We’re all in an unprecedented situation where supplies are dwindling, most of us are under a lockdown so we’re really working toward become a little more self-sufficient than we have been before. Whether that means cooking more at home to growing your own veggies – its good to see how so many people are taking action to become a little less reliant on fast foods, take out, unhealthy and expensive alternatives to a home grown and home cooked meal.
So, as I have done so far, I will continue to post my easy and simple recipes that can help a noob like me to get a yummy delicious meal for yourself and your family! So here goes – here’s my “healthier” take to Paneer Tikka Masala (no cream).
INGREDIENTS
1 lb paneer
1 whole onion – chopped
2 tbsp Whole garam masala
2 green chillies
3 tbsp canola oil or Ghee
2 tbsp diced Tomato
5 garlic cloves
1/2 tsp Turmeric Powder
8-10 Cashews (optional)
1 tsp Kasoori Methi
Cilantro (to garnish)
Salt to taste
MARINADE
1 tbsp Ginger Garlic paste
2 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1/2 lime squeezed
1/4 cup Non-fat Greek Yogurt
Salt to taste
SIDE
2 cups of Basmati Rice
DIRECTIONS
Cut up the paneer into small cubes. Mix up all the ingredients for the “marinade” with the Paneer cubes.
Let it sit for atleast 30 mins.
Turn on the Instant Pot in Sautee (high) mode and add the olive oil or ghee.
Add the whole garam masala and let it sautee for 3 mins.
Add in the chopped Onions, along with garlic, green chillies and cashews (all finely chopped).
Let it sautee for 5-7 mins until the onions are golden brown.
Add tomatoes and 2/3 cup of water and sautee for another 1 min.
Turn off Sautee, close the lid and turn on Pressure Cook on High for 5 mins.
After this, let the pressure release naturally for 5 more mins before quick release.
Transfer the curry from the Pot into a blender – I use the Vitamix (or you can also use an immersion blender).
Add another 1/3 cup of water if needed.
Blend on low (or speed 1) for about 15 secs.
Turn the empty instant pot on Sautee with a tbsp of olive oil.
Add the marinated paneer and let it sautee for 3 mins.
Add Kasoori Methi and the blended Curry sauce from the Blender into the Instant Pot with the sauteed Paneer.
Mix it all until the paneer is fully covered in the curry sauce.
Cover the lid and let it sautee for another 3 mins and let the pressure release for 5 mins.
Garnish with some cilantro and serve!
SIDE of RICE
If you’d like to have this with a side of basmati rice:
First soak 2 cups of Basmati Rice for 30 mins atleast
Add the 2 cups of soaked Basmati Rice with 2 cups of Water
Pressure cook on High for 6 mins, and Naturally release pressure for 6 mins.
Serve the Paneer with a side of cooked basmati rice!
Deb's Food Hacks 