Experience the royal flavors of Lucknow with this creamy Awadhi-style paneer tikka masala. Tender grilled paneer is simmered in a fragrant, cashew-based gravy, subtly spiced with cardamom and saffron for a truly luxurious meal.
A soft, fluffy, and slightly sweet leavened bread from Mughlai cuisine. Flavored with saffron and cardamom, this rich flatbread is perfect for scooping up decadent curries like korma or nihari.
Tangy Paneer Tikka Masala with soft Taftan – an aromatic and soul-satisfying dinner that's pure delight!
This awadhi dish is perfect for dinner. With 933.54 calories and 30.12g of protein per serving, it's a nutritious choice for your meal plan.
40gfat
1 tbsp
Ghee
2 medium Onion
0.25 cup Cashews (soaked in hot water for 20 minutes)
2 Green Chili (slit lengthwise)
1 tsp Coriander Powder
0.25 tsp Mace Powder (a small pinch)
0.25 cup Fresh Cream (at room temperature)
1 tbsp Kasuri Methi (crushed)
1 pinch Saffron (soaked in 2 tbsp warm milk)
2 tbsp Warm Milk (for soaking saffron)
1 cup Water (adjust as needed)
0.5 tsp Kewra Water (optional, for fragrance)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Pastes & Marinade
Drain the soaked cashews and blend them with 2-3 tablespoons of water to a very smooth, fine paste. Set aside.
Blend the onions into a smooth paste without adding any water. Set aside.
In a mixing bowl, whisk together the hung curd, roasted besan, 3 tsp ginger-garlic paste, white pepper powder, 0.5 tsp garam masala, cardamom powder, and 0.5 tsp salt until smooth.
Gently add the paneer cubes to the marinade, ensuring each piece is evenly coated. Cover and let it marinate for at least 20-30 minutes.
2
Cook the Paneer Tikka
Heat 2 tbsp of vegetable oil in a non-stick pan over medium-high heat.
Carefully place the marinated paneer cubes in a single layer, without overcrowding the pan.
Shallow fry for 5-7 minutes, turning occasionally, until all sides are golden brown and slightly crisp.
Remove the paneer from the pan and set aside. You can also grill these on skewers in an oven or air fryer.
3
Start the Gravy
In the same pan, add 1 tbsp of ghee over medium heat.
Add the onion paste and cook for 8-10 minutes, stirring frequently. The key is to cook until the raw smell disappears and the paste turns a very light golden color. Do not let it brown.
Add the remaining 1 tsp of ginger-garlic paste and the slit green chilies. Sauté for another minute until fragrant.
4
Build the Creamy Gravy
Reduce the heat to low and add the cashew paste. Cook for 3-4 minutes, stirring constantly to prevent it from sticking and burning.
Add the coriander powder, remaining 0.5 tsp garam masala, mace powder, and 1 tsp salt. Mix well and cook for 1 minute.
Slowly pour in 1 cup of water, stirring continuously to form a smooth, lump-free gravy. Bring it to a gentle simmer.
5
Finish the Curry
Gently add the cooked paneer tikka cubes to the simmering gravy.
Cover the pan and let it cook on low heat for 5 minutes, allowing the paneer to absorb the delicate flavors of the gravy.
Turn off the heat. Stir in the fresh cream, crushed kasuri methi, saffron-infused milk, and optional kewra water.
Mix gently until just combined. Do not boil after adding the cream.
6
Garnish and Serve
Let the curry rest for a couple of minutes to allow the flavors to meld.
Garnish with freshly chopped coriander leaves.
Serve hot with naan, sheermal, or jeera rice.
4
Serving size: 1 piece
420cal
9gprotein
58gcarbs
16gfat
Ingredients
2 cup Maida (All-purpose flour)
1 tsp Active Dry Yeast
2 tbsp Sugar (Divided)
0.75 tsp Salt
0.75 cup Warm Milk (Around 110°F / 43°C)
3 tbsp Curd (Plain yogurt, at room temperature)
4 tbsp Ghee (Melted and divided)
0.5 tsp Green Cardamom Powder
1 pinch Saffron Strands (A generous pinch, about 12-15 strands)
1 tbsp Poppy Seeds (For topping)
Instructions
1
Activate Yeast & Prepare Saffron Milk
In a small bowl, combine 3/4 cup of warm milk, 1 tbsp of sugar, and the active dry yeast. Stir gently and let it stand for 5-7 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it soak to release its color and aroma. Set aside.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour), the remaining 1 tbsp of sugar, salt, and green cardamom powder.
Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, room temperature curd, and 2 tbsp of melted ghee.
Using a spatula or your hands, mix until a shaggy dough forms.
3
Knead and First Proof
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, soft, and elastic. The dough should spring back when gently pressed.
Form the dough into a ball and place it in a bowl lightly greased with ghee or oil.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in volume.
Once risen, gently punch down the dough to release the trapped air. Divide it into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-7 inch oval or round shape, about 1/4-inch thick.
Place the shaped taftans on a baking sheet lined with parchment paper. Using your fingertips, press dimples all over the surface to prevent them from puffing up completely during baking.
Cover loosely with a cloth and let them rest for another 15 minutes.
5
Prepare for Baking
While the taftans are resting, preheat your oven to 400°F (200°C).
Gently brush the tops of the shaped dough with the saffron-infused milk you prepared earlier.
Sprinkle generously with poppy seeds.
6
Bake the Taftan
Place the baking sheet in the preheated oven on the middle rack.
Bake for 10-12 minutes, or until the taftans are puffed, golden brown on top, and cooked through.
Remove from the oven immediately.
7
Finish and Serve
As soon as the taftans come out of the oven, brush them generously with the remaining 2 tbsp of melted ghee.
Serve warm with rich, gravy-based dishes like Nihari, Qorma, or Paneer Makhani.
