Paneer Tikka Masala

Ingredients

¼ cup chopped onions

2 tbsp. vegetable oil

1 cup tomato puree

¼ tsp. turmeric powder

½ cup heavy cream or milk

1tsp. grated ginger

2 garlic cloves, crushed

3 tbsp.coriander powder

1/2tsp cumin powder

1tsp All-purpose flour

1 tsp. chili powder

1tsp garam masala powder

salt to taste

 Marinate:

250g paneer cut into cubes.

Bell peppers 1” square cut

5 tsp. lemon juice

3-4 tbsp. thick yogurt

 Take a bowl add thick curd, red chilli powder, lime juice and add a little oil and add the paneer & bell peppers & mix well. Cover and leave to marinate for an hour. After they are marinated add a tsp of oil on a flat pan & sauté the paneer & bell peppers. Fry them until they are slightly golden brown in color. Keep Aside

 Directions for gravy: 

Heat oil in a pan and cook onions, ginger, garlic for 3-4 minutes on low flame till transparent.  Add the all-purpose flour & stir it well for a little thickness of the gravy.

 Add coriander powder, chili powder, cumin powder, turmeric powder & salt. Next add the tomato puree & fry until the oil starts to come out.  Add the garam masala powder now. Later add heavy cream or milk. Stir for a few minutes till the sauce thickens.

Add the sautéed paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

Tip:

Yogurt should be really thick if not hang the curd & drain the water out of the yogurt.

Milk can be substituted instead of heavy cream.