Paneer Tikka Masala

Ingredients

Marination

• Paneer – 1 cup (200gms)
• Bell pepper/capsicum – 1 (big)
• Curd/yogurt – 1/2 cup
• Tomato -1 (large)
• Onion – 1 (large)
• Chilli powder – 1/4 tsp
• Kasoori methi(fenugreek leaves powder) – 1/4 tsp
• Salt – 2 pinches
• Lemon juice/vinegar – 1 tsp
• Tikka masala – 1 tsp (optional)
• Oil – 1/2 tsp

Gravy

• Onion – 1 (large)
• Tomato – 1 (large)
• Cumin seeds – 1/5 tsp
• Ginger garlic paste – 1 tsp
• All purpose flour/Maida – 1/2 tsp
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Cumin powder – 1/2 tsp
• Garam masala – 1/2 tsp
• Coriander leaves – few
• Salt – as needed
• Oil – 3 tsp

Method

• Cut the paneer into cubes.
• Mix all the ingredients under marination and leave it for 30 mts.

• While it is getting marinated, we can start preparing the gravy.
• Grind the tomato in a food processor and make a puree. Keep it aside.
• For gravy, take a big tawa, and add oil.
• When oil is hot, add cumin seeds, onion and salt.
• When the onion becomes transparent, add pinch of turmeric, ginger garlic paste and fry till the ginger smell goes off.
• Now add all purpose flour and the mixture will become thick.
• Now add the tomato puree and chilli powder, coriander powder and cumin powder and keep on stirring, till the oil oozes out from the mixture.
• If the mixture has become thick, add more water at this stage and keep in low flame.

• Now in another flat bottomed, pan, add oil and start frying the marinated paneer and the vegetables on all sides.
• Add the fried paneer cubes to the gravy and add the garam masala.
• Check for the seasoning and let it cook for 5 to 7 mts or till the gravy becomes thick.
• Garnish with coriander leaves and serve hot with roti, nan or chappathi.

Notes

• Curd/yogurt should be thick.
• Adding All purpose flour is to give a silky texture to the gravy.
• If you want you can add the creamer at the last stage just 2 mts before you take out the gravy from the stove.