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scallion pancakes | green onion pancake | chinese pancakes

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scallion pancakes are a popular street food from china served as breakfast or snack. these have a crispy, flaky texture and taste too good. this scallion pancakes recipe is shared with step by step pics.

when you have scallion or spring onions left over after making a chinese dish, you can consider making these crispy tasty pancakes and i bet you won’t regret.

some years back, i came to know about the existence of these super tasty pancakes from the mainland china cookbook. from there on i started making these pancakes adapting with the ingredients available locally. this recipe makes up for 8 scallion pancakes.

what are scallion pancakes

scallion pancakes are an unleavened flatbread stuffed with scallions or green onions or spring onions. hence these pancakes are also called as green onion pancakes or spring onion pancakes. scallion pancakes are a popular street food in china and are known as cong you bing in chinese.

these chinese pancakes have a flaky, crispy outer layer with a softness inside the layers. these are truly addictive and make up for a great snack or breakfast. although these are flatbreads and similar to an indian spring onion paratha, yet they are called as pancakes.

this scallion pancake is slightly different from the chinese version as

✓ made with whole wheat flour instead of all purpose flour
✓ is vegan
✓ an adaptable and forgiving recipe
✓ easy to make
✓ stuffed & rolled pancakes can be frozen. (thaw before frying)
✓ the recipe can be easily doubled or tripled.

tips on ingredients for scallion pancakes

1. whole wheat flour – since whole wheat flour is used in the recipe, the amount of water will depend on the quality of flour. so add water in parts while kneading. you should get a soft dough much like a chapati or paratha or naan dough. instead of whole wheat flour, you can even use all purpose flour.

2. water – in the recipe hot water is added when mixing and kneading the dough. as a result, the pancakes have a soft texture from inside and the heaviness or denseness of whole wheat flour is not felt in the layers.

3. roasted sesame oil – adding roasted sesame oil gives a strong smoky aroma in the pancakes. now if you do not get roasted sesame oil, there is no need to panic. a sunflower oil or peanut oil works well but the smoky flavor won’t be there. even butter or ghee or any neutral flavored oil can be added.

4. scallions or green onions or spring onions – traditionally the white part of the onions is skipped. i prefer adding them along with the greens. if using then onion whites then chop them very finely or else the pancakes will break while rolling. also to remember is that if you are using the scallion whites, then use the greens more than the whites.

5. spices – some green chillies can be added for a bit of heat and spice. you can even add sichuan pepper powder or chinese 5 spice powder or crushed black pepper. for that matter, even our own indian garam masala can be added to get a fusion recipe.

tips on frying scallion pancakes

1. frying pan – it is best to use a cast iron pan or a thick bottomed pan for frying as this gives a crisp crust in the pancakes. using a small shallow frying pan helps in giving crisp edges and a crisp crust in the pancake as the oil does not spread out over a large surface area.

2. frying oil – while sesame oil is used in the stuffing, vegetable oil or a neutral tasting oil is used for frying. i have here used sunflower oil for frying. you can even use peanut oil, butter or ghee for frying.

3. oil quantity – 1 tablespoon oil is used for frying each pancake. 1 tablespoon oil (approx 15 ml) looks like a lot of oil but makes the pancakes crispy. you can use less oil if you prefer. if you feel the oil is more in the pancakes, then reduce it to ½ tablespoon or even less per pancake.

serving suggestion for scallion pancakes

  1. spicy dipping sauce – scallion pancakes can be served with any spicy dipping sauce. we like it with sriracha sauce and schezwan sauce. in fact you can even use red chilli garlic sauce, green chilli sauce or even tomato ketchup.
  2. vegetarian stir fry or sauce based chinese recipe – you can also have green onion pancakes as a side with any of the chinese recipes like veg manchurian gravy, paneer manchurian etc.
  3. indian flavors – for indian taste buds, mango pickle or lemon pickle or green chilli pickle make a good accompaniment for spring onion pancakes.

few more tasty recipes for you!

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

scallion pancakes is a chinese street food and breakfast snack of flatbread stuffed with scallions or green onions or spring onions. these pancakes are crispy & flaky from outside and soft from inside – made with whole wheat flour and vegan. scallion pancakes make for a filling breakfast or brunch.

scallion pancakes

Course:Breakfast,snacks

Cuisine:chinese,world

Servings:8 pancakes

Calories:186

INGREDIENTS FOR scallion pancakes

(1 CUP = 250 ML)

for dough

  • 2 cups whole wheat flour (heaped) – 250 grams
  • ½ teaspoon salt
  • 2 tablespoons sunflower oil – peanut oil or melted butter or any neutral flavored oil can be used instead
  • 1 cup water – boiling hot or add water as required

for filling

  • 2 to 3 tablespoons toasted sesame oil or peanut oil or sunflower oil or butter or ghee (clarified butter) – add as required
  • ⅔ to ¾ cup finely chopped scallions or green onions or spring onions – greens more than whites or just the greens
  • salt as required

for frying

  • ½ cup sunflower oil peanut oil or any neutral flavored oil or butter or ghee (clarified butter)

HOW TO MAKE scallion pancakes

making dough and preparation for scallion pancakes

making the stuffed dough rolls for green onion pancake

  • take the dough and roll it into a log shape of 10 to 11 inches.

  • slice the log in 7 to 8 equal parts. keep the sliced dough circles covered in the same bowl in which the dough was kneaded.
  • take each part and roll it to a round shape first. place it on a rolling board and flatten slightly with your palm fingers. sprinkle some flour on the board as well as on the flattened dough.

  • roll to a large 8 by 10 inches rectangle. do not roll the dough too thin.

  • spread or brush toasted sesame oil all over the dough.
  • sprinkle the finely chopped spring onion. also prinkle a light pinch of salt all over the scallions. adding salt can be skipped. at this step you can also add black pepper, green chillies for some spicy taste if you prefer. a pinch of sichuan pepper powder or chinese 5 spice powder can also be sprinkled. for a indian flavor, you can add a pinch of garam masala.
  • from any side of the rectangle, gently roll the stuffed dough. while rolling, tighten and then roll. do not keep the roll loose. it should be a tight roll.

  • pinch and close the edges.
  • now hold one of the edges and begin to roll the dough around it in the shape of a spiral. press and seal the last edge at the sides or beneath the spiral roll. this way make all spiral rolls and keep them covered.

  • sprinkle some flour on the roll as well as on the board.
  • roll to a slightly thick bread having a 5 to 6 inches diameter.

frying scallion pancakes

  • heat a skillet or pan – preferable a cast iron skillet or pan. add 1 tablespoon oil and let it become hot. when the oil becomes hot, gently place the pancake in the oil.

  • when one side is cooked and golden, flip over. cook the second side.
  • when the second side is fried and you see the crispy, crusty golden spots, flip over.

  • fry both sides till golden. you can fry a couple a times if the pancakes look undercooked. fry on medium flame. you can fry for some more time to get a more crispy and crusty layer.

  • place the fried scallion pancakes on kitchen paper towels. fry all the pancakes this way. for frying the next pancake, add ½ to 1 tablespoon oil in the pan.

  • then serve scallion pancakes hot with your favorite dipping sauce.
  • depending on the quality of whole wheat flour less or more water can be added. thus add water in parts while mixing. knead to a soft dough.
  • if using all purpose flour instead of whole wheat flour then you may need to add less water – about ⅓ to ½ cup boiling hot  water.
  •  roasted sesame oil lends a smoky aroma in the pancakes. if you do not like this smoky aroma, you can use sunflower oil or peanut oil or butter or ghee or any neutral flavored oil.
  • usually, the white part of the green onions is not added. i prefer adding them along with the greens. if using then onion whites then chop them very finely or else the pancakes will break while rolling. note that if you are using the scallion whites, then use the greens more than the whites.
  • for a bit of heat and spice, 1 to 2 finely chopped green chillies can be mixed with the scallions. you can even add sichuan pepper powder or chinese 5 spice powder or crushed black pepper. a pinch of garam masala can be also be sprinkled on each pancake.
  • it is best to use a cast iron pan or a thick bottomed pan for frying as this gives a crisp crust in the pancakes. using a small shallow frying pan helps in giving crisp edges and crisp crust as the oil does not spread out over a large surface area.
  • toasted sesame oil can be skipped and any neutral flavored oil or butter or ghee can be used.
  • for frying scallion pancakes, any neutral tasting oil can be used. you can even use butter or ghee for frying.
  • 1 tablespoon oil is used for frying each pancake. 1 tablespoon of oil makes the pancakes crispy. you can use less oil if you prefer. if you feel the oil is more in the pancakes, then reduce it to ½ tablespoon or even less per pancake.
  • stuffed & rolled pancakes can be frozen. keep a parchment or butter paper between each pancake. stack them up and place in an air-tight container or box. thaw before frying the pancakes.
  • the dough can be mixed and kneaded even in a stand mixer.
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how to make scallion pancakes

making dough

1. in a mixing bowl take 2 heaped cups whole wheat flour (250 grams) and ½ teaspoon salt. note that the dough can be mixed and kneaded even in a stand mixer.

taking wheat flour and salt in a mixing bowl

2. with a spoon mix the salt with the flour.

mixing salt with flour

3. in a saucepan take 1.25 cups water and keep the pan on a medium to medium-high flame for the water to boil.

taking water in a sauce pan

4. let the water come to a boil.

boiling water

5. now add the boiling hot water in the flour+salt mixture in parts. first, add ½ cup of water.

adding hot boiling water in parts to the flour

6. mix with a spoon. then if required add more hot water till the mixture starts to leave the sides of the bowl and comes together. i added 1 cup water to get a soft smooth dough. so go easy while adding water as the water absorption will depend on quality and texture of flour. if using only all-purpose flour, then you may just need to add ⅓ to ½ cup boiling hot water.

mixing water in the dough with the spoon

7. let the heat from the mixture become easier to handle and then begin to knead the dough.

kneading to a dough

8. knead to a soft dough and keep aside. if the dough is sticky then add more flour. if the dough is dry and hard, then add more of the hot water which would have become warm by the time you start to knead the dough. mix and knead till all the water is absorbed and dough becomes soft. cover and keep aside.

kneaded to a smooth dough

9. rinse the scallion or spring onion stalks in water first. then finely chop the spring onion greens. you can add a bit of the whites too, but finely chop them or else they break the dough while rolling. add more greens and less of the whites. you will need ⅔ to ¾ cup finely chopped scallions.

finely chopped scallions in a bowl

making the stuffed dough rolls for green onion pancake

10. take the entire dough and roll it into a log shape of 10 to 11 inches.

dough rolled in a log

11. slice the log in 7 to 8 equal parts. keep the sliced dough circles covered in the same bowl in which the dough was kneaded.

rolled dough log sliced in 7 parts equally

12. take each part and roll it to a round shape first between your palms. place it on a rolling board and flatten slightly. sprinkle some flour on the board as well as on the flattened dough.

each sliced dough part rolled into a ball and then slightly flattened on rolling board with flour sprinkled

13. roll to a large 8 by 10 inches rectangle. do not roll the dough too thin.

dough rolled to a large rectangle shape

14. spread or brush toasted sesame oil all over the dough.

brushed roasted sesame oil on the rolled dough

15. sprinkle the finely chopped spring onion all over except the edges. also sprinkle a light pinch of salt all over the scallions. adding salt can be skipped. at this step, you can also add black pepper, finely chopped green chillies for some spicy taste if you prefer. a pinch of sichuan pepper powder or chinese 5 spice powder can also be sprinkled. for an indian flavor, you can add a pinch of garam masala.

scallions sprinkled on the rolled dough

16. from any side of the rectangle, gently roll the stuffed dough. while rolling, tighten and then roll. do not keep the roll loose. it should be a tight roll.

dough with the stuffing rolled tightly

17. pinch and close the edges.

edges pinched and closed of the rolled dough

18. now hold one of the edges and begin to roll the stuffed dough around it to make a spiral roll. press and seal the last edge at the sides or beneath the roll. this way make all spiral rolls and keep them covered.

dough rolled tightly into a spiral

19. take one roll and sprinkle some flour on it as well as on the rolling board. press lightly with your fingers.

flour sprinkled on the rolled spiral stuffed dough

20. roll to a slightly thick bread having a 5 to 6 inches diameter.

rolled to a flatbread having 5 to 6 inches

frying scallion pancakes

21. heat a skillet or pan – preferable a cast iron skillet or pan. add 1 tablespoon oil and let it become hot. when the oil becomes hot, gently place the pancake in the oil. you can use peanut oil or sunflower oil or any neutral flavored oil or butter or ghee (clarified butter) for frying. i have used sunflower oil.

flatbread placed in hot oil in a frying pan

22. when one side is cooked and golden, flip over. cook the second side. fry on medium flame.

flipped and second side being cooked

23. when the second side is fried and you see the crispy crusty golden spots then flip over again.

scallion pancake flipped again

24. fry both sides till you golden. you can fry a couple of times if the pancakes look undercooked. the cast iron pan that i have gets too hot, so i would increase the flame to medium initially and later while frying the pancakes, reduce the flame to medium-low. use a small shallow frying pan as the oil does not spread out over a large surface area and helps in giving crisp edges and a crisp crust in the pancake. you can fry for some more time to get a more crispy and crusty layer.

scallion pancake cooked flipped once or twice

25. place the fried green onion pancake on kitchen paper towels. fry all the scallion pancakes this way. for frying the next pancake, add ½ to 1 tablespoon oil in the pan.

placed green onion pancakes on kitchen paper towels

26. then serve scallion pancakes hot with your favorite dipping sauce. you can also stack them up in a casserole and serve once you are done frying all the pancakes. while serving you can squish the pancakes between your palms so that the layers are visible. take care of the heat while squishing them. you can even slice or cut them in wedges and serve.

green onion pancakes places on a black ceramic plate on a black board with sriracha sauce served in a small black bowl on left side and a stalk of spring onion placed on the right side of the plate.

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Indian Vegetarian Recipes

Paneer Tikka Masala

paneer curry served in a white bowl garnished with cilantro with naan in the background

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.

paneer curry served in a white bowl garnished with cilantro with naan in the background

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.

ingredients for paneer tikka masala arranged on a board

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.

step by step picture collage of making paneer tikka masala

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
step by step picture collage of making paneer tikka masala

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).

step by step picture collage of making paneer tikka masala

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.

step by step picture collage of making paneer tikka masala

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.
bowl of paneer tikka masala garnished with cilantro and spoons of spices placed on the side

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.
plate with naan and a paneer curry

Frequently Asked Questions

Is Paneer Tikka same as Paneer Tikka Masala?

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.

What can I substitute the curry powder with?

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.

Is Paneer Tikka Masala same as Paneer Makhani?

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 FacebookInstagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.

paneer curry served in a white bowl garnished with cilantro with naan in the background

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Paneer Tikka Masala

Paneer Tikka Masala is a popular Indian curry where spiced and grilled paneer tikka is added to a creamy curry. It is best enjoyed with warm naan!
Course Entree
Cuisine Indian
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 367kcal
Author Manali

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

  1. 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.
  2. Kasuri methi (dried fenugreek leaves) can definitely be added towards the end for that nice aroma.
  3. If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
  4. 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.
  5. 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

Calories: 367kcal | Carbohydrates: 21g | Protein: 12g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 536mg | Potassium: 574mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1803IU | Vitamin C: 51mg | Calcium: 357mg | Iron: 1mg
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