Paneer masala is the perfect recipe for vegetable lovers. Made by sauteed vegetables, sauce made with a special method and cottage cheese that makes it packed with flavors.
Watch this Masala TV video to learn how to make Paneer Masala and Tikka Mousse Tart lets Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 19 November 2019.
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Paneer Masala :
Ingredients:
Cottage cheese (cubed) ½ kg
Chopped onion 1
Cubed onion 1
Cubed capsicum 1
Spring onions 2
Green chilies 4 large
Oil as required
For Sauce:
Chopped garlic 2-3 cloves
Chopped ginger 1inch piece
Cayenne pepper 1 tsp
Chili sauce ½ cup
Soy sauce 2-3 tbsp
Vinegar 1 tbsp
Sugar ½ tbsp
Salt to taste
Corn flour 1 tbsp
Method:
Heat oil, saute onion, capsicum, spring onions, sliced green chilies. In another pan, heat oil, add chopped onion, garlic and ginger when onions softens add water, bring to a boil and add all sauce ingredients with cayenne pepper, sugar, salt and simmer few minutes. Now add in 1 tablespoon corn flour dissolved in water, thicken sauce and taste. To the sauce add cottage cheese and sautéed vegetables, serve.
Tikka Mousse Tart lets:
Ingredients:
Chicken breasts (cubed) 2
Thick yogurt 2 tbsp
Cayenne pepper powder 1tsp
Ginger paste ¾ tsp
Garlic paste 1 tsp
Turmeric powder ¼ tsp
Roasted cumin powder 1 tsp
All spice powder 1 tsp
Dried Fenugreek leaves ¾ tsp
Lemon juice 1 tbsp
Salt to taste
Black pepper as required
Oil 2 tbsp
Cheddar cheese 50gm
Cream 200ml
Butter as required
Coriander to garnish
For Tart Shells:
Flour 200gm
Salt a pinch
Cold unsalted butter 100gm
Egg 1
Cold water 2-3 tbsp
METHOD:
Mix the flour, salt and cold butter cubes with a pastry blender or fork but not with hand, once crumbs form add in egg and cold water and form into dough. Leave in cling for an hour in the fridge and then roll out in small tart shells, prick with a fork bake blind at 180 degrees C with paper and beans for 10 minutes and then remove paper and bake a further 10 minutes till golden. Set aside on a wire rack to cool.
In a bowl marinate chicken pieces with all the ingredients mentioned for tikka marinade. Cover and refrigerate it overnight. Place the marinated chicken pieces in a skewer and cook it on a grill pan. Keep basting with butter. Cool and keep aside, once cooled add the chicken in blender with cheddar cheese and cream, blend to a smooth paste. Transfer the paste in a piping bag and pipe it in the tart shells. Garnish and serve as an appetizer.
