Paneer Tikka Masala

Paneer Tikka Masala

Ingredients

For marination:

400 gms paneer (cottage cheese) cut into cubes

1 large red onion, cubed and separated

1 large green bell pepper, cubed

4 tbsp yogurt

1 tbsp corn flour or chick pea flour

¼ tsp turmeric powder

½ Kashmiri red chili powder

 ¼tsp cumin powder

½ tsp coriander powder

¼ tsp garam masala powder

pinch of black salt or common salt

½ tbsp ginger-garlic paste

For the masala gravy:

1 tbsp oil

1 large onion, finely chopped

1 tbsp ginger-garlic paste

¼ tsp of turmeric powder

½ tsp cumin powder

1 tsp coriander powder

½ tsp garam masala powder

1 tsp of Kashmiri red chilli powder

4 tbsp tomato paste

1 tbsp of dried fenugreek leaves (kasuri methi)

 ¼ cup of cream

Salt to taste

a handful of chopped coriander leaves for garnishing

Directions

In a bowl beat the yogurt till thick and creamy. Add the corn flour, ginger garlic paste, all the powdered spices and salt. Mix well. Pour this mixture on the paneer, onion and bell pepper cubes. Mix gently and marinate for 30 minutes. In a pan heat some oil, and fry the paneer, onion and bell pepper till light brown (alternatively, you can skewer them and grill in an oven basting it with oil). Remove and keep aside. In the same pan heat some oil and add the chopped onions. Saute till golden brown. Add ginger garlic and saute for 2 minutes. Add the powdered spices and saute for 2-3 seconds. Now add the tomato paste and saute till oil separates from the gravy. Add ½ cup water and salt to taste. Stir and let the gravy simmer for a few minutes. Now return the fried/grilled paneer, bell pepper and onion to the gravy. Add kasuri methi and cream and stir. When the gravy starts to thicken turn off the heat. Check seasoning. Garnish with chopped coriander leaves. Serve with buttered naan bread.