Friday, 18 April 2014

GARLIC NAAN WITH PANEER TIKKA MASALA RECIPE

Posted by jinson on 10:32
Total time:3 hours 30 mins
Serves: 4-5

Ingredients
  • 1.5 cups whole wheat flour
  • 1.5 cups all purpose flour/maida
  • 2 tsp garlic paste or minced garlic
  • 2 tsp sugar
  • 1.5 tsp dry active yeast
  • 1.5 or 2 tsp lemon juice or 3 to 4 tsp yogurt
  • 4 tbsp oil or ghee
  • ¾ cup water… add more if required
  • ½ cup finely chopped garlic and celery or coriander leaves
  • 1 tsp nigella seeds/kalonji
  • 1 to 1.5 tsp salt or as required
  • extra oil or ghee for frying or smearing on the naan (optional)

Instructions

  1. proof the yeast in sugar dissolved with ¾ cup warm water.
  2. after the yeast proofs and rises, add all the flours, garlic paste, lemon juice or yogurt, salt and oil to the yeast mixture.
  3. knead to a smooth dough.
  4. add water if required while kneading.
  5. cover with a moist cloth and keep the dough to leaven for 1:30 to 2 hours.
  6. when the dough doubles up, then make medium sized balls of the dough.
  7. cover and keep aside for 15-20 mins.
  8. in a plate or tray take the chopped garlic, celery leaves and nigella seeds. mix these well.
  9. take each ball on a dusted board and roll into a small disc of 2 inches.
  10. place this disc on the garlic-celery-nigella-seeds mixture.
  11. remove and keep on a dusted board
  12. now roll to a round of about 5 to 6 inches diameter,
  13. heat a tava or frying pan.
  14. place the garlic and celery side of the naan touching the hot tava.
  15. cook this side till browned and done.
  16. now hold the naan with a tong and place the uncooked side directly on fire.
  17. roast this side on the fire till browned and done.
  18. smear some oil or ghee on top of the naan.
  19. cook all the garlic naans this way.
  20. serve garlic naan hot or warm. 

  PANEER TIKKA MASALA RECIPE
Ingredients

  1. Paneer(cubed)-250 gms
For marinade
  1. Ginger paste-1/2 tsp
  2. Garlic paste- 1/2tsp
  3. Garam masala-1/4 tsp
  4. Kashmiri chili powder-1 tsp
  5. Kasuri methi ( dried fenugreek leaves)-1/4 tsp
  6. Yogurt-3 tbsp
  7. Lemon juice-1/4 tsp
  8. Salt to taste
For gravy/sauce
  1. Onion(medium)-2 nos
  2. Tomato (small)-2 nos
  3. Cumin seeds-1/2 tsp
  4. Bay leaf- 1 no
  5. Ginger (crushed)-1 tsp
  6. Garlic(crushed)-1tsp
  7. Kashmiri chili powder-1 to 1/2 tsp(according to taste)
  8. Coriander powder-1 tsp
  9. Turmeric powder- 1/4 tsp
  10. Garam masala-1/4 tsp
  11. Fresh cream-11/2 tbsp
  12. Coriander leaves chopped-1 tbsp
  13. Water-3/4 to 1 cup
  14. Kasuri methi (dried fenugreek leaves)-1/4 tsp
  15. Salt to taste
  16. Oil
Method
  • Combine all the ingredients for the marinade.Add paneer pieces and mix carefully and keep aside for 30 minutes.Place this on a greased baking tray and drizzle oil on top .Bake this in a preheated oven (180 deg C) for 15 to 20 minutes,turning sides in between.(or you can shallow fry the paneeer pieces ,turning sides in between)
  • In a blender,add chopped onion and tomato and grind to form a smooth paste.Keep aside.
  • Heat oil in a pan ,add cumin seeds and let it splutter.Now add the bay leaf and saute for a few seconds.
  • Add ginger ,garlic and tomato- onion paste.Add salt  to taste.Saute this over a medium flame for about 15 minutes or until oil separates.
  • Reduce the flame to low and add kashmiri chili powder,coriander powder,turmeric powder and garam masala.Saute this for at least 5 minutes(on a low flame)
  • Pour 1/2 cup water and mix well.adjust the salt level and bring it to a boil.
  • Add the baked paneer cubes and kasuri methi and mix well.
  • Add more water if required .Cover and cook for 3 to 4 minutes.
  • Now add cream and mix well.Cook for a minute and turn off the heat.
  • Garnish with chopped coriander leaves and serve with garlic naan or roti.