PANEER TIKKA MASALA

INGREDIENTS:

1. Paneer -- 1 cup cubed.

2. Onion -- 2 ( one chopped and one diced).

3. Peppers/capsicum – 2 diced.

4. Ginger and garlic paste -- 1 tbsp.

5. Coriander powder -- 1 tbsp.

6. Chilli powder -- 1 tbsp.

7. Garam masala powder -- 1 tbsp.

8. Salt to taste.

9. Tomato puree – ½ cup.

10. Dried fenugreek leaves (Kasoori methi) powder -- 1 tsp.

11. Cumin seeds – ½ tbsp.

12. Cream -- ¼ cup.

13. Curd/plain yogurt – 2 tbsp.

14. Lime juice – 1 tbsp.

15. Oil -- 3 tbsp.

METHOD:

Take 2 tbsp of curd/plain yogurt in a bowl, add 1 tbsp of red chilli powder, dried fenugreek leaves/kasuri methi powder, lime juice, salt, and mix well into a fine paste. To this add cut capsicum/peppers, onion, and cubed paneer pieces, and marinate for ½ hour. In a preheated oven, bake the marinated mixture in a baking dish greased with oil for 20 minutes (turn it once after 10 minutes) and keep aside.

Heat 2 tbsp of oil in a pan, add cumin seeds, chopped onion and saute it. Then, add ginger-garlic paste and cook well. Then add 1 cup of tomato puree, chilli powder, coriander powder, salt, mix well and cook in low flame until it oozes out some oil. Now, add some water and once it comes to boil, add the baked paneer and vegetable mixture, garam masala powder, mix well and cook for 5 mins. Adjust salt, add cream and mix well and cook in low flame for 2 mins.

Serve hot with roti/naan/pulav/rice.