Paneer Masala | Food Diaries | Chef Zarnak Sidhwa

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.

 

 

 

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.

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.