INGREDIENTS

For Tikka

  • ¾ cup curd /yoghurt, thick
  • 1 tbsp besan/gram flour
  • 1 tsp ginger garlic paste
  • 1 tsp Kashmiri red chilli powder
  • ¼ tsp turmeric
  • ¼ tsp cumin powder/jeera powder
  • ½ tsp garam masala
  • 1 tsp Kasuri methi
  • 1 tsp lemon juice
  • 1 tsp oil
  • ½ tsp salt
  • ½ capsicum, cubes
  • ½ onion, petals
  • 12 cubes paneer/cottage cheese
  • oil for roasting

For Curry

  • 2 tsp butter
  • 1 bay leaf
  • 1 onion, finely chopped
  • 1 tsp ginger garlic paste
  • ¼ tsp turmeric
  • 1 tsp Kashmiri red chilli powder
  • ½ tsp coriander powder
  • ¼ tsp  cumin powder/jeera powder
  • ¼ tsp garam masala
  • ½ tsp salt
  • 1 cup tomato puree
  • ½ cup cashew paste
  • 1 cup of water
  • 2 tbsp coriander, finely chopped
  • 1 tsp Kasuri methi, crushed

INSTRUCTIONS

FOR PANEER TIKKA

  • firstly, in a large mixing bowl take ¾ cup curd. use hung curd or fresh thick curd.
  • add 1 tsp besan, 1 tsp ginger garlic paste, 1 tsp chilli powder, ¼ tsp turmeric, ¼ tsp cumin powder, ½ tsp garam masala and 1 tsp Kasuri methi.
  • also add 1 tsp lemon juice, 1 tsp oil and ½ tsp salt.
  • whisk and mix well until it turns creamy.
  • now add ½ capsicum, ½ onion and 12 cubes paneer.
  • mix gently without breaking paneer.
  • cover and marinate for 30 minutes
  • add 2 tsp oil and roast the paneer on medium flame until it turns golden brown.
  • flip over and cook till it turns golden brown.
  • paneer tikka is ready. keep aside.

FOR CURRY

  • firstly, in a SUNFLAME IRIS KADHAI heat 2 tsp butter and saute 1 bay leaf.
  • now add 1 onion, 1 tsp ginger garlic paste and saute until it turns golden brown.
  • further, add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ¼ tsp garam masala and ½ tsp salt.
  •  saute on low flame until it turns aromatic.
  • now add 1 cup tomato puree and saute well. to prepare tomato puree, blend 3 ripened tomatoes in a blender.
  • also, add ½ cup cashew paste and continue to saute. to prepare cashew paste, soak 10 cashews in ½ cup warm water.
  • add in the leftover marinated mixture and mix well.
  • cook until the oil separates from sides.
  • further, add 1 cup water and mix well adjusting consistency as required.
  • now add in prepared paneer tikka and mix well.
  • cover and simmer for 10 minutes or until the flavours are absorbed.
  • add in 2 tbsp coriander and 1 tsp Kasuri methi. mix well.
  • finally, enjoy paneer tikka masala

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