Andhra Paneer Tikka Masala

 

The vegetarian version of the famous Amritsari Fish Tikka, this Amritsari Paneer is cottage cheese (paneer) cubes marinated in a spiced gram flour mixture and golden fried. A dish which has a brilliance in taste as well as preparation. Paneer Amritsari is where paneer cubes are marinated in a spiced, tangy, gram flour mixture, together with spices, herbs and golden fried and can also be made in curry form.

 

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Extra firm tofu can be used as a substitute for paneer. Half boiled potatoes, blanched cauliflower can be used instead of paneer.

 

You can even use the fried paneer as a filling in a wrap or roll or sandwiches or burgers. If you enjoy Amritsari flavors. You can also make Amritsari Paneer Tikka Masala as a curry.

 

Sprinkle some chaat masala powder and garnish the Amritsari Paneer with fresh mint/coriander leaves before serving.

 

Also, accompany it with a mint raita, mint chutney, tamarind chutney or your favorite chutney dip for fried paneer.  If you need a quick and easy starter, you can also try this Paneer Salad recipe.

 

You can add the spices as per your taste preferences.

 

This recipe can be easily scaled to suit your requirements.

 

Use soft and fresh paneer and make sure it is not rancid.

 

If needed you can add some more oil while frying in batches. 

 

 

Summary:

Prep Time: 10 minutes 

Cook Time: 1 hour 

Resting Time: 1 hour 

Total Time: 2 hours 10 minutes 

Course: Curry

Cuisine: North Indian

Serving: 5

 

 

Ingredients:

 

For Marinating:

14 cubes paneer

Half capsicum, cubed

Half onion

14 cubes paneer

Three fourth cup curd, thick

Quarter tsp turmeric

Quarter tsp cumin powder

Half tsp coriander powder

Half tsp garam masala

Quarter tsp ajwain / carom seeds

1 tbsp ginger garlic paste

1 tsp kasuri methi

2 tbsp besan / gram flour, roasted

Salt, chilli powder and pepper powder as per taste

2 tsp oil

2 tsp lemon juice

 

For curry:

2 onion, finely chopped

1 tsp ginger garlic paste

2 cup tomato puree

1 bay leaf

Half inch cinnamon

2 pods cardamom

3 cloves

1 tsp cumin

Quarter tsp turmeric

1 tsp coriander powder

Half tsp cumin powder

Quarter tsp garam masala

1 tsp kasuri methi, crushed

Salt and chilli powder as per taste

2 tbsp oil

1 cup water

2 tbsp coriander, finely chopped

 

Method:

 

To Marinate Paneer:

Firstly, in a large bowl take curd, turmeric, chilli powder, cumin powder, coriander powder, pepper powder and garam masala.  Also add ajwain, salt, kasuri methi, besan and 2 tsp oil.

 

Further, add lemon juice and ginger garlic paste. Mix well making sure everything is well combined.

 

Now add capsicum and cubes paneer.

 

Mix well making sure everything is well combined.

 

Toss the bowl and gently mix the paneer cubes with the marinade, so that the paneer cubes do not break.

You can even mix the paneer cubes gently with your hand.

 

Cover the bowl and allow to marinate for 30 minutes at room temperature. If keeping for longer time, then refrigerate.

You can also marinate for 4 to 5 hours or overnight in the fridge.

 

 

Method to prepare curry for Paneer Tikka:

 

In a large kadai heat 2 tbsp oil. Add bay leaf, cinnamon, cardamom, cloves and cumin. Sauté until the spices turn aromatic.

 

Add onion. Sauté until the onions turn golden brown.

 

Keeping the flame on low, add turmeric, chilli powder, coriander powder, cumin powder and salt.  Sauté until the spices turn aromatic.

 

Further, add 2 cup tomato puree and cook well. Cook until the oil separates from the sides.

 

Add the marinated paneer and mix gently and stir well now add leftover marination mixture and cook on low flame.

 

Make sure to stir continuously and cook until the oil separates from the sides. Further, add 1 cup water and mix adjusting the consistency as required.

 

Cover and simmer for 2 minutes, or until the flavours are absorbed well.

 

Now add garam masala, kasuri methi and coriander. Mix well.

You can also serve a side of thinly sliced onions and lemon wedges to go with the Amritsari Paneer.

Accompany mint chutney, tamarind chutney or a mint raita by the side.

Finally, enjoy paneer tikka masala with tandoori roti or naan.

 

Andhra Pork Masala Fry

 

Meat cooked in spices is so popular among Christians in Kerala; it has become pretty much a part of tradition for many locals. 

 Enjoy this Andhra Pork Masala Fry.

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Video published

0:56

Andhra Pork Masala Fry

Published Mar 18, 2026

Video link

https://youtu.be/jc_BxkfYUxk

 

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Important Notes:

You can use smoked pork. You can use only the meaty part or fatty pieces as well.

Highly recommend to use freshly pounded ginger and garlic.

You can use store bought chilli flakes or coarsely grind the dry red chillies in blender.

Raja Mircha is optional.

If you can't source naga ginger you can replace it with normal ginger.

The heat level can be adjusted as per your preference and heat tolerance level with or without using the raja mircha.

You can substitute the pork lard with sunflower oil, vegetable oil or mustard oil.

Do not add more salt as soya sauce already has salt in it.

Do not over cook the veggies - onions, capsicums, chillies. They should be crunchy.

If you want to use cornstarch, you may add at the last, after adding all the veggies.

You can also use other cooking sauces and make variations. 

 Serving Suggestions

This Andhra style pork fry is a versatile accompaniment, which can be had with steam rice, sticky rice, breads, any flatbreads, salads, sprinkle some over your favorite ramen or noodles, use as stuffings in breads, just eat it as a snack or even as an appetizer. Pork pieces marinated in ground spices and slow-cooked. Goes well with rice, appam, chapatti.

What is the shelf life of this best pork fry

You store this in a container for at least 1-2 weeks in refrigerator. You can freeze it in a freezer for upto 3 months.

Course: Appetizer, Main Course

Cuisine: Indian, Kerala, South Indian

 

Ingredients:

650 gms Pork (cut into bite-size pieces)

1.5 tbsp Coriander powder

Half tsp Turmeric powder

1 tbsp each Chopped ginger & garlic

4 Cloves

1 medium Cinnamon stick

Half tsp Fennel seeds

1 tbsp Vinegar

15 Small / pearl onion (shallots) (sliced)

5 red chilli small variety, sliced 8-10 green chilli sliced or as per taste

1 cup capsicum (red, green & yellow) largely cubed

Salt, Chili powder, and Pepper powder as per taste

1-2 tbsp Coconut oil or any Vegetable cooking oil

Curry leaves

 

Method:

Grind together ingredients from coriander powder to fennel seeds with 2 tbsp water to a smooth paste.

Marinate cleaned pork pieces with ground paste, salt, and vinegar.

Add about 1 cup hot water to pork. Bring it to boil. Reduce to lowest flame and cook till pork becomes tender around 40-45 mins.

Heat oil in a wide pan. Add sliced shallots and curry leaves. Cook till it browns.

Add cooked pork along with gravy, if there is any. Mix well. Roast it on low flame for 8-10 mins, till the gravy is dried and the pieces are coated well with the masala. Add oil in between, if required.

Add in the vinegar, mix well and fry on high heat for 1-2 minutes. Mix well and cook for 1-2 minutes.

Add in capsicums (bell peppers) red chillies and green chilies.

Stir well and stir fry on high heat for about 2 minutes, stirring occasionally.

Season with cracked peppercorns and add salt if required.

Add in the chopped spring onion. Turn off the heat and give a quick mix.

and take off the heat and serve hot with steamed rice and salad.