Smoky Paneer Tikka Glaze With Fragrant Jeera Rice Recipe

About this recipe

A rich and flavorful North Indian dish featuring marinated paneer cubes cooked in a creamy tomato-based gravy, served alongside fragrant jeera rice.

Ingredients

• 200 g Paneer
• Pcs Epi Yogurt Mango
• 25 g Kasuri Methi
• 200 g Cream
• - Bay Leaf
• 500 ml Water
• 20 g Turmeric Powder
• - Red Chilli
• 100g Garam Masala
• 50 g Cumin Powder
• - Onion
• 250g Ginger
• 250g Garlic
• - Butter
• 1 kg Basmati Rice
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 10G Salt

Instructions

1. Step 1: In a bowl, mix yogurt, turmeric powder, red chili powder, cumin powder, garam masala, and crushed kasuri methi. Add the paneer cubes to the marinade, coat evenly, and set aside for 20 minutes.
2. Step 2: Heat 2 tablespoons of oil in a pan and lightly fry the marinated paneer cubes until golden. Remove and set aside.
3. Step 3: In the same pan, heat 1 tablespoon oil and butter. Add cumin seeds, chopped onion, grated ginger, and minced garlic. Sauté until golden brown.
4. Step 4: Add tomato puree, red chili powder, and garam masala. Cook on medium heat until the oil separates.
5. Step 5: Add the fried paneer cubes and fresh cream to the gravy. Mix well and simmer for 5 minutes. Adjust salt to taste.
6. Step 6: For the jeera rice, heat 1 tablespoon oil in a saucepan. Add cumin seeds, bay leaf, and cinnamon stick. Sauté for 30 seconds.
7. Step 7: Add washed basmati rice and water to the saucepan. Add salt to taste and bring to a boil. Cover and cook on low heat for 15 minutes or until the rice is fluffy.
8. Step 8: Serve the paneer tikka masala hot with jeera rice.