My sister, Deepa, is an amazing cook, infact, she is the best cook I have ever known. She will nail anything on the first try. Diwali 2009, I asked MY MOM to make “Paneer Tikka Masala”, she delegated this task to my sister, I was even more excited knowing my sister was going to make this dish. When I tried her dish… OMG, the gravy was so insanely good. I got the recipe from her and tested it by making “Egg Tikka Masala”. Instead of eggs, you can choose to use sauteed Tofu, Chicken, Vegetables, Paneer, pretty much anything. This dish is pretty low fat… I didn’t use heavy cream or butter, instead I opted for Light Sour Cream. Using Light Sour Cream will pretty much give you the same consistency as cream or butter, without the added fat.
You can choose to make this dish with or without water. If you want to eat this dish with rice, then add water, if you prefer roti, then skip the water. Your choice! Hope you like it as much as I did.
NUTRITION: This dish is rich in Protein and Vitamin D.
INGREDIENTS:
- Oil – 1.5 tbsp
- Onions – 2 big (chopped)
- Garlic – 4 cloves (chopped)
- Tomatoes – 2 big (chopped) (you can also use canned Crushed Tomatoes, about 14 oz.)
- Chili Powder – 1 tsp
- McCormick Paprika- 2 tsp (more than flavor, this adds color… people eat with their eyes!)
- Turmeric Powder – 1/2 tsp
- Salt to taste
- Cashews – 1/4 cup
- Water – 1 cup or more (optional)
- Kasoori Methi (MDH)– 2-3 tbsp
- Boiled Eggs – 6
- Light Sour Cream – 1-2 BIG dollups
DIRECTIONS:
1. Chop garlic, onions, tomatoes.
2. Heat a pot on medium heat. Add oil. Add onions and garlic, saute until onions are golden, about 5 minutes.
3. Add tomatoes, chili powder, paprika, haldi, salt. Cover and simmer on low-medium heat.
4. This is what you should have after 10 minutes. Cook until the water has evaporated.
5. Transfer the HOT onion-tomato mixture to the blender (or a “Magic Bullet”), add cashews. Blend until thick and smooth.
6. Now, transfer the blended mixture back to the pot on low-medium heat. I added about 1 cup of water to achieve a more gravy consistency. This is totally optional.
TIP: If you want to serve the dish with rice, add water, if you want to eat the dish with Roti, you can skip the water.
7. Add dry fenugreek leaves and light sour cream.
8. Add boiled eggs. Serve with rice or roti.
A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.
looks soooo divine!
Just tried this – it was amazing! So easy and actually quite healthy! I followed the recipe here exactly – used canned crushed tomatoes but will try fresh ones next time just to see if that makes it even better. Thanks! Will definitely be using this one again and again 🙂
Thanks Anonymous (nn 🙂
I should have mentioned 1/2 the 28oz. can of crushed tomatoes. i will be more specific on the measurement amount. i guess you may have used the entire can, huh?
i cant even begin to tell u how good this tasted..best part was that i knew that i didnt add any high calorie ingredients in it to make it taste this good..i did make it a bit zestier by adding some more chilli powder and some garam masala in the end..thanq again for a super recipe..
I am planning to cook this for a party of 5 tomorrow, do u suggest doubling the entire recipe to make twice the quantity? i am very bad at approximations!
@neha – Yes, you should definitely double the recipe if you wanna make this for 5 people. 🙂 If you want to take a short cut, use Crushed Tomatoes, but don't use the entire 24 ounce can. Approximate maybe 1/3 to 1/2 the can IF YOU DOUBLE THE RECIPE! let me know.
hi….i doubled the recipe, saw this post of urs late so missed the crushed tomato tip..i used 3 big onions and 4 tomatoes, doubled evrything else. i added paneer cubes this time.it was a great hit..we in fact had some leftovers..m going to go for tofu next time i try it..i even gave this recipe to my mom..i just love the fact that it is quick, healthy (relatively) and so delicious :)) thanq!
Hi,
This is an awesome recipe..
I did this and my wife loved it…
Can I use the same recipe for Paneer Tikka masala?
@Nithin – YAY! Love a man who cooks for his wife! Sure, for a healthier version of Paneer Tikka you can use this recipe. YOu can even skip the cashew nuts for a more authentic flavor, and add more sour cream. Let me know. 🙂
Hi…The Paneer Tikka went really well and we liked it very much..Skipping cashewnuts was not an option and did not add Sour Cream but it turned out great.Now the wife is also a fan and she made Aloo Gobi from your recipe…Here is an account of her preparations..http://yourbeautifulworld-ana.blogspot.com/2012/04/shining-stars-and-aloo-gobi.html
I am planning to do a Julie & Julia on your recipe for all the Indian dishes 🙂
@Nithin – so glad the Paneer Tikka came out well too. I saw your wife, Ana's, comment – thank you! Really, a Julie & Julia on my recipes? Thank you! Let me know how it goes.
Where's the spice? There's no spice in this recipe at all.
@Anonymous – there isn't a ton of it, but there is red chili powder, paprika, turmeric powder, and Kasoori Methi (dry fenugreek leaves) – this adds LOTS of flavor.