Скачать с ютуб No Onion No Garlic Paneer Tikka & Paneer Tikka Masala | Restaurant Style Recipe | Chef Sanjyot Keer в хорошем качестве

No Onion No Garlic Paneer Tikka & Paneer Tikka Masala | Restaurant Style Recipe | Chef Sanjyot Keer

Full written recipe for No onion no garlic paneer tikka masala Prep time: 10-15 minutes Cooking time: 25-30 minutes Serves: 4-5 people For paneer tikka Ingredients: • Roasted besan: 1. Ghee 2 tbsp 2. Besan 1/4th cup • Paneer 500 gm (cubes) • Mustard oil 1 tbsp • Powdered spices: 1. Kashmiri red chilli powder 1 tbsp 2. Jeera powder 1 tsp 3. Coriander powder 1 tbsp 4. Black salt ½ tsp 5. Amchur powder 1 tsp 6. Garam masala 1 tsp 7. Kasuri methi 1 tsp • Salt & black pepper to taste • Hung curd/thick curd ½ cup • Capsicum ½ cup (diced) • Tomatoes ½ cup (diced & deseeded) • Live charcoal + ghee Methods: • For roasted besan, set a pan on medium heat, add ghee & besan, keep stirring and cook the besan until its aromatic & the colour changes slightly, do not burn, once the colour changes, transfer in a bowl & allow to cool down. Keep aside to be used in marination. • For marinating, take a mixing bowl, add mustard oil and Kashmiri red chilli powder, mix well to bleed the natural red colour, further add the remaining powdered spices, prepared roasted besan, hung curd, salt & black pepper powder to taste, mix well further add tomatoes and capsicum and paneer cubes, mix and marinate well but gently without breaking the paneer cubes. • Smoke the marinated paneer, by placing a live charcoal and pouring few drops over it, keep it covered for at least 4-5 minutes to impart smoke flavour in it. • Now, skew the paneer, tomatoes and capsicum over a skewer, after skewing, keep the extra marinade aside to be used later in gravy. • Cook and char the paneer on open flame, further, apply some melted butter over the charred paneer and cook them again briefly on open fire, you can also choose to grill them on pan by skewering it in either bamboo skewers or steel skewers. • At this stage you can serve this a s a starter along with some mint coriander chutney, we will make tikka masala so keep It aside to be used later in the gravy. For gravy Ingredients: For tomato puree • Oil 1 tbsp • Jeera 1 tsp • Tomatoes 6-7 medium size (diced) • Green chillies 3-4 nos. • Coriander stems a handful • Whole Kashmiri red chillies 6-7 nos. • Cashew nuts 4-5 nos. • Salt to taste • Hot water 100 ml For gravy • Oil 1 tsp + butter 1 tbsp • Jeera 1 tsp • Bay leaf 2 nos. • Tomatoes ½ cup (chopped) • Powdered spices: 1. Kashmiri red chilli powder 1 tbsp 2. Turmeric powder ½ tsp 3. Jeera powder 1 tsp 4. Coriander powder 1 tbsp • Salt a pinch • Reserved tikka marinade • Paneer tikka • Garam masala ½ tsp • Kasuri methi 1 tsp • Sugar 1 tsp • Fresh cream 2 tbsp • Fresh coriander (chopped) as required Methods: • For making the tomato puree that’ll be the base, set a wok on medium heat, add oil and the remaining ingredients of the tomato puree in the wok and cook them on high flame for 2-3 minutes. • Further, add hot water, cover & cook for 10-15 minutes on medium flame while stirring in regular interval, once the tomatoes are mushy, switch off the flame and cool down to room temperature. • Transfer the cooled mixture in grinding jar and grind to a fine purée. Keep the puree aside to be used later in the gravy. • For the making the gravy, set a wok on medium heat, add oil & butter, further add the jeera and let the jeera crackle, further add the bay leaves & chopped tomatoes, stir & cook for 2-3 minutes. • Now lower the flame and add the powdered spices, add littler water to avoid the burning of the spices, stir & cook on medium flame until the oil separates. • Now add the prepared tomato puree and the reserved marinade, mix well and cook for 8-10 minutes on medium high flame. • Now add the paneer tikka to the gravy and mix gently. You can adjust the consistency of the gravy by adding hot water. • Check for the seasoning and adjust the salt accordingly. • Add, garam masala a pinch, kasuri methi, sugar and some fresh cream, mix gently. • Finish with freshly chopped coriander leaves and stir once. No onion no garlic paneer tikka masala is ready, serve hot with butter naan or any indian bread of your choice. #YFL #SanjyotKeer #Paneer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN