasta or steamed rice. This spicy dish also goes well with bread or buns.
Nutrition Facts
Chilli Mushroom
Amount Per Serving
Calories 362 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Sodium 4154mg181%
Potassium 648mg19%
Carbohydrates 44g15%
Fiber 6g25%
Sugar 9g10%
Protein 8g16%
Vitamin A 1865IU37%
Vitamin C 90.8mg110%
Calcium 38mg4%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
About Chilli Mushroom Gravy Made in Instant Pot
This is a really quick method to make Chinese style spicy and delicious chilli mushroom in the instant pot. The cooking time is about 10 minutes right from start to finish.
Include 5 to 10 minutes of chopping the ingredients and a Tasty Chinese style meal is ready within 15 to 20 minutes.
Instead of thinking of ordering a takeaway or going to the nearby Chinese restaurant, prepare this chilli mushroom gravy at home. You won’t regret.
After getting the instant pot, I make many recipes in it such as this one. Hence I have updated this chilli mushroom recipe with the instant pot method.
This recipe is very simple and easy. You don’t need to prepare any batter and fry the mushrooms. The mushrooms are sauteed first, sauces are added and then cooked.
Most of the times I make food which is quick and easy to prepare. Some Indian recipes are time-consuming but at times all I want is to make something quick for our rumbling tummies.
At times it is best to make some quick Chinese style recipes. Yes quick ones, not the ones which have extensive chopping and preparation like a Veg manchurian or Gobi manchurian.
This chilly mushroom gravy is spicy as apart from green chillies, I have also added red chilli sauce. You can decrease the number of green chillies and red chilli sauce if you want less heat and spice.
Serve instant pot chilli mushroom with fried rice, veg noodles, fettuccine pasta or even dinner rolls or bread. Dinner rolls or bread just soak up the spicy, sour, sweet, umami sauce and taste yum. You can also serve with naan or roti and steamed rice.
How to make instant pot chilli mushroom gravy
Preparing sauce mixture:
1. Firstly in a small bowl, take 1 tablespoon bragg’s liquid aminos or 2 teaspoons soy sauce, 2 teaspoons red chilli sauce, 2 teaspoons green chilli sauce and 1 teaspoon rice vinegar or apple cider vinegar or white vinegar.
2. Add ¼ to ½ teaspoon crushed black pepper, ¼ teaspoon salt and ½ teaspoon sugar.
3. Mix very well and keep aside.
Cooking in the instant pot
4. Switch on the instant pot. Press the sauté button on less mode for 7 to 8 minutes.
5. Let it display hot and then add 2 tablespoons toasted sesame oil.
6. Add ½ tablespoon finely chopped garlic, ½ tablespoon finely chopped ginger and 2 to 3 green chillies, slit or diagonally sliced.
7. Sauté on low for 1 to 2 minutes.
8. Add ¼ cup chopped scallions (only the white part) or spring onion whites and 1 teaspoon finely chopped celery – optional.
9. Press sauté again and set to normal. Sauté scallions for minute.
10. Add chopped mushrooms (200 to 250 grams) and ⅓ cup sliced green bell pepper (capsicum).
11. Sauté for 2 minutes stirring often. If the onions, ginger and garlic, etc start sticking at the bottom, then change the sauté setting to less.
12. Add the sauce mixture which we had prepared earlier.
13. Mix very well.
14. Add ½ cup water or vegetable stock. Stir well.
15. Cancel the sauté mode. Secure the instant pot with its lid and position the steam release handle to sealing. Press the pressure cook button on high pressure and set the timer for 5 minutes.
Making corn starch slurry
16. Meanwhile take 2 teaspoons tapioca starch or corn starch or potato starch and 1 tablespoon water in a small bowl.
17. Mix very well and keep aside.
Thickening the sauce
18. After 5 minutes, do a quick pressure release and then open the lid.
19. Stir the prepared slurry and add it to the mushrooms.
20. Mix again very well.
21. Press sauté button again on normal mode for 1 to 2 minutes.
22. Let the sauce simmer for 1 to 2 minutes or more till the sauce or gravy thickens and the rawness of the starch is not felt. If the sauce becomes too thick add some hot water.
23. Once the sauce gets thickened, press the cancel button. Sprinkle some scallion greens or spring onion greens. Stir and mix. Check the seasonings and add bragg’s liquid amino or soy sauce, sugar, salt or crushed black pepper more if required.
24. Serve chilli mushroom gravy hot with bread rolls, fried rice, noodles or fettuccine pasta. Garnish with some finely chopped scallion greens while serving.
More instant pot recipes
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Instant Pot Chilli Mushroom Gravy
Quick and spicy Chinese style chilli mushroom with sauce made in the instant pot.
(1 CUP = 250 ML)
- In a small bowl take all the sauce, salt, sugar, pepper and mix very well. Keep aside.
- Press the sauté button on less for 7 to 8 minutes on the instant pot.
- Let it display hot and then add 2 tablespoons oil.
- Now add the ginger, garlic and green chilies and sauté on less mode for 1 to 2 minutes.
- Add the chopped scallions (spring onions) and celery.
- Press sauté again and set to normal mode. Sauté onions for minute.
- Add chopped mushrooms (200 to 250 grams) and ⅓ cup sliced bell pepper (capsicum).
- Sauté for 2 minutes stirring often. If the onions, ginger and garlic, etc start sticking at the bottom, then change the sauté heat setting to less.
- Add the prepared sauce mixture and mix very well.
- Add water or vegetable stock. Mix again.
- Cancel the sauté mode. Secure the instant pot with its lid and position the steam release handle to sealing. Press the pressure cook button on high pressure and set the time for 5 minutes.
- Meanwhile, make a slurry or paste by mixing 2 teaspoons tapioca starch or corn starch or potato starch with 1 tablespoon water. Keep aside.
- After 5 minutes, do a quick pressure release and then open the lid.
- Stir the prepared slurry and add it to the mushrooms. Mix again very well.
- Press the sauté button again on normal mode for 1 to 2 minutes.
- Let the sauce simmer for 1 to 2 minutes or more till the sauce or gravy thickens and the rawness of the starch is not felt. If gravy becomes too thick add some hot water.
- Once the sauce gets thickened, press cancel button. Sprinkle some scallion greens or spring onion greens. Stir and mix.
- Check the taste and add bragg’s liquid amino or soy sauce, sugar, salt or crushed black pepper more if required.
- Serve instant pot chilli mushroom gravy hot with bread rolls, fried rice, noodles or fettuccine pasta. garnish with some finely chopped scallion greens while serving.
- Green chilies, garlic, ginger, red chili paste, black pepper powder, salt and sugar can be adjusted to suit one’s taste.
- Take care when sauteing the garlic, ginger, green chillies so that they do not get browned or burn.
- Add more water or veg stock for a slight thin soupy sauce.
- If using sweet rice wine or mirin instead of vinegar, then reduce the sugar or skip it.
- You can even add both salt and sugar towards the end, once the instant pot mushroom chilli is done.
- Add less salt as the sauces already have salt in them.
- The recipe can be doubled.
Nutrition Facts
Instant Pot Chilli Mushroom Gravy
Amount Per Serving
Calories 205 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 1051mg46%
Potassium 414mg12%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 8g9%
Protein 5g10%
Vitamin A 280IU6%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 4mg20%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 32mg39%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 41µg39%
Calcium 9mg1%
Vitamin B9 (Folate) 27µg7%
Iron 1mg6%
Magnesium 14mg4%
Phosphorus 86mg9%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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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