Discover an easy Paneer Tikka Masala recipe made with cold-pressed mustard oil. Perfect for busy families and students, this recipe includes step-by-step instructions, cooking time, prep time, serving size, and essential tips for beginners.

Ingredients:

• 200g paneer, cubed
• 2 tbsp cold-pressed mustard oil
• 1 cup yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1/2 cup heavy cream
• 1 tsp cumin seeds
• 1 tsp coriander powder
• Salt to taste
• Fresh coriander leaves for garnish

Prep Time:

15 minutes

Cooking Time:

30 minutes

Servings:

4

Instructions:

Step 1: Marinate the Paneer

In a bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
Add the paneer cubes to the mixture and coat them evenly.
Let the paneer marinate for 15-20 minutes.

Step 2: Cook the Paneer

Heat 1 tablespoon of cold-pressed mustard oil in a pan over medium heat.
Sauté the marinated paneer cubes until they are golden brown on all sides.
Remove the paneer from the pan and set it aside.

Step 3: Prepare the Masala

In the same pan, add another 1 tablespoon of cold-pressed mustard oil.
Add cumin seeds and let them splutter.
Add the chopped onions and sauté until they turn golden brown.

Step 4: Add Tomatoes and Spices

Add the tomato puree to the sautéed onions.
Cook until the oil separates from the masala.
Stir in the coriander powder and a pinch of salt.

Step 5: Combine and Cook

Add the sautéed paneer cubes to the masala.
Stir well to ensure the paneer is coated in the sauce.
Pour in the heavy cream and cook for another 5 minutes on low heat.

Step 6: Garnish and Serve

Garnish the Paneer Tikka Masala with fresh coriander leaves.
Serve hot with naan, roti, or rice.

Tips for Beginners:

• Use fresh paneer for the best texture.
• Adjust the amount of mustard oil to suit your taste.
• If the gravy is too thick, you can add a little water or milk to reach your desired consistency.