Paneer Tikka Masala

For the Paneer Tikka

250 gms Paneer

1 large Capsicum cut into big pieces

1 onion chopped into for and layers seperated

Marinade

1/3 cup curd

1 tsp besan / roasted chana flour

1 tsp red chilli powder

1/4 tsp salt

1/4 tsp turmeric

1tbsp ginger garlic paste

1 tbsp MO

1/2 tsp kasoori Methi crushed

Dash of lemon

1/2 tsp Garam masala powder

Gravy step 1

2 onions chpped into 4 pieces

3 large tomatoes

7-8 cashews

1” pc ginger

2-3 green chillies

1 tsp red chilli powder

1 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp cumin seeds

1 tbsp oil / ghee

Step 2

1/2 tsp Kasuri Methi

2 tsp tandoori masala

3/4 tsp Garam Masala

1 tbsp ghee/ oil

To Marinade the Paneer and veggies

Mix all the ingredients listed under marinade to a smooth paste in a large bowl

Drop in the Paneer pieces, capsicums and onions

Mix gently with your hands so that the Paneer pieces donot break. Cover with a cling wrap and let it sit in the fridge for about 20-30 mins .

Heat a nonstick pan or tawa. Drizzle oil on it and road the marinated Paneer, Capsicum and onions flipping over till a few brown spots appear.

For the gravy step 1

Heat the ghee in a wok. Add the onions tomatoes and fry for 2-3 mins till the tomatoes soften and onions open up. Add in the rest of the ingredients

Cook for a few moments cool and grind to a paste in a mixie.

Step 2

Heat the ghee/ oil. Add in the paste and cook for a few minutes. Add the salt and the ingredients listed in step two. Add 1/2 cup of water. Cook

Add in the roasted Paneer Capsicum and onion pieces cook on. Medium to low flame for a few minutes. Cover and leave aside for some time to let the flavours settle in.

Serve hot with Rotis or Naan.

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