DHABA PANEER TIKKA MASALA

“Tandoor ki aag, gravy ka josh.”

Charred, marinated paneer cubes in a hot onion tomato masala built on Sunder Kitchen King Masala, Sunder Red Chilli Powder and Sunder Kashmiri Mirch, the fiery way truckers order it.

TIME 80 minSERVES 4DIET VegHOST BuntyDHABA ROUTE NH-44, Panipat to KarnalTASTE TeekhaHEAT Hot

WATCH ON YOUTUBE@madebysunder

RECIPE CREDIT

Bunty

Chief Mirchi Officer

Tandoor ki aag, gravy ka josh.

0/7 steps done. Tap a step below.

KITCHEN CLOCK

CHOPPING & PREP

20 min

SEASONING & REST

30 min

COOKING

30 min

TOTAL

80 min

Teekha · Hot

NUTRITION PER SERVING

Calories	510 kcal
Protein	22 g
Carbohydrates	17 g
Fat	40 g
Fibre	4 g
Sodium	520 mg

Estimated from the ingredients and quantities in this recipe, for 4 servings. Not lab tested.

SAMAAN

AISE BANAO.

01Mix curd, Kashmiri mirch, half the red chilli, marinade paste and salt. Coat the paneer, capsicum and onion and marinate for 30 minutes.

02Char the paneer and vegetables on a very hot tawa with a little oil. Set aside.

03Heat oil, cook the chopped onion until deep brown.

04Add ginger garlic paste and green chillies, then the tomato puree.

05Add kitchen king masala and the remaining chilli. Cook until oil separates.

06Add 1/2 cup water and simmer for 5 minutes.

07Fold in the charred paneer and vegetables, butter and crushed kasuri methi. Serve with tandoori roti.

BUNTY KA TIP“Chief Mirchi Officer approved. Sunder daalo, swaad badhao.”Get the tawa smoking hot before charring. Those black edges are the whole point.