Paneer tikka masala gravy

Paneer tikka masala gravy

Ingredients-

paneer marinade:

250 grm paneer

½ cup hung curd

¼ tsp turmeric powder

½ tsp garam masala powder

½ tsp red chili powder

½ tsp chaat masala powder

1 tsp ginger-garlic paste,

½ tsp ajwain

¼ tsp lemon juice

4-5 tbsp oil for frying paneer

½ tbsp gram flour

Salt to taste

For gravy-

2 large onion finely chopped

1 tsp ginger-garlic paste

1 medium capsicum chopped

¼ tsp turmeric powder

½ tsp kashmiri red chili powder

½ tsp cumin powder

½ tsp coriander powder

1½ tsp shahi paneer masala

1 tsp kasoori methi, crushed

2- 3 tbsp low fat cream

Salt to taste

1 tsp sugar

2 tbsp chopped coriander leaves

marinating paneer;

now add 4 tbsp of the hung curd in a bowl add ¼ tsp turmeric powder, ½ tsp garam masala powder, ½ tsp red chili powder, ½ tsp chaat masala powder, 1 tsp ginger-garlic paste, ½ tsp ajwain, ¼ tsp lemon juice and ½ gram flour. mix the marinade mixture very well. You can also add paneer cube to the marinade mixture.

cover the bowl with a lid paneer to get marinated for 30 minutes at room temperature

heat oil in a pan. add the marinated paneer cube. Turn over and saute so that each side gets browned and cooked well. saute till they are nice golden and crisp.

Gravy-

in the same oil, add ½ cup finely chopped onions.

stir very well and begin to saute the onions on a low to medium flame.

saute till the onions start turning golden.

next add 1 tsp ginger-garlic paste. stir and saute till the raw aroma of ginger-garlic goes away.

now add ⅓ cup chopped capsicum/green bell pepper and slit 1 to 2 green chilies.

stir and saute for a minute.

now add all the dry spice powders - ½ tsp red chili powder ½ tsp cumin powder, ½ tsp coriander powder.

stir the dry spice powders very well with the rest of the mixture.

add the tomato-cashew paste. stir again.

also add the leftover marinade. stir and saute for 4 to 5 minutes.

now add 1 cup water. stir so that the water gets evenly mixed with the rest of the masala.

add salt as required. add ¼ to ½ tsp sugar or as required.

bring the gravy to a simmer for 4 to 5 minutes.

add the sauteed paneer

add ¼ tsp garam masala powder & 1 tsp kasuri methi

add 2 to 3 tbsp for fresh cream .

stir very well and then switch off the flame. check the taste

lastly add 1 to 2 tbsp chopped coriander leaves.

stir and serve paneer tikka masala hot with tandoori rotis, butter naan or chapatis or phulkas.