Indian Vegetarian Recipes
Chivda Recipe | Maharashtrian Poha Chivda (2 Ways)
https://www.vegrecipesofindia.com/poha-chivda-recipe/
Chivda or Poha Chivda is a quick and easy tea time snack made with poha (flattened rice), dry fruits, peanuts, and spices.
There are many variations of making this popular snacks also called as farsan or namkeen. In this post I am sharing two such delicious versions.
- Roasted Poha Chivda made with Thin Poha – Healthier Version
- Fried Version made with Thick Poha – More Crispy & Tasty
Both the recipes are shared with step by step photos and taste good. You can choose the one as per your liking whether you want the healthier roasted version or fried crispy version.
About Roasted Thin Poha Chivda
This is a Maharashtrian style quick and tasty dry snack made from thin poha (flattened rice), dry fruits, peanuts, and spices. A healthy vegan snack that tastes too good as a evening snack.
This version of poha chivda is made mostly during Diwali festival as a savory dry snack.
This chivda is mildly spiced. It has the crisp texture from the roasted poha along with the nuttiness from the peanuts and cashews. Preparing chivda during Diwali is one easy task as the recipe is simple and a quick one.
Just gather all the ingredients. Then roast the poha, fry the dry fruits, temper the masala and assemble. The chivda is ready in less than 20 to 25 minutes.
This chivda is made from thin poha and not thick poha. Chivda is also made from thick poha and you can find the fried thick poha chivda recipe at the end of this post.
Few more chivda recipes
Some important points to bear in mind while roasting thin poha:
- Firstly use a heavy thick bottomed pan or kadai with handles and roast on a low flame.
- Instead of stirring, the poha should be tossed and shaken in the pan by shaking the pan. If stirred too much the thin, delicate, papery poha break.
- Do not roast on a high flame as then the poha will get burnt or browned and break.
After the poha chivda cools at room temperature, store in an air-tight container or box. It should last for a month.
Chivda can be served as a snack or you can prepare it as a part of the Diwali faraal.
How to make Chivda
1. Measure all the ingredients and keep them separately in a plate or bowl.
2. Heat a wide, thick bottomed pan or kadai with a handle. Keep the flame to a low. Then add 2 cups of thin poha or rice flakes in it.
3. Roast the poha. Gently shake the pan so that the poha gets evenly roasted, as constant stirring with a spoon might break the poha. Since they are papery, light and delicate.
4. Within 3 to 4 minutes the poha flakes will change their texture and become crisp. Don’t roast the poha on a high flame. Since on a high flame, the poha may get browned or burned. don’t brown the poha.
5. Remove the roasted poha on a plate and place aside.
Frying dry fruits for chivda
6. Heat ⅓ cup of oil for deep frying in a small pan or tadka pan. I have used a tadka pan. Alternatively you could use a wide pan and use a fine sieve ladle to fry the nuts. Add ⅓ cup of peanuts and fry them till they become crisp and crunchy.
7. Remove them with a slotted spoon. Place in another dish or bowl.
8. Now add ¼ cup dry coconut slices till they become crisp and light golden or golden.
9. Remove them with a slotted spoon. Place in the same dish or bowl where you placed fried peanuts.
10. Now fry the ⅓ cup of roasted chana dal for some seconds, till they become crisp.
11. Remove them with a slotted spoon. Place in the same dish or bowl.
12. similarly fry ⅓ cup of cashews till they become crisp.
13. Remove the cashews with a slotted spoon. Place in the same dish or bowl.
14. Lastly fry 2 tablespoons of raisins till they swell and become plump in size.
15. Remove the raisins with a slotted spoon. Place in the same dish or bowl where other fried nuts are placed.
Tempering and mixing poha chivda
16. Heat ½ tablespoon of oil in the same pan or kadai in which the poha flakes were roasted. Lower the flame. Add 12 to 14 curry leaves, 2 chopped green chilies and a generous pinch of asafoetida (hing).
17. Stir and saute, till the chilies and curry leaves become crisp. Saute on a low flame.
18. Then add ¼ turmeric powder and 1 to 1.5 teaspoons salt or add salt as per taste.
19. Now add 2 teaspoons of powdered sugar or sugar.
20. on a low flame, stir till the powdered sugar starts caramelizing.
21. Then add the roasted poha along with the fried ingredients – peanuts, raisins, cashews and chana dal. Shake the pan so that everything gets mixed. If stirring, the stir gently and lightly.
22. Saute for 4 to 5 minutes. Preferably shake & mix the chivda mixture by shaking the pan. If stirring, then gently stir. Don’t apply too much force while stirring else the poha flakes might break.
23. switch off the flame. Let the poha chiwda sit in the hot pan for 1 to 2 minutes more.
24. Then remove the poha chivda in another plate and let it cool at room temperature. Once cooled, then store in an air-tight box and container.
Serve the chivda as a tea time snack.
More Diwali dry snacks
Note: This Chivda Recipe is from the archives (October 2016) and has been republished and updated on 23rd July 2020.
Chivda Recipe
Chivda or poha chivda is a quick dry snack made with thin poha, dry fruits, peanuts, spices in Maharashtrian style.
(1 CUP = 250 ML)
roasting poha for chivda recipe
- Measure all the ingredients and keep them separately in a plate or bowl.
- Heat a wide, thick bottomed pan or kadai with a handle.
- Keep the flame to a low. Then add 2 cups of thin poha or rice flakes in it.
- Roast the poha. Gently shake the pan so that the poha gets evenly roasted, as constant stirring with a spoon might break the poha. Since they are papery, light and delicate.
- Within 3 to 4 minutes the poha flakes will change their texture and become crisp. Don’t roast the poha on a high flame. Since on a high flame, the poha may get browned or burned.
- Don’t brown the poha. Remove the roasted poha on a plate and place aside.
frying dry fruits for poha chivda
- Heat oil for deep frying in a small pan or tadka pan. I have used a tadka pan. Alternatively you could use a wide pan and use a fine sieve ladle to fry the nuts.
- Add peanuts and fry them till they become crisp. Remove them with a slotted spoon. Place in another dish or bowl.
- Now add the dry coconut slices till they become crisp and light golden or golden. Remove them with a slotted spoon. Place in the same dish or bowl where you placed fried peanuts.
- Now fry the roasted chana dal for some seconds, till they become crisp. Remove them with a slotted spoon. Place in the same dish or bowl.
- Similarly fry cashews till they become crisp. Remove the cashews with a slotted spoon. Place in the same dish or bowl.
- Lastly fry 2 tablespoon of raisins till they swell and become plump in size. Remove the raisins with a slotted spoon. Place in the same dish or bowl where other fried nuts are placed.
tempering and mixing poha chivda
- Heat ½ tablespoon of oil in the same pan or kadai in which the poha flakes were roasted. Lower the flame. Add curry leaves, green chilies and a generous pinch of asafoetida.
- Stir and saute, till the chilies and curry leaves become crisp. Saute on a low flame.
- Then add sprinkle ¼ turmeric powder and 1 to 1.5 teaspoons salt or add salt as per taste.
- Now add 2 teaspoons of powdered sugar or sugar.
- On a low flame, stir till the powdered sugar starts caramelizing.
- Then add the roasted poha along with the fried ingredients – peanuts, raisins, cashews and chana dal. Shake the pan so that everything gets mixed. If stirring, the stir gently and lightly.
- Saute for 4 to 5 minutes. Preferably shake & mix the chivda mixture by shaking the pan. If stirring, then gently stir. Don’t apply too much force while stirring else the poha flakes might break.
- Switch off the flame. Let the poha chivda sit in the hot pan for 1 to 2 mins more.
- Then remove the poha chivda in another plate and let it cool at room temperature. Once cooled, then store in an air-tight box and container.
- Serve the chivda as a tea time snack.
Nutrition Facts
Chivda Recipe
Amount Per Serving
Calories 497 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Sodium 532mg23%
Potassium 265mg8%
Carbohydrates 80g27%
Fiber 6g25%
Sugar 7g8%
Protein 11g22%
Vitamin A 106IU2%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 35mg175%
Vitamin B6 1mg50%
Vitamin C 58mg70%
Vitamin E 3mg20%
Vitamin K 3µg3%
Calcium 65mg7%
Vitamin B9 (Folate) 352µg88%
Iron 2mg11%
Magnesium 64mg16%
Phosphorus 182mg18%
Zinc 2mg13%
* Percent Daily Values are based on a 2000 calorie diet.
About Fried Thick Poha Chiwda
Among many variations of making chivda, this recipe makes use of thick poha or aval (flattened rice), dry fruits and spices and is a Maharashtrian version.
I have skipped adding coconut slices in this one as we do not prefer the coconut slices in the chiwda. If you like you can add them.
All the ingredients are fried and this frying obviously makes everything crisp and crunchy and nonetheless they taste delicious too. For a low-calorie version you can check the roasted poha chivda recipe shared above.
Most of the times I get packs of Haldiram’s chiwda mixture. I munch on them when reading a book or when scribbling notes. I got a request to post a namkeen recipe and hence made for the upcoming Diwali festival and posting too.
Tips for making chivda or namkeen recipe
- This is a mildly spiced sweet and savory chivda. You can alter the spices as per your liking.
- When making chiwda with poha or corn flakes or grated potatoes, always use a fine sieve ladle. In Indian markets we get these sieve with a handle and they are very helpful for frying ingredients which have small pieces or flakes. Just one equipment makes the frying process easy and a breeze. So you don’t waste time and energy trying to find out the rice flakes or the chana dal in the oil.
- This cooking process requires a bit of planning. So keep all the ingredients ready.
- Also line two to three plates or bowls with paper towels.
- The sieve should be dry and so the ingredients. You will be frying everything one after the other, so the prep works help and is efficient too.
How to make fried thick poha chivda
1. First measure and take all the ingredients and keep them in individual bowls or plates.
2. Rinse the cashews, raisins (my habit to rinse both of these every time) and curry leaves. Dry them in a clean kitchen towel.
3. Heat oil till its moderately hot in a kadai. Take half of the thick poha first in the sieve. Immerse the fine sieve ladle in the hot oil and fry the poha till they expand and become crisp. Don’t brown the poha. I have used red poha.
4. For even frying you can stir with a spoon.
5. Remove and drain the poha on a plate lined with a paper towel.
6. Same way take the roasted chana and fry in the oil till they become crisp. Just for some seconds as they are already roasted.
7. Drain on another plate lined with a paper towel.
8. Same way fry the peanuts till crisp and crunchy.
9. Drain them too.
10. Fry the cashews till light golden.
11. Drain the cashews too.
12. Next come in the raisins.
13. Just fry till they become plump and swell. Don’t fry more as they become dense and chewy.
14. Drain the plump raisins.
15. Fry the curry leaves also the same way till they crisp. A few seconds. Drain.
16. Heat 1 tsp oil and crackle the mustard seeds. Add the cumin and sesame seeds. Fry for some seconds and then add turmeric, red chili powder, asafoetida. Sugar or powdered sugar and salt. Stir well.
17. Add the fried poha, peanuts, cashew nuts, raisins, chana dal. Crush the fried curry leaves on top. Stir well and roast for 2 to 3 minutes on a low flame. Continue to stir in between. Check the taste of chiwva mixture and then add more salt or sugar or red chili powder if required.
Once the mixture has cooled, Store it in an air-tight container. Serve chivda whenever required as a tea time snack.
Thick Poha Chivda (Crispy & Fried)
Thick Poha chiwda recipe is a crisp, crunchy, sweet, savory and mildly spiced mixture made with rice flakes or poha, dry fruits and spices.
(1 CUP = 250 ML)
preparation
- First rinse the curry leaves, cashews and raisins.
- Dry them in a clean kitchen towel.
- Measure all the ingredients and keep them separately in a plate or bowl.
making poha chivda
- Heat oil for deep frying in a kadai or wok. take a fine sieve with a handle.
- Place half of the poha or rice flakes in it. immerse the sieve with the poha in the medium hot oil.
- Fry till they expand and become crisp. don’t brown them.
- Remove the fried poha on a plate lined with paper towel.
- Place the sieve on a dry plate. add the remaining poha in it.
- Again keep the sieve with the poha in the hot oil and fry till they are crisp.
- Drain them in the same plate.
- Next add the chana dal in the sieve and fry them for some seconds till they become crisp.
- Drain on another plate.
- In the same way fry the peanuts, cashewnuts, raisins, coconut slices and curry leaves.
- Keep all of them separately in a same plate or in separate plates or bowls, lined with paper towels.
- Heat 1 tsp in another pan. First add the mustard seeds. Let the mustard seeds pop.
- Then add the cumin and sesame seeds. Let the sesame seeds pop and change color.
- Switch off the flame. Add the turmeric powder, red chili powder, asafoetida.
- Stir and now add sugar and salt.
- Stir and switch on the flame and add all the fried ingredients – poha, peanuts, raisins, cashews and chana dal. Stir well.
- Crush the fried and crisp curry leaves and add them to the chiwda mixture.
- Stir well and roast for 2 to 3 minutes on a low flame. Continue to stir in between.
- Check the taste of chiwda mixture and then add more salt or sugar or red chili powder if required.
- Let the mixture cool and then store in an air-tight box and container.
- Serve the chivda or namkeen as a tea time snack.
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.
If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.
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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