How to Make Speedy Tandoori Paneer Tikka curry

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We hope you got insight from reading it, now let's go back to tandoori paneer tikka curry recipe. To make tandoori paneer tikka curry you only need 25 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Tandoori Paneer Tikka curry:

1. Provide For of Paneer Tikka :.
2. You need 500 gms of paneer cut in big cubes.
3. Get 1 of lemon Juice.
4. Use 2 tbsp of hung curd.
5. Provide 2 tbsp of tandoori masala.
6. Prepare 1 tbsp of mustard oil.
7. Provide to taste of salt.
8. Get For of curry:.
9. Get 1 big of onion chopped.
10. Prepare 2 of tomatoes chopped.
11. Provide 6 of green chillies.
12. Provide 1 tbsp of ginger garlic paste.
13. Provide 2 tbsp of oil.
14. Use 1 tsp of shahjeera.
15. Provide 1 of black cardamom.
16. Take 2 of green cardamom.
17. Use 1 tsp of turmeric powder.
18. Get 1 tsp of Jeera powder.
19. You need as per taste of red chilli powder.
20. Get 1 tbsp of of besan.
21. You need to taste of salt.
22. Get 1/2 cup of curd.
23. Get few of cloves.
24. Provide 1 tbsp of of ghee.
25. Take 1 cup of hot water.

Instructions to make Tandoori Paneer Tikka curry:

1. Mix all the marination spices with paneer and set it aside while you prepare gravy..
2. Get the onion, tomatoes, chilies, ginger garlic paste, dry masala ready..
3. In a kadhai, heat oil, add khada garam masala, let it splutter, add onion, fry until translucent, add ginger garlic paste, fry for 2-3 minutes until raw smell goes away, add dry powder masala along with besan and fry for a minute or so, the besan should not burn, add tomatoes and chilies. And add salt. Cook until mushy..
4. Cool the cooked mixture and grins it to fine paste. Strain it..
5. Now grill the marinated paneer..
6. Cook the strained curry paste until it bubbles, add curd whisked with the remaining marinade in the bowl and add it to curry paste. Ensuring the flame is on low. Let it boil and add cup of hot water.and give it a nice boil..
7. Add the grilled paneer..
8. Take a small katori and out few cloves in the kadhai. Heat ghee and pour it over the katori and immediately put the lid so that smoke is infused in the curry..

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