PANEER TIKKA MASALA

Paneer Tikka Masala is almost everyone's favorite, wherein, the delightfully marinated paneer cubes that are grilled to perfection are cooked in spiced tomato onion gravy.

Ingredients:

For Tikka:

· Mustard Oil - 1 tbsp

· Roasted Besan – 1.5 tbsp

· Ginger garlic paste – 1 tbsp

· Kashmiri Red Chili Powder - 1 tbsp

· Jeera Powder - 1 tsp

· Coriander powder - 1 tbsp

· Garam Masala – ¾ tsp

· Black pepper powder - ½ tsp

· Black salt ½ tsp

· Amchur powder - 1 tsp

· Fresh coriander - 1 tbsp (chopped)

· Fresh mint leaves - 1 tbsp (chopped)

· Kasuri Methi - ½ tsp

· Hung curd - 3 tbsp

· Salt to taste

· Capsicum - ½ cup (diced)

· Onions - ½ cup (petals, diced)

· Tomatoes - ½ cup (diced & deseeded)

· Paneer – 250 gms

· Live charcoal + ghee

For Tomato onion gravy:

· Oil -1 tbsp

· Cumin seeds (Jeera) -1 tsp

· Tomatoes - 3 big sized (chopped)

· Onion - 1 medium sized (sliced)

· Green chillies – 2-3 nos. (chopped)

· Cashew nuts –3-4 nos.

· Melon seeds - 1 tbsp

· Whole Bedgi/Kashmiri red chili - 4-5 nos.

· Coriander stems a handful

· Salt to taste

· Hot Water

For Paneer Tikka Masala Gravy:

· Ghee - 1 tbsp

· Oil - 1 tsp

· Jeera - 1 tsp

· Garlic - 2 tbsp (chopped)

· Ginger - 1 tbsp (chopped)

· Green chillies - 2 nos (chopped)

· Onions – 1 big size (chopped)

· Kashmiri red chilli powder - 1 tbsp

· Coriander powder - 1 tsp

· Jeera powder - 1 tsp

· Turmeric powder - ½ tsp

· Tomatoes - 1 large size (chopped)

· Salt

· Reserved tikka marinade

· Paneer tikka

· Garam masala – ¼ tsp

· Kasuri methi - 1 tsp

· Fresh coriander (chopped)

Method:

For Tikka:

· Take a mixing bowl, add mustard oil and Kashmiri red chilli powder, mix well, further add the remaining powdered spices, ginger garlic paste, roasted besan & salt & black pepper powder to taste, mix well and also add, freshly chopped coriander & mint leaves and hung curd, mix well.

· Now add diced capsicum onions, tomatoes and paneer cubes, mix and marinate well but gently without breaking the paneer cubes.

· Smoke the marinated paneer and vegetables, by placing a live charcoal and pouring few drops over it, keep it covered for at least 5-6 minutes to impart smoke flavor in it.

· You may directly add the paneer and vegetables on a grill pan. Add some melted butter or ghee, fry them till they are charred. Keep the left-over marinade aside.

· OR you can use a skewer (optional)

· Skew the paneer, onions, tomatoes and capsicum over a skewer, Cook and char the paneer on open flame or you can also choose to grill them on pan. Keep It aside.

For Tomato onion gravy:

· Heat oil in a kadai and add the remaining ingredients in it and cook them on high flame for 2-3 minutes.

· Add hot water and cover & cook for 8-10 minutes on medium flame.

· Stir in regular interval, once the tomatoes are mushy, turn off the flame and allow the mixture to cool down completely.

· Transfer the cooled mixture in grinding jar and grind to a fine purée. Keep the puree aside which will be used later in the gravy.

For making Paneer Tikka Masala Gravy:

· Set a kadai on medium heat, add ghee, oil, further add the jeera and let the jeera crackle, add the chopped garlic, ginger and green chillies, sauté them for 2 minutes on medium flame.

· Now add chopped onions and cook until golden brown.

· Fry till the onions have turned golden brown, now add the powdered spices, add some water as well to avoid the masalas from burning, cook for 2-3 minutes.

· Now add tomatoes and pinch of salt, cook on high flame for 3-4 minutes, further add the prepared onion & tomato puree and the reserved marinade, mix well and cook for 8-10 minutes on medium high flame.

· Now add the paneer tikka to the gravy and mix gently and cook for 3-4 minutes on medium flame. You can adjust the consistency of the gravy by adding hot water.

· Add garam masala, kasuri methi and some freshly chopped coriander leaves, cook for 1-2 minutes and turn off the flame.

· Paneer tikka masala is ready, serve hot with any Indian bread of your choice.