Hey there, food lovers!
Are you up for a tasty twist on a classic dish? I’ve got something special for you today.
It’s cottage cheese tikka masala!
This recipe is creamy, spicy, and packed with flavor. Plus, it’s a fun way to use cottage cheese in a whole new way.
Grab your apron, and let’s dive into this delicious adventure!
| Preparation Time | 20-30 minutes |
| Cooking Time | 30-45 minutes |
| Total Time | 50-75 minutes |
| Level of Difficulty | Medium |
Ingredients
Tikka Marinade
- 250 grams paneer (cut into 1-inch cubes)
- 1/2 cup thick yogurt (or greek yogurt)
- 1 teaspoon ginger-garlic paste
- 1/4 to 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon dried fenugreek leaves (kasuri methi)
- 1/8 teaspoon turmeric (optional)
- 1/4 teaspoon salt (adjust as needed)
- 1 teaspoon lemon juice (optional)
- 1 teaspoon oil
- 1/2 small bell pepper (cut into chunks, optional)
- 1/2 small onion (cut into chunks with layers separated, optional)
Masala Gravy
- 2 tablespoons oil (split)
- 1 cup onions (cubed, about 2 medium)
- 1 1/2 cups ripe tomatoes (chopped, about 3 large)
- 1 1/2 teaspoons ginger-garlic paste
- 14 cashews (or almonds)
- 3/4 to 1 teaspoon red chili powder
- 3/4 to 1 teaspoon garam masala
- 1/4 teaspoon salt (adjust as needed)
- 1 teaspoon sugar (optional)
- 3/4 cup water (for blending)
- 3/4 cup water (for cooking the sauce)
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- 3 teaspoons Heavy cream (cooking cream or whipping cream)
- 2 tablespoons coriander leaves (cilantro chopped finely)
Step 1: Prepare the Marinade
Begin by adding ½ cup of thick Greek yogurt, 1 teaspoon of ginger garlic paste, ¼ to ½ teaspoon of red chili powder, ½ teaspoon of garam masala, 1/8 teaspoon of turmeric, ¼ teaspoon of kasuri methi, 1 teaspoon of oil, ¼ teaspoon of salt, and 1 teaspoon of lemon juice (optional) to a mixing bowl.
Mix the marinade ingredients well until combined.
If you are using homemade yogurt, strain 1 cup of yogurt through a muslin cloth for a few hours to achieve a thick consistency.
Step 2: Marinate the Paneer and Vegetables
Add cubed paneer to the prepared marinade.
Optionally, dice half a small onion and half a small bell pepper into pieces that are similar in size to the paneer cubes, and add them to the marinade as well.
Mix everything thoroughly to ensure the paneer and vegetables are well-coated with the marinade.
Set the bowl aside in the refrigerator while you prepare the gravy.
Step 3: Sauté the Onions
In a pan, heat 1 tablespoon of oil over medium heat.
Add 1 cup of chopped onions to the pan and sauté until the onions become transparent or light golden in color.
This step forms the base flavor for your gravy, so ensure the onions are well cooked.
Step 4: Add Tomatoes and Cashews
Add 1½ cups of chopped tomatoes and 14 cashews to the pan with the sautéed onions.
Sprinkle the mixture with 1 teaspoon of sugar and ¼ teaspoon of salt.
Cook everything together, stirring occasionally, until the tomatoes break down and form a thick, cohesive mixture.
Step 5: Blend and Finish the Gravy
Remove the pan from the heat and let the mixture cool slightly.
Transfer the onion-tomato mixture to a blender and blend until smooth.
Return the blended mixture back to the pan and cook on low heat, adjusting the seasoning as needed.
You can add a splash of water if the gravy is too thick.
Step 6: Combine and Serve
While the gravy is simmering, take the marinated paneer and vegetables out of the refrigerator.
Add them to the gravy, and cook on low heat for a few minutes until the paneer is heated through and the flavors meld together.
Serve hot with your choice of naan, roti, or rice.
Enjoy your delicious paneer dish!
