Paneer Tikka Masala

Contributed By Nibedita

Paneer tikka masala is definitely one of the favorite dishes of paneer (cottage cheese) lovers. This delicacy is relished by people from most of the parts of India.

Ingredients Used:

  1. Paneer (Cottage cheese) (cut into medium sized cubes) – 250 grams
  2. Green capsicum (cut into small pieces) – 1
  3. Medium sized onion – 1
  4. Medium sized tomato – 1
  5. Coriander powder – 2 Tsp
  6. Cumin powder – 1 Tsp
  7. Garam masala – 1 Tsp
  8. Oil – 1 Tbsp
  9. Green chili (for garnishing) – 1

For Marination:

  1. Thick curd (2-3 Tbsp)
  2. Tomato puree – 1 Tbsp
  3. Ginger garlic paste – 1 Tbsp
  4. Turmeric – 1/2 Tsp
  5. Red chili powder – 2 Tsp (according to taste)
  6. Kasuri methi (Dried fenugreek leaves) – 1 Tsp
  7. Salt (according to taste)

Method of Preparation:

  1. Mix all the ingredients mentioned for marination with the paneer cubes and keep in refrigerator for at least one hour.
  2. Peel and cut the onion. Grind it along with the tomato to make a paste out of it.
  3. Heat a pan on medium flame and pour one tbsp of oil on it.
  4. Once oil is hot enough, add the marinated paneer cubes to it. Stir fry until the cubes are slight golden brown.                                                                                                                         IMG-20160709-WA0005
  5. Take out the paneer cubes on another plate and keep aside. Now, these are called panner tikka.
  6. Now on to the pan, add rest one tbsp of oil. Add the capsicum to it, once the oil is hot enough.
  7. Stir nicely for 1-2 mins. Then add the onion-tomato paste to it and mix properly.
  8. Then add coriander and cumin powders to the curry paste. Mix everything and let it get cooked till the curry paste leaves oil. Keep stirring in between. At this stage, add more salt and red chili powder if required.
  9. Once oil starts to separate from the curry paste, add the paneer tikka cubes and give a nice mix.
  10. 2-3 tbsp of water can be at this stage. Keep stirring and mixing for another 10 minutes and our paneer tikka masala is ready. Garnish it with a slit green chili.                                                                                                             IMG-20160709-WA0012
  11. It goes well with paratha/roti/naan.



No Onion-Garlic Baigan Bharta (Savory Mashed Egg Plant)

This dish can be prepared in a jiffy without much hassle.

Ingredients Used:

  1. Egg plant (bottle shaped big one) -1
  2. Raw peanut – 10 to 12
  3. Vadi – 7 to 8
  4. Ginger paste – 1 Tsp
  5. Curry leaf – 5 to 6
  6. Panch Phutan – 1 Tsp
  7. Turmeric powder – 1 Tsp
  8. Red chilli powder – 2 Tsp
  9. Asafoetida – a pinch
  10. Salt – according to taste
  11. Cooking oil – 2 Tsp

Method of Preparation:

  1. Cut the egg plant lengthwise into two. Boil this in pressure cooker with little salt for one whistle over medium flame. After done, mash it and keep aside.  (The egg plant can also be charred, by directly keeping it over flame. Many swear by the taste of it. However I personally do not like the burnt smell. So I go by boiling.)
  2. Heat a pan and put  2 tsp of oil on to it. Once oil is hot enough, add the panch phutan. Once those start crackling, add asafoetida, curry leaf, raw peanut and vadi. Roast all these nicely.
  3. Once done, add the mashed egg plant, ginger paste, salt, turmeric and red chilli powder. Mix everything together and cook on medium flame for 5-8 minutes.
  4. Now our baigan bharta without onion and garlic is ready to be served. It goes well with rice/roti/paratha.                                                                                                                                      IMG-20160709-WA0015

Jhatpat Tofu Curry Desi Style

It was a tiring day. I returned from work and there waiting for me was a big-big task, ‘dinner preparation’. And I was in no mood to grind/make masala paste or follow any elaborated method of cooking. Then I found a packet of Tofu lying on the shelf of my refrigerator. So, thought of preparing something that would be easy and fast without much hassle. And voila… it turned out to be a delicious one.

So, here I am sharing my recipe with you all. Please try it out and let me know your feedback and suggestions.


As this recipe is a hassle free one, almost all ingredients that I have used here are of packed/frozen kind.

  • Tofu, cut into small cubes – 200 gms.
  • Capsicum/Green bell pepper, cut into small sqares – 2
  •  Frozen green peas – a fistful of
  • Tomato puree – 3 Tbsp
  • Coconut milk – 4 Tbsp
  • Kasuri methi (Dried fenugreek leaves) – 1 Tbsp
  • Kashmiri red chilli powder – 1 Tbsp (can be adjusted to taste)
  • Turmeric – 1 Tsp
  • Cumin powder – 2 Tsp
  • Coriander powder –  3 Tsp
  • Salt – to taste
  • Garam Masala – 1 Tsp
  • Oil – 1 Tbsp
  • Water – 2 Cups

Method of Preparation:


1. Heat oil in a kadhai/pan.


2. Once the oil is hot enough, add tofu cubes, green peas and the capsicum squares to it.           3. Toss everything together until the tofu pieces are slight golden brown and the capsicum pieces are slightly tender.



4. After that, add in salt, red chilli powder, coriander powder and cumin powder. Mix thoroughly.


5. Once all the spices are mixed properly, crush the kasuri methi with your palms and add to the curry along with the garam masala. (I know many who like to add these two at the end of curry preparation. But I like to add those at this stage only in order to avoid the strong or raw smell)


6. Saute nicely all the spices added. (At this stage also, it can be served as a side dish along with roti/paratha.)


7. Now add to it the tomato puree and mix well.


8. Then lower the flame and add coconut milk to it.


9. Add two cups of water and simmer for 10-12 mins.


10. Here is our hot and delicious jhatpat tofu curry in desi style is ready to be served with the bread/rice of your choice.