Paneer Tikka Bread Discs
I love anything that has the base of butter chicken.. But of course, what stands out in Tikka masala is the addition of yogurt. Though Yougurt is usually added in the stage where the paneer is shallow fried, I prefer to shallow fry it just with salt and add the addition of yogurt in the tikka gravy.
You may use tomato paste instead of tomatoes to get even finer texture of the gravy. While experimenting this one, I had actually used tomato paste and the gravy turned super smooth and silky. The method I use here is fresh tomato, though the texture might have tiny bits ( the gravy can be strained using a strainer), you can have the gravy without any guilt as the tomatoes are not canned/in a container (which may contain additives to preserve them).
Paneer Tikka Bread Discs are prepared simply by preparing the gravy first, which should not be too thin. Next the bread discs are prepared by using cookie cutters of 2 sizes and then water is used to join both the bread discs. The bread sics are tasted with garlic butter and finally filed with the tikka gravy.
More Ramadan recipes coming your way. In Sha Allah.
Ingredients : (Makes 6 paneer tikka bread discs)
- 12 bread slices
- 1 tbsp Vegetable oil
- 200 gms Paneer cubes
- 2 tbsp Butter
- 1 Medium Onion, chopped coarsely
- 1 Medium tomato, chopped / 3 tbsp Tomato paste
- 1 green chili, optional
- 8 Cashews
- 2 tsp Red Chilli powder
- 2 tbsp yogurt
- Salt, as required
- 1/2 tsp Dried Fenugreek leaves
- 2 tsp tomato ketchup
- A dash of heavy cream
- 2 tbsp Butter
- 1 Cloves Garlic butter, minced
- 1/2 tsp Red Chilli Flakes
- 1/4 tsp Dried Fenugreek Leaves
- Coriander leaves for garnishing
Instructions:
- In a pan, pour the vegetable oil and add in your paneer cubes, season with salt. Shallow fry until light brown marks appear on the paneer.
- Next, in the same pan add in your butter and sauté your chopped onions, season with salt, this helps to cook the onions faster.
- Next add your cashews and tomatoes and cook cover for 5-10 minutes until mushy. Set aside to cool.
- In a hand blender, blend the onion-tomato-cashews to a smooth paste ( strain the gravy using a strainer if required).
- Next, into the same pan, add 1 tbsp Butter and add red chilli powder, saute for 5 seconds and immediately add in your gravy base to the sautéed chilli powder before the powder burns and Sautee well.
- Now add in your shallow fried paneer cubes, yogurt, Kasoori methi /dried Fenugreek leaves, tomato paste (optional)** , tomato ketchup and once everything comes to a boil, bring it to a sim and add the cream. * and switch off the flame.
- Next, prepare garlic butter by mixing, butter, red chilli flakes, minced garlic clove, and Fenugreek leaves and salt in a small bowl, mix well and set aside.
- Cut your 2 bread slices using a large round cutter and the second one using a cookie cutter just smaller than the large bread circle.
- Remove the middle bread piece and layer the one with hole on top of the other bread circle by joining them using water and pressing the ends slightly.
- Spread the prepared garlic butter, on both sides and toast them until crispy and fill in the Paneer Tikka masala and garnish with Coriander leaves and enjoy!
Notes-
- *Do not boil the gravy for too long, as the gravy may curdle due to the presence of yogurt.
- **You may completely avoid fresh tomatoes for silkier gravy, use the 3 tbsp tomato paste in this case, if using fresh tomatoes, you may add 1 tbsp tomato paste too.
- These discs can be prepared in airfryer too.
- You may do the Charcoal burn flavor, by placing a piece of hot coal in olive oil/butter in a small dish/aluminum foil , and place the small dish inside the pan with gravy and close with the lid well immediately, so that the smoke within gets absorbed by the Paneer Tikka masala. I have skipped this step in the recipe.
