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.