Tag Archives: and

Paneer Tikka Masala

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Recently when I had buffet in Indian restaurant I tasted Paneer Tikka Masala. It was delicious, I could taste paneer butter masala flavor along with paneer tikka taste. I tried to combine my tofu butter masala and tofu tikka recipe; prepared this Paneer tikka Masala and happy with the results:-)

Preparation Time : 15 mins | Marination time : 2 hours | Cooking Time : 45 mins

Recipe Category: Side dish

Ingredients:

For Tikka:

Paneer – 1 packet (225 gram)

For marination:

Hung Curd/Sour Cream – 3 tbsp +1 tsp (I used Sour Cream)

Pepper Powder – 1/4 tsp

Turmeric powder – a pinch

Garam Masala powder – 1/4 tsp

Tandoori Masala  – 1 tsp

Chat Masala – 1/4 tsp (optional)

Lemon juice – 1 tsp

Ginger garlic paste – 1/2 tsp

Oil – 1 tbsp

How to make hung curd:

Hang 1/3 cup curd in a muslin cloth or any thin cloth for an hour to make the required hung curd.

For Gravy:

Onion – 2

Tomato – 3

Ginger garlic paste- 1 tsp

Garam Masala powder- 1 tsp

Chilli powder – 1/2 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Heavy Cream – 3 tbsp

Turmeric powder – 1/8 tsp

Cinnamon Powder – 1/4 tsp

Salt – as needed

Butter – 1 tbsp

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Method:

  • Preheat the oven at 400 deg F
  • Cube the Paneer and keep it aside. In a separate bowl Mix the ingredients listed under ‘for marination’ and keep aside. Mix paneer with the marinated ingredients and keep refrigerated for 2 hours (minimum an hour). Take it out and arrange the Paneer in the baking tray

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  • Bake them for 15-18 mins, turning over in between for even cooking. Paneer tikka is ready

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  • Boil onion and tomato in hot water and strain the water. When it comes to room temperature, blend them into fine paste© TraditionallyModernFood
  • Add butter to the pan. Add ginger garlic paste and sauté for 30 seconds. Add the blended tomato and onion puree and cook for 3-5 minutes

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  • Add garam masala, coriander powder, cumin powder, chilli powder, turmeric powder and allow it to cook for 2-3mins

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  • Add heavy cream and cook till it starts boiling. Add paneer tikka and cook for 2 minutes and switch off

© TraditionallyModernFood

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My Notes:

  • Instead of fresh cream you can add 1/3 cup of milk and cook for 5-8 minutes till the gravy become thick
  • If you are using a cinnamon stick, add it while tempering
  • Can marinate capsicum and onion along with paneer while preparing tikka and use it
  • This gravy goes well with any variety rice like fried rice as well as with naan/rotis
  • I boiled the onions and tomatoes, blended them, instead can sauté them in oil and grind them

Tofu Butter Masala

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As I had mentioned in Kadai Tofu and Tofu Tikka, though I love paneer, I am afraid of the calories it adds. Happy that Tofu can satisfy my taste buds in the same way as paneer. Couple of days weeks back I had prepared Malai Kofta with paneer. I was craving for paneer dish again, and this time, tried a side dish with tofu instead of paneer.

Tofu is similar to paneer, except that it is made with soy milk, which is said to be protein rich. My version of Tofu Butter Masala:

Tofu Butter Masala

Preparation Time : 10 min | Cooking Time : 25 mins | Serves : 4

Recipe Category: Side dish

Ingredients:

Firm Tofu – 1 packet (225 gram)

Onion – 1 big

Tomato – 2

Ginger garlic paste- 1 tsp

Garam Masala powder- 1 tsp

Chilli powder – 1/2 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Milk – 1/3 cup

Turmeric powder – 1/8 tsp

Cinnamon Powder – 1/4 tsp

Salt – as needed

Butter – 2 tbsp

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Method:

  • Boil onion and tomato in hot water and strain the water. When it comes to room temperature, blend them into fine paste© TraditionallyModernFood
  • Add butter to the pan. Add ginger garlic paste and sauté for 30 seconds. Add the blended tomato and onion puree and cook for 3-5 minutes

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  • Add garam masala, coriander powder, cumin powder, chilli powder, turmeric powder and allow it to cook for 2-3mins

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  • Add the Tofu and salt. Saute well for 2-3 minutes

© TraditionallyModernFood

  • Add cinnamon powder and milk and let it cook for 3-5 minutes

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My Notes:

  • Instead of milk, you can add 3 tbsp of fresh cream
  • If you are using a cinnamon stick, add it while tempering
  • This gravy goes well with any variety rice like fried rice/ pulao as well as with naan/rotis
  • I boiled the onions and blended them, as it will save time while cooking blended onion. Instead, you can also sauté the onions
  • For vegan version, instead of butter, you can add oil and use coconut milk to try Tofu Butter Masala:-)

White Sauce Vegetable Pasta

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As I had mentioned in Pesto Pasta, White sauce pasta is my all time favorite. Whenever we go to Italian restaurant, we will usually order White sauce pasta. First time I had white sauce pasta in a restaurant called “Little Italy” in India. I was so addicted to this Creamy pasta. One of my friends told me the recipe for white sauce. After hearing that, I was surprised that 3 ingredients – butter, all purpose flour and milk making that wonder. Here is my version of white sauce pasta.

White Sauce Vegetable Pasta

Preparation Time : 15 mins | Cooking Time : 40 mins | Serves : 3

Recipe Category: Entree

Ingredients:

Rotini Pasta – 1 box (340 grams) I used 100 % Whole wheat pasta

Zucchini – 1

broccoli – 1

Black Olives – 1/4 cup pitted

Bell pepper – 1 , thinly sliced

Spring Onion – 4 strings

Garlic – 2 pods, peeled and minced

Olive oil – 1 tbsp

Grated mozzarella and cheddar – 1/4 cup (Parmesan is preferred, but we don’t eat that)

Butter – 2 tbsp

All purpose flour – 2 tbsp

Milk – 2 cup + 1/2 cup

Heavy Cream – 2 tbsp (optional)

Garlic powder – 1/4 tsp (optional)

Salt – as needed

Italian seasoning/ oregeno- 1 tsp (I used Italian seasoning)

Ground black pepper – as needed (According to your spice level)

Water – as needed

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Method:

  • Preheat the oven to 350 degree Fahrenheit
  • In a large Saucepan, add water and salt, and let the water come to a boil while you prepare other ingredients
  • Place Zucchini, bell pepper and broccoli in a oven tray, cook it for 10  – 15 minutes
  • As soon as the water comes to a boil, add the pasta, stir and reduce heat to medium. Cook pasta as per the instruction given on the package and drain the water
  • Add olive oil and butter in a frying pan. When it is hot, add the minced garlic, and saute for one minute. Then add spring onion and saute. Add all purpose flour and after a quick stir, add milk and whisk well to avoid lumps

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  • When it thickens after 2-3 minutes, add cooked zucchini, bell pepper and broccoli and gently stir to combine. Add Italian seasoning, garlic powder, salt and pepper

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  • Add the drained pasta to the sauce and gently mix together and add heavy cream.  Add grated cheese and switch off.  Serve hot

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My Notes:

  • Instead of preparing white sauce at home, you can also buy it from store
  • Instead of baking vegetable you can also sauté them directly
  • Add any veggies of your choice. Eggplant, peas, corn, spinach, cabbage etc can also be added
  • I have used Rotini instead  penne or any variety of pasta can be used
  • Instead of spring onion regular onion can also be used
  • If you think the pasta is dry, add 2 tbsp of milk/heavy cream while serving